
Broccoli-cheese soup in bread bowls
6
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
What could be better than a quick, easy, satisfying bowl of lightened-up broccoli soup that delivers big time on cheesy flavor? Serving it in an edible bread bowl! We gussy up our classic two-ingredient dough (made from self-rising flour and Greek yogurt) with a little salt and cayenne pepper for a savory kick, then mold it onto the back of a muffin pan to form wonderfully crisp, slightly chewy bread bowls. How’s that for a weeknight meal that feels special and tastes memorable?
Ingredients
Cooking spray
4 spray(s)
Self-rising flour
1½ cup(s)
Kosher salt
¾ tsp, divided
Cayenne pepper
⅜ tsp, divided
Plain fat free Greek yogurt
1 cup(s)
Fat free reduced sodium vegetable broth
1 cup(s)
Uncooked broccoli
2½ cup(s), chopped
Low-fat milk
1 cup(s)
All-purpose flour
2 Tbsp
Uncooked scallion(s)
2 Tbsp, chopped
Reduced fat sharp cheddar cheese made with 2% milk
¾ cup(s), shredded