It’s been a dreary, rainy day here and the temperature dropped about 20 degrees (so, actually comfortable out). Of course, because it’s September and it’s supposed to be autumn (or nearly so – two more weeks!), I decided that the dreary rain and muddy yard is reason enough to make soup. Of course I was looking for comfort food, as well, since it’s been a Monday all around and a long day at work.
I wish I could take credit for this recipe, but I can not – this is Angela Liddon’s Broccoli & Cheeze Soup, only served in a giant family-sized bread bowl made from a large paesano loaf. It’s a soup stuffed full of broccoli, onions, celery, and potatoes, so very hearty and warming. Thanks to all the nutritional yeast, it has a wonderful tangy, cheesy flavor, and the pureed potatoes add a nice creaminess reminiscent of any milk-based cream soup. The tiny amounts of smoked paprika and cayenne give it a soft kick – but not enough to scare the kids away.
For serving, we just place the entire bowl in the middle of table, and everyone scoops out a little soup and takes some bread crusts for dipping in their individual bowls. As the bowl empties everyone slowly tears apart the soup-soaked crust, until we’re all too stuffed to eat another bite. One thing I particularly like about this recipe, as opposed to other vegan broccoli and cheese soups, is that the cheese sauce is made separately, with a bit reserved for drizzling over the top of each (or in our case, the) bowl. So even if I didn’t get around to devising my own recipe tonight, at least it makes for a pretty presentation.