Day 281: Mmmm, Broccoli & Cheddar Soup

It's that time of year--time to break out the soup recipes!  We've been blessed with such a beautiful and seasonal autumn so far this year, I think!  It's been hard for me to know what days will be better soup days--like today I think we got close to 70 degrees!  I'll take it.  I love walking outside in autumn and just feeling comfortable.  And my kids can play at the parks and playgrounds even longer into the season which is a huge bonus!  Every other day my daughter asks me if we can build a snowman or when it's going to snow.  On the opposite days she asks why the lake is closed.  haha!  At least she's getting some good, well-rounding experiences.  Here's a recipe that's sure to warm you up this winter while you're missing the lake...

Day 281: Broccoli & Cheddar Soup in Homemade Bread Bowls

Homemade Bread Bowls
2 TB sugar
1 package dry yeast
1/2 cup warm water
1/2 cup low-fat milk
1/4 cup vegetable oil
3/4 tsp salt
2 eggs
3 1/2 - 4 cups of bread flour
1 egg white + water for egg wash

In a stand mixer fitted with the hook attachment, dissolve the sugar and yeast into the warm water and let stand for about 5 minutes.  Stir in the milk, oil, salt, and eggs.  Mix on low.  Slowly start to add the flour, pacing yourself and letting the dough come together between scoops.  Make sure you don't add too much flour.  Knead with the hook about 8 minutes until it comes together and isn't too sticky.  Place the dough in a large bowl coated with butter and turn the dough to cover it on all sides with the butter.  Let rise, covered with a damp cloth, for about 1 hour.
After an hour, punch the dough down and divide into 4 or 5 sections.  Form round balls and then mounds onto a baking sheet with parchment paper.  Cover again and let rise another 45 minutes.
Whisk together the egg white and water and brush over the mounds of dough.  Bake at 425* for 20-25 minutes.  Cool completely before cutting off the tops and middle.

Broccoli Cheddar Soup
This was the first time I made this soup and Randy fell in the love with it.  He had thirds and brought it to work with him the next day.  The kids even devoured it.  I was never liked the broccoli/cheese combo as a kid, but I have to say, this soup rocks!  The recipe is from my kindred spirit, Ree Drummond--aka: The Pioneer Woman.  Her original recipe is for 10 servings, so I cut it in half.  Here's my version:
2 heads of broccoli, chopped

olive oil
salt and pepper
1/2 stick of butter
1/2 an onion, diced
1/4 cup of flour
2 cups whole milk
1 cup half-and-half
pinch of nutmeg
2 cups shredded cheddar cheese

Place the broccoli on a baking sheet and drizzle with the olive oil, salt, and pepper.  Bake at 375* for about 15 minutes, or until the edges start to brown.
Melt the butter over medium heat and add the onions.  Cook until soft, about 3-4 minutes.  Sprinkle the flour on top and cook until the flour is absorbed, about 1-2 minutes.  Add the milk and half-and-half.  Add the broccoli and season with the nutmeg, salt, and lots of pepper.  Cover, reduce heat to low, and simmer for about 20 minutes, until the broccoli is tender.  Stir in the cheese and allow it to melt.  Taste to test for seasonings.  You can serve the soup as is, blend it a little with an immersion blender or potato masher, or blend it completely in a blender in batches.  I just mashed the broccoli up a bit.