Smell That Soup Cooking!

Ready or not, cooler weather is on its way. To us, the best part of cool weather is the hot soup we like to serve for dinner. Feeding your family soup on a cold day is like a warm hug!

Serve your favorite hearty soup in a bread bowl to impress your guests!

Bread Bowls for Soup

7 cups all-purpose flour

1 tablespoon instant yeast

2 1/2 cups warm water

2 tablespoons canola oil

1 tablespoon kosher salt

1 tablespoon cornmeal

1 egg white

Place flour, yeast, water, oil and salt in your mixer bowl. Knead 5 minutes.

Turn dough out onto a lightly floured surface and cover with a damp cloth. Let rise in a warm place until doubled in volume, about 40 minutes.

Divide dough into 8 equal portions. Shape each portion into a 4 inch round loaf. Lightly grease 2 baking sheets, then sprinkle them with cornmeal. Place 4 of the loaves on each sheet. Cover and let rise in a warm place, until doubled in bulk, about 35 minutes.

Preheat oven to 400°. Brush the loaves with egg white.

Bake for 30 minutes or until golden. Cool on wire racks.

Cut a 1/2-inch-thick slice from the top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Broccoli Cheddar Soup With Cheddar Potato Skins

4 Idaho potatoes

Canola oil

1 large onion, diced

2 tablespoons butter

32 ounces fresh or frozen checked broccoli florets

1 teaspoon onion powder

1/4 teaspoon nutmeg

1 tablespoon kosher salt

Freshly ground pepper to taste

1 cup milk

2 ½ cups shredded cheddar cheese, divided

Preheat oven to 400°.

Scrub potatoes well. Using a paring knife, peel potato skin into strips, taking some flesh with the peel. Strips should be about 1-1/2 inches wide. You should have about 24 strips.

Cut potatoes into cubes and set aside.

Place peeled strips on a sheet pan, skin side up. Drizzle with 1 tablespoon oil or spray with cooking spray. Roast until edges are crisp, about 25 minutes. Remove from oven.

Heat butter in a 6-quart stockpot. Sauté onions over medium heat until slightly browned; stir occasionally to keep them from burning. Add broccoli and cubed potatoes. Add onion powder, nutmeg, salt and pepper. Add 6 cups water and cook over medium heat for 20 minutes or until broccoli and potatoes are tender.

Add milk and purée soup using a hand blender. Stir in 1-3/4 cups cheddar until melted. Taste and add salt and pepper as desired.

Turn potato skins over and sprinkle with remaining shredded cheddar.

Divide soup among 8 soup crocks or bread bowls. Top with 3–4 potato skins and place on a sheet pan.

Return to oven for 5 minutes or until cheese melts. Serve immediately.

Sweet Potato Soup With Toasted Pecans

3 tablespoons canola oil

1 medium onion, chopped

2 large garlic cloves, crushed

3 large carrots, chopped

Salt and pepper to taste

2 pounds (about 3 large) sweet potatoes, peeled and sliced

1 large Idaho potato, peeled and sliced

5–6 cups chicken broth

3/4 cup dry white wine

1 bay leaf

For the pecans:

3/4 cup chopped pecans

2 tablespoons canola oil

1/4 teaspoon cinnamon Heat oil in a 4-quart soup pot over medium heat. Add the onion, garlic and the carrots and sauté until the vegetables are soft and aromatic. Add salt and pepper to taste. Add both types of potatoes, the broth and the wine. Add the bay leaf. Simmer the mixture for 20 minutes, or until the potatoes are tender. Remove the bay leaf. Using an immersion blender, purée until it is very smooth, adding salt and pepper, if needed.

In a fry-pan, cook the pecans in the oil with cinnamon over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. Divide the soup among bowls and top each serving with some of the toasted pecans. Serves 8.


Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.