Carrot-Cheddar Soup In Bread Bowls {A Meatless Monday Recipe

Carrot-Cheddar Soup In Bread Bowls {A Meatless Monday Recipe

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Might I suggest carrot-cheddar soup in bread bowls for Meatless Monday dinner? 

You will love it!

Sweet savory carrots, creamy cauliflower, and salty sharp cheddar cheese come together as the base of this delicious vegetarian soup served in bread bowls with melted cheddar.

Our days of comforting hot soups are numbered. It seems like winter was being lazy this year and it may very possibly be the first winter since we moved to the mountains that we didn’t get a single snow day at home.

I’m sad because I love long days at home watching the snowfall, but at the same time, the early spring-like temperatures are making me want summer and to be outdoors again. So we gotta eat soups while we can enjoy them without it being too hot to crave them.

carrot-cheddar soup in bread bowls

Soup served in bread bowls turns an ordinary soup into a fun meal. I love eating out of bread bowls. I’m not sure why this is the first time I have ever made them at home. It surely will not be the last time I make them. They are easy to make, especially using store-bought rolls. A crispy bread bowl makes for a great presentation and you get to eat the bowl, leaving your dishwasher with only dirty spoons. 

With the bread bowl, I didn’t want all the calories of heavy cream. So I roasted and blended in some cauliflower. It’s my favorite soup thickener and using cauliflower instead of heavy cream cuts about 80 calories per serving.

The carrot-cheddar soup in bread bowls come together in under an hour. It’s not hard to make this recipe, let me show you how!

How To Make Carrot-Cheddar Soup In Bread Bowls

Preheat the oven to 400 degrees F. Line a medium-size rimmed sheet pan with aluminum foil or parchment paper.

pouring oil over carrots and cauliflower

Peel the carrots. If they are thick, cut them in half lengthwise. Then cut the carrots into 3 to 4-inch slices. Place them on the sheet pan with the cauliflower and toss with 1 tablespoon of olive oil. Spread the carrots and cauliflower out into a single layer.

roasting cauliflower and carrots

Roast the vegetables until tender and lightly browned; about 20 to 25 minutes. Toss with tongs about halfway through. Remove the vegetables from the oven and allow them to cool slightly.

Heat the remaining 2 tablespoons of the oil in a medium pot over medium-high heat. Add the onions, and saute until golden brown; about 7 to 9 minutes, stirring often. Add the garlic and saute for one minute more.

pouring broth into pot

Add the carrots and cauliflower into the pot with the onions. Sprinkle in the curry powder and pour in the vegetable broth. Bring the soup to a boil over high heat, then reduce to simmer for about 10 minutes; or until the carrots and cauliflower are very tender. Remove the pot from the heat. 

While the soup is cooking, prepare the bread bowls. Arrange an oven rack to about 6-inches from the broiler and preheat the broiler on high. 

slicing top off roll

Slice the top off the roll, removing no more than ¼ to ½ inch of the bread. Then remove the insides of each roll by pinching the bread out with clean fingers. Leave about a ½-inch shell. Be careful not to remove too much. This can cause the walls to become weak. Use your fingers to press the inside walls so they flatten out a bit.

Place the bread bowls on a sheet pan and line the bottom of each bread bowl with ¼ cup of the shredded cheese. Place the tops beside the bowls to toast. They make perfect croutons for serving!

cheese lined bowls
bread bowls baking in oven

Toast the cheese lined bread bowls under the broiler for about 7 to 10 minutes; or until the cheese is melted and the edges of the bread bowls are crisp. Remove from the oven; set aside.

blending soup with immersion blender

Carefully purée mixture using a blender or an immersion blender, until smooth. Then reheat the soup in the pot over medium heat. Add ¼ cup of cheese, stirring until it is melted. Turn off the heat and season with salt and fresh cracked black pepper, to taste.

carrot cheddar soup in bread bowl

Ladle the soup into each toasted bread bowl on the baking sheet. Garnish with the remaining ¼ cup of shredded cheese. Place the sheet pan under the broiler of the oven until the cheese has melted.

Serve with the crispy roll tops and some extra-cheese if desired.

sprinkling cheese into soup in bread bowl with mountain view

I hope you will enjoy this delicious soup tonight! If you do, don’t forget to rate this recipe!

Other Delicious Carrot Soup Recipes

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Carrot-Cheddar Soup In Bread Bowls

Sweet savory carrots, creamy cauliflower, and salty sharp cheddar cheese come together as the base of this vegetarian carrot-cheddar soup in bread bowls.
Course Main Course, Soup
Cuisine American, Meatless Monday, Vegetarian
Keyword bread bowl, carrot, cheddar, soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 405kcal

Useful Equipment:

  • Blender or Immersion Blender

Ingredients

  • 3 tablespoons extra-virgin olive oil divided
  • 1 cup onions diced
  • 3 medium carrots
  • 8 ounces cauliflower trimmed into small florets
  • Kosher salt and fresh cracked black pepper to taste
  • 1 teaspoon madras curry powder
  • 3 cups vegetable broth
  • 4 kaiser rolls
  • ¾ cup cheddar cheese extra-sharp yellow, shredded, divided

Instructions

  • Preheat the oven to 400 degrees F. Line a medium-size rimmed sheet pan with aluminum foil or parchment paper.
  • Peel the carrots. If they are thick, cut them in half lengthwise. Then cut the carrots into 3 to 4-inch slices. Place them on the sheet pan with the cauliflower and toss with 1 tablespoon of olive oil. Spread the carrots and cauliflower out into a single layer. Roast the vegetables until tender and lightly browned; about 20 to 25 minutes. Toss with tongs about halfway through. Remove the vegetables from the oven and allow them to cool slightly.
  • Heat the remaining 2 tablespoons of the oil in a medium pot over medium-high heat. Add the onions, and saute until golden brown; about 7 to 9 minutes, stirring often. Add the garlic and saute for one minute more.
  • Add the carrots and cauliflower into the pot with the onions. Sprinkle in the curry powder and pour in the vegetable broth. Bring the soup to a boil over high heat, then reduce to simmer for about 10 minutes; or until the carrots and cauliflower are very tender. Remove the pot from the heat.
  • While the soup is cooking, prepare the bread bowls. Arrange an oven rack to about 6-inches from the broiler and preheat the broiler on high.
  • Slice the top off the roll, removing no more than ¼ to ½ inch of the bread. Then remove the insides of each roll by pinching the bread out with clean fingers. Leave about a ½-inch shell. Be careful not to remove too much. This can cause the walls to become weak. Use your fingers to press the inside walls so they flatten out a bit.
    Place the bread bowls on a sheet pan and line the bottom of each bread bowl with ¼ cup of the shredded cheese. Place the tops beside the bowls to toast. They make perfect croutons for serving!
  • Toast the cheese lined bread bowls under the broiler for about 7 to 10 minutes; or until the cheese is melted and the edges of the bread bowls are crisp. Remove from the oven; set aside
  • Carefully purée mixture using a blender or an immersion blender, until smooth. Then reheat the soup in the pot over medium heat. Add ¼ cup of cheese, stirring until it is melted. Turn off the heat and season with salt and fresh cracked black pepper, to taste.
  • Ladle the soup into each toasted bread bowl on the baking sheet. Garnish with the remaining ¼ cup of shredded cheese, if desired. Place the sheet pan under the broiler of the oven until the cheese has melted.
  • Serve with the crispy roll tops and some extra-cheese if desired.

Notes

This recipe was adapted from Savory Magazine.

Nutrition

Calories: 405kcal | Carbohydrates: 44g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 1197mg | Potassium: 457mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8231IU | Vitamin C: 33mg | Calcium: 244mg | Iron: 3mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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