Bread Bowl Cheddar and Ale Soup

Bread Bowl Cheddar and Ale Soup
  • Prep Time: 20
  • Total Time: 65
  • Servings: 4

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About this Recipe

This mini-bread bowl filled with warm delicious Cheddar and Ale Soup makes a fun presentation.


2 tbsp (30 mL) Vegetable oil
2 Onions, chopped
3 Cloves garlic, minced
1 Large potato, grated
2 tsp (10 mL) Chopped fresh thyme
4 cups (1 L) Chicken broth
.5 cups (125 mL) Brown ale
3 cups (375 mL) Grated Old Cheddar cheese, divided
1 California Goldminer® Sourdough Wheat Boule
1 Egg, lightly beaten
1 tsp (5 mL) Chopped fresh chives (optional)


HEAT oil in a medium saucepan over medium heat. Add onion and cook for 10-15 minutes or until very soft. Add garlic, potato and thyme, season with salt and pepper and cook for another 2-3 minutes.

ADD broth and ale to the saucepan and bring to a simmer. Cook for 45 minutes, remove from heat and add 2 ½ cups (625 mL) of the cheese.

PREHEAT oven to 375°F (190°C). Using a sharp pointed knife remove the top from the boule. Scoop out most of the bread to form a bowl. Brush the inside of the bread bowl with egg. Place on a baking sheet and bake in preheated oven for 5-7 minutes. Remove from the oven and ladle hot soup into the bowl.

SPRINKLE with the remaining cheese and chopped chives if using.


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