This recipe caught my eye because it’s served in a fun sourdough bread bowl. I love the broccoli cheese soup at Panera that comes in a bread bowl and this recipe looks very similar to that. Once I’m no longer on the MSPI (Milk Soy Protein Intolerance) diet for our baby girl and can have dairy again, this sounds like the perfect recipe for a chilly winter evening!

1 round sourdough bread loaf (1-1/2 lb.)
1/2 cup chopped celery
1/2 cup chopped red peppers
1/4 cup chopped onions
2 Tbsp. butter
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
Few drops hot pepper sauce

HEAT oven to 350°F.
CUT slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min. Cool slightly.
MEANWHILE, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat until tender. Add VELVEETA; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly.
SPOON into bread loaf. Serve with toasted bread pieces, RITZ Crackers and/or assorted cut-up fresh vegetables.

You can also make this using the microwave – check out more details here.