Ingredients

For the bread bowl:

• 1 round sourdough loaf (medium size)
• 1 tbsp olive oil or butter (optional, for brushing)

For creamy soup:

• 2 tbsp butter
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 2 tbsp all-purpose flour
• 2 cups milk (or half milk + half cream for extra richness)
• 1 cup vegetable or chicken broth
• 1 cup mushrooms (optional, sliced)
• 1/2 cup sweet corn or mixed vegetables (optional)
• Salt & black pepper (to taste)
• 1/2 tsp thyme or mixed herbs
• 1/2 cup grated cheese (optional, for extra creaminess)

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Step-by-Step Recipe

1. Prepare the bread bowl
   Cut the top off the sourdough loaf and hollow out the center carefully. Keep the removed bread pieces for dipping later. Lightly brush inside with butter or olive oil if you like extra flavor.
2. Make the base
   In a pot, melt butter over medium heat. Add chopped onions and cook until soft and translucent.
3. Add garlic
   Stir in minced garlic and cook for about 30 seconds until fragrant.
4. Make roux (thick base)
   Add flour and stir continuously for 1–2 minutes to remove raw taste.
5. Add liquids
   Slowly pour in milk and broth while stirring to avoid lumps.
6. Cook the soup
   Let it simmer gently until it starts to thicken (5–7 minutes).
7. Add vegetables & seasoning
   Add mushrooms, corn (or other veggies), salt, pepper, and herbs. Cook until vegetables are tender.
8. Make it creamy
   Stir in cheese (optional) for extra rich and smooth texture.
9. Fill the bread bowl
   Pour the hot creamy soup into the hollowed sourdough bowl.
10. Serve immediately
    Serve warm with the bread lid on the side or dipped into the soup.

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Tips:

• Serve immediately to avoid the bread getting too soft.
• For extra flavor, toast the bread bowl slightly before filling.
• You can use broccoli, chicken, or spinach for variations.