Mini Pea Soup Bread Bowls Recipe
Mini Pea Soup Bread Bowls, easy homemade pea soup ready in about 10 minutes!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 2 1/2 cups soup
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 garlic clove minced
- 1 cup chicken broth (or vegetable broth)
- 1 (15 oz.) can Libby’s® Sweet Peas drained & rinsed
- 1/4 teaspoon celery salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream (or half-and-half)
- 4-6 small crusty rolls
- 6 tablespoons precooked crumbled bacon
Place butter in medium saucepan over medium-high heat. Add onion and garlic and cook about 1 minute or until softened and translucent.
Add chicken broth, drained peas, celery salt, pepper, and thyme to saucepan and stir to combine.
Stir in cream, and stir until it just comes to a boil; simmer about 1-2 minutes.
Meanwhile, slice tops of rolls off and remove inside bread to form bowl.
Using an immersion blender, process soup until smooth, or carefully use a blender (be sure to leave top slightly off of blender for steam to escape).
Spoon soup into bread bowls and top with bacon.
SNAPPY TIPS: The recipe makes about 2 1/2 cups of soup. You may need more or less rolls depending on the size of your rolls. Small bite-size rolls would also be great for little appetizers!
SNAPPY SUBSTITUTIONS: Instead of chicken broth, you could use vegetable broth. Instead of cream you could use half-and-half.