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Soup is good food, but Broccoli Cheese Soup is great food! As a kid I used to run around our house singing/screaming that slogan from the Campbell’s Soup commercials. That just may be one of the silly things kids do, but in my case the sentiment really stuck as I still adore soup. When it’s cold outside, few things make me feel as good as the smell emanating from a steaming bowl of heart warming soup.
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I’m sure many have been the times when you’ve still been so hungry after finishing a good bowl of soup that you say you could even eat the bowl. Well, have you ever had soup in a bread bowl? The first time I experienced it was as a kid at my aunt’s house in Louisville and it just seemed so creative to me. The concept of having your meal in an edible bowl can really be magical for a young eater, as I found out when I presented my kids each with their own bread bowls filled to the brim with soup.
Broccoli Cheese Soup
Ingredients
- 4 tablespoons unsalted butter, softened
- 1 small onion, diced
- 4 tablespoons all purpose flour
- 2 cup whole milk
- 1 cup half and half
- 1/4 teaspoon ground nutmeg
- 2 heads broccoli, cut into florets
- 1/4 cup chicken broth
- 1 1/2 cups grated sharp cheddar cheese
- bread loaves for bowls (you can buy them at nice bakeries or Trader Joe's)
Instructions
- In a large pot over medium heat, melt the butter. Add the onion and cook 3 to 4 minutes.
- Sprinkle the flour on top of the onion, and use a whisk to work in the flour. Once it’s combined, cook the onion-flour mixture for 2 to 3 minutes.
- Add the milk and half-and-half, whisking constantly until combined.
- Sprinkle in the salt, pepper, and nutmeg.
- Stir the broccoli florets into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it’s thickened and the broccoli is tender, 20 to 25 minutes.
- Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.
- Add the cheese and stir until melted. Serve the soup in bread bowls.
Notes
- For a smoother soup, use an immersion blender to puree the soup before adding the cheese.
My favorite Thanksgiving and Christmas recipe is home made cranberry orange relish. We use my great grandmothers recipe AND meat grinder that secures to the dining room table with a vice to mush up the cranberries and orange rinds. It’s delicious!
I love broccoli, I like cheese, I want Pioneer Women to dance with me.. lol or something like that.
yummm! it is a perfect cold fall day for broccoli cheese soup!
Please enter me for cookbook.
My favorite holiday recipes are any cookie recipe:)
My favorite Christmas Eve tradition is from my grandmother. Every year she made Scicilian Supper, egg noodles, ground beef and a cream sauce. She found it in Parade magazine probably 30 years ago. He was like by everyone and could feed a crowd. Even though she has passed away, someone always makes it.
We LOVE your recipes!! We are on your website and Facebook page everyday!!!
Pecan pie and sweet potatoes with marshmallows! Yum!
Thank you, I just shared on my twitter account melsef
This looks wonderful! Soup is perfect this time of year.
I love Ree Drummond’s recipes and hearing (and seeing pictures) of her life and family. I just purchased one of her earlier cookbooks, and would love to have this holiday one!
I love creamed onions–but I love pecan pie and oh I love mashed potatoes. Oh oh oh I just love Thanksgiving!!! Made me hungry!!!
Green bean casserole and chicken and rice casserole
I love Ree Drummond’s recipe
Fudge
2 sticks butter
4 cups sugar
1 teaspoon vanilla
1 cup milk
melt together and bring to boil
boil for 2 minutes
take OFF heat
stir in
1 package of semi sweet chips
1 package of milk chocolate chips
2 oz bitter chocolate
stir till melted
add 25 marsmallow and stir till melted
put in buttered pan and cool
Chocolate chip pecan pie