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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.

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Broccoli Cheese Soup

Soup is good food, but Broccoli Cheese Soup is great food!
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Print Recipe
Course: Lunch, Main Dish
Cuisine: American
Servings: 4
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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.

Nutrition

Calories: 565kcal | Carbohydrates: 37g | Protein: 26g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 518mg | Potassium: 1.296mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3.081IU | Vitamin C: 273mg | Calcium: 667mg | Iron: 3mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

Updated October 22, 2022 and Published November 4, 2013 by Catherine McCord

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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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Comments

  3. I love my mother-in-law’s sweet potato casserole. I think I’m the only reason she makes it for every holiday!! :O)

  8. That’s hard to decide…..we really like Alton Brown’s Green Bean Casserole and mom’s pumpkin souffle.

  9. A friend brought me some sweet potato pie one Thanksgiving while I was working. I had never had it before and loved it! His mother had made it. Sadly she passed before I could get the recipe so I searched the web for over a year before I finally found a recipe I fell in love with. Now it’s the recipe my family insists I make every holiday season for them!

  11. I love to make Sweet Potato Casserole with brown sugar, pecans and marshmallows on top! I also love Celery Boats that are my Mother-In-Law’s favorite dish to make! She puts cream cheese mixed with green olives on celery sticks and it is YUMMO!

  12. I absolutely LOVE broccoli cheddar soup, but have never attempted it at home, I think it’s time to change that!

  14. One of my favorite recipes to make is my favorite because its brainless!! Although it sounds so simple, it’s so good. Great for the little ones:)
    2 boxes instant vanilla pudding
    4 cups cold milk
    2 containers of frozen whipped topping, thawed
    1 1/2 packs of Maria crackers
    Prepare the pudding as usual. When it starts to thicken, fold in whipped topping until smooth. In a glass bowl, layer the cookie and pudding mixture. Usually 2 layers of each. Then crush the remaining crackers in a ziplock bag until they’re like a fine crumb and spread on top.
    YUM!

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