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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

Categorized in , , , , , , , ,

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

  2. Love to make sweet potato casserole and homemade stuffing with sausage. Yum!

  3. I loved my dad’s dressing. He would add black and green olives, bell peppers and on one end of the pan only, he would add oysters.

  4. My favorite recipe for Thanksgiving is my Grandmother’s for Southern Style Cornbread Dressing. I just wish she was still here to make it for me, because it never tastes as good as hers did!!!

  5. So many favorites it changes daily! Today, I would have to say creme de menthe brownies!

  7. my mother in law loves the Pioneer Woman and I would love to be able to get this cookbook for her signed! 🙂

  8. My favorite broccoli cheese soup ever was from a restaurant, The Black Eyed Pea….have been looking for a recipe as good ever since. This looks like a contender!

  10. My favorite holiday dish is a big pot of delicious corn chowder. I actually got the recipe during a school field trip about 25 years ago! My class went to a historic home where we were divided into groups (loom, garden and kitchen). It was my fine luck that I was assigned to the kitchen group where we made a hearty pot of corn chowder from scratch and cooked it over an open fire, just as New Englanders did in Colonial times. I fell in love with cooking that day and was so excited to try delicious final product of all our hard work and to be sent home with a copy of the recipe. That recipe (complete with the “secret ingredient” of paprika…which we were told was a favorite of the Colonial lady who had owned the home we visited) is with me still. It isn’t a standard/basic corn chowder, but rather full of vegetables and made creamy with milk and potato. The paprika gives it a lovely orange broth that is beautifully festive on my holiday table. That same recipe has been in my holiday repertoire every, single year since that field trip 25+ years ago. First my mom made it with me, then I took it to college where it stayed with me as I became a vegetarian, and it is a hit to this day each holiday. Easy, one pot, beautiful, comforting and DELICOUS it is a perfect dish! I love Ree Drummond (twitter follower!) and would love to try some of her favorite holiday favorites!

  11. My favorite recipe for Christmas is my grandmother’s recipe for lemon meringue pie. Sometimes I even have it for my birthday in the summer. 🙂

  12. My family’s favorite is my Sweet Potatoes recipe, it always the first thing to go!

  15. My deceased dad’s famous bread dressing with oysters, red and green bell peppers along with green and black olives.. So delicious

  16. Our family get’s excited at Thanksgiving because Mom (Me) makes a pumpkin swirl cheesecake with a gingersnap pecan crust that’s to die for!..

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