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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.
I love Ree and am going to try this soup recipe very soon, it looks delicious! My favorite from thanksgiving was always my grandma’s famous pumpkin pie….had to wait all year for a slice! so worth it! 🙂
My favorite Thanksgiving time treat is a three layer pumpkin, caramel, pecan cake. Yum!
My caramelized onion cornbread stuffing! It’s my husbands favorite. I make 2 batches and we use some to make stuffed mushrooms. Delicious!!
A favorite recipe to give is Biscotti (chocolate ones are the best, of course) and a favorite recipe to eat has to be Boudin Cornbread Stuffing. A new favorite from last year is Orange Cranberry Brussel Sprouts, who knew they tasted so good!
My Dad’s dressing with green and black olives, bell peppers and on one end of the pan, oyster dressing.
This looks “souper” delicious ! 🙂
Pretty Frozen Cranberry Salad!
My favorite is my Grandma’s Sweet Potatoes. No marshmallows allowed!!
Broccoli soup in bread bowls! Great!
I don’t have Ree’s cookbook (any of them!), so if my comment is supposed to include one of her Christmas or Thanksgiving recipes from the cookbook, I’m stuck.
However, even if I’m not hosting either event, I always do plenty of holiday cooking. Perhaps my favorite recipe that I make during the holidays is cherry-almond fudge.
my family’s favourite christmas recipe has got to be shortbread cookies…wouldn’t be the same without them
My mom’s apple pie!
Love Ree’s cookbooks. Can’t wait to get one. Please, please pick me!!
My mom’s stuffing is by far the most popular dish at Thanksgiving, its always the first do go:)
My favorite recipe for the holidays is French Toast Casserole. It is perfect for brunch on Christmas Day.
Looks delicious. Love all of her recipes!!