This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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 would love her new cookbook. Thanks for the chance to win.
This sounds delicious. I have to try to make it.. Thank you..
Shared on Pinterest!
Err is great. Love her show and recipes.
we JUST got a Trader Joes…got to get some of those breadbowls!
Oh, you hit a good nerve with this one! My whole family will wholeheartedly love this, especially as the colder weather draws near. Thnaks!
I would just love this!
Love, love, love……Rees cookbooks. The only one I don’t have yet is this one…so want it….
I would love to win this cook book! My favorite recipe for Thanksgiving is corn casserole!
Please pick me! I have been trying to win one of her books for the longest. I have shared on FaceBook and Pinterest!
looks delicious!
I love Pioneer Women Cookbooks! Her recipes are easy and fantabulous!
I love so many of your recipes and love watching you cook!!
I only make Ree’s cinnamon rolls at Christmas time……..so it’s getting close!!
Our family favorite for any holiday is Cucumber Salad since we are Hungarian! Love the sliced cucumbers & tangy vinegar with dollops of creamy sour cream dusted with Hungarian sweet paprika! SCRUMPTIOUS!!! 🙂
i love broccoli cheese soup! most ones you buy in the store are too salty. nothing beats homemade!