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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.
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Thanksgiving just isn’t Thanksgiving for me unless there is a big tray of stuffed mushrooms. Our family does them pretty simple, just a mix of seasoned bread crumbs, garlic, parsley, chopped up mushrooms stems, parmesan, salt, pepper & olive oil. They are soft inside and crunchy on top – just awesome!!
I want to win!
Put this cookbook on my christmas list!
My favorite Thanksgiving meal is tradional turkey and stuffing! My favorite part is having my family all in one place!
This cookbook would make me feel like I was back home with family! All those yummy & comforting recipes to bring back good memories!!
I watch Dee every time she is on and I love her Prune Cake. I do not have this book and would love to have it to share it this holiday season, PLEASE !!!
I love scones around Christmas time. Especially cranberry scones!
Dutch steak with mashed potatoes and peas and carrots. We make every year for Christmas Eve since I was a kid. Now I carry the tradition for my kiddo.
Our favorite recipe is my Grandmothers bran muffins… They are amazing and we make them every year, and sometimes at other times just for fun.
Would love to have your cookbook! Love your show too!
Thank you so much for sharing this recipe!! I’m excited to read your cookbook!! Thanks!!
YUM! This is going on the menu!
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My favorite recipe is: Super Sweet Potatoes;
MIX 3 together cooked mashed sweet potatoes; 1/2 to 3/4 cup cream; 1 tsp cinnamon; 1/4 cup melted butter. Spoon into a casserole dish and bake at 350 for 20min. ADD mini marshmallows sprinkled on top and put back into oven for 10 more minutes. So yummy!
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