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 love Ree’ s cooking and this soup sounds delicious.
My grandma’s current cookies from Sweden. Every Christmas I have to make them, sooo good 🙂
This looks delicious!
Brocolli Cheddar soup is one of my favorites. I will have to try this out soon!
Ree Drummond you are my idol and favorite cook!! I love your cookbooks, good recipes, cooking tips and your show! I had a Food Page in our local paper, till I got laid off and used several of your recipes on my page which were always a big hit! It would be such an honor to have one of your autographed cookbooks so I hope I’m one of the lucky winners. Keep the recipes coming!!!!
My 2 year old grandaughter loves soup, especially Broccoli and Cheese. I will definately have to make this for her. Would love to try your other recipes in the cookbook as well.
My husband insists that I make my cornbread dressing when we go to anyone’s home for Thanksgiving. Says no one makes it like mine. Gotta love him…
I would love to have this soup for dinner tonight. It would be great to win a cookbook from Ree. She hosts one of my favorite food network chefs. She cooks real food.
My Grandmothers CornBread Dressing is always a big hit for Thanksgiving and Christmas!
Love Ree. And getting to know Weelicious too !
My husband insists that I make my cornbread dressing when we are invited to anyone’s home for Thanksgiving. Says no one makes it like mine. Love him…
Shared this on Pínterest
http://www.pinterest.com/pin/268316090272914268/
My family likes that old stand-by green bean casserole with our turkey dinner.
mouth watering recipes
Would love to have this cook book!
Sweet potato casserole and cheesecake