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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.
Would LOVE to win!
Thanksgiving isn’t complete without my mother’s cranberry-apple relish–it’s tart, chunky, and sooo good!
Our favorite Christmas morning recipe is my grandma’s ebelskivers!
Oh how I’d love to get this cookbook!
That soup looks warm and cozy. My favorite Thanksgiving and Christmas side is my Mom’s cornbread stuffing. MMM….
We go non-traditional for Christmas and have … Mexican food! My mom makes enchiladas, rice, beans, chile rellano casserole, etc. It’s so good.
One item I love to have at Thanksgiving is a pumpkin roll…I am so excited for this book, as I love PW!
Also, I shared (and hashtagged) this post on pinterest! pinterest.com/katylamb
This book looks great – thanks for the opportunity.
As much as we are all into food in our family, it’s not Thanksgiving cranberry sauce if there aren’t ridges in it from the can! 😉 (That’s probably awful to post here… I’m sorry! It’s just tradition for us :))
Sour cream herb rolls are a favorite in our family! But I’d love to make some of Ree’s recipes our new favorites. 🙂
My family’s favorite Christmas recipe is our homemade raviolis. The kids love rolling the dough and cutting pillows! Happy Holidays!
We love “green spaghetti” it’s actually just spaghetti with poblano cream cheese sauce. It’s perfect with any of our holiday meals (even beats mash potatoes for us). Thanks for doing this giveaway. Love Ree’s stuff.
Shared on Facebook!
Cranberry almond biscotti!
Deep fried turkey! A wonderful once a year treat!