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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.
Cannot leave the dinner table on Thanksgiving without having some of my dad’s slow cooked ham and my aunt’s stuffing with chestnuts, rosemary, thyme and sage.
Would love to have a cookbook and try the recipes ty
https://twitter.com/hmommy/status/397465523027312640 Tweeted about it! Thanks!
I decided to mix up the Family’s traditional turkey Christmas, and made Ree’s beef roast with the burgundy mushrooms last year….. and they loved it so much I was “volunteered” to have Christmas again this year ( YIKES!!!!!)…LOL
Love sage dressing (stuffing) and out potato casserole that we call Momo potatoes…
My dad’s green rice casserole with broccoli, cheese, and mushrooms!
I would love your new cookbooks.
I would love to get a copy of the Pioneer Woman’s cookbook. My kids have found a new love for her shows and recipes.
My family would vote for Cajun fried turkey with cornbread stuffing. My husband’s family would vote for creamed onions and mashed potatoes and rutabags! 🙂
no Thanksgiving meal was complete without my Grandmother’s dressing. She would come to our house the night before and mix it up. Our family is still carrying on the tradition.
Broccoli rice casserole!
Great, yummy recipies!
Can’t wait to try this recipe.
Stuffing! Yum… I’ve tried several different recipes over the years but haven’t settled on a favorite. Enjoying all the options too much 🙂
The holiday classic, the mighty turkey! I love Ree’s first two cookbooks and would love to add this one to the collection! Thanks!
so yummy! Thanks for the recipe and the giveaway!