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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.

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Broccoli Cheese Soup

Soup is good food, but Broccoli Cheese Soup is great food!
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Print Recipe
Course: Lunch, Main Dish
Cuisine: American
Servings: 4
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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.

Nutrition

Calories: 565kcal | Carbohydrates: 37g | Protein: 26g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 518mg | Potassium: 1.296mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3.081IU | Vitamin C: 273mg | Calcium: 667mg | Iron: 3mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

Updated October 22, 2022 and Published November 4, 2013 by Catherine McCord

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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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Comments

  1. Traditional herbed Thanksgiving stuffing…. Why don’t we make this all year round. Oh, and these sweet potatoes my mom makes with apples and Homemade Carmel sauce!

  3. I love making pistachio jello topped with chopped walnuts for Thanksgiving dinner!

  4. What a great giveaway and recipe! Thanks for the chance to win. 🙂 I’m torn between balsamic roasted root veggies for Thanksgiving and Cranberry coffee cake for Christmas. Love em’ both!

  5. I love to make baked ziti on Christmas. We stick to the traditional Thanksgiving Day foods 🙂

  11. I take and steam or bake enough sweet potatoes for however many people are going to be eating. I take a cast iron frying pan and heat butter and olive oil with brown sugar when melted I add the pealed sweet potatoes and heat on top of the stove. While it is heating I baste the potatoes with the brown sugar mixture every once in a while. As you can see I don’t really use recipes just eye it.

  13. The dressing and cranberries and the turkey and the mashed potatoes…LOL!

  15. Turkey Bake: don’t recall the exact recipe, but in a large roasting pan, place roasted turkey on the bottom (add dripping to eliminate drying out and/or burning), top with the dressing of your choice, then a gravy type mixture of cream of chicken and cream of mushroom soup (my Mother just used canned soup, thinned out a little with mild). Cover with foil and bake (not sure of temp or time) for the dressing to cook, then serve. Great for a large family in a buffet line setting, just takes a lot less time to get the crowd thru because its three dishes in one.

  16. I would love to win. I can’t wait to try this recipe it looks great.

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