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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.
Escarole Soup
saute chopped carrots, celery, onion in olive oil in large pot
add large can of College Inn chicken broth
clean and cook escarole in water for 30 min. drain, then add to pot
make small meatballs cook in oven for 30 min. then add to pot
add a can of water and a handful of minute rice. continue to cook all ingredients for 45 minutes.
sounds good !
For some reason, either the greenbean casserole or corn pudding are always requested.
Would love to win! My favorite Thanksgiving & Christmas recipe is *SPICY* green bean casserole with pimentos.
Gooey butter coffee cake is a staple in our house from thanksgiving to Christmas.
I love my husbands sautéed green bean and mushrooms!
sure would love a cookbook
Grandma’s cornbread dressing……….works for Thanksgiving AND Christmas!
I just love the pioneer woman and have tried several if her receipes. I will be asking for some Of her cookbooks for Christmas I tape all her shows
I sure would love one of Ree’s cookbooks
I just live the Pioneer women i tape all her shows and have tried a lot of her yummy receipes.
Love your website! Glad PW shared it!
These look yummy, gonna try them!
I hope I win!!!
I’m making this on Friday! Too excited.
Love your recipes Ree even if I don’t win I sure know how to look them up.