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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.
Love the stuffing for Thanksgiving and the leftover.s
Yumm…made that soup a few weeks ago, so delicious! Favorite Thanksgiving/ Christmas dish…well I am Canadian so we already had ours. I made a great acorn squash side dish and happened to be from Pioneer Woman’s website. Delicious!
My favorite Christmas recipe has been handed down for at least four generations. On Christmas Eve, we make ambrosia with naval oranges, flaked coconut, pineapple chunks, crushed pineapple, and maraschino cherries. Sometimes I cheat, though, and don’t wait for Christmas to make it!
Soup in a bread bowl! Can’t wait to try it! Look forward to the show every week! Was going to go to the signing in Dallas, but had to go to south Texas for a funeral. Sorry I missed meeting you!
One of my favorite salads for Thanksgiving as a child was an orange and lemon layered Jello salad. It starts with orange Jello then marshmallows then lemon then bananas and repeat again. Then topped with whip cream and maraschino cherries!
My hubby does the big ole bird on the grill so that frees up my oven to make yummy dishes! My family loves my corn souffle’, pumpkin gnocchi, and cranberry chestnut stuffing…oops! I just drooled a little on my keyboard…
My mother made a marsh mellow salad that is really easy. A bag of marsh mellows, 2 cans of mandarin oranges, 1 can of chunky pineapple, 1 16 oz tub of sour cream. She called it the 24 hour salad, because you made it the day before and refrigerated it over night. I love this salad and my kids love it too. Thank you for bringing that memory back, my mother passed away 6 years ago. It is wonderful to spend Thanksgiving together as a family.
Thank you for being such a down to earth person. I have never been one to be glued to a cooking show, however I could watch your show 24/7. Your presentation is low key and very enjoyable. Blessings to you.
Cut clean, large sweet potatoes in quarters and boil til tender, but not completely done. Cool slightly and peel. In large skillet (depending on the amount you are cooking) mix 3 cups maple syrup, 1/3 cup brown sugar and 1/2 stick butter and bring to boil. Add sweet potatoes and simmer til slightly crusty. Serve with any syrup left in the pan.
Favorite Thanksgiving recipe? Roasted turkey and stuffing as only my mother could make it!
For Christmas…and stickin’ with the soup theme…my mother’s homemade French onion soup. She cooks the broth and onions on the stove and then fills up the cutest (and I can’t even imagine how old) individual ceramic bowls, adding some homemade croutons and topped with cheese to go in the stove for the perfect melted, bubbly tops! I love the smell and waiting for that first bite when you break through the cheese…makes my mouth water! It wouldn’t be Christmas dinner without my personal, hot and perfectly bubbly bowl of her soup!
love to make corn bread stuffing
wow this looks great, woder if I can get my kids to eat broccoli like this??!!
We love butternut squash soup, it is nice and creamy and slightly sweet!
My grandpa and I always made gumbo for Christmas Eve. He passed away this summer and I get weepy every time I look at the cookbook we used and scribbled all over, or think about making it without him.
I’ve not been able to purchase one of Ree’s cookbooks yet, but I would LOVE LOVE LOVE to win one!!! She is just the sweetest person and I can tell her food is SCRUMPTIOUS!!!
Love Ree’s cookbooks!!! You have to try her cheesey potatoe soup too!!! It ROCKS!!!