This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
My Mom and I watch and enjoy your show every week. It would be great to get your book.
Pumpkin cake is my fav Thanskgiving dessert!
Pumpkin brownies are a thanksgiving favorite in our house!
My famous cheeseball
Sweet potato casserole
Yum. Love broccoli cheese soup!
Green bean casserole!
My favorite Christmas recipe is for mince tarts. Nothing reminds me more of England at Christmas than making those things!
I could go on and on about my favs because..well I love everything but if I mist pick just one..pumpkin pie!!with whipped cream and a dash of nutmeg on top;p
Oddly enough, I just love mashed potatoes and gravy!! I know that is not a super special holiday recipe, but it’s my fave!! Also, I love getting my Granny’s homemade rolls! This will be our 8th holiday season without her, but my mom and aunt and uncle keep the tradition going!!! Hope you all have a blessed holiday season!!
We always have ambrosia salad for Thanksgiving & grape salad for Christmas.
My favorite recipes are making pumpkin and pecan pies!
Can’t wait to try this recipe and many more from the new book.
I shared and record her on sat morns. Would love her new book. Plus iam a Texas country girl ……love all the wee stuff too
Oyster stuffing in a cast iron skillet, baked in the wood cook stove. Mmm! Make the stuffing, mix in rinsed fresh oysters, place in a cast iron skillet with lots of butter on the bottom so the stuffing gets a yummy crust on it! Bake 20-30 min at 350 So good!
My Mom’s stuffing on Thanksgiving and Lasagna on Christmas!