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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

Categorized in , , , , , , , ,

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

  3. For years and years by recipe that I love to make is fresh cranberry sauce, unfortunately I found out last year when I made it that my boyfriend at the time, now husband, doesn’t like it.

  4. My very favorite Thanksgiving meal, is an smoked turkey that has been brined for a couple of days using kosher salt, lemon, maple syrup, and some rosemary. Of course you have to have mashed potatoes, with giblet gravy , cornbread dressing(not stuffing), green beans that are home grown, and corn. Of course to end the meal, pumpkin and pecan pies.

  5. We make German Pancakes every Christmas eve morning & Danish Puff for Christmas. Both recipes my grandma handed down to us. There are special memories with the traditions, she taught me how to make them. I loved our baking times together. My grandma was the kindest, most loving woman ever!

  6. Love Ree on her show Pioneer Woman. Would love to have a cookbook.
    I am going to make this soup. It looks wonderful.

  9. I would really like to make a bowl of this, and sit in my favorite chair eating it while looking at her new cookbook. Sounds like a perfect ending to a long day of work.

  11. We do the sourdough bread bowl with clam chowder in California. Also started new tradition of Ciopinno for Christmas dinner – seafood stew with a rich tomatoey base. We make a large quantity in a turkey fryer, then have plenty for leftovers to take home for the next day. Instead of one person in the kitchen cooking all day- the old prime rib dinner- we all share the prep. Someone chops onions and bell peppers. Others clean the shellfish, crab and shrimp and clams (whatever seasonal fresh seafood- here in California Christmas is Dungeness crab season) The person cooking outside (gas turkey fryer) gets a bottle of wine. Some for the cook, some for the stew. My sister ( the fisherwoman) gets all the credit for her recipe. We still have traditional desserts and cookies on Christmas day.

  12. This sounds so yummy, perfect for a cold night. Will definitely be making, and really really really want to win a cookbook.

  13. A tradition in our family is to make homemade egg noodles and then cook in broth. My grandma used to do it and now my mom does. I will have to learn as well.

  14. I would love to win a new cookbook! I am constantly looking for new recipes for home and work- food preparation recipes need to be revamped! Thanks for all your hard work spreading healthy attractive food!

  15. A tradition I have continued with my kids is making the egg casserole on Christmas Eve for our Christmas morning brunch!!

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