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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.
Our families favorite recipe is our Christmas breakfast. My mom started this and we carry on this tradition with our little ones. I make a sausage/egg breakfast casserole the night before and love that it can bake while we open presents. We also make banana/strawberries together.
Making this cheddar brocolli soup tonight
Thank you for sharing, this was yummy!
Pinned it, made it the other day and it was soo good!
I love the recipes that both you and The Pioneer Woman have given us. I have Ree’s first two cookbooks and would adore this third one!
NEED that Broccoli Cheese Soup!
Our favorite for a few years now is sugared cranberries in a dish to snack on while waiting for the turkey to be done.
Every year I look forward making and eating the apple sausage stuffing recipe I found years ago when I was still able to attend Thanksgivings with my family. (I’ve since moved 4000 miles away, and I’ve only made it home for Thanksgiving once.) I didn’t make it for Thanksgiving this year (I now live in Canada, so Thanksgiving was last month) because I was 9 months pregnant and just didn’t feel up to doing even part of a Thanksgiving dinner. (‘Cause, you know, if you’re going to go to the effort of making even part of one, you might as well go whole hog & invite people over & everything.) Anyway, this is link to the recipe: http://www.food.com/recipe/the-best-turkey-dressing-stuffing-146134
Fresh Apple Cake that was passed down from my grandmother.
Apple pie 🙂
A cheese fondue that’s baked inside a small pie pumpkin.
Pumpkin Pie is my absolute favorite!
My dad’s famous filling!
Turkey and pumpkin pie with whipped cream and I am happy!
I love making capirotada for Christmas! It’s a Mexican bread pudding that I make every year 🙂
My daughter and I love Ree’s recipes. I watch the daily show as often as possible. I reared my four children in Oklahoma so I love it that Ree lives there too.
A recipe that my father always made was what he called Ambrosia. I don’t know if this is a common thing or not but it was a work of love he made for Thanksgiving.
He chopped apples, pecans, oranges and added canned pineapple chunks, coconut, and cherries. He chopped everything so small that it blended totally into one delicious bite every time you dipped your spoon in. He didn’t use any salad dressing but the juice from all the fruits make a wonderful soupy texture. There was never any leftover.