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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

  5. I would love to win a copy of your cookbook. Everything looks sooooooo good…

  6. Pumpkin pie! I never make it any other time, so I just look so forward to it. The soup looks delish!

  7. My favorite Holiday Recipe is my Grandmother Dowell’s Stuffing Recipe at Thanksgiving every year.

    Grandmother Dowell’s thanksgiving stuffing(dressing):
    4 3/4 cups chopped zucchini and/or yellow neck squash
    1/2 cup plus 2 Tablespoons chopped onion
    1/2 cup plus 2 Tablespoons dried celery
    1 cup boiling water
    1 cup unsalted chicken broth
    2 eggs slightly beaten
    1 (8 ounce) package herb-seasoned stuffing
    1 teaspoon poultry seasoning
    1/2 teaspoon butter flavoring
    1/4 teaspoon rubbed sage
    1/8 teaspoon pepper
    1 sm container of plain yogurt
    chopped pieces of turkey or chicken (optional)
    Vegetable cooking spray

    Cook zucchini and yellow neck squash, onion and celery in 1 cup boiling water for 15 minutes. Drain well.
    add chicken broth and the next 7 ingredients. Mix well. Add chopped meat if you like
    pour into a sprayed baking dish.
    Bake uncovered at 350 for 35 to 45 min or until heat through out.
    note: i just cooked some of the squash and zucchini some in a wok or skillet until partly tender and mixed in instead of boiling it.

  8. I’ll be making this yummy soup this week and hope I can win the book to make more of he delicious recipes!

  12. ~*~ FYI: I made the Broccoli Cheese Soup recipe above and it was DELISH!!!! Thank you again for posting it! ~ * ~

    Our favorite Christmas meal is made by my husband: BOEUF BOURGUIGNON (BEEF BURGUNDY)! Everyone raves about it and looks forward to it every year. If we don’t have it, everyone complains.

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