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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.
I love Ree’s cinnamon rolls her mom always made….that icing!!!!
Stuffing and German chocolate pie!
Ham. I love love love ham. Mmmmm.
oh i am wishing and hoping for a copy of this newest amazing pioneer woman cooks by ree ! your recipes are fun and delicious.
We have very traditional meals here, Turkey, mashed potato’s (I make mine Garlic mashed) Cranberries, and our alltime favorite, Gullivers corn. Yummy…. Would love to find some new things to try out.
I love the holidays but I think Thanksgiving is my favorite. All about the blessings of the day, family, friends, and great food.. No one expects anything more than that.. Hope that I can get in the contest for Ree’s book.. I never miss one of her shows.. So down to earth and real… Nothing fancy but delicious food.. and that Charlie… too cute!
No holiday meal is ever complete without green bean casserole, broccoli casserole & corn casserole!!!!
Shared on Google+!!
Thanks for the contest! Love cooking for my family!
I would love to win this cookbook. Don’t one that has lots of soups. I love a good potatoe soup.
Loving your recipes! Need this cook book! 🙂
looks delicious!
My family always makes the best peanut butter pies during the holidays! They’re my absolute favorite!
I just made this soup Saturday – YUMMY!!
I love drinking my cup of coffee on Saturday mornings and watching the new Pioneer Woman!
Pecan pie! Or Grandma’s homemade rolls! And I can imagine that those rolls would be great with this soup. And, well, pecan pie is just great any time!