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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

  1. My favorite holiday recipe is my famous hot artichoke dip now it’s requested for all family get togethers.

  2. I always make white fudge with coconut and pecans. This was my mom’s favorite candy.

  3. my favorite recipe(s) are my mom’s stuffing, simple: cubed bread, chicken broth, sage, poultry seasoning & celery & onion cooked in butter, LOTS of butter.
    AND her pumpkin pie, which i believe is the same recipe that is on the can…i’ve made it w/fresh pumpkin though, same great taste!

  7. Favorite dish is the “cornbread dressing” – a recipe handed down through the generations!

  10. Love watching PW and reading her posts on FB. Thanks for this soup recipe. Making it real soon.

    Thanks.

  15. My favorite holiday is Thanksgiving and my favorite things besides the family & fellowship is the homemade Mac & Cheese.

    You will need:

    8 0z. elbow macaroni
    2 c. shredded sharp cheddar cheese
    1 c. grated parmesan cheese
    3 c. of milk
    1/4 c. butter
    2 1/2 tblspns all purpose flour.
    2 tblspns butter
    1/2 c. bread crumbs
    1 pinch of paprika.

    Directions:
    1. Cook macaroni according to the package directions or to your liking. Remove from heat and then drain.
    2. In a saucepan, melt butter over med. heat. Stir in enough flour to thicken. Add milk to saucepan slowly, stirring constantly. Stir in cheeses. Cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
    3. Melt Butter in a skillet over med. heat. Add bread crumbs and brown. spread over the mac & cheese to cover. Then sprinkls with a little paprika (optional)
    4. Bake at 350 degrees for 30 minutes.

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