This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
The brined & BBQ’d turkey recipe that I have been using for years is my favorite! The turkey is always the star of my meal & I like to switch up the sides! Thanks for the chance to win Ree’s new book!
My favorite is cornbread stuffing! I like mine vegetarian, but a lot of my family enjoys it with sausage. Sooo good!
Love broccoli cheese soup and in a bread bowl? Yum.
My grandma’s homemade chicken and noodles is my favorite Christmas recipe! It can be eaten year round, of course, but we usually only have it on the holidays.
I enjoy trying new receipes. And the ones that I have tried from the Pioneer Woman have been a huge hit.
Wonderful receipt
I am going to try this very soon. The weather gets so chilly this time of year and Soup in a Bowl? You can’t go wrong. I also like that it is a vegetarian dish. Smart. Very Smart.
I make Ree’s cinnamon rolls every year as Christmas presents. My family and friends look forward to them every year now.
Would live to win this. I love Broccolli Cheese Soup!!
We usually cook prime rib on Christmas Eve. I cover it with rock salt, peppercorns, and dijon mustard which makes the most wonder crust on it.
This one sounds better than most! Can’t wait to get this cookbook!
I shared this post on facebook!
At our house there is no one favorite recipe ’cause it is all about the leftovers!! There is nothing like the next days turkey sandwitch with stuffing and cranberry mayo 🙂
I LOVE HOW EASY AL OF REES’ RECIPES R AN HOW GREAT THEY TASTE!!! THANK U
My favorite was always my moms stuffing with gravy all over. Then when I got a little older I found out just how much I love the candied sweet potatoes.
Pinned