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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 recipe for both holidays is Broccoli Casserole. It has broccoli, cheese, rice and cream of mushroom soup. So simple but my mom knows she can’t have a holiday meal with out it!

  5. My mother-in-law’s stuffing recipe is TO DIE FOR. I looooove it!!!!! I would love to win this book too!!

  6. Our favorite holiday favorite is our peanut butter crunch cookies!
    One jar of creamy Peanut Butter
    One cup of sugar
    One cup of clear Karo syrup
    One cup of corn flakes (or more to your taste)
    On medium heat cook down the sugar to a light bubble add the Karo and the Peanut Butter. Crunch up the corn flakes and add them to the peanut butter, sugar, and karo syrup. scoop out to your size liking on wax paper. Let them “dry” or get a little hard then eat them up!

  8. I look forward to my MILs dressing every Thanksgiving and Christmas. Yummmm!

  9. I just love Pioneer Women…her show is definitely the best on Food Network!

  10. All holidays in my family have to have my Pecan Nut Cups. Doesn’t matter if it is Thanksgiving, Christmas or Easter, my kids have had them for 46 years, well 47 for my daughter as her brother was “almost” born the first time I made them! Now my youngest son makes sure he has them on our holiday meals menu as he and his wife have taken over from me. I just get to sit back and relax… FINALLY! LOL

  11. THis may sound like bragging, but my family and I have always; loved my cornmeal dressing. Its really good

  12. Favorite recipe is the strawberry shortcake! Love it, but this soup looks amazing and I plan on making it very soon.

  13. My favorite Christmas recipe is my moms sausage egg casserole that she always made for Christmas morning. It’s not Christmas without that smell permeating the house.

  15. One of our favorite recipes is Ribbon Salad.
    Lime jello on the bottom.
    Lemon jello with pineapple, cream cheese, etc in the middle.
    Strawberry jello with strawberries on top.
    Colorful and yummy!!!

  16. I love herbal dressing and I live in the south where cornbread dressing
    rules!!!!!!!!

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