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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

  2. Having a copy of Ree’s cookbook would be super fabulous for me! I dvr all of her shows & her kind of cooking just makes me happy!!♥

  3. I love Rees recipes! Have made many in the past few years! Shared on Facebook!

  5. Our favorite at the holidays is my Grandma’s Dressing/Stuffing. I have tweeked it over the years.
    Country style sausage (one to two rolls depending on how meaty you like it or how much you are making.
    Celery, chopped, about one cup
    Onions, chopped, about one cup
    1 stick of butter
    Dried or fresh cranberries ( 3/4 to 1 cup depending on how fruity you like it.)
    One apple, chopped (for moisture)
    about 6 to 10 cups of dried bread cubes (again depending on how much stuffing you need(
    2 eggs
    Chicken broth (to moisten dressing)
    chopped pecans (optional, but so good)
    Additonal butter for topping
    Seasonings to taste, sage, thyme, parsley.

    Saute sausage until brown, set aside.
    Add stick of butter to pan with sausage drippngs, sauté celery and onion until soft, add chopped apple then add to sausage..
    In the meantime beat eggs and add to chicken broth. Stir into bread until moistened. (Optional to add some more melted butter at this time.)
    Add sausage mixture, cranberries and chopped pecans (if adding). Thoroughly mix, use judgement on chicken broth, adding to much will make it mushy when done. Put in buttered casserole dish and dot with butter. (This can also be used in stuffing bag inside the turkey if desired. I usually put some in bird and some in casserole.) Dot with butter and bake for about 45 minutes to an hour until browned on top.
    Enjoy, this is my very favorite part of Thanksgiving besides being grateful for all we have.
    Happy Thanksgiving.

  10. Cranberry-orange relish. It goes great with turkey or it can stand on its own as a side dish. Best part is, my kids make it!

  12. just made broccoli and cheese soup yesterday! can’t wait to try this new recipe 🙂

  13. Have always loved my Texan mom’s Cornbread Dressing recipe, made with day old biscuits and cornbread. and lots of broth!

  14. Thanksgiving because it is time for family getting to gather and enjoying dinner and sharing what we are thankful for. I would love one of your cook books.

  15. Awesome! I can’t wait to make the Broccoli Cheese Soup! Would love to try all the recipes in the cookbook! Thanks great giveaway and free recipe — that rocks!

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