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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.
My mother in laws cranberry frozen salad is the best!
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We like sweet potatoes with pineapple slices and sliced marachino cherries with brown sugar and butter casserole. Yummm. The sugary pineapple is delish!
I make a delicious pineapple bake that goes great with Christmas ham. Mmmm-mmm!
i would love to win your cook book i watch your shoe every saturday on food network
We love good old fashion Turkey!!
My favorite thing to eat on Thanksgiving is Cranberry sauce, which also happens to be the easiest to make….open can, dump out, eat. 🙂 Just no berries please, just the jelly….yummmmmmmmm!
This is one of my FAVORITE soups to make in the winter. My stomach just growled thinking about it!
Sounds yummy!
Pumpkin logs!
Some of the best thanksgiving memories are making stuffed dates with my mother. we would use pitted dates, Buy shelled walnuts and have a great time cracking them,. We came from a big family so unshelled was too expensive to use, We cut them down the middle and put walnuts in the middle. Then roll them in sugar, and totally indulge in glorious walnut goodness. My favorite part was when we ate every last one
Any holiday, I have to make cheesy carrots!
2 lbs carrots cut into coins, 1 small onion, diced, 1 stick of butter, 1 cup Velveeta. Boil carrots and onions until carrots are mostly tender. Drain. Melt butter and velveeta and mix well, until butter is incorporated into Velveeta. Mix cheese mixture in with carrots/onions. Top with seasoned bread crumbs. Bake at 350 for 25-30 minutes until bubbly!
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I have to say that I LOVE Thanksgiving and have several favorite recipes but the turkey recipe I have followed from an old 90’s Martha Stewart magazine always makes the turkey turn out exceptional without fail. You just baste it over and over with a mixture of melted butter and white wine and you can’t go wrong. I can’t wait to make this soup too! 🙂