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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 Texan Mom’s cornbread dressing, made with day-old biscuits and cornbread and lots of broth. It was an event, not just a side dish!
Every one of Ree’s recipes I have ever made turns out to be a family favorite. I can’t wait to try the broccoli soup.
Would love to have your cookbook!!
Shared give away on Facebook. Thanks for the opportunity!
Meat fondue with home-made dipping sauces – yummy!
I love you and your show. It reminds me of home. I miss Oklahoma! I would love to have this book!!!
Thank you for the chance to win….so excited!!!
I would have to say that my favorite is my late grams cranberry sauce, because of the memories it invokes.
Cranberry salad made with orange jello and oranges and of course frozen crushed up cranberries
shared on FB
My favorite is my sister’s pumpkin spice muffins. A box of spice cake mix, a can of pumpkin & a bag of white chocolate morsels…mix all three of these together (do not follow the cake mix ingredients) put in muffin paper & bake according to the cake mix box
Our family favorite Christmas dish is Grandma Clausman’s from scratch dressing…..definitley not an ordinary dish!!!
This cookbook is awesome!
Homemade Pumpkin Pie..although I’m kinda fond of gravy too since this is the only time of year I get it!
I have made a crescent roll cherry cheese cake for holidays now for 20yrs.. When my son was stationed overseas he called one day for the recipe he traded my recipe to the cooks in the mess-hall for a chance to cook something they in-turn made it for the officers and they loved it. It was worth sharing
My family always enjoys my warm apple crisp with vanilla ice cream