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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.
Pumkin pie !
This book would be wonderful and very much appreciated.
looks delicious! although my favorite recipe would be for a dessert.
Love PW and her recipes!
Would love to win the cookbook!!! Thanks for all the great recipes!
Santa’s homemade chocolate chip cookies the kids and I made.
One family favorite for us during the holiday’s is Ina Garten’s (Barefoot Contessa) perfect roast turkey. This turkey is SO good that you don’t have to even season the gravy you make from the drippings. It’s always perfectly flavored, juicy and succulent. As a side note, we also whip up sausage balls during the holidays. It’s not Christmas without them (and Santa is a BIG fan, after all those cookies.) 🙂
Looks amazing, can’t wait to try it!
I made this soup last week. It should be on a controlled substance list it is so good.
I want to win that cookbook, too!
Last year I made your lentil and craisin salad for Thanksgiving and it was a big hit! A nice change from traditional cranberry sauce. I plan on making it again this year!
my favorite thanksgiving recipe is my grandmothers stuffing !!
Oh wow. Who can choose just one?! Pumpkin Pie, sweet potatoes w/pecans, cinnamon and brown sugar topping, cranberry sauce, super soft warm rolls. Now I’m starving!
There is a classic Chex Party Mix recipe that my family has made that calls for soy sauce (rather than Worcestershire sauce) that is a staple at Thanksgiving and Christmas. It is obscenely delicious.
My baba’s stuffing is my fave – super simple but always reminds mr of her. I threw a fit one year when my mom wasn’t going to make it.
Yum!!!
For me, Thanksgiving is all about the pumpkin pie and the stuffing. Those are my two favourites!!! That soup looks yummy!!!