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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

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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. Ree has opened a whole new world to me, I use her recipes for family dinners, church functions, anytime I need a special dish!

  2. I have a recipe for a sweet potato casserole/souffle thing that everyone thinks is the best. So Thanksgiving would not be complete at my house without that dish!!

  3. Love watching the show and getting to know the family….Such easy and fun recipes to make. Love to win a cookbook. Thanks

  8. My Bacia (grandmother) and after she passed, my mother make a wonderful peanut butter candy – that we only get at Christmas. It’s a fondant made with mashed potato & confectioner sugar – roll out and spread with peanut butter – roll up jelly roll style and slice. Love Love Love this and look forward to it every year.

  11. two of my favorite cooking ladies! Both of your cook books are on my wish list!

  12. I love making a homemade white cheddar macaroni and cheese casserole.

  13. a fall holiday cannot occur in our family without the following recipe being served. the grandkids protested one year when granma didn’t make it! she never forgot again!!

    Granma’s Mashed Potatoes

    5 lbs potatoes
    8 ozs cream cheese
    8 ozs sour cream
    1 stick unsalted butter
    Salt, Pepper, Onion Salt to taste

    Boil potatoes, peeled or unpeeled (your preference), drain
    mix all ingredients together
    place in a buttered casserole dish
    bake 350 degrees for 30 minutes
    Serve and enjoy

  16. We have cornbread stuffing every year, which I always look forward to. My grandmother used to make it, my mom made it, and now it’s been passed down to me and my sister. It never survives the entire day, it gets eaten very quickly!

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