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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

  1. I enjoy your recipes!! Especially the Carrot Cake in the “Holiday” cook book.

  4. I love her show and my daughter and I are huge fans of her coffee recipe. I have one of her recipe books and would love a copy of her new one. #WeeliciousGiveaways
    Have a fabulous day.
    Wendi

  10. Cream Cheese Broccoli Casserole

    1 30 oz. pkg. frozen chopped broccoli or broccoli florets
    1 can Campbells® cream of mushroom soup
    1 8-oz. Philadelphia® cream cheese
    1 stick butter
    1 medium chopped onion
    Durkee® fried onions

    Cook broccoli according to package directions. Drain & put into 3-quart casserole dish. Sauté onion in butter. Pour over cooked broccoli and mix well. Soften cream cheese and mix well with mushroom soup. Stir into the broccoli/onion mixture. Top with Durkee® fried onions.

    Bake @ 350 degrees for 25-30 minutes until bubbly. Serve immediately although it’s good for leftovers too if you actually have any..

    This is actually a recipe I was given by a friend of mine about thirty years ago. I never thought I would eat broccoli and I was sure my children wouldn’t eat it either. Much to my surprise we always serve this casserole at all family gatherings as it is our favorite! The original recipe did include crushed crackers as the topping and also the option of adding rice. We prefer it this way.

    Hope your readers enjoy this as much as we do!

  13. Yum, I love soups, but haven’t really been into making them, but I am going to try this winter. Thanks

  14. the best recipe is the soups, I love homemade soups, broccoli and cheese is awesome as is hamburger soup with all the fresh vegs.

  15. Love, love, LOVE the Pioneer Woman cook. Her food is all delicious. Would love her cookbook to expand our holiday foods into beautiful, deliciousness.

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