Broccoli Cheese Soup

Broccoli Cheddar Soup 1

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.

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 recently found out when I presented my son and daughter each with their own bread bowls filled to the brim with soup.

Leave it to the magnificent, multi-talented, exceedingly beautiful inside and out, giving, and loving Ree Drummond to develop this Broccoli Cheddar Soup recipe made with sharp cheddar cheese lusciousness, chunks of soft broccoli and truly satisfying taste for all ages. Reviving a wonderful food memory from my past, she even serves it up in my beloved bakery fresh bread bowl.

My kids are huge fans of Ree's food and her children's books about her bassett hound Charlie and as they were flipping through her brilliant new cookbook, The Pioneer Woman Cooks_ A Year's Worth of Holidays, I let them pick a few recipe ideas for dinner. This soup is the one they mutually decided on, although they made me promise to also make them the dulce de leche brownies, pecan pie and brandy snaps in the next few weeks (what can I say, they've got good taste).

Broccoli Cheddar Soup 2

Broccoli Cheddar Soup 3

Broccoli Cheddar Soup 4

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Oh how Kenya and Chloe love the pictures of the food and all the animals on the farm!

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This giveaway is now closed. Congratulations to the winners!
Anita Wade
Lacey Baugh
Pam Cloud

Giveaway Details_

Prize: Three (3) lucky weelicious readers will receive a signed copy of The Pioneer Woman Cook a Year of Holidays by Ree Drummond. I have not been compensated in any way. All views and opinions expressed are my own.

Duration: This giveaway will be open until Monday, November 11th at 11_59pm.

Who Can Enter_ Open to residents in the USA and Canada only.

How to Enter_ Leave a comment below. For more chances to win, share this giveaway on Pinterest, Twitter, Instagram, Facebook and Google+ with the hashtag #WeeliciousGiveaways, and leave a separate comment for each letting me know you've done so.

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Broccoli Cheese Soup (makes 6 servings )

Prep Time: 10 mins Cook Time: 30 mins

egg free

nut free

Ingredients

  • 4 tablespoons Unsalted Butter, softened
  • 1 small Onion, diced
  • 4 tablespoons All Purpose Flour
  • 2 cup whole milk
  • 1 cup half and half
  • salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 2 heads broccoli, cut into florets
  • 1/4 cup Chicken Broth
  • 1 1/2 cups grated sharp cheddar cheese
  • small bread loaves for bowls (you can buy them at nice bakeries or Trader Joe's)

Preparation

1. In a large pot over medium heat, melt the butter.

2. Then add the onion.

3. And stir it around to cook, 3 to 4 minutes.

4. Sprinkle the flour on top of the onion.

5. And use a whisk to work in the flour. Once it’s combined, cook the onion-flour mixture for 2 to 3 minutes.

6. Then add the milk and half-and-half, whisking constantly until combined.

7. Sprinkle in the salt, pepper, and nutmeg.

8. Then add the broccoli florets.

9. And stir them 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.

10. 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.

11. Then throw in the cheese!

12. Stir it in until it’s melted, taste and adjust the seasonings . . . and

get ready to serve it up.

13. At an angle, cut off the top third of the bread.

14. Remove the “lid”.

15. Then tear out chunks of bread, leaving a ½-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)

16. Ladle in the thick, yummy soup and top it with more shredded cheese.



NOTES: For a smoother soup, use an immersion blender to puree the soup before adding the cheese.

Substitute pepper Jack cheese for a slightly spicier soup.

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Hi, I’m Catherine. 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. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.