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 found out when I presented my kids each with their own bread bowls filled to the brim with soup.


Broccoli Cheese Soup

Soup is good food, but Broccoli Cheese Soup is great food!
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Course: Lunch, Main Dish
Cuisine: American
Servings: 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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)


  • 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. 


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


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
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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.


  1. Made this soup today, very yummy although strangely lacking carrots so I added them. (posted to Twitter @j2c and Facebook)

  2. I absolutely adore Ree and the Drummond family; what a great giveaway! Her Chipotle Chicken Chili is on the stove as I type.

  3. Thank you for a great giveaway, I love watching her show on Food network every weekend.

  4. Broccoli is my favorite vegetable! That soup looks amazing.

  5. Sweet and savory breakfast stratas on Christmas morning. Picked peaches w Christmas dinner.

  6. Saw pioneer woman on tv today—she’s wonderful…can’t wait to get my first cookbook but she was making the French bread pizza’s on her show today that looked yummy!

  7. The big favourite Holiday dish in our home is Turnip Puff. It’s the only way I will eat a turnip. Even my toddler likes it. Of course, my mom’s stuffing is popular, as well as the ambrosia salad. Gotta have a little sweet with the savoury. 😉

  8. My tummy is already rumbling for Christmas dinner! Everything looks so amazing. <3

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