Monday, January 30, 2012

Broccoli Cheese Soup

Nate doesn't request certain dinners too often, but the other day after eating out he looked at me and said, "I bet you would make really good broccoli cheese soup because you make good homemade soup... and you should make it in a bread bowl!" Translation (since I've only made soup one time)... Amber, will you please make me some homemade broccoli cheese soup? So last night felt like a good soup night. I pulled this recipe from Pioneer Woman (LOVE her stuff..., and it was great! The only thing I would change is to add more cheese (I would add 3 1/2 or 4 cups) and you will definitely need to add chicken broth to thin. See recipe below:


  • 1 whole Onion, Diced (I only used a half because Nate doesn't like onions)
  • 1 stick 1/2 Cup Butter
  • 1/3 cup Flour
  • 4 cups Whole Milk
  • 2 cups Half-and-half
  • 4 heads Broccoli Cut Into Florets
  • 1 pinch Nutmeg
  • 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) (I would use 3 1/2 to 4 cups)
  • Small Dash Of Salt (more If Needed)
  • Freshly Ground Black Pepper
  • Splash Of Chicken Broth If Needed For Thinning (MUST)

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. To really snaz it up, but a round loaf of bread, cut on the middle, butter and toast it to use it as a bread bowl!