Ree Drummond, the beloved Pioneer Woman, is renowned for her heartwarming recipes that bring families together. Her dishes, often showcased on her popular blog, Food Network show, and cookbooks, are celebrated for their deliciousness and approachability. It’s no surprise that her The Pioneer Woman Cooks: A Year of Holidays cookbook is packed with comforting, crowd-pleasing recipes perfect for any celebration, big or small.
The Pioneer Woman Cooks: A Year of Holidays Cookbook Cover
This cookbook isn’t just for holidays; it’s a treasure trove of down-home recipes for any time of year. From New Year’s Day staples to Thanksgiving feasts, Ree covers every occasion with her signature step-by-step photo instructions, making even novice cooks feel confident in the kitchen. Among the many tempting recipes, her Broccoli-Cheese Soup stands out as a classic comfort food that’s both satisfying and easy to make.
This creamy and cheesy soup is a highlight from The Pioneer Woman Cooks: A Year of Holidays. Inspired by this delightful soup, we’ve also created a Broccoli Cheddar Panini recipe to offer a fun, handheld twist on the classic flavors. Whether you’re a soup lover or a sandwich enthusiast, these recipes are sure to become new family favorites.
Pages from The Pioneer Woman Cookbook featuring Broccoli Cheese Soup Recipe
Ree Drummond’s Broccoli-Cheese Soup Recipe
This recipe, reprinted directly from The Pioneer Woman Cooks: A Year of Holidays, is a testament to Ree Drummond’s knack for simple yet flavorful cooking. It’s perfect for a chilly evening, a potluck gathering, or simply a comforting meal at home.
Ingredients:
- 1/2 cup (1 stick) butter
- 1 large onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- Salt and pepper to taste
- 1/2 teaspoon ground nutmeg
- 4 broccoli heads, cut into florets
- 1/2 cup chicken broth
- 3 cups shredded sharp Cheddar cheese, plus more for garnish
- Small bread loaves for bowls (optional)
Directions:
- Sauté the Onion: In a large pot over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened.
- Create a Roux: Sprinkle the flour over the onions and whisk to combine. Cook the onion-flour mixture for 2 to 3 minutes, stirring constantly.
- Add Liquids: Gradually whisk in the milk and half-and-half until smooth.
- Season and Simmer: Season with salt, pepper, and nutmeg. Add the broccoli florets and stir to combine. Cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes, or until the broccoli is tender and the soup has thickened.
- Adjust Consistency: Stir in the chicken broth. If the soup is still too thick, add a little more broth to reach your desired consistency.
- Melt in Cheese: Remove the pot from the heat and stir in the shredded Cheddar cheese until melted and smooth. Taste and adjust seasonings as needed.
- Serve: If using bread bowls, cut off the top third of each loaf and hollow out the center, leaving a ½-inch rim. Ladle the soup into bowls (bread bowls or regular bowls) and garnish with extra shredded cheese, if desired.
Close up of Pioneer Woman's Broccoli Cheese Soup in a bread bowl
Broccoli Cheddar Panini: A Soup-Inspired Sandwich
Inspired by the comforting flavors of the Pioneer Woman’s Broccoli-Cheese Soup, this Broccoli Cheddar Panini recipe transforms the soup’s essence into a delicious, cheesy sandwich. It’s a perfect way to enjoy those classic flavors in a fun, new format.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 large onion, halved and thinly sliced
- 4 tablespoons (1/2 stick) butter, at room temperature
- 8 slices sourdough or other rustic white bread
- 8 ounces sharp cheddar cheese, sliced
- 3/4 cup cooked, chopped broccoli florets
Directions:
- Caramelize Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, for about 10 minutes until they are translucent and browned, bringing out their natural sweetness.
- Prepare Panini Press: Preheat your panini press to medium-high heat.
- Assemble Panini: For each sandwich, spread butter on one side of two slices of bread. Flip one slice over so the buttered side is down. On the unbuttered side, layer with sliced cheddar cheese, caramelized onions, cooked broccoli florets, and another layer of cheddar cheese. Top with the second slice of bread, buttered side up.
- Grill Panini: Grill two panini at a time on the preheated panini press, closing the lid firmly. Grill for 4 to 6 minutes, or until the bread is golden brown and the cheese is melted and gooey.
- Serve: Slice the panini in half and serve immediately. Enjoy the warm, cheesy goodness!
With these recipes inspired by The Pioneer Woman, you can bring the warmth and comfort of Ree Drummond’s cooking into your own kitchen. Whether you choose the classic Broccoli-Cheese Soup or the innovative Broccoli Cheddar Panini, you’re in for a treat that’s perfect for any occasion.
