Ree Drummond, the beloved Pioneer Woman, has a knack for creating recipes that are not only delicious but also incredibly comforting and perfect for sharing with family and friends. Among her many culinary gems, the Pioneer Woman Cheddar Broccoli Soup stands out as a true classic. This creamy, cheesy, and veggie-packed soup is a guaranteed crowd-pleaser, ideal for cozy weeknight dinners or potlucks.
Pioneer Woman Cooks: A Year of Holidays Cookbook
Featured in her popular cookbook, The Pioneer Woman Cooks: A Year of Holidays, this cheddar broccoli soup recipe embodies Ree’s signature style: approachable, flavorful, and generously portioned. The cookbook itself is a treasure trove of heartwarming recipes designed for every holiday and special occasion throughout the year, making it a fantastic resource for home cooks looking to create memorable meals. From New Year’s Day staples to Thanksgiving feasts, Ree covers it all with her easy-to-follow instructions and mouthwatering photography. It’s no surprise that this cookbook has become a holiday gift favorite for many.
This Pioneer Woman Broccoli Cheese Soup is more than just a simple soup; it’s an experience. Imagine a cold evening, and a warm bowl of this creamy soup, perhaps served in a crusty bread bowl as Ree suggests. The combination of tender broccoli florets, rich cheddar cheese, and a velvety smooth base creates a symphony of flavors and textures that is simply irresistible.
Broccoli Cheese Soup recipe from The Pioneer Woman Cookbook
Let’s dive into the recipe and explore how to make this comforting Pioneer Woman Cheddar Broccoli Soup in your own kitchen.
Pioneer Woman’s Cheddar Broccoli Soup Recipe: Step-by-Step
This recipe, adapted from The Pioneer Woman Cooks: A Year of Holidays, is surprisingly straightforward to make, even for beginner cooks. With just a handful of pantry staples and fresh broccoli, you can whip up a batch of this soup in under an hour.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: 12 servings
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:
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Sauté the Aromatics: In a large pot or Dutch oven over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. This step builds the flavor base of the soup.
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Create a Roux: Sprinkle the all-purpose flour over the sautéed onions. Use a whisk to stir and incorporate the flour into the butter and onions, creating a roux. Cook the roux for 2-3 minutes, stirring constantly. This helps to thicken the soup and give it a creamy texture.
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Add Liquids and Seasonings: Gradually pour in the whole milk and half-and-half, whisking continuously to prevent lumps from forming. Season with salt, pepper, and nutmeg. Nutmeg adds a subtle warmth that complements the cheese and broccoli beautifully.
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Simmer with Broccoli: Add the broccoli florets to the pot and stir to combine them with the liquid. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the broccoli is tender and the soup has thickened slightly.
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Adjust Consistency and Add Cheese: Stir in the chicken broth to adjust the consistency of the soup. If you prefer a thinner soup, you can add a bit more broth. Now, it’s time for the star ingredient – cheddar cheese! Add the shredded cheddar cheese to the soup and stir until it’s completely melted and the soup is smooth and cheesy. Taste and adjust the seasonings as needed.
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Serve and Garnish: If using bread bowls, cut off the top third of each bread loaf and hollow out the inside, leaving a ½-inch rim. Ladle the hot cheddar broccoli soup into bowls or bread bowls. Garnish with extra shredded cheddar cheese, if desired, and serve immediately.
Serving Suggestions for Pioneer Woman Broccoli Cheddar Soup
This versatile soup can be enjoyed in many ways:
- Classic Bread Bowls: As Ree Drummond suggests, serving this soup in bread bowls elevates the cozy factor and makes for a fun and satisfying meal.
- Garnishes Galore: Experiment with different toppings! Crispy bacon bits, croutons, a swirl of sour cream or cream cheese, or a sprinkle of fresh herbs like chives or parsley can add extra layers of flavor and texture.
- Side Salad Pairing: For a lighter meal, pair a bowl of cheddar broccoli soup with a fresh side salad. A simple green salad with a vinaigrette dressing complements the richness of the soup.
- Grilled Cheese Companion: Take the cheesy goodness to the next level by serving this soup alongside a classic grilled cheese sandwich for ultimate comfort food indulgence.
From Pioneer Woman Soup to Panini Inspiration
The deliciousness of Pioneer Woman’s Cheddar Broccoli Soup doesn’t have to be limited to a bowl. Inspired by the soup’s comforting flavors, a Broccoli Cheddar Panini was created, transforming the soup’s essence into a satisfying sandwich.
Broccoli Cheese Soup by Ree Drummond
This panini recipe captures the heart of the soup – the creamy cheddar, tender broccoli, and savory onion notes – all nestled between slices of perfectly grilled sourdough bread. It’s a delightful twist on the classic soup, perfect for a quick lunch or a lighter dinner.
Broccoli Cheddar Panini Recipe: A Soup-Inspired Sandwich
This panini recipe takes the key flavors of the Pioneer Woman Cheddar Broccoli Soup and transforms them into a delicious, press-grilled sandwich.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 4 panini
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, sliced
- 3/4 cup cooked, chopped broccoli florets
Directions:
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Caramelize the Onions: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are softened, translucent, and nicely browned, about 10 minutes. Caramelized onions add a depth of sweetness that enhances the panini.
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Prepare the Panini Press: Preheat your panini press to medium-high heat.
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Assemble the Panini: For each sandwich, spread butter on one side of each of the two bread slices. Flip one slice over and layer the unbuttered side with sliced cheddar cheese, caramelized onions, chopped broccoli florets, and another layer of cheddar cheese. Top with the second slice of bread, buttered side up.
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Grill the Panini: Grill two panini at a time on the preheated panini press, closing the lid firmly. Grill for 4-6 minutes, or until the cheese is melted, gooey, and the bread is golden brown and toasted.
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Serve Immediately: Slice the panini in half and serve immediately while the cheese is warm and melted. Enjoy this delightful soup-turned-sandwich creation!
Whether you choose to enjoy the classic Pioneer Woman Cheddar Broccoli Soup in a bowl or try the innovative Broccoli Cheddar Panini, you’re in for a treat. Both recipes offer comforting flavors and are perfect for sharing with loved ones. Dive into Ree Drummond’s culinary world and discover the joy of simple, delicious, and heartwarming food.
