Discovering Comfort Food with The Pioneer Woman: Broccoli Cheese Soup Recipe

For those of us who cherish kitchen camaraderie, Ree Drummond, affectionately known as The Pioneer Woman, stands out as a true kindred spirit. It’s almost a given that whenever she unveils a recipe, whether on her engaging blog, her delightful Food Network show, or in her sought-after cookbooks, it’s destined to be a dish that not only tantalizes the taste buds but also beckons to be shared with loved ones, ideally amidst a picturesque ranch setting. Her recipes resonate with a warmth and approachability that makes home cooking feel both aspirational and achievable.

[The Pioneer Woman Cooks: A Year of Holidays](The Pioneer Woman Cookbook)

Ree’s cookbook, The Pioneer Woman Cooks: A Year of Holidays, is brimming with comforting recipes perfect for sharing. True to her signature style, she guides you through each recipe with helpful step-by-step photos, celebrating special occasions throughout the year. From New Year’s Day traditions to a complete, heartwarming Thanksgiving feast, this cookbook captures the essence of down-home holiday cooking. It’s poised to be a cherished holiday gift, bringing the spirit of The Pioneer Woman’s kitchen into homes everywhere.

This cookbook isn’t just about elaborate holiday meals; it’s also about those everyday comforting dishes that become family favorites. Think creamy soups, hearty casseroles, and delicious breads – the kind of food that warms you from the inside out. One recipe that particularly caught our eye is her Broccoli-Cheese Soup. It’s the epitome of comfort food, blending rich cheese with tender broccoli in a creamy, satisfying base. While the original recipe is fantastic on its own, we were inspired to give it a panini twist, creating a Broccoli Cheddar Panini that captures the soul of the soup in sandwich form.

[Broccoli Cheese Soup recipe in The Pioneer Woman Cooks: A Year of Holidays](The Pioneer Woman Broccoli Cheese Soup Recipe)

Inspired by the rich flavors of Ree Drummond’s Broccoli-Cheese Soup, we envisioned how these comforting ingredients could translate into a delightful panini. The combination of broccoli, cheddar, and the slight tang of sourdough bread seemed like a natural fit. To enhance that “soup” feel, we incorporated sautéed onions, adding a layer of savory depth. The result? A Broccoli Cheddar Panini that’s both familiar and excitingly new.

The Pioneer Woman’s Broccoli-Cheese Soup Recipe

From The Pioneer Woman Cooks: A Year of Holidays, by Ree Drummond. Reprinted with permission.

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yields: 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, for serving in bread bowls)

Directions:

1. Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened and fragrant.
2. Create a Roux: Sprinkle the flour over the onions and whisk to combine. Cook the onion-flour mixture for 2-3 minutes, stirring constantly to create a roux.
3. Add Dairy and Seasoning: Gradually pour in the milk and half-and-half, whisking continuously until smooth. Season with salt, pepper, and nutmeg.
4. Simmer with Broccoli: Add the broccoli florets and stir them into the soup. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the broccoli is tender.
5. Adjust Consistency and Flavor: Stir in the chicken broth to adjust the soup’s thickness. If it’s still too thick, add a splash more broth.
6. Melt in the Cheese: Remove from heat and stir in the shredded Cheddar cheese until completely melted and the soup is creamy and smooth. Taste and adjust seasonings as needed.
7. Serve: If using bread bowls, cut off the top third of each bread loaf and hollow out the center, leaving a ½-inch rim. Ladle the hot soup into bowls (bread bowls or regular bowls) and garnish with extra shredded cheese, if desired.

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Broccoli Cheddar Panini Recipe

By Kathy Strahs, PaniniHappy.com

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yields: 4 panini

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 4 tablespoons (1/2 stick) butter, softened
• 8 slices sourdough or rustic white bread, from a dense bakery loaf
• 8 ounces sharp cheddar cheese, sliced
• 3/4 cup cooked, chopped broccoli florets

Directions:

1. Sauté the Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become translucent and nicely browned, about 10 minutes. Set aside.
2. Prepare Panini Press: Preheat the panini press to medium-high heat.
3. Assemble Panini: For each panini, butter one side of two bread slices. Flip one slice over and layer the unbuttered side with sliced cheddar cheese, sautéed onions, cooked broccoli florets, and another layer of cheddar cheese. Top with the second slice of bread, buttered side up.
4. Grill Panini: Grill two panini at a time on the preheated panini press with the lid closed for 4-6 minutes, or until the bread is golden brown and toasted, and the cheese is melted and gooey.
5. Serve: Slice panini in half and serve immediately.