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Homemade Broccoli Cheddar Cobbler. A mix between the coziest bowl of broccoli cheddar soup and a savory biscuit topped cobbler. This is creamy, filled with broccoli, topped with savory parmesan biscuits, baked, and served warm right out of the pan with fresh thyme. A perfect family friendly meal fit for any night of the week.
Have you ever seen a more warming recipe? This is like a bowl of creamy broccoli cheddar soup, but better. You see it’s topped with flaky, buttery biscuits. Oh it’s so good, and so perfect for this time of year, when all we’re craving is the best comfort food.
It’s very obvious by now that I truly adore the combo of broccoli and cheddar. It’s one of my childhood favorites, and a combo that I will forever love and crave during the fall and winter months. When planning out recipes for this month, I couldn’t help but to plan all the of the coziest recipes I could think of.
A week ago Monday we had a cold dreary day, but the rest of the week rebounded with warm sunny days full of color. But then Monday showed up again with clouds and colder temps. And this time I don’t think it was a teaser. I’m pretty sure those warm temps are gone for quite some time. Snow is in the forecast for this weekend. So this week’s weather on the cold and dreary side, it’s a little hard to want anything but comfort food, you know?
Really hoping you’re all in the same mindset, because I have lots of cozy, comforting food coming your way.
This broccoli cobbler is actually a recipe I adapted from way, way back in the day. I’m talking circa 2013, SO long ago. I can’t believe I’ve been writing and working hard on HBH for six years now. So crazy think about, and so hard to believe. If you have a minute, you should definitely click back through the HBH archives. Take a look back at some of my very first blog posts.
The writing is so embarrassing and the photos are cringe worthy. But it’s also really fun to see just how much I’ve grown over the past six years, and how much HBH has grown! I love that I will always have those old posts to look back at.
Anyway, I adapted this recipe from a recipe that called for multiple cans of canned soup and store-bought biscuits. I took the flavors and adapted the cobbler to be 100% homemade, and 100 times more delicious…
Because homemade is always best. Duh.
Here are the details.
To start, we are literally making broccoli cheddar soup. Yup, a big pot of broccoli cheddar soup that’s thickened down into more of a saucy, almost gravy like, situation. I used just a touch more flour to thicken the soup up…just enough so that when you put the biscuits on top, they will not sink down into the cobbler.
The soup is your basic broccoli soup, with plenty of cheddar. It’s seasoned with fresh thyme and it’s truly all things perfect.
For the biscuits, I did a savory parmesan and black pepper biscuit. They’ll bake right on top of the broccoli cheddar mix, to become flaky, golden, and yes…delicious. Especially atop the creamy broccoli cheddar soup.
Honestly, I really cannot think of a more delicious dinner for a cold night. It’s kind of like a soup and bread combo all baked into one, and it’s beyond good. Trust me here. If you love broccoli cheddar soup, and you have a things for biscuits (or just carbs), you’re going to love this. It’s one of those recipes that’s pretty hard not to fall completely in love with. Simple flavors, but good flavors.
While this is not one of my thirty minute recipes, it’s definitely worth the extra time in the kitchen!
If you make this homemade broccoli cheddar cobbler, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Broccoli Cheddar Cobbler
Servings: 6
Calories Per Serving: 1332 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 carrot, diced
- 1/3 cup all-purpose flour
- 3 cups low sodium veggie or chicken broth
- 4 cups broccoli florets, roughly chopped
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, more or less to taste
- kosher salt and pepper
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh thyme leaves, plus more for serving
Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 1 stick (1/2 cup) cold butter, grated on a box grater just like cheese
- 1/2 cup cold buttermilk
Instructions
- 1. Preheat the oven to 375 degrees F. 2. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 1 minute, then gradually whisk in the broth until smooth. Add the broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes. 3. Remove the bay leaves and discard. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 10 minutes or until the mixture has thickened. Remove from the heat and transfer the mix to a medium size casserole dish. 4. Make the biscuits. In a mixing bowl, combine the flour, baking powder, parmesan, and pepper. Add the butter and toss with the flour. Add the buttermilk, and mix until just combined, adding more buttermilk if needed.5. Roll the dough out into a 1 inch thick rectangle and cut into 6 biscuits. Place the biscuits on top of the broccoli casserole. Brush each with buttermilk. Transfer to the oven and bake until the broccoli is bubbling and the biscuits are golden brown, 25-30 minutes. Top with fresh thyme and enjoy!
Delicious! I didn’t have time to make the biscuits. So I used Pillsbury Grands biscuits on the top. Everyone in my family enjoyed it without any changes. Thank you.
Thank you so much Diane! I am so happy to hear that! xTieghan
I don’t feel well today and really wanted comfort food so I made this (had it pinned for a while). So damn good! i did add a bit of salt to the biscuits, based on personal preference experience, but otherwise this recipe is spot on. Thanks!
I am so glad you made this and I hope it made you feel a bit better, Anita! Thank you so much! xTieghan
100/10 this is the best recipe of hers I’ve ever made. Asked my spouse how much he would pay for a bowl of this & he said $83.25 ha-ha-ha. Next time I make this I’m adding chicken!
That is so amazing! Thank you so much for trying this Emily! xTieghan
This looks amazing! I have all the ingredients except buttermilk. Is there anything I can substitute? I’d love to make it tonight for dinner without having to go to the store!
HI! You can use an equal amount of milk, preferably whole milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I really love this recipe! Very easy to make and very flavorful.
Thank you so much Bella!
I made this for dinner last night and it was delicious! I followed the recipe as written and it came out great. I doubled the soup part of the recipe so we would have extras for lunches this week, and if you’re planning to have leftovers, I recommend baking the extra biscuits on a sheet pan so they don’t become soggy from sitting on top of the soup for a day or two before you eat it.
Thank you so much Brittany! I am so glad you loved this recipe!
I knew when I saw this recipe for the first time that I wanted to make it as a comfort meal at some point. Little did I know that I would be making it for my family after losing my brother-in-law to brain cancer. As we’ve been grieving together the past 10 days, I’ve made a few different meals. Today, knowing how hard of a week it’s been for everyone, I wanted to make something super comforting for everyone…this recipe came back to my mind. It was indeed just the right thing…delicious, nourishing and perfect for another night (I’m on UK time) of sharing about my brother-in-law and crying together. Thank you, Tieghan, for all that you do…you’re a bright star in this world!
Hi Jeannine! I am so sorry to hear that. I hope this meal was comforting for all of you. Thank you so much for trying it!
Just made this and its fantastic. My 5 year old asked for seconds (i skipped the cayanne for her taste and just added to my bowl) . Quick and easy dinner that i will definatley be making again. Thanks for all of your recipes and hard work, i appreciate it!
I am so glad you all loved this Nicole! Thank you!
This was SO good and comforting on such a rainy and cold day! And pretty simple to make! I did add shredded chicken for my kids for a little extra protein. Looking forward to leftovers for lunch today!
I am so glad you loved this Christina! Thank you!
I made this and it was delicious! The only thing I would add is that I used a little more buttermilk in the biscuits, probably closer to 3/4 cup instead of 1/2 cup.
Thank you Kim!
What kind of butter for the soup and biscuits? Salted or unsalted? Thank you !
I like to use salted butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Loved this recipe! I added a bit more cayenne, used 2% milk, and mild cheddar. I was a little short on flour so made drop biscuits instead of rolling them out. It cooked for about 40 minutes to get the biscuits brown. We loved how this turned out. It was delicious!
Thank you so much Allison! I am so glad you loved this recipe!
Oh dear, made this last night and it didn’t turn out right. The soup base was too liquid and my bicuits stayed desperately flat lol. Problem with my baking powder? The taste was great though, so I’ll try it again next week! Do you think I can replace the broccoli with kale? Thanks!
HI! Did you change anything about the recipe? And yes, sounds like your baking powder might be bad. You can use kale, that will be great! Please let me know if you have any other questions. Glad you love this recipe. Thanks so much! ?Tieghan
Hi! What can I use if I don’t have nutmeg ?
HI! You can just omit the nutmeg. Please let me know if you have any other questions. Hope you love this recipe. Thanks so much! ?Tieghan
I made this for the first time last week, and again today. This is seriously one of the best things ever to come out of my kitchen! Thank you!
Thank you Lisa! I am so glad you loved this!