The Pioneer Woman Just Turned Your Favorite Winter Soup Into an Easy-to-Make Stromboli & It's Hearty Enough to Fill Up Your Hungry Teenagers

Broccoli and cheddar soup is divine. The creamy cheese combined with the fresh flavor of the broccoli makes it a favorite winter soup for a reason! And while normally we don’t like to mess with a good thing — if you already have a beloved recipe, why change it? — Ree Drummond’s version is tempting enough to change our minds. The Pioneer Woman just made a stromboli version of this delightful soup, and we can’t wait to try it ourselves.

Food Network shared a video of Drummond’s Broccoli Cheese Stromboli on Instagram recently, where she explained she was making it to fill up her teenagers for lunch (they will love how thick and delicious this is!). She starts by adding chopped broccoli florets to a pan with onions and other ingredients, then stirring everything together.

“The boys have eaten my broccoli cheese soup since they were babies pretty much. So putting a broccoli and cheese spin on pizza is a really good idea,” she continues. And while you can use homemade or storebought pizza dough for this, Drummond uses thawed frozen bread dough to make it “really really easy.”

She lets the broccoli mixture cool while she works on the dough. She presses it into a rectangle shape, then rolls it out with a rolling pan. Then, it’s time to layer up the stromboli! She starts with sun-dried tomato pesto (but you can also use regular marinara sauce), then adds the broccoli-onion mixture and tops the whole thing with shredded cheese and sliced mozzarella cheese.

“To elevate things a little bit, we’re going to sprinkle on some basil leaves,” Drummond adds, before rolling the stromboli into a log to get it ready to bake. She cuts little slits along the top, then brushes it with olive oil and (you guessed it!) more cheese sprinkled on top. She pops the finished log in the oven, and oh my goodness it looks good.

The stromboli is golden brown with baked parmesan on top. She slices it then serves it with a jar of sauce. “Look at all that cheesy goodness. That redeeming layer of vegetables, that’s always nice,” she adds. Spoken like a true mom!

Reviewers shared how they felt about this recipe, which Drummond calls “easy” to make. “Absolutely scrumptious,” one person wrote, adding their small tweak: “I did not have sun-dried pesto. I used regular jar pesto, which was perfect but I did add some sun-dried tomatoes in to give it some extra flavor, but I cut down on the salt. This is a very easy Stromboli to make great for a light dinner with a salad or for lunch.” Amazing!

Someone else said, “This was DELICIOUS!!! We normally make our own pizza and bread dough; my husband could Not believe this was frozen!!! So light and fluffy. We added leftover mushrooms to the saute. That sundried pesto is great. I don’t have fresh basil in February but spread some pesto I had made in the summer (and frozen) over the baked slices. Perfection.”

“This recipe is amazing and I’ve made it 3 times! It gets quicker the more times you make it! I served it at the super bowl party we went to and it was a hit!” another said.

This sounds so yummy and perfect for chilly winter nights. Get Drummond’s full Broccoli Cheese Stromboli recipe HERE.

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