Awesome thanks! We grow a lot of our own veg and even when I'm careful about blanching & freezing - broc & cauli never are as good as fresh. Now... I'm going to make this soup with them instead! My tweaks - used 1/2 broc 1/2 cauli - butter instead of marg - 1/4 cup diced cheddar per cup of milk - and I used 1/2 cream 1/2 milk. I used my old wand blender thingy to zap it down to a coarse chop before adding cheese sauce. Yumma!

Reviewed On: Oct. 10, 2009

We used to make this on our hippy trip in the 70's!! We boiled it in the tin for an hour then scooped it into a graham wafer crust then covered the top with sliced bananas - yum! Thanks for the blast from the past!

Reviewed On: Apr. 25, 2009

This is deee-lish and will become a regular late summer dish in my home. I also used fresh basil and a bit more garlic. I'm sure it would be good with just about any kind of cheese too. I didn't have any trouble with it being too watery because I don't grow regular zucchini anymore, since I discovered "romanesco" zucchini. It's much drier and the texture holds up beautifully. Pattypan squash would work too.

Reviewed On: Aug. 23, 2008