Reviewed: Nov. 20, 2009

delicious--and even better if you throw in some 2% velveeta!

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Nov. 20, 2009

The soup was awful...I would not try and make it again. Followed it exactly and it was nothing like what I expected.

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MDKOST

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

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Reviewed: Nov. 18, 2009

This was super easy and everyone loved this for dinner with some bread on the side. I will be making this often! I did as other reviewers suggested and cooked the broccoli for 20 minutes and mashed the broccoli instead of blending it. The only note I have is that when you cook the broccoli in the stock for 20 minutes a lot of the stock evaporates. I had to add an extra can to compensate. Otherwise it was just broccoli mash.

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Manda

Cooking Level: Expert

Living In: Fullerton, California, USA

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Reviewed: Nov. 16, 2009

Not sure if this would still be 5 stars made as is but with my changes it was delicious. -- Used about 12 cups broccoli -- Added 1 large finely grated carrot and 3 coarsely chopped cloves of garlic when onion/celery was almost done; cooked for 3--4 more mins -- Used Rapunzel vegetable w/ sea salt bouillon instead of chicken broth -- Mashed with potato masher before adding milk/cream -- Substituted 1 cup of light cream for one of the cups of milk -- Stirred in about 3/4 cup finely shredded cheddar before serving, and also topped each bowl with a tablespoon of cheese

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honeybee

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Reviewed: Nov. 13, 2009

Perfect. Added a bit more onion and a little extra celery. Also topped the bowls of soup with cheddar cheese. Wonderful!

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BERRYFINES

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Burke, Virginia, USA

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Reviewed: Nov. 10, 2009

This was a very easy soup to make. The only tweaks, i added carrot when sauteing the onion and celery, then melted in quarter pound of munster cheese to the soup.

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steve z

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Reviewed: Nov. 9, 2009

Delicious!

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Nov. 7, 2009

Definitely one for the colder months rotation of recipes!! I used a little more broth because it didn't seem like enough (it could have been) but I just added a little more roux and I used 2cups of light cream in place of the milk and added 2 cups of shredded monterey jack cheese. I also omitted the celery and didn't miss it a bit. For me it was totally unnecessary to dirty my food processer and I just used a potato masher till my desired consistency. I left it a little chunky. Absolutely delicious!!!

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AliMcD

Cooking Level: Expert

Home Town: New Fairfield, Connecticut, USA

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Reviewed: Nov. 6, 2009

Excellent Soup!!!! Thanks for this post.

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Chef Tim

Cooking Level: Professional

Home Town: Goderich, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Nov. 3, 2009

A lovely soup that can be prepared in no time at all. I cooked only the broccoli stocks (peeled first) in the chicken broth. I allowed the stock to simmer down quite a bit, pureed and added the milk. There was no need to thicken the soup since I had cooked the broth down so much. I steamed small broccoli floweret's and added to the soup.

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gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

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Reviewed: Oct. 31, 2009

I don't know if the best part of this soup is it's wonderful flavor, how easy it is to make it, or how healthy it is, but it certainly is all of the above! I have used this recipe and used half broccoli and half cauliflower as well and either way, it always turns out just great. Highly recommended.

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Mr Ben

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Reviewed: Oct. 30, 2009

Just made this for dinner last night. i followed the recipe exactly as written. Used butter (notice the difference between ingredients and directions). The only change i made was I used a hand mixer to puree it instead of a food processor. It was delicious and hubby said the recipe was a keeper. Thanks for sharing.

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capemaybe

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Cape May, New Jersey, USA

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Reviewed: Oct. 30, 2009

This is one of those great versatile recipes. I started with chopped bacon, then cooked onions/celery/broccoli in the bacon grease. I used cream instead of milk and added shredded sharp cheddar to the roux. So it was really cream of broccoli, cheddar, bacon but it was fabulous. The only bummer was that I only had 4 cups of broccoli and had to cut the recipe in half so there's wasn't any leftovers!! This is a definite keeper! Thanks!!

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RoMama

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Reviewed: Oct. 30, 2009

Very easy to make. Family loved it! I added garlic, salt and nutmeg. Left some chunks of broccoli. Will make again.

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JEANNETTE78

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Reviewed: Oct. 28, 2009

This soup was easy and my family loved it!! I did not however puree the soup I left it alone. This would be great with baked potatoes. I also let my kids put cheese on the top of their soup!! I will definetly make this soup again!!

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jlal4

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

Very good. I did use butter in place of margarine and held out 1/2 cup of flowets until I had pureeed the stock. Just a preference to have some larger pieces in the soup. I did add about 1/2 cup of shredded mozzarrella, because that is what I had but will use cheddar next time. I thought is was a little bland so I did add some garlic powder to it and felt it was excellent after that small addition. Thanks for another keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

this is a fabulous soup! i will use this recipe for years to come. followed it pretty much to the letter, except i didn't add cheese (it was perfectly satisfying without). also, i used goat milk since i'm allergic to cow milk. thank you for a delicious recipe!

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 23, 2009

My husband and I ate one bowl and threw the rest out. Maybe it was my fault but I tried to follow the recipe exactly. This is the first time I've ever left a negative review, but this soup was not good.

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DANAJ900

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 23, 2009

Thick and satisfying even when made with low fat milk, this soup is a dieter’s dream. I added a couple of cloves of garlic when I sautéed the onion and celery and whirled it all up with my immersion blender. A squeeze of lemon in each bowl before serving brightened the flavor. My teen who was sick with a sore throat ate bowl after bowl (I doubled the recipe) and took the remainder back to school with her. Great soup!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 17, 2009

Used 2 lb. bag of chopped frozen broccoli cuts, used the potato masher - PERFECT! Big hit, thinking of making double next time and freezing half as a base before doing the roux/milk.

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