Reviewed: Jan. 27, 2008

The recipe, as listed, was good; however I felt it was missing something. I added a touch of nutmeg. It turned out perfect. I think I'll try and add some garlic next time as well. Thanks for the easy recipe.

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CJ

Cooking Level: Expert

Living In: Redondo Beach, California, USA

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Reviewed: Jan. 19, 2008

Excellent comfort soup for a snowy day! Very quick and easy to make too. I made a few changes. I left out the celery, substituted with soy milk, added garlic salt to taste and used a potato masher instead of the blender as someone suggested. It was creamy and yummy!

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REEDERSHS

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Reviewed: Dec. 19, 2007

I was quite surprised at how little this recipe made but the flavor was wonderful. I added some more broccoli to give it a more chunky effect.

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Linda Gutowski

Cooking Level: Intermediate

Home Town: Mantua, New Jersey, USA

Living In: Cedarville, New Jersey, USA

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Reviewed: Dec. 10, 2007

I would ot make this soup again, it was simply okay.

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NIKKYD20

Cooking Level: Expert

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Reviewed: Dec. 8, 2007

This was pretty good. The only change I will try next time is to not blend up all the broccoli, my son loves the big chunks of broccoli! But the taste is fantastic!

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hesch

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Reviewed: Nov. 15, 2007

I would give it 5, but I made adjustments. I added a clove of garlic to the onion/celery mix. I also added 1 shredded carrot to the broccoli. I used veg. base instead of chicken to make it vegetarian. Also, I added sharp cheddar to the milk rue. Much better than using Velveeta. It was very yummy and even my fussy 2 1/2 yr old ate it up!

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LYSAVANDER

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Reviewed: Nov. 10, 2007

Very good and easy. My husband thought something was missing but could't put his finger on it. It needs just a touch of some herb ....but I'm not sure which one!

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Renee

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

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Reviewed: Nov. 8, 2007

I used 1 can of evaporated milk, about 2 oz. of cream cheese - but still needs something - maybe some carrots?

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debbie

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Reviewed: Oct. 30, 2007

I've been looking for the perfect recipe for this soup and I think I've found it! I made a couple minor changes...I used chicken stock instead of broth, 2 bags of Trader Joe's frozen broccoli florets (the best frozen broccoli I've found!) instead of fresh, and skim milk since I had it on hand, and the soup turned out wonderful. I added a bit of salt too. When eating the leftovers the next day, I added some shredded cheddar cheese which gave it a nice flavor and texture. It's a great basic recipe...definitely a keeper!

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LBRANN25

Cooking Level: Intermediate

Home Town: South Holland, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2007

Yummy! I used water plus 2 chicken boullion cubes for the broth, and olive oil to sautee my onion and celery in. It was delicious! Thank you :)

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Kayley

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Reviewed: Oct. 18, 2007

This is a great soup. It's quite easy and fast, and very healthy. Next time I'll follow some of the reviews and leave chunks of broccoli in the soup. By the way, I added some cheddar cheese, and it was good, but I think if your calorie concscious it isn't worth it because you have to put a lot of cheese in to be able to taste it. It's good enough with out cheese.

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rubyruth

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

This recipe is perfectly titled; this soup is the bomb! Rather than puree, I followed another member's suggestion and just let the broth and broccoli boil down, but after 10 minutes, I took some of the broccoli out, so we could have some big pieces of it in the soup. I doubled the broth, because it does boil off quite a bit. What a keeper- this is my new broccoli soup, thanks!! (But just know that it doesn't smell so great while it's cooking, but it will taste good)

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Suzanne

Cooking Level: Intermediate

Living In: Easthampton, Massachusetts, USA

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Reviewed: Sep. 3, 2007

I personnally do not like broccoli, but my husband and daughter think this is the best broccoli soup they have every tasted. I make this recipe at least once every two weeks.

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sweetnana

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Reviewed: Aug. 27, 2007

My boyfriend LOVED this soup,he said it was the best soup hes ever tasted thanks for the great repipe.

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steph

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 9, 2007

I cooked about 3 cups broccoli with sauted onions, celery and garlic powder added to the chicken broth then added 3/4 cup shredded carrots until tender to puree. Added 4 oz of white sharp cheddar cheese to the flour and half and half cream and combined all adding salt, pepper and garlic to taste with some broccoli florets. Enjoyed

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RCD0205

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 2, 2007

Easy and tasty.

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Reviewer:

Dree

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: White Rock, British Columbia, Canada

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Reviewed: May 29, 2007

i've made this a few times... always turns out great. i usually add 3 chopped onions (instead of 1), and a bunch of minced garlic. i'll use celery if i have it, but i usually don't have it one hand. i don't measure the broccoli, i just buy two stalks. you can totally skip the blending step and just let the soup cook down... doesn't take long and it's easier! add a bit more water or stock as it cooks down if you need to

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katie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 16, 2007

Great base recipe! I will try evaporated milk like others recomended next time for a richer flavor. I used my immersion blender, so this recipe was so easy. My kids loved it. Thank you!!

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cookin4mygirls

Home Town: Baltimore, Maryland, USA

Living In: Middle River, Maryland, USA

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Reviewed: Apr. 15, 2007

this was easy and good. I had to use chix boullion because i had no broth, and I added some velveta to the final product, but the recipe itself is a keeper. I'll be using it again...Thanks.

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ssschwingg

Cooking Level: Expert

Home Town: Marquette, Michigan, USA

Living In: Cartagena, Bolivar, Colombia

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Reviewed: Apr. 9, 2007

VERY easy to make, comes out GREAT exactly as directed, for the second time I made it I used 1/2 cup heavy cream and 1 1/2 cups milk to get a richer taste. I highly recommend adding parmesan cheese to the top of the bowl when serving. GREAT!!!

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