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

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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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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Marybee

Cooking Level: Expert

Home Town: West Bridgewater, Massachusetts, USA

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Reviewed: Oct. 15, 2009

Good soup! I didn't have any celery so I did onion and garlic...added the broth and lots of broccoli - didn't measure - got a big bag of broccoli at produce junction and it seemed like enough - it was. I pureed most of it in my cuisinart and left some chunks of onion and broccoli. I added nutmeg as one reviewer suggested and loved it. My husband insisted something was missing and added madiera - which was good - but be careful of the pour. I made this yesterday and as I do with other soups- only eat it the next day - delish! I made some homemade croutons for toppers and shredded parmesan and cheddar cheese so we could decide what we wanted on top. Both good. Will make again! *oh...forgot that i was low on milk so I added a can of cream of celery soup which was good because you really should use celery in this soup so the taste was nice.

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bpilko

Cooking Level: Beginning

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Reviewed: Oct. 14, 2009

I just made this last night, it was very easy and very tasty. I tweaked my recipe as ike1974 said to, with chopping the broccoli (I did it in a Cuisinart) and used non fat milk. There was no mention of salt to be added, so I added a few pinches to taste. After all was said n' done I took out about 2 cups worth and hand blended the rest, then added the 2 cups back in. I give it 4 stars only cuz I've never made this before so I can't compare. Today I am going to take the left overs and cook in some turkey bacon. Perfect soup to have at the end of a cold rainy day. :P

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Alisha

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Reviewed: Oct. 13, 2009

Can't go wrong with this one! My son has been eating this since I first introduced "real" food! For those of you who cook in batches, this freezes very well! I do use butter. I prefer the consistancy of this soup best when I use a potato masher.

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Oct. 12, 2009

Delish. Needs salt. I added Sharp Cheddar.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 10, 2009

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!

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RWINSKELL

Cooking Level: Expert

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Reviewed: Oct. 8, 2009

Loved it! Sooo easy! I added 2 cloves garlic to celery and onions. Also, added more broth. I blended with an immersion hand blender to create a creamy soup. Be sure to season with plenty of pepper. Great with grilled cheese sandwiches.

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foxmomx3

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Best Cream Of Broccoli Soup

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