The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 3, 2009
A little on the thin side, but excellent flavor.
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Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 28, 2009
I love this soup!!! I added a little bit of garlic to it and blended it with my Magic Bullet, leaving some whole pieces for a thicker texture, added some Parmesean cheese to top it off, and it turned out amazing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Feb. 23, 2009
I did a 3 serving soup. First I sauted the onions in margarine. (I skipped on the celery.) I added 1 chicken boulion cube, and 1 and a half cups of boiling water. Next I added the broccoli. I had some asparagus as well as some mushrooms on hand and threw in 3 asparagus stocks as well as 4 button mushrooms. After about 25 of simmering I used a potato masher to mash up the broccoli, asparagus, and mushrooms. I like a chunky soup. I didn't use flour because I find that it makes dishes taste bland. Instead I grabbed a small glass and added 2 tablespoons of cornstarch and then the milk. I then mixed it into the soup, which thickened quickly. It tasted really good, but it needed pepper, so I added about half a teaspoon of lemon pepper. To my serving I added some aged cheese (from 2005), and some medium cheddar. This soup is so good! I'll make it again I have a craving for broccoli soup.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 22, 2009
Soup was very good, although I would have preferred a little thicker/creamier. It was extremely easy to make.
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Deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 22, 2009
This was a great recipe. We like salty, so we added a little soy sauce. Other than that, it was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 21, 2009
I make this soup a couple times a month, with the intention of freezing it for later use... the problem is.. we always eat it all! I drizzle mine with olive oil and sprinkle with fresh grated parmesan cheese! SO good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 21, 2009
Fantastic. I added 2c shredded cheddar to the white sauce before adding it, but that's my only change and it was out of this world. Even my toddler was begging me for more "bocky soup!"
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Cooking Level: Intermediate

Home Town: Seymour, Connecticut, USA
Living In: Belchertown, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 19, 2009
This was very good, but I did add 1 pound (1/2 box) of Velveta cheese to it towards the end. I took held back about 1/2 of the cooked broccoli and added it to the pureed mixture so it was chunky.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 19, 2009
very fresh tasting. Broccoli was right out of my garden, but I felt that the soup was a little bland as is and could use some additional seasoning.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 18, 2009
Personally, I would have rated this 3 stars as I found it quite bland, but my family ate it all up so I'll compromise with a 4. I did add sharp cheddar to it and that helped give it a little oomph.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 17, 2009
Quick, easy and tasty. Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 16, 2009
This was pretty good as listed, but I like my cream of broccoli a bit saltier, thicker, and creamier. I made the following changes the second time and found it much more to my liking: 1) Toss about 2 teaspoons minced garlic with the onions and celery. 2) Instead of broth, use 3 cups water and 5 bouillon cubes, so it's saltier without being more watery. 3) Do not puree the soup. Instead, chop the broccoli, about half finely and half roughly. That way it cooks faster and has some texture without huge chunks. 4) Increase the roux from 3T/3T/2c to 6T/6T/3.5c.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 11, 2009
This recipe literally took me 1/2 hour to make. Easy Easy Easy and tastes delicious.
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T

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 11, 2009
This soup was delish! Of course I used what I had on hand. Low sodium chicken broth, because I don't like celery didn't add it, and I don't do onions that much so I just used half of one. Will be making this again.
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Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA
Living In: Hampton, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 10, 2009
I just didn't like this soup. BUT... maybe I am not a broccoli soup fan. I had never tried it before but I didn't enjoy it and didn't finish the pot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 7, 2009
Yum! I followed suggestions to mash instead of puree, to use a sweet yellow onion, and to substitute butter for the margarine. I had no chicken broth, so used beef broth instead, plus a pinch of salt. The soup was really flavorful and had a nice texture. We get a lot of broccoli in our CSA veggie box, so I'm sure this will become a favorite recipe!
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Cooking Level: Intermediate

Home Town: Davis, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 5, 2009
Okay, so this recipe as is came out more like a broccoli stew than cream of broccoli soup. (Way too much broccoli for my taste.) I would probably cut the broccoli by 2-4 cups, just to get it creamier. Hints: 1) Use chopped broccoli - it cooks faster. 2) DEFINITELY sprinkle Parmesan cheese on top (to taste) - it really adds something. 3) It tastes better the second day. Once I cut back on the broccoli, I'm sure this will be five stars.
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Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA
Living In: Evanston, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 4, 2009
I enjoyed the soup, but it wasn't "creamy." I didn't do something quite right, but I still liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 4, 2009
This IS the best cream of broccoli soup! No piles of cheese or other high-fat dairy products here. I substituted out 1 cup of the milk for more high-quality vegetable stock, and doubled up the roux to make the soup thicker. Fabulous! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 2, 2009
This is FABULOUS. Even my pickiest family members loved it. I dont put it in a blender, though, I just mash it a bit bc I like it chunkier.
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