Reviewed: Aug. 23, 2008

Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER, not margarine. The onion should be Vadalia. It adds an exceptional flavor and a touch of sweetness to the soup. The original recipe says to use the florettes....nonsence...chop the stems and leaves and throw them in. It says to simmer 10 minutes, NOPE. It takes at least 20 minutes for the broccoli to become soft. DON'T use a hand mixer to smash the broccoli. Use a potato masher and don't go nuts mashing it. Larger pieces of broccoli really make this soup exceptional. If you use a blender or mixer, you'll have a bowl of druel. Try this...fry up a few pieces of bacon and crumble it in the soup. It adds another dimension to this recipe. Everyone loves this soup, including kids. PS...Use Oberweis SKIM MILK. You can't tell the difference from whole milk and you can save a bunch of calories.

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Reviewer:

ike1974

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Reviewed: Jul. 29, 2008

I felt "healthy" eating this soup! It was easy to make and tasted great even with my minor adjustments - I added 2 cups more broccoli and used low-fat milk instead. Thanks for the recipe!

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MRTNZ

Cooking Level: Intermediate

Home Town: Caloocan City, National Capital Region, Philippines

Living In: South San Francisco, California, USA

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Reviewed: Jul. 29, 2008

Very delicious. My 13mo ate his whole bowl. Instead of margarine I used real butter. I also added cheddar cheese from grass fed cows and my own frozen chx stock. Yum!

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herself the elf

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Reviewed: Jul. 15, 2008

I have been searching for some time for a good cream of broccoli soup and I have found a winner! This soup is delicious, easy and just plain wonderful. The only change I would make is to add some salt and a bit more pepper, that's just my preferences though! Even the kids liked this one!

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Tracey

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

It was very, very good. I just wish it had been a little thicker. I will make this again!!!

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Dianne

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Gretna, Nebraska, USA

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Reviewed: Jun. 2, 2008

Yum yum, delicious! Even my picky husband loved it. Will definitely make again.

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TEAMSTURGILL

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Reviewed: May 4, 2008

This was very good! Used 2 heads of broccoli, 2 c chicken stock, 1 c skim milk and sprinkled a bit of grated cheddar cheese. Also used the advice of one of a previous reviewer and didn't puree the broccoli. Just mashed it a bit and it still turned out great.

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Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 17, 2008

I cut the recipe in half- was more than enough broccoli. I used fat free milk and it was still a nice thick soup from all the veggies pureed in it.

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Apr. 15, 2008

I thought the recipe was very good. But in the section where the roux is made, I added the celery, and garlic. After I added the milk I also added a can of cream of mushroom soup. I also doubled the recipe and added 2lbs of velvetta block cheese, and a bag of shredded Monterey Jack & Colby cheese. Being from the south, besides the salt & pepper, I also added a cajun seasoning we always use.

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Reliyn

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Reviewed: Mar. 26, 2008

Excellent soup. Tasted very rich and creamy. I added 2 carrots (chopped), and a 2nd stalk of celery and removed the onion. Instead of blending I merely smashed it with my masher.

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Jenny P

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Reviewed: Mar. 26, 2008

This was a hit in our family dinner tonight. I added some cheese, as other reviewers suggested, athough living in Spain it was impossible to find sharp Cheddar, so I used a cream of cured Manchego instead...and it tasted good!

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Mar. 24, 2008

The only change I would make is to add some salt to the soup. Otherwise, wonderful!

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Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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Reviewed: Mar. 13, 2008

This soup was the best. Tons of flavor. I mashed the vegetables instead of puree as we prefer the chunky texture. Also I added a few slivers of carrots. YUM!

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sherilk9

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Reviewed: Mar. 9, 2008

It is pretty good, but mine did not thicken enough.

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Master Chef To Be

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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Reviewed: Mar. 8, 2008

very good - used two cans of chicken broth; next time, I might try three cans - it evaporates a lot while cooking the broccoli. Also, I only pureed about half of the soup (large chunks of broccoli), and left the rest for some texture in the soup.

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MENYES

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

This is a delicious, easy soup! I used veggie broth to make it vegetarian, and added some garlic because I like garlic in just about everything. Home made croutons were also a very addition.

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Jean&Tyler

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Reviewed: Feb. 18, 2008

Great soup! I only pureed half and left some chuncks. I also used a bit of garlic. This is a keeper.

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Carrie C

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Reviewed: Feb. 11, 2008

so good!! easy too!

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Lindsay

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Reviewed: Jan. 30, 2008

Wow - what a soup! I used olive oil rather than margarine and used two onions and three cloves of garlic. I also needed to add more liquid - five cups of broth still made a very thick soup. I served with grated cheese and it was a big hit!

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