Reviewed: Nov. 7, 2009

This is a great comfort-food soup....thick and cheesy and super tasty! Followed recipe except used 4 cans of less sodium broth, added approx 2 c. cauliflower to the 4 c. broccoli just so it wouldn't go to waste, no water or cornstarch but used potato flakes to thicken and sharp cheddar. This will definitely be served again!

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luvfoodie

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 12, 2009

This was very good. I did not add the extra water. Just added the cornstarch to the soup/milk mixture. I also added some sliced carrots. It could use a little kick. Next time I might add a few sliced red peppers.

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Deb

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Reviewed: Oct. 10, 2009

I used my homemade broth as a base and I'm just realizing now as I review this recipe that I used too much! So, I ended up with a very dilute final product and had to back peddle to fix it. I think this is a good recipe. I think it could be better with the addition of some shredded carrot and use fat free half and half for the milk. Even better, would be to make your own "cheese sauce" with a roux base. And mix this into the broccoli (and carrot) simmered in broth. Hot sauce is a must. We dipped sandwiches in it. A good basic recipe, needs a little work to make it perfect.

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SAMIAM997

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Reviewed: Oct. 8, 2009

This was great! I used vegetable stock instead of broth for my vegetarian friend and brought it to work for a soup potluck---it was a huge hit! I doubled the cheese and thought it was delicious.

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miriam

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

This was really yummy! My family loved this! I replaced 1 cup of the milk with cream and used instant mashed potatoes to thicken it up instead of cornstarch. Next time I might add some shredded carrots just to have a little more veggies, but it was perfect without!

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CBARRY02

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Reviewed: Oct. 5, 2009

I had to alter it a little but the resultd were AMAZING!!! ok, I added shredded carrots, chopped onion and cubed ham. Then, had only one can of cream of celery, so used that and a can of cream of potato. Then nixxed corn starch and water. Used nonfat milk. Four cheese blend = really yummy! If it is too watery for you, you can add some mash potato mix to thicken to your liking! Happy cooking! Thanks for the WONDERFUL recipe!!

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MissHoneyBelle

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Sep. 18, 2009

I altered this recipe a bit, bit with my additions, this soup is better than Panera's! I used 49 oz. of chicken broth and bout 3 heads of brocolli. I also substituted one can of cream of celery with chedar cheese soup. I also added 3 cups of cheese. I don't think I will ever try another brocolli cheese soup recipe again.

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Alley

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Reviewed: Sep. 12, 2009

Easy to make and somewhat healthier than other broccoli cheese soups. Tastes good, and makes lots. If you want a cheesy taste, make sure to use old or extra old cheese or it will just get lost. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 1, 2009

I loved this recipe! I love cheese so I used 3 cups instead of 2. I've been looking for a copycat recipe of the one served in a tearoom near by, and this is very similar, but much cheesier, and it makes alot. My husband loved it as well, and he ate many bowls. I thought it would last more than 2 days, but not with my husband. Taste even better the next day. My 3 year old son even liked it to dip his chips in. Awesome soup, Thanks. I will be making this again and for friends and family.

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lvick

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Reviewed: Aug. 11, 2009

The flavor was OK, but just missing something.. I added about 1/4 tsp of ground mustard and another cup of cheese, which did help, but it still wasn't great. The soup was very, very liquid as well. It was fine for this one time, but I probably won't be making this again.

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srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Jul. 28, 2009

I had made another highly rated broccoli cheese soup from this website that was made with imitation cheese. The recipe was really great but I wanted to try a recipe with real cheese. (I'm not a big fan of putting lab created foods into my body) Anyway this recipe is just as great if not better! I did of course make a couple changes, I used frozen broccoli because it was on sale that day, and the last couple minutes while it simmered in the broth I tossed in about a cup of matchstick carrots. Delish! Also, After whisking the milk (I use 1%)and soup together, I then whisked the corn starch into the milk/soup mixture. I never used the 1/2 cup of water as other reviwers suggested there was too much liquid in the soup. I used a finely shredded bag of sharp cheddar (I highly reccomend this flavor!) and it melted beautifully into the soup. A little salt and pepper and voila! This came out perfect and delicious!

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Alycia

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Reviewed: Jun. 6, 2009

Great recipe! My family loves this soup. It is a quick and easy recipe to prepare as well as delicious.

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Anne

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Great recipe! I made just 1/2 a batch and used sharp cheddar cheese, soooo good! Thank you!

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Brandy

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Reviewed: Apr. 8, 2009

I modified this like many other reviewers. I added 2 extra cups broccoli, one of which I pureed. I added 2 cups cheddar and 1 cup smoked gouda along with some garlic & onion powders. I only had 1 can of cream of chicken and 1 can cream of mushroom. It came out very good; my teenage son asked for seconds!

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lisa r

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

I added more cheese and it still wasn't cheesy enough for us, but that's a personal preference. It seemed to be missing something, but I can't quite figure out what. Still a good recipe.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

This was really good, however we found it a little on the salty side. I substituted veggie broth for the chicken broth and I will definitely go for the low sodium version next time. Otherwise it was really tasty!

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Sarah

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Feb. 5, 2009

Turned out very good. I made a mistake and added too much water, so I had a problem with it being too thin, so I added about 1/2 c instant potato flakes and that took care of the problem. Next time I will add more broccoli...because we love it.

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jelene

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

Awesome! I don't allow whole milk at my house. Made a special trip for 2%. Used reduced fat cream of broccoli. Also added chives and shredded carrots. Could use green onions instead of chives, but I grown chives in my garden. Have made several times.

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C Rae

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

Delicious! If you are looking for a think, rich, creamy, cheesy broccoli soup - stop right here! All this recipe needs is a little salt and pepper to taste. It's perfect!

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