Reviewed: Mar. 1, 2008

I didn't put onions in it, but followed the recipe otherwise. Pretty good! Although, make sure you use brocolli florets only...I bought "cut brocolli" and it had too many stems in it.

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GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Feb. 26, 2008

I always order this soup when I go out and this recipe is just as good!

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Steph

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Feb. 25, 2008

I just love this soup. It's so easy & delicious! I skip the onion step as my husband can't stand onions. However I do add some minced garlic and one peeled & cubed potato along with the brocoli, then kind of mash them up a bit once they're tender. It makes for a very hearty delicious soup!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Feb. 22, 2008

This is SO easy and SO GOOD!! I went right by the recipe. THANKS Melissa!!!

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JIMCOLA

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Reviewed: Feb. 22, 2008

I LOVE THIS SOUP! Just enough broccoli, some recipes are too skimpy. I used 1/2 shredded cheddar and 1/2 light velveeta as one reviewer suggested, it was delicious, thanks for the great recipe!

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TCOOKS8

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Reviewed: Feb. 20, 2008

This was awesome! I used a head of fresh broccoli, substituted some shredded 4 cheese blend instead of all velveeta. I added a shredded carrot and 3 cloves of sliced garlic to the broccoli and broth. I had some stale french bread left over that I broiled with butter, garlic salt, parmesan cheese and parsely for croutons. A+

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

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Reviewed: Feb. 15, 2008

Oh my gosh! This is by far the absolute BEST broccoli cheese soup that I have ever tried! I followed the recipe exactly as is and would not change a thing! A wonderful "comfort food" recipe-if you are a cheese lover and also like broccoli then this is the recipe for you! A definite keeper! Thank you SO MUCH Melissa!

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GRACEELIZABETH

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

This is the best soup ever! I add a family size package of Grandma's noodles in the chicken broth and cooked them half way then added the broccoli. The noodles plump up and add a new dimenstion to the soup. Very hearty. At times I have also added some roasted chicken pieces for perfect meal after a long day of skiing.

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Cindy C

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Reviewed: Feb. 8, 2008

I followed advice in another review and cut the velveeta in half and added 1lb cheddar. Can't wait to serve for lunch tomorrow! I also substituted corn starch for flour since my BF is gluten intolerant. Will make again.

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Cooper04

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Reviewed: Jan. 27, 2008

My husband came home last night, sick as a dog and wanted Broccoli cheese soup. I knew I had frozen broccoli and Velveeta in the kitchen so I came and found this recipe. It turned out fantastic. I have never made this type of soup and I was out of flour so I had to substitute cornstarch but it turned out so good. I don't even really care for Broccoli cheese soup and I liked this!! Thank you for this recipe.

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Babyfly72

Cooking Level: Intermediate

Home Town: Cumming, Georgia, USA

Living In: Lakeland, Florida, USA

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Reviewed: Jan. 27, 2008

I tried this recipe last night, and I found it super easy to make. I read the reviews and did use less velvetta and some cheddar cheese, but I still found this to be too cheesy. I am hoping leftovers will taste better. I did use fresh broccoli and just cook it for 20 minutes to soften it up more. I think next time I use this recipe I will use less cheese. This would be five-star if it wasn't so cheesy. If you are new to cooking this is an easy recipe to try.

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deegee7777

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

Absolutely amazing... the only minor change I made was to put a little chopped garlic in with the onions. This soup is outstanding!!

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TX_Brad

Cooking Level: Intermediate

Home Town: Bryan, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 26, 2008

I hadn't made this before, but due to all the excellent reviews I thought I'd take a chance and make this for a party tomorrow. Would have just made it tomorrow if I'd have known it would be so quick and easy...also, now I'm seriously worried my hubby and I will eat it ALL before the party, and oh gosh darn it, I'd have to make more...yes, it IS that good!! As other reviewers suggested I went with a 1 lb. block of Velveeta, and 1/2 lb. of shredded sharp cheddar cheese. Also, I shredded a carrot and cooked it with the broccoli for some color contrast. I added fresh ground black pepper to the roux. I worried there might be too much flour in the roux, but the proportions were perfect and it thickened beautifully with 2% milk. Every bit as good as Quizno's...thank you so much for a true keeper!!

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Steph in Ohio

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

I also added some real grated cheddar cheese and used fresh broccoli, and the flavor is good. It does make a ton, though, and I was a bit disappointed in the consistency - very thin. I prefer this soup to be a bit thick. I think you make a roux by adding the flour to the butter, but you don't boil the end product so it doesn't really thicken (I guess so the cheese doesn't break down). I might try adding some cornstarch, or less broth next time. The flavor is good, though, and I will probably make again!

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carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Jan. 17, 2008

Love this soup!

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Jamie

Cooking Level: Intermediate

Living In: Soldotna, Alaska, USA

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Reviewed: Jan. 16, 2008

Tasted great and my 6 year old son even commented how good it tasted!! We mixed it with cauliflower as well and made it with fresh veggies instead of frozen.

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Martha

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Reviewed: Jan. 15, 2008

I made this recipe exactly as written, but with the addition of 1/2 lb grated cheddar. Hubby and I both agreed it just tastes like broccoli with a cheese sauce on it, not broccoli soup (we were looking for something like Quiznos). The next day I added more chicken broth, 2 garlic cloves, a can of cream of celery soup, 2 grated carrots, 1/4 teaspoon of nutmeg, and then enough whole milk to make it creamy and not too thick. It was perfect then, just like Quiznos. But this recipes makes a LOT. We ate it for three days and then I ended up freezing two large containers.

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Gomer9855

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Reviewed: Jan. 12, 2008

Fantastic, I put some through the food processor for those of us who tend to pick out the broccoli. My 16 month old ate every drop after that!

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L. Adams

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 8, 2008

Very good. Served this soup, along with Gourmet Chicken Sandwiches from this site, for a casual dinner with friends-everyone was pleased. Thanks for sharing.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

Great soup! Followed the recipe, the only change that I made was to use 1 lb. velvetta and 1/2 - 3/4 cup of cheddar instead of the 1 1/2 lbs. velvetta. It was actually a shredded cheese blend (Wal-Mart brand). I could not find boxes of broccoli at the store so I used 3 bags of broccoli florets. I will definitely add this to my recipe collection. It's perfect on a cold winter evening.

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countrygourmet

Home Town: Clarksburg, West Virginia, USA

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