Reviewed: Nov. 23, 2009

I just made this over the weekend and this is by far the BEST soup ever! Followed the directions but I did 2 cups of milk and 2 cups of half and half. For the cheese and followed others and did half velveeta half sharp cheddar cheese. Perfect combination. I served it in sourdough bread bowls and I will definately be making it again!!

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Kelsey

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Reviewed: Nov. 21, 2009

This soup is DELISH! I cut it down by about 1/3 since I'm only cooking for two. I did make only a few minor changes: I didn't have chicken broth so I used mostly beef broth and then added some water and chicken boullion; I added some minced garlic to the onions; and added about 1 cup of 2% cheddar. Also, I used the lowfat (2% milk) velveeta and skim milk and it was still very thick and creamy! My boyfriend went back for seconds and plans on having it for dinner as well :)

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shantilly

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

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Reviewed: Nov. 20, 2009

This recipe is amazing! It was thick and creamy. I added 2 pounds of velveeta, and the broccoli to cheese ratio was perfect. Not to mention it was super easy to make!! For sure going to make it again!

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Kirsten :)

Cooking Level: Expert

Home Town: Rosemount, Minnesota, USA

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Reviewed: Nov. 19, 2009

this is a yummy soup. I made a few changes: I also used shredded carrot to add another level of flavor and color. I cook in with the onion and used 2 tbsp more butter. because I used more butter I also used 2 tbsp more flour and about 1 cup more chicken broth. Instead of velveeta, I used a package of american singles cheese (kraft) and a 1 1/2 cups shredded cheddar cheese! I got rave reviews from everyone who tried it! It is a keeper- I am actually making another pot of it for the freezer right now!

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flanagan16

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Reviewed: Nov. 17, 2009

AMAZING!!! I followed this recipe as is and it was some of the best soup I've ever made! Thank you for sharing.

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Diane

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Nov. 15, 2009

This recipe is awesome!! It is the best broccoli soup ever, it was a little thin at first ( my fault added to much broth) so I thickened it using some instant mashed potatoe flakes. It came out perfect! Creamy, thick and smooth. The kid loved it too.

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KimberSeptember

Cooking Level: Expert

Home Town: Wedowee, Alabama, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 12, 2009

Very, very good! I took the advice of others and used only about 4 ounces of velveeta, and probably about 1-1/2 cups of medium cheddar cheese. I also did not use chopped broccoli, I used florets. This recipe makes a TON of food! It does keep very well in the fridge for leftovers though! Great soup, great for getting picky kids to eat broccoli. I have made variations of this using broccoli and carrots, and I made asparagus cheese soup too. Very good base recipe. Add your own seasonings to make it how you like it.

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MelissaJH

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

This is soooo yummy! My 11 year old daughter loves it. I made sure to use Velvetta and I substituted fresh broccoli for the frozen stuff the 2nd time I made it!

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Beth_queenbof2

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Reviewed: Nov. 10, 2009

Very good, fast & easy. I used up the American cheese I had in the house. And used some Reggiano to take out the processed taste. Will definitely make again.

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Rosie

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Reviewed: Nov. 9, 2009

Switched the serving size to 4 since I knew my kids wouldn't eat it. Used 16 oz of broccoli instead of the 20 called for and used a whole onion. It was easy to make and to die for! Thanks!

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SLM

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

Very good recipe. I took advice from others and doubled the cheese and broccoli and used only three cans of chicken broth instead of four and then used the fourth instead of the water with the cornstarch. It took a while to get thick and then it got very thick Fast and I had to add more broth. Very good recipe.

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Jen

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Reviewed: Nov. 7, 2009

I love this recipe because it is a great budget recipe. It is inexpensive to make and makes A LOT! Plus it heats up really well. As a poor college kid I couldn't ask for more. Plus its so easy and quick to make. As some other people have mentioned on here, I like to use the smaller package of Velveeta (I think 1lb) and add some shredded cheddar. Also I use my immersion blender to blend some of the large broccoli pieces. If you don't have one, get one! It is my favorite kitchen tool and perfect for making soups!!!

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Kristen

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 6, 2009

My toddler loved it! Yay! I didn't have Velveeta, so I substituted with mild cheddar cheese. YUM!

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MichelleMorrison

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Reviewed: Nov. 2, 2009

delicious turned out so well! i also used the other reviewers tips and only used half the veleeta cheese. i also added some regular table salt about 1 tsp and some fresh ground pepper! wonderful filling soup, will definatly make again!

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a_wava

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

This soup is awesome! I had most of the items on hand, and it was so good! I followed the recipe exactly except I added a little garlic to the onions! Grandma even asked for the recipe!

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JWiggins

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Reviewed: Nov. 1, 2009

This recipe was really easy and so good and my family loved it.I will be making this soup again.

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trish

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Reviewed: Nov. 1, 2009

My husband LOVED this soup!! I found that it seemed to be missing something???? I did 1lb of velveeta and 1/2 lb of cheddar, it could use more cheddar.

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MJB

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Reviewed: Oct. 31, 2009

I cut the stock, milk, flour portions by 1/2 . Added mild cheddar and black pepper salt. Also used fresh brocolli cooked with the stock and milk together. Delicioso

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flores

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Reviewed: Oct. 28, 2009

Here is the skinny. I have made this twice now. The first time, exactly as written. The velveeta was a bit overwhelming but I could tell that a variation would yeild the perfect soup. That being said, the second time I made it I used fresh broccoli and seperated the very tips of the broccoli and the stalks and only boiled the stalks. When they were tender, I put them in the blender and pureed. I than returned it to the pot and added the tips of the broccoli so they cooked but stayed just a little crisp. The rest of the directions were followed but 1 pound of velveeta was used and 8 ounces sharp cheddar. It was really great. The only other thing that I will change to make it PERFECT next time will be use 8 ounces of velveeta and 1 pound cheddar. Really fantastic though. p.s. this makes 8 one cup servings or 6 one and a half cup servings.

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