Reviewed: Jun. 25, 2009

Delicious with about 1/2 the amount Velveeta cheese substituted with about 2 cups real sharp cheddar cheese. I also prefer the celery and onion to be cooked in the chicken broth. I don't like crunchy celery in a broccoli soup. I added grated carrot and some diced potatoes as well.

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laracucina

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 19, 2009

This is a hit for serving to groups at our camp. Especially the ladies. Great flavor with the chicken broth. Probably the best broccoli soup I have ever made. This has become my stand by recipe.

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MRSLAURIE84

Cooking Level: Intermediate

Home Town: Linton, Indiana, USA

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Reviewed: Jun. 16, 2009

I made this when I couldn't find my usual broccoli cheese soup recipe in my book of recipes. The taste is excellent and like what I can get at a restaurant. My wife has requested that I make this recipe again as she likes it better than the recipe I usually use. Since I didn't have frozen broccoli, I used a large head of fresh broccoli cut into pieces (and some of the middle and upper stem sliced thin and cut into pieces too). Butter was also used instead of margarine (I don't buy margarine and always have butter in the house). I used 1/2 of a large onion and guesstimated on the amount of velveeta cheese (on a 32 oz. block I used what I figured was close to 1 1/2 pounds). Instead of white pepper, regular black pepper was used along with a touch of sea salt. I'll definitely make this again. It is wonderful served with a fresh baguette (sliced). Also I'm wondering how the recipe will do with less velveeta and some butterkase cheese, gouda cheese, or colby jack added.

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sidewinder

Cooking Level: Expert

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Reviewed: Jun. 14, 2009

This soup is really delicious. I made as written, but used 1 10-oz pkg chopped broccoli and 2 14-oz bags of baby broccoli florets, cutting off and throwing away any long stems on florets. It does seem like a lot of velveeta, but turned out perfect. It makes about 10 servings, but why make soup if you can't have leftovers? Everyone in my family loved it and I will make it again and again.

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Lynnda

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

I made this soup for a family holiday get togheter and it was great. Everyone keep asking me to make it again. If I would change anything, it would be the amount of cheese and/or the kind of cheese.

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Willy

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Reviewed: Jun. 13, 2009

Salad and soup night was a hit for my 19 yr old college son home for summer! Did scale back to 4 servings with seconds. Nice receipe to for family and guests.

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Jodi

Cooking Level: Intermediate

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Jun. 1, 2009

This was a pretty good soup and very easy to make. My only complaint was that it was a little too cheesy. The velveeta cheese seemed to overpower all of the other flavors.

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Love2Cook

Cooking Level: Intermediate

Home Town: Akron, Pennsylvania, USA

Living In: Wrightsville, Pennsylvania, USA

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Reviewed: May 31, 2009

Quick, easy, yummy. The only reason I don't consider it a 5 star is the large amount of velveeta (not a fan). I had no velveeta on hand at all so I used all mild cheddar, shredded finely to mix & melt easily. I will add a touch of garlic next time and I liked the idea another reviewer mentioned, cauliflower. The recipe as written does, indeed, make alot! I scaled it back to 4 servings and still had more than enough to put in the freezer for another quick meal (which is a good thing, quick cook-ahead meal). All in all, very pleasing (with the change of cheese, for us).

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Michelle

Cooking Level: Intermediate

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Reviewed: May 22, 2009

This is the BEST broccoli cheese soup ever! I cook it all the time because it's quick and easy and I've never had anyone tell me that they didn't like it. A word to the wise, though: DO NOT USE 2 POUNDS OF VELVEETA! Normally I only use 1/4 pound (and I'm a cheese-a-holic!), but I usually buy the 1/2 pound block in case I want a little extra that day. I also recommend adding a little Tony Chachere's seasoning and a little garlic powder at the end. Be careful not to leave it on the burner too long, though, because the cheese will curdle easily.

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SouthernBelle

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Reviewed: May 15, 2009

I cut this recipe to 1/3 and it still turned out excellent. I did like other said and used half velveeta and half shredded cheddar. The only thing I think I will do differently next time is thicken it up with some potatoes...yum!

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Amanda Bentley

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Reviewed: May 13, 2009

This is THE BEST broccoli cheese soup I have ever had. My picky in-laws went back for thirds!! I served it with dark rye bread. My family always requests it when I visit!

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mamaes3

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Reviewed: May 12, 2009

This recipe had way too much Velveeta for my liking, I decreased that the following time and increased the broccoli by about double since I was using fresh instead of Frozen as the recipe reads. Overall very easy to make and freezes VERY well for quick meals! Thanks!

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SUBGIRL

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 27, 2009

very good!

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PAMMM

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Reviewed: Apr. 22, 2009

Easy and a goood mellow flavor.

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LBoyks

Cooking Level: Beginning

Home Town: Bel Air, Maryland, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

This recipe was absolutely delicious when it was fresh. However, when I had this the day after or a few days later for leftovers it wasn't nearly as good.

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ijivanjee

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Reviewed: Apr. 14, 2009

I didn't add as much broch. and I added more cheese! My son loved it too!

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shortygirl68

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Reviewed: Apr. 1, 2009

This was really good. I should have listened about splitting the velveeta with real cheddar, it came out a little too thick but still good. I also split this recipe and it came out a large amount, I couldn't imagine if I made the whole recipe. Thank goodness for freezers :) I used one package of chopped broccoli and one of whole florets. I like this texture better, I don't think I would have enjoyed it if it was all chopped. I would definitely make this soup again but with some changes.

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Melissa K

Cooking Level: Beginning

Home Town: Du Bois, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 30, 2009

Very good! I used a packet of Leek Soup along with my chicken boullions. Made it as directed and I added shredded cheese and cream cheese. Delicious!

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Mar. 22, 2009

My family loves this recipe and I now make it regularly. I followed the tips of others and used the same quantity of cheese, but split is 50/50 between Velveeta and cheddar. Also, I increase the volume of chicken broth from 14.5 ounces to 6 cups, otherwise we find it too thick and rich. With these changes, we'd rate this recipe a 5 star.

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Donna

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Reviewed: Mar. 17, 2009

Wonderful soup, but it makes a WHOLE LOT of soup. I halved it and still had enough for 6 (and a few people had 2nds.) Great flavor... I put everything in the crock pot on low after making the flour/butter/milk mixture on the stove. Mmmm, a great basic broccoli cheese soup.

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Kristy

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