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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Reviewed: Mar. 11, 2009

This soup is delicious! I give this a 4 simply because I heeded all the advice of the trusty reviewers which made for a great soup. I used fresh broccoli and cauliflower, 1/2 of a block of light Velveeta (which was plenty), a can of lowfat cheese soup and added garlic. The soup has a smooth creamy texture and is rich and full flavored. It was a hit- next time I will add an extra cup of milk as the Velveeta still dominates the flavor a bit much.

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Lizzy

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

It was good but nothing out of this world. I added sautéed Portobello Mushrooms, shallots, and onions to kick it up a notch. My husband really liked that.

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Tiffany

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

This was very tasty. The sauteed onions was a very nice touch. I did tweek it a little and scale it to 4 extremely generous servings. I used olive oil instead of butter, I added garlic, as my family loves it. I also did not have enough Velveeta and I do not care for a lot of it as it's too overpowering. I used 6 oz of Velveeta, 1 can of Cheese Soup, and 1 healthy cup of shredded cheddar cheese. It was just right for us. My 7 & 13 yr old boys gobbled it up. We love cheese and broccoli. This recipe would have gotten a 5 star if it did not call for exclusively Velveeta (it's not real cheese). Otherwise, it now resides in my cookbook as a soup staple. Very easy easy easy and quick to make.

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RouxZQ

Cooking Level: Intermediate

Home Town: San Bruno, California, USA

Living In: Valencia, California, USA

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Reviewed: Mar. 5, 2009

Made this for the whole family, age range 71-9. Everyone liked it. They requested it again two days later. I substitued cheddar and colby crumbles for 1/3 of the cheese. Will divide it in half for just hubby and me. Thanks for this keeper recipe. Great comfort food.

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JULIA39

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Reviewed: Mar. 3, 2009

I used fresh broccoli and made only 2 servings according to this website (although it makes more), and sliced cheese instead of velveeta. I also used a bit of garlic with the onion too, and the soup is tastes GREAT. It's not all that special though, however, it's very easy to make. I'd make it again.

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isuckatcooking

Cooking Level: Beginning

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Reviewed: Mar. 3, 2009

This was the first time I made broccoli cheese soup. To cut the calories, I cut down the cheese to 8 oz. velvetta and about 4 oz. sharp shredded cheddar and it was absolutely delicious.

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KimM

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

I've tried a couple other recipes, but this one hits it on the head. I did 1 lb. Velveeta and 1/2 lb. cheddar, used fresh broccoli, and pureed the broth/broccoli before adding to the soup. Yum!

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