Reviewed: Jan. 8, 2009

This is the best soup I have ever tasted. I made it for my ladies group and they all raved over it. Thank you!

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JMH

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Reviewed: Jan. 8, 2009

This was really, really good but I have to rate this a 3 bec I dont think Id like it too much without my changes. First off I made this in the slow cooker. Put 4 cups chicken broth, 8 ounces Velveeta and 8 ounces mild chedder cheese on high for an hour to let the cheese melt. While that was cooking I cooked some bacon and sauteed an onion and 3 cloves garlic. Threw some frozen broccoli in the bacon, onion, cloves and cooked on low for 4 hours. Near the end I put 4 tablespoons flour to thicken it up and left the slow cooker uncovered for 15 mins. I didnt put any milk in it didnt seem to need it. Had some butter and toast on the side. I will def make again. Thank you for the inspiration.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Jan. 6, 2009

this was awesome! i hesitated making this; my previous attempts at soup didn't turn out so well. this was easy and tasted excellent.

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megan

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 6, 2009

My instincts told me I would not like this due to the processed cheese but the reviews on this were good so I went with it anyway. I wish I would have listened to my gut. I even tried half and half with chedder and velveeta but still the flavor was overwhelmingly processed. Sorry. If you like the flavor of velveeta then it is a good soup if not try another recipe.

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my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 5, 2009

The recipe was okay. Very easy to make if you follow the directions. I cut the recipe in half and still had leftovers. I'm not a big fan of Velveeta so I used half Velveeta and half cheddar.

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Alycia

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Reviewed: Jan. 3, 2009

This soup is the best broccoli chese soup Period!! Most delicious when allowed to sit in fridge overnite...but I can never wait!! A smaller to medium size onion works best!!Thanks so much for this fabuluos recipe!

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Jay McCaul

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Reviewed: Jan. 1, 2009

Very cheesey and delicious!

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Dec. 21, 2008

Great Recipe can't say I did it to exact specifications. I used fresh broccoli and cooked it through. I also @ times use part process cheese slices and part shredded cheddar or marble cheese which ever I have on hand. Thank you for the recipe it is a keeper for me.

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M. Scicluna

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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Reviewed: Dec. 21, 2008

I followed the recipe exactly, but now wish I had used less Velveeta and used more shredded cheddar. It does have a distinct Velveeta feel and taste to it, otherwise. I might just use a half pound of processed cheese next time, and the rest in real cheese.

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germanwife

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Reviewed: Dec. 18, 2008

This is delicious and very rich. I added a bit of cheddar and used 16oz of broccoli instead of 10.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Dec. 16, 2008

I used vegetarian vegetable stock instead of chicken broth because I wanted my vegetarian guests to be able to partake. I just wanted to let others know that the recipe is still good with this change. I will make this often, and I will try it with the chicken broth next time.

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ALLYSONJANE

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Dec. 15, 2008

Very good soup with a slight modification. Per several other reviewers' suggestions, I used half Velveeta and half shredded sharp cheddar cheese and used black pepper because I don't have white pepper on hand. I also added about 1/2 tsp of salt at the end after tasting the soup. DELICIOUS! My 9-year-old daughter went back for seconds and the 12-year-old would have done so if she hadn't had such a huge first helping! I served it with home made French bread ("French Bread Rolls to Die For" recipe from this site made into a loaf instead of rolls). Thanks for a great recipe!

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Keri

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Simple and delicious! I like adding a little cayanne, as well as the pepper. I steamed fresh broccoli almost until desired doneness, let it cool on a baking sheet, and added it to the soup at the very end.

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Stacy

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Reviewed: Dec. 13, 2008

Very good--my 4 year old requests it! It makes way too much for our family of 5, so we scale it down or freeze some for a rainy day then just reheat on the stove. I followed other users advice and used half velvetta and half cheddar, next time I may even go with more cheddar--I'm not a velvetta fan but this was still really good. I'm after Panara's recipe, but this is pretty close!

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mleigh

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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Reviewed: Dec. 11, 2008

This was a 4 star when I made it, but I only used cheddar cheese because I didn't have velveeta on hand. With the velveeta, it definately would have been 5 stars! It was still really good with using all cheddar, so if that is all you have, still worth making. I purreed half of the broccoli before I added it to the roux mixture, but I wish I hadn't. It cooks down so much, that it breaks down already in the sauce when mixed. So I didn't have any nice big bites of broccoli, it was all kind of a broccoli mush, but still very smooth and tasty.

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CASEYNJASON

Home Town: Anchorage, Alaska, USA

Living In: Lee's Summit, Missouri, USA

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Reviewed: Dec. 10, 2008

Everyone liked the soup, but it did taste too much like Velveeta. Next time I will use 1/2 Velveeta and 1/2 Cheddar Cheese.

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josh

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Reviewed: Dec. 9, 2008

This was awesome! I doubled the broccoli :)

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Sarah01EA

Living In: Austin, Texas, USA

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Reviewed: Dec. 8, 2008

Just made this 5 minutes ago. It is a very good soup--the sauteed onions+flour+milk surprisingly made it the right color, texture, and creamy taste. If you want a less cheesy taste, then put a 1/4 of the cheese recommended and add a tablespoon of salt. If you want all the cheesy taste, then go with the recipe--it'll be so cheesy that it'll taste like cheese dip =)

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Sarah

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Reviewed: Dec. 2, 2008

excellent! I scaled down recipe. I also added some seasoned salt because I used reduced sodium chicken broth. took other reviewers tips and used 1/2 sharp cheddar cheese and 1/2 velveeta. perfect in bread bowl. will make again :)

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