Reviewed: Nov. 8, 2008

Great just the way it is, I made no alterations.

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Nov. 6, 2008

I have searched for the easiest, best, budget conscience soup like this for years !!!!!!!!!!! I finally found the best all of my family raved about. You got a winner with this. Thank you so much

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Darlene A

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Reviewed: Nov. 6, 2008

Really Yummy!! I used fresh broccoli (peeled and diced the stalk and kept the florets small). I also added a can of cream of chicken soup after the milk. It was creammy and thick and cheesy! It will be a staple in our house!

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KCSTYLE

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: Oct. 31, 2008

This is really very good I followed the advice of another review and added both velveeta and mild cheddar cheese. Excellent recipe i added just a pound of velveeta as suggested and it was wonderful, the family ate this up even the kids loved it will make again and again lol

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WESTPARTYOF6

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Reviewed: Oct. 31, 2008

Made with a homemade chicken broth and fresh broccoli. Skipped the flour step by using instant potato flakes. Really good!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

OMGosh!!! Melissa this is the best thing this year!!! I am not a fan of cheese soups, and this did it for me. First try, followed the recipe, and it was great!!! Ok I did add diced potatoes, to give me the baked potatoe feel, but your recipe was excellent!! THANKS!!!

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Jen V,LMT

Cooking Level: Intermediate

Living In: Graniteville, South Carolina, USA

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Reviewed: Oct. 31, 2008

i gave it 5 stars based on this specific recipe...does not need to be changed to get 5 stars...the 2nd time i made it, i added 2 cans of mushrooms and the entire box of velveeta, my husband dared me to ever make it any other way after that...thanks for a great recipe...i just had the lap band, and i can eat this on my mushie stage, has been a life saver...

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nay

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Reviewed: Oct. 29, 2008

I changed the recipe a bit and it still turned out wonderfully! This is a GREAT base recipe for this soup and very easily altered! It was TOO good! I was afraid it was all I would eat the next day since it makes so much that I had to give it away! YUMMY!!!!!!!!

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JEDIRACHAEL

Cooking Level: Intermediate

Living In: Hazel Green, Alabama, USA

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Reviewed: Oct. 19, 2008

This recipe was sooo yummy - with a few tweaks of my own. First, I cut it in half, because there is only 2 of us. Secondly, I added velveeta and grated, sharp cheddar cheese. I left out the onion. And after the broccoli cooked in the broth, I took it out and processed it in the food processor and returned it to the broth (because I don't like big chunks of broccoli). This was such a delicious soup!! Definitely a keeper, and will use it again!

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Kathy

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

Good, but a little heavy.

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thesingingcook

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 14, 2008

I loved this recipe... I altered the recipe, I added 1(12oz) can evaporated milk, 1 2lb block of Velveeta and 1 1lb block of american ( on the velveeta shelf).. let it simmer and thicken... then I added 1 cup of 1% milk.... THE best.. if you are on a diet or are worried about clogged arteries, then DO NOT Eat....

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NATALIE29TX

Home Town: Austin, Texas, USA

Living In: Belle Chasse, Louisiana, USA

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Reviewed: Oct. 7, 2008

This turned out great. I will make it again. I followed the basic recipe, but used fresh broccoli and real butter. I also cut back on the velveta by almost half and replaced with cheddar cheese. Great recipe!

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RJ

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

i made this soup tonight & i have to say "OMG" it was delicious!!!!! i did add a clove of garlic with the onion used 1 lb of velvetta & 1/2 lb sharp shredded cheese....its had just the right thickness to it and all the flavors were wonderful!!!!!

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luvy

Cooking Level: Expert

Home Town: Wayne, Michigan, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Sep. 26, 2008

Very Good. Next time will cut down on the processed cheese, and add cheddar as well. I ended up adding cheddar to my own bowl, and it made all the difference. I also added chopped onion to the beginning mix.

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camgo

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Reviewed: Sep. 23, 2008

This is a fabulous recipe, very quick and perfect for getting dinner on the table in a hurry. I didn't have any trouble with the soup thickening, although I allowed the soup to simmer for a few minutes before adding the cheese (I also used cheddar instead of Velveeta). This one's a keeper!

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MommyMD2Be

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 10, 2008

Yummy! I loved this recipe, it is super easy to make. I actually sent the recipe to my mom because she had a hard time finding a simple recipe. I added paprika and some crushed red pepper for a bit of a kick. It adds flavor, not heat. Because the soup makes so much I divided it up into single portion containers and keep them in my freezer. The soup reheats easily in the microwave, just stir every few minutes to make sure it creams well. My strictly carnivore fiance willingly ate and loved the soup.

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MissyMayI

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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Reviewed: Sep. 9, 2008

This soup was GREAT! I only made half a batch because some of the reviews say it makes too much but now I wish I made the full recipe. I substituted half the Velveeta for grated cheddar as I don't like Velveeta that much. I found that it was a little salty which must have been from the broth I used so next time I'll use low sodium chicken broth.

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Sunshine

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Sep. 8, 2008

sooo yummy...I used fresh broccoli and chedder cheese (velvetta scares me!) I also used a "box" of chicken stock the soup was to thin so I added 3 handfuls of instant mashed potato it thickened up great. Will keep and make again!

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GOMOMMYGO

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Reviewed: Sep. 7, 2008

This was very good. I had not made broccoli cheese soup before and was a little nervous, so I read all the reveiws. Used 1/2 cup heavy cream then the rest milk to make 2/3 cup. Used 4 oz cheddar/4 oz velvetta cheese. It was so easy and so good! Thank you!!

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Melanie2008

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 3, 2008

This soup was delicious and easy! I did follow another person advice and cut the velvetta to 1 pound and added a half pound of sharp cheddar. I reccommend buying more than one loaf of crusty bread to go with this.

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