Reviewed: Aug. 30, 2008

I agree with the previous comment. I would rate this a 5 star if the recipe called for less velveta and some regular cheddar cheese cubes to substitute. I, personally don't care for broccoli stems, so I purchased the broccoli florets instead of having to chop all of the stems off myself. I also pureed the florets. I love these substitutes with this recipe and will continue to use it.

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seveneleven1998

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Reviewed: Aug. 28, 2008

I am giving this 4 stars because I think it has the potential to be 5 stars. It needs a little more flavor. I added a little chicken bouillion. I think it could be a tad bit thicker too. But all in all it was good. I would make again

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bubb

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Reviewed: Aug. 27, 2008

Fabulous soup. I cut the amount of processed cheese to 2 lbs and added 1 lb of cheddar as others recommended. I don't know if it made a difference or not but it is an excellent soup. I will most definetly make it again. When they say it makes a lot, trust them. My 6 quart stock pot wasn't big enough.

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Miss Kitty

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Waterford, California, USA

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Reviewed: Aug. 6, 2008

An excellent soup. My wife and I made it this afternoon. It's simple, quick, and delicious.

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Debbie Moseley

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Reviewed: Jul. 30, 2008

I followed the recipe exactly, and my soup turned out perfectly. My whole family thought it was delicious. Even my "anti-vegetable" husband liked it!

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jac636

Cooking Level: Intermediate

Home Town: Forestville, Wisconsin, USA

Living In: Algoma, Wisconsin, USA

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Reviewed: Jul. 29, 2008

This is great. I'm new at cooking and it turned out wonderful. Everyone loved it! Didn't use the onion but still worked and tasted just fine.

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chassy

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Reviewed: Jul. 18, 2008

Thanks for a great recipe,I added a little garlic powder, I also used onion powder instead of a onion..

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CREATIVEMND

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Reviewed: Jun. 14, 2008

Great recipe. My husband found this easy enough to make alone. He isn't much of a cook. He added some fresh cauliflower that we had leftover in the fridge. And we didn't have fresh onion so he used dried, which worked fine.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

Delicious & easy to make.

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Suzy E.

Cooking Level: Beginning

Home Town: Topeka, Kansas, USA

Living In: Lexington, Kentucky, USA

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Reviewed: May 26, 2008

This was great, but I did make a couple of changes. I used cheddar cheese and fresh broccoli (blanched). Family loved it.

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MORENOO6

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Reviewed: Apr. 30, 2008

I made exactly as described and all I have to say is yumm! Turned out great and a big hit with my family too. Did make a lot, but we like that because we get leftovers tommorow. Thanks for the wonderful recipe.

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Barb's The Cook

Cooking Level: Intermediate

Home Town: Pittsgrove, New Jersey, USA

Living In: Vineland, New Jersey, USA

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Reviewed: Apr. 26, 2008

I added finely chopped carrot, celery and garlic with the onion and the end result was awesome! This recipe will be used time and time again.

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erindipity

Cooking Level: Intermediate

Home Town: Waverly, Ohio, USA

Living In: Jackson, Ohio, USA

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Reviewed: Apr. 15, 2008

Delicious and easy to prepare!

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gracel26

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Reviewed: Apr. 12, 2008

Easy, tasty and delicious. I added red pepper flakes, because I prefer the spicey side of life.

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RVBH62

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Reviewed: Apr. 8, 2008

This was flat YUMMY. I used butter instead of margarine and used 2% milk. My husband ate 3 bowls before I could turn around. This one is going in my recipe book FOR SURE!

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Julie Quinlan

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Reviewed: Mar. 28, 2008

I love this soup and it was so easy. I simply added 1 Red Potatoe and 1 shredded carrot to the original recipe. YUMMY!

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Mar. 28, 2008

This recipe was so quick and easy! I made it on a snowy day and it was so warm and filling. I did have to mix flour and water as a thickener and add about a cup of that to the finished soup to make it thicker (I like it better that way). It worked, so if you like thicker soup, try that!

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Mallory

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Mar. 11, 2008

Excellent! I have tried several recipes for broccoli cheese, and this was by far the best. Used 1 lb of Velveeta and 8 oz of cheddar. Simply and tasty.

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Carla

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Reviewed: Mar. 6, 2008

Very yummy!! My boyfriend likes his soup a little thicker so I just shook in a little bit of instant potato flakes and it worked great!! I also chopped up some potatoes and threw them in for an extra hearty soup!

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