Reviewed: Nov. 14, 2009

yum yum yum!!! I used a hand blender to chop up the broccoli a little finer. I also made a 3 cheese blend with some leftover white chedar & parmasean

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jayell79

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Reviewed: Oct. 31, 2009

tHIS WAS GREAT SOUP!! IT'S A KEEPER THANKS MARY

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Mary

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Reviewed: Oct. 6, 2009

I've made this several times. Double the cheese. Use fresh finely diced onion instead of dry flakes.

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Marina

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Reviewed: Oct. 4, 2009

This recipe is a good starting point but I wouldn't have liked it if I'd stopped where the recipe instructions did! It needs pureed to meet my expectations of broccoli cheese soup. To include that step, I added the broccoli to the broth/flour mixture but waited to add the cream and the cheese. Once the broccoli was tender, I scooped it into my blender with a slotted spoon and added some of the liquid and zipped it up until smooth and returned it to my pan. Then I added the cream and cheese. I agree with those who say it needs more cheese, I added probably double the amount (until I could taste it in the soup). Depending on your broth, you will definitely need to add salt as well.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Sep. 28, 2009

Great recipe! I made a few changes - I took a tip from the other comments and added more cheese and instead of onion flakes I sauted a chopped medium onion with a half a clove of garlic and a little water before adding the chicken broth (which I allowed to simmer with just the onions garlic and a little pepper for a little while to soften the onions) - I Love that this recipe called for REAL cheddar not "processed cheese product", and fresh broccoli! I used a mild cheddar but I probably should have mixed it with a sharper cheddar, even so the flavor was amazing!

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LittleAudrey

Cooking Level: Expert

Home Town: Oswego, New York, USA

Living In: Lyons, New York, USA

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Reviewed: May 21, 2009

my family absolutely loves this dish. with some garlic bread. mmmm

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sweetgypsygurl

Cooking Level: Expert

Home Town: Meridian, Texas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 28, 2009

This really was a great recipe but I had to jazz it up a little bit. I chopped up one slice of bacon and cooked it in the pot before I did anything else. Remove the cooked bacon bits and then sautee 1/4 c. chopped onions in the grease until tranlucent. As far as the cheese, I used 8 oz. of SHARP cheddar. At the end I added 1/2 c. of sour cream and the bacon bits; stir. YUMMY!!!

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Kathryn Aileen

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Reviewed: Feb. 24, 2009

quick, easy, delicious, just needed more cheese for my taste. Otherwise, perfect recipe for a busy winter night.

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AbbySs

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Reviewed: Feb. 17, 2009

Very good! I added more cheese like the other reviewers said. Turned out great. It was my first time making it. Will make it again.

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Aliciad

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Reviewed: May 31, 2008

I thought this soup was very, very good. I read the previous reviews and did add more cheese, probably a whole 8 oz bag of shredded sharp cheddar. I also added a pinch of garlic powder, potatoes and some onion sauted in butter. I will throw in a little crab meat next time, I think that would taste super!

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TammyRachelle

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Reviewed: Feb. 23, 2008

This is just what I was looking for. I didn't want to use processed cheese. They key to the taste is buying good sharp cheddar, not store brand. I used 4 cups Hoffman's Super Sharp Cheddar. I also added a dash of Garlic Powder.

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Christine

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

No phoney cheese please!This was just right!

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JoEllen

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Stockton, California, USA

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Reviewed: Nov. 19, 2007

This recipe is so simple and quick to make, only I added a lot more cheese than what the recipe called for.

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Arielle

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Reviewed: May 22, 2007

Excellent. The cheese was all stringy and separate in the bottom of the pot at first, but gradually as the soup cooked it became fully incorporated. I used chicken broth that had salt in it and didn't need to add any additional salt like other reviewers have suggested.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: May 3, 2007

Added a ton of cheese and a tad of salt, but the soup is missing something. It's okay, just missing something.

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RIMBAUD1POET

Cooking Level: Expert

Home Town: Land O Lakes, Florida, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Mar. 31, 2007

This is the BEST soup ever! I did add extra cheese, and about a teblespoon of salt, but it was DELICIOUS. I also topped the soup with more shredded cheddar in the bowl. Very very good!

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mom2haley

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 1, 2006

This was a great soup for my family. What it needed was some salt and more cheese. It was a great recipe though. After I added the salt it was great! A+

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h20cat

Home Town: Orlando, Florida, USA

Living In: Lake Mary, Florida, USA

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Reviewed: Feb. 20, 2006

This soup was just ok. It was all eaten, and no one complained, but the flavor seemed to be really lacking. I added a lot more cheese as other reviewers have suggested, and I'm really glad I did. I even thought it could have used some more. It's definitely a passable recipe, but next time I make broccoli cheese soup I will look for a different one.

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Nessus

Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

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Reviewed: Feb. 13, 2006

not good at all. My husband rarely does not like something I make, and he didn't even like this. I added more cheese like others suggested, but did not help.

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