Reviewed: Oct. 29, 2009

Very good soup, I used fresh broccoli and it came it just as good. I didn't have cornstarch so I used a flour/milk mixture to thicken the soup. Will definitely make again, but will cut back a little on the velvetta.

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butterflymomma

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Temecula, California, USA

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Reviewed: Oct. 28, 2009

Delicious! Quick prep...will definately make again

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CR

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Reviewed: Oct. 26, 2009

Wow! This soup is so good! It was also very easy to make. I will definitely make this again.

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Tiffany

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

This was awesome soup I huge hit and the recipe made plenty I put a bunch in my husbands lunch for the next day also froze a bit for later... The only thing that I changed is I doubled the cheese I was also told it would be even better with more broccoli but I'm not a big veggie eater so it was perfect. I also served it in a bread bowl delicious one bowl filled us all up. It was definitely something I will make again.

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Kelly

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Reviewed: Oct. 24, 2009

I've been getting recipes off this wedsite for years. This is the first time writing a review. Just wanted to say this is the first time i have made Broccoli cheese soup and this recipe is so good. It is now my favorite soup. I will be makeing this alot. Love it!! Im eating it for lunch right now...lol. Thanks

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lnboblit

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Reviewed: Oct. 24, 2009

Soup was really good- would have been 5 stars if it didn't have to be "tweaked" as much. I also used 4th can of broth to mix with cornstarch instead of water. Also added some grated "real" cheese rather than adding any more processed cheese. Very good- served with buttermilk biscuits!

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jckelly916

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Reviewed: Oct. 21, 2009

This soup was excellent, even my 5 & 6 year old enjoyed it. There was enough leftover to freeze & enjoy on another cold night. I did follow along w/ the other reviews when doubling the cheese & broccoli & I used heavy whipping cream instead of milk, just because I like it. I also followed someone else recommendation & used 2 cans of chicken broth instead of the cup of water. It was delicious & I can't wait to make it again.

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Emmy

Cooking Level: Beginning

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Reviewed: Oct. 19, 2009

I liked this recipe a lot! Definitely a keeper...one suggestion: Use 2 (14 oz) bags of broccoli..there wasn't enough broccoli to me. I used 2 (32 oz) cans of chicken broth and used 1 cup in place of water to mix with the corn starch. Other than those changes it was delicious!

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NataliePaige007

Cooking Level: Intermediate

Home Town: Morristown, Tennessee, USA

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Reviewed: Oct. 19, 2009

Yummy. I followed the advice of others and doubled the broccoli and the cheese; omitted the cornstarch and my hubby and I loved it...it does make quiet a bit though. Next time I might do like GinnyAnn1 and add some cauliflower and carrots that sounds yummy

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Tamara

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This recipe is both superior in flavor and gets an A+ for ease of preparation! Be careful not to add too much chicken broth or you'll be over the edge on saltiness. We added more florets, like the reviewer before us. Threw in cauliflower and carrots, too! DELICIOUS! Thank you!! A real KEEPER!

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GINNYANN1

Cooking Level: Expert

Living In: West Bend, Wisconsin, USA

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Reviewed: Oct. 12, 2009

Loved this! I made a serving for three but put about 400g of brocolli instead. Instead of using cheese cubes, i simply grated cheese and that worked wonderfully for me. I used milk only and that turned out perfect for me. Also substituted garlic powder for 3 gloves of minced garlic. Didn't subtract from the taste I feel. Love love love <3

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mangospree

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Reviewed: Oct. 11, 2009

This was so good! Easy, fast and delicious. The texture is smooth and creamy. I would add more broccoli florets but that is just my preference.

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Kelly

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Fairview Park, Ohio, USA

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Reviewed: Oct. 10, 2009

Amazing! It makes a huge batch, so plenty of warm goodness for later. I used half&half instead of milk and 2 pounds of cheese and 24 ounces of broccoli. Everything else I kept the same, and it turned out perfect. Thank you for this great recipe.

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liquidswar

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Reviewed: Oct. 8, 2009

We loved this soup! I read some of the reviews before I started it and decided to only use half of the garlic. It still had a really strong garlic taste to it. I think next time I will just omit the garlic all together. I plan on making this again soon!

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BB

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Reviewed: Oct. 5, 2009

My first attempt at Broccoli Cheese Soup and it was a success! Only change-up was I used Smart Balance butter sticks (50/50 butter/spread) and it turned out cheesy and delicious. A perfect companion for our BLT sandwiches at dinner tonight!

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Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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Reviewed: Oct. 5, 2009

To make this recipe more low fat, i omitted the butter and boiled the onion and celery with chicken bouillon/broth. I blended half of the broccoli mixture before adding the milk. Also used 2 T cornstarch to thicken and added butter buds along with the garlic salt. Had some roasted chicken leftover from the wkend so diced a few Tblsp of that. Good basic recipe to make your own.

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Linda

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Reviewed: Sep. 30, 2009

It is a favorite of my husband and myself!

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Megan Renkiewicz

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Reviewed: Sep. 28, 2009

Love this recipe. Sometimes will use half a cup of chopped onions instead of powder and make a roux with flour instead of cornstarch. Use this recipe all the time for a quick and cheap meal.

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sush

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Reviewed: Sep. 28, 2009

My family really liked this soup, it wasn't "too cheesy" like some of them can be. I think it's because we only used 1 lb. of processed cheese and about a half cup more of shredded cheddar to melt in. I took the advice of others and used 3 cans of chicken broth in the soup and 1 cup broth to mix with the starch. I also doubled the Broccoli and I think it could have used even more! Great winter soup!

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