Reviewed: May 8, 2009

Doubled the velveeta and doubled the broccoli for a thicker soup, also added a potato and two small chicken breasts (boiled in a seperate pot)...great soup!

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: May 3, 2009

This was probably the best broccoli cheese soup I've ever had. I tweaked the recipe a bit- I used 1/2 the butter, double the broccoli, cheddar cheese rather than processed and saved the last can of chicken broth to mix with the cornstarch(per someone elses comment) Me and my husband loved it!

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sara

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Reviewed: May 2, 2009

I've made this a few times. Every time I have taken the advice from the reviews that say to double the cheese and broccoli. Also, instead of using cornstarch, I let the soup simmer until it thickens. We love this broccoli cheese soup!

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Lora

Cooking Level: Beginning

Home Town: Metropolis, Illinois, USA

Living In: Hill Afb, Utah, USA

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Reviewed: Apr. 28, 2009

This soup is amazing and especially comforting on a cold day. No modifications to this recipe are needed!

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Pippy

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Reviewed: Apr. 25, 2009

Not quite as good as Panera's but a good second.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Apr. 19, 2009

Very easy to make and delicious, followed recipe exactly.

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kamiller

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Reviewed: Apr. 17, 2009

Great flavor but too runny. Froze well in small packages and then served over baked potatoes.

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GSLmom

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Reviewed: Apr. 14, 2009

Really good and easy soup for a cold windy day.

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maisied1

Cooking Level: Intermediate

Living In: Brookland, Arkansas, USA

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Reviewed: Apr. 14, 2009

It's still snowing here in Utah so soup was on the menu tonight. This was great. I read the reviews about some having a hard time thickening the soup. The thing is, there's already butter in the recipe, so why not make a roux by adding flour? I tried it and it was fabulous. This is a much better way to thicken a cream soup than by using cornstarch. You just add 1/2 cup of flour (or equal amount to the butter if you're doubling) to your pan after sauteeing onions and butter. Stir and cook for a few minutes to get rid of the flour taste, then whisk chicken stock in little by litte so you don't get clumps. Once all of the stock is in, add broccoli and proceed as recipe instructs. No need for cornstarch if you do it this way. I also added an extra pkg (16 oz) of broccoli. I like small bits as well as larger bits in my soup, so one package I pureed in my food processor and added it at the end.

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TNJSMUM

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Reviewed: Apr. 11, 2009

Yummy!! My kids hate broccoli, but they ate this up. I used low sodium chicken broth and 1 1/2 lbs of velveeta cheese and it was perfect. I have never had soup this good.

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puravida555

Cooking Level: Intermediate

Living In: Maiden, North Carolina, USA

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Reviewed: Apr. 8, 2009

Great soup, I added some grated carrots and finely chopped celery otherwise I followed the recipe to a T.

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 6, 2009

Love this soup, very good the only change I made was to add a cup of cheddar cheese and jullianne carrots.

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fritzsmom

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I've made this soup about 5 times and each time except for once I doubled the cheese amount. The one time I forgot to put 2 lbs of cheese the soup turned out awful. I'll never forget to double the cheese again. This is such a great soup. I love the broccoli cheese soup from Panera Bread and this one is just as good if not better. Thanks for sharing

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paslea1987

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

Ok... So I worked at a restaraunt that served the BEST broccoli cheese soup. And I have been searching for a recipe that is close enough. This one definitely wins! Although, the first time I made this, the garlic seemed to overpower it. (And I'm a garlic lover). So the next time I doubled the broccoli and added 1/2 pound extra cheese, and still used only 1 tsp garlic powder and it was PERFECT! I could eat this everyday! Thanks :]

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*Christina*

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Marion, Arkansas, USA

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Reviewed: Mar. 25, 2009

delicious!! Nice and thick. Perfect for a cool winter or fall evening.

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ROBYN

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

I have made this multiple times for a tone of different people and it is always a huge hit. I can't even eat broccoli Cheese Soup in restaurants anymore because it just doesn't compare.

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Aunt Ree

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Reviewed: Mar. 23, 2009

This soup is amazing. It's the first soup I have ever made and it was very easy. Going by other reviews, I doubled the broccoli and cheese. I also added about 2 tablespoons of minced garlic to the onion while they were cooking. It took a lot longer for me to make this than the time on the recipe gives. I had trouble getting it to thicken so I let it sit on low for about an hour. All in all, this is a great recipe and I will be making this again!

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cherokeprincess

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Reviewed: Mar. 23, 2009

EASY CHEESY DELICIOUS! Very easy to make! Followed this recipe to the TEE and it turned out great!

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mnagel

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Reviewed: Mar. 16, 2009

This was my first time making any broccoli cheese soup and I was nervous for some reason. Turned out quite qood and here's my variations: Used 28 oz. brocolli, when cooked to tender in the broth put all the brocolli and a cup or so of broth in the blender and pulsed it to chop it up quite a bit then added back to broth in pan, used 1c. fat-free milk, 1c. 1/2 n 1/2, 3/4lb. Velveeta (will use full pound next time), 2c. shredded cheese mix (added the shredded cheese after the milk), onion powder instead of fresh. Even my nephew who doesn't usually appreciate brocolli LOVED this soup. Score!

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