Reviewed: Jan. 14, 2009

Very simple and it tastes excellent. My daughter loved it.

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Reviewed: Jan. 11, 2009

Wonderful recipe!! I put the onions and broccoli in the food processor for my family that has trouble with "seeing vegtables" - it did the trick, they loved the soup plus it cut a little of the cook time.

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Beth

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Reviewed: Jan. 10, 2009

This was such a good version of broccoli cheese soup. My sister made this with a few slight modifications and now this will for sure be one I will be making for my family

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Yvettie

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Perfect. Double broccoli and cheese. Omit water; mix corn starch with last chicken broth.

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SEPHETLIA

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

This soup is awesome! Very easy to make and tastes delicious, reminds me of the soup my daughter slways orders at Friday's. I chopped the onions and the cheese in my food processor as well as a quick chop to the broccoli. This made it super easy and fast.

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athenaspike

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Jan. 7, 2009

I'm giving this 4 stars based on my alterations of the recipe. I used half the amounts called for of the chicken broth and milk and left out the water completely. This was the perfect consistency for me. Not too thick but not too thin. I also used a hand blender to puree after the broccoli was cooked and only put a few sprinkles of corn starch in (I mixed it with some of the milk before pouring in). Then I "souped" it up with some seasonings like a pinch of nutmeg, black pepper, celery salt, sea salt, Tabasco and the like. I really just tasted and seasoned and so on until it I felt it was properly seasoned. I also cooked it quite a bit longer, while stirring, then turned off the heat and let it sit for a while to thicken before serving in sourdough bread bowls. It was absolutely delicious.

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Coubotand

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 31, 2008

This soup is amazing!!!!! I followed the suggestions of other reviewers and it came out excellent! I will DEFINITELY

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Lady

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 30, 2008

This is THE BEST!!!! My only complaint is I should have made more! Served it with Christmas dinner and the entire family (from babies to adults) gobbled it up- THANK YOU!

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woopitydo

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Reviewed: Dec. 30, 2008

The milk curdled. As soon as I added the milk it curdled on me. So I did some research and found out that milk will curdle when added to something hot. Not sure why no one else had this problem. I followed the recipe to the T. The whole soup was ruined.

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LisaRL

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Dec. 29, 2008

So, so good! I'm an awful cook, but I wanted to do my part at a Christmas Eve party with my son's God-Family by bringing a soup. They were all skeptical of course, and we were shocked that it tasted amazing. Everyone loved it. Very easy!

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Stephanie - USAF Wife & Mom

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Reviewed: Dec. 28, 2008

This is an excellent recipe. I made a double batch of this soup and served it as a starter to our Prime Rib roast Christmas Eve meal for 18 guests. They all raved about it and several asked where I bought it from - lol. I think I followed the recipe exactly but substituted fresh crushed garlic for the powdered. It was easy to make and tasted wonderful. Even all the kids ate it happily. I made it early in the afternoon and then transferred it to my crock pot to keep it hot till dinner time so I was able to tend to the 10 million other things I needed to do that day. Thanks again!

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cookingmomma

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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Reviewed: Dec. 24, 2008

Made this at TxGvg for my sister and her 4 kids (1 is a vegetarian) and it was a HUGE success! Have since made it almost weekly 'cuz it's a "quick, cheap and easy" lunch option for me. Followed other suggestions - doubled the broccoli, added 1/2 lb cheddar jack cheese and reduced cornstarch 'cuz the soup is so thick to begin with...LOVE this stuff!

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MSDISH

Cooking Level: Expert

Home Town: Hampton, New Hampshire, USA

Living In: Park City, Utah, USA

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Reviewed: Dec. 23, 2008

The recipe "as is" is pretty bland and watery. I had to add much more cheese and more seasoning. After I did, it came out very good. So this is a good base recipe, but that's about it.

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Ladyviola

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

I did what others said and didn't use water, I used chicken broth instead. I dont know. I just wasn't 'head over heels' for this soup. My husband liked it, but he also wasn't begging me to make it again any time soon.

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JenD2006RN

Cooking Level: Beginning

Home Town: White Oak, Pennsylvania, USA

Living In: North Versailles, Pennsylvania, USA

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Reviewed: Dec. 22, 2008

I don't know what I was thinking when I made this recipe. I read the reviews and saw that people compared this to Chili's soup which I don't think is very good, and I made it anyway. I saw that it called for alot of corn starch and I made it anyway. I also saw that people said it wasn't thick enough and I should have known it wasn't because it needed more cheese but that they weren't bringing their soup to a boil after adding the cornstarch. I should not have made this soup. :(

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 16, 2008

This is definitely the best broccoli cheese soup recipe ever! it's just as good or better than the restaurants. When I finished making it, I realized it made a ton, wondering how in the world we would ever finish it all. YEAH, well -it was gone the next day. My husband can't get enough, it's like the easiest gift i can give to him now to make him happy! :) I doubled the broccoli, and added some shredded cheddar cheese to it as well. SO GOOD. Now we don't know what would do without this recipe. THANK YOU!

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lcorbitt

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Reviewed: Dec. 15, 2008

This recipe was great but bland. I had to make a few adjustment with seasoning

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missy

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Dec. 14, 2008

This served as a starting base for my soup. I altered only to what I had on hand. Used bouillon instead of canned broth. I also added very finely diced carrot to the brocoli since my frozen bag was only 13 oz. I used a splash of worchester sauce in the soup and seasoned with salt and pepper. It was excellent, better than the soup they are selling down the street at Panera Bread.

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WashYourHands1st

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

I adore Broccoli Cheese Soup and this recipe is a definite keeper. It is soooo yummy! Thanks so much for sharing!!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 9, 2008

I was disappointed with this recipe! I decided to follow as written and would describe the finished product in two words: Runny and Bland! But that is probably to be expected if you consider you're adding 10 cups of liquid to 1 lb. of processed cheese. It's still in the pot so I tried to fix it by adding the following: 1 cup of shredded cheddar cheese (I don't want to add more for fear that I end up tossing the whole thing!), 1 tsp chicken boullion, 1 tsp. garlic salt, and ground pepper. Hopefully this will at least make it edible. But dangit--I was so hopeful to find an alternative to the cream-based broccolli soup that we love! UPDATE: We just ate dinner--my kids picked out the broccoli, my husband said it was 'edible, but you could probably find canned stuff that tastes better.' One more comment, 2/3 cup of cornstarch is an insane amount for one batch of soup! I should have trusted my instincts, and listened to the reviewers on this one.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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