Reviewed: Jun. 21, 2008

This soup was wonderful! I used fresh broccoli and veggie stock. It's very filling.

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RMELVIN


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Reviewed: Feb. 19, 2008

Great if you're lactose intolerant!

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This recipe rocks, especially if you're obsessed with soup like I am! It's totally easy and totally tweakable. I used fresh broccoli, two small red potatoes with the skins on, and omitted the nutmeg (had none in the house). I also threw some reduced-fat white cheddar cheese in the bowl and it got all melty and delicious and tasted as good as the Panera broccoli cheddar I love but can no longer eat because it's awful for you. But even with the cheese this recipe is low-cal. Fabulous!

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Dr. Foodie


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Reviewed: Nov. 17, 2007

I am suprised at how much flavour this simple and healthy soup has to it, and how substantial and filling it is. I use all fresh broccoli when making it and i leave it chunky becuse i love chunky soup and don't yet have a blender. It's great for making up a huge pot in one go then freezing lots of portions.

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Hezoid

	Cooking Level: Intermediate
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Reviewed: Nov. 9, 2007

Greaet recipe! But boy, did I mess it up - I had very bad jetlag and decided to make this at 2a.m. since I could not sleep - I must have been really zoning as I did NOT sautee the onions and garlic - I just threw everything in a pot and started cooking :-) It turned out great!! As far as I am concerned if you can mess up the receipe and it still turns out well, it's a keeper :) Used veggie broth instead of chicken and fresh broccoli. Loved it!

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CanadianInDubai

	Cooking Level: Intermediate Home Town: Burlington, Ontario, Canada Living In: Dubai, Dubai, United Arab Emirates
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Reviewed: Oct. 23, 2007

This turned out absolutely delicious. I've made this twice in 2 weeks - the first time I followed the recipe to a T (except I left out the nutmeg; I don't like it personally). The second time I got lazy and substituited onions & garlic with garlic salt & onion powder, and only used half the amount of stock and half water, and I barely noticed much difference in the taste. I look forward to making this again soon.

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chilipadi1

	Cooking Level: Intermediate
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Reviewed: Sep. 1, 2007

So good! I thought it sounded tasty, but it was even better than I suspected. I was looking for a broccoli soup recipe (that didn't have cream or cheese in it) to use up the massive amount of fresh broccoli I had on hand. Using fresh broccoli was the only alteration I made.

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tmck


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Reviewed: Feb. 9, 2007

Great low cal recipe. I used fresh broccoli (lots of it) and barely steamed it. Also used a bit more potato to help thicken the soup. The red chili flakes were a nice addition too. I really enjoy it.

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Keril


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Reviewed: Dec. 13, 2006

This wasn't too bad but I think I would have liked it without the nutmeg. I definitely recommend tasting it before adding the nutmeg. I made cornbread to accompany the soup & found it a good contrast.

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mooingfish


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Reviewed: Nov. 16, 2006

Great recipe - I'll make it again. Used up all my fresh broccoli and cauliflower. Sauteed the onion / oil then blended with the food processor. Kept prep time minimal by chopping the veggies in the food processor, simmered in the pan then into the slow cooker for lunch next day. Fabulous soup. Thanks.

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It's all about the food...


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Reviewed: Nov. 12, 2006

Everyone loved it--and so easy! I used fresh broccoli that I steamed.

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Cat's Meow


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Reviewed: Oct. 2, 2006

Enjoyed, but didn't love the texture.

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Anita

	Cooking Level: Beginning Home Town: Chappaqua, New York, USA Living In: Santa Monica, California, USA
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Reviewed: Apr. 25, 2006

I used fresh, raw broccoli and it came out very grainy. I tried and tried to get it smoother in the food processor, but it wouldn't work for me. Perhaps, if I used frozen or blanched broccoli and/or a blender, it would have been better. I ended up adding cream and cheese to try and make it better (although I really wanted to do it without all the added fat) as well as additional herbs, but it didn't help.

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CAKELADY1


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Reviewed: Apr. 6, 2006

Just by reading the recipe you know it's going to have subtle flavor, that may work for some and others may have to spice it up a bit... It's not a bad soup, great if you are counting calories. The only thing I changed was fresh broccoli, simple soup to work with and if you want more flavor..add it.

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KERIS1172

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA Living In: Hambden Township, Ohio, USA
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Reviewed: Mar. 16, 2006

This is SO GOOD and super easy! I added an extra small potato because other reviews said it was not thik enough and it was SO thick, I could have eaten it with a fork! But good, I also added 2 stalks celery. YUM YUM YUM! Will make again and again (with just one potato)!

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Tiffany


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Reviewed: Jan. 10, 2006

Not great. I thought this was too watery and bland. When I have a pureed soup, I expect it to be thicker than this. I didn't even add all the broth; maybe it was because I used fresh broccli instead of frozen? Also, I added some red pepper flakes cause it was rather bland. This one I will not make again.

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ESTEPHAN

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Jan. 1, 2006

Fabulous Broccoli Soup! I too used fresh broccoli, omitted the nutmeg, and added red pepper flakes to give it some kick. Really adds to the flavor. I also used evaporated skim milk to make it creamier, but the potato pretty much does that on its own. Love this soup!!!

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Jessy


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Reviewed: Dec. 19, 2005

This soup is so tasty, I love it!! Only had one can of broth on hand, so I used that and a can of water with 1 tsp chicken bouillon mixed in. Also added 1 tsp chili powder for an extra kick. A definite keeper!

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MANDYK97


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Reviewed: Nov. 25, 2005

I used fresh broccoli, just a little more potato than indicated but no garling (i'm not crazy for it!) and it turned out just fine! Thick and hearty, without all the milk or cheese that you usually have with broccoli soup... much healthier! I don't know why somebody wrote it was time consuming... it's just a two step recipe and it doesn't even need a lot of ingredients, just what most of us have in the kitchen anyway.

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Pink Manta

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Jun. 1, 2005

I was worried after reading other reviews of this recipe but gave it a try anyhow because it looked so easy. It turned out terrific!! It was a little bland but I just added some chopped fresh sage and a little season salt and it turned out great! And you can't beat it for healthy. For my husband I stirred a 1/4 c of chopped proscuitto (you could use ham too) into his and he loved it. I also doubled the potato as per previous reviews here and I loved the thick texture. I will definitely put this in our monthly rotation - thanks Lon!

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CHARIANDER


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