Reviewed: Mar. 11, 2007

Beware- this recipe is scaled for 10 servings- it makes alot! I thought this recipe was very bland, however, it did have better flavor after reheating.

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CINDY WAIT

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Reviewed: Feb. 21, 2007

What to say? Speechlessly tasty. Dangerously delicious.

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Zaps

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Reviewed: Feb. 8, 2007

This soup is very easy to make, and even though we halved the recipe there was lots. The long simmering time makes it unnecessary to blend it to make it creamy like most broccoli soups. I gave 4 stars instead of 5 because I think it needs more seasoning. The addition of an onion would help. I will definitely make it again.

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Feb. 2, 2007

YUMMY! This was really great, even my kids loved it.

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dragonfly71rlz

Cooking Level: Intermediate

Living In: Amherst, Ohio, USA

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Reviewed: Feb. 1, 2007

This was good! I halved it and there was plenty for three of us.

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Kendra M.

Cooking Level: Expert

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Reviewed: Feb. 1, 2007

Definetly need to add onion and garlic. Also, next time I will add broccoli half way through cooking. It got to broken up and I like big bits of it. Also ended up adding more cheese. Definetly a good base.

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Jen

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Reviewed: Jan. 29, 2007

I adore this soup! I've made it a number of times, so I've adapted it quite a bit to my tastes. Some notable changes: I add garlic and an onion, halve the butter, increase the chicken boullion, add the liquid into the flour mixture instead of the other way around, and puree the soup (I add the chicken at the end so it's still in chunks). I find that the cheese blends best if it's at room temperature before I add it. Everyone I've made this soup for has loved it!

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 28, 2007

I halved this recipe. It made a lot. I did make some changes. To the 1/2 recipe, I used 1 carton (4c.) of chicken stock and 1 1/2 cups of water instead of the water and boullion cubes. I added 1/2 chopped onion and 1 clove of minced garlic. After simmering for 45 minutes, I added about 1 cup finely chopped cauliflower and 1 large carrot, chopped fine. Then I simmered it until they were tender. I added a couple of shakes of cayenne (not too much). I also used 2% milk instead of the cream to make it healthier. In addition to the cheddar cheese, I added a couple of good shakes of parmesan cheese. I then put it in the fridge to sit overnight to let the flavours mingle. My husband said it was the best soup I had made. My husband said it was the b

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GRANDMAH

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Reviewed: Jan. 24, 2007

I didn't have any broccoli in the house so I used red onion and a yellow pepper. It was easy to make and tasted lovely.

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Rebecca

Cooking Level: Beginning

Living In: London, Greater London, England, U.K.

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Reviewed: Jan. 18, 2007

This was great. I am not a soup maker, but needed something I could make for my husband the nights I have to work. I added the Velveeta and cayenne pepper as mentioned by others and it was very tasty!

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Carrie D.

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jan. 18, 2007

I love it.It is so tasty and easy. :)

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sheila adam

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jan. 17, 2007

Very tasty! I used 2 bags of frozen broccoli, velveta cheese, cheddar cheese and asiago cheese. I also added a medium onion and cayenne pepper as others suggested. My husband really liked it!!!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jan. 16, 2007

I love this soup! I didn't have any chicken when I made it, but I think it doesn't need chicken.

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Jan. 14, 2007

Very good - I did make a couple of changes - mostly based on reviews here. I sauted onions and garlic first with a little cayenne pepper. I also added some shredded gouda and parm along with the chedder. Yummy!

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boymom

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Reviewed: Jan. 6, 2007

A lovely hearty soup. I'd advise against using that much salt though! As has been said before, sauteeing an onion with garlic first and adding a little cayenne pepper really does give it the extra kick needed. Next time I'd probably use more cheese - perhaps a cup of parmesan. All in all a great base soup with bags of potential for experimentation. Tasty too!

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Jay

Cooking Level: Intermediate

Home Town: Manchester, Greater Manchester, England, U.K.

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Reviewed: Dec. 20, 2006

Very easy soup to make and the whole family enjoyed it. I didn't have cream so I used evaporated milk instead and the results were tasty. I will definitely make it again.

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BGROSSO

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Reviewed: Dec. 17, 2006

Thanks for the recipe! I just made it for a Teachers' Luncheon at school, and everyone raved about it and asked for the recipe. The addition of the chicken was such a nice change, and all agreed that it was a meal all by itself. I did make a few changes, just to make it easier on myself. I picked up an already roasted chicken from the grocery store and just cut up the breast into bite-sized pieces, and I used 2 bags of frozen broccoli florets, instead of the fresh. Obviously, I didn't need to simmer the soup nearly as long. I also added some sauteed onion and garlic, a bit of cayenne pepper, and about 8 oz. of velveeta cheese. It turned out beautifully! Thanks again for the recipe. It's going in the "keeper" pile for certain!

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FOODFAVOR8

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 14, 2006

My family really enjoyed this. I think next time I will add a bit of cayenne or a drop of Tabasco. Destined to be a family favorite- thanks for the recipe

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CALIFORNIADREAMIN

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Reviewed: Dec. 4, 2006

Very hearty and so easy! Yummy comfort food!

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Opal

Cooking Level: Beginning

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Reviewed: Nov. 28, 2006

My husband loves this cheesy, creamy soup, with the added bulk of chicken. I added cayenne pepper, though, because it seemed a little bland to to me at first and needed a kick. I think that's the way it's supposed to taste, though; like a thick, cheesy soup. I also doubled the broccoli, and I'm glad I did.

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