recipe reviews for:

Cheesy Broccoli Soup

“That's why she often serves Cheesy Broccoli Soup. 'This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese,' she explains. Plus, it's easy to warm up if Bob works late. 'He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list,' she reports.”

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Reviewed: Apr. 29, 2012

My husband and I loved this soup. Delicious! I used 2 cups of chicken broth that you buy in a box instead of the water. It gave it beautiful flavor. I have done this before with another broccoli soup I make. Very tasty. :)

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Teagirl

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Reviewed: Mar. 13, 2012

Added a quarter less cheese, used fresh ingredients, my kids loved this recipe!

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SIMONEMAYNARD

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Cooking Level: Intermediate

Living In: Mason, Ohio, USA

Reviewed: Mar. 1, 2012

add ham, half amount of onion

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redkettle

Reviewed: Oct. 8, 2011

I did not care for this recipe.

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1 user found this review helpful

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megan

Reviewed: Aug. 22, 2011

4 out of 5 only because I changed a LOT to this recipe. I started off by using fresh broccoli, and vegetarian "no-chicken" bouillon. Then instead of American cheese, I used shredded sharp cheddar. I also didn't use as much onion as it called for, and even then it seemed like too much onion. But it really did turn out great!!! Can't wait to try it again, and maybe tweek it even more with adding garlic and some fresh Parmesan!!!

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5 users found this review helpful

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aliciamarieee

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

i used fresh broccoli. I forgot to add the bouillon cube to the water (i used more then two cups anyway) So i put the bouillon in the 3/4 cup of the reserved water. The soup came out a bit salty but i think it was because the bouilon wasn't diluted. so my fault. the soup definately have a "fake" cheese taste not that i was suprised but i added two handfulls of mild cheddar cheese and it gave it a nice flavor. I'll definately make it again. Its pretty thick so maybe next time i'll add more milk. Going to use the leftovers for baked potatoes. I think that will be great together.

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6 users found this review helpful

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CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Nov. 8, 2010

In all, this is a very easy and tasty recipe. I did add some shredded chedder cheese, and used about 3/4 the called for processed cheese (Velveeta). I had to add a lot more liquid to it because once it cooled a little, it turned more into a gloppy broccoli/cheese side dish instead of a soup. Very tasty with the added liquid though.

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3 users found this review helpful

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Nerdymom

Cooking Level: Intermediate

Home Town: Gravois Mills, Missouri, USA

Living In: Lake Ozark, Missouri, USA

Reviewed: Oct. 7, 2010

My soup was way too cheesy. I will have to try making it with less cheese next time.

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1 user found this review helpful

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Kambrel

Reviewed: Sep. 26, 2010

Excellent recipe. I have made it twice. So easy and tasty. I added Shred Sharp Cheddar Cheese instead of processed. The second time I made it I used cauliflower and broccoli. Thanks for a great treat.

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1 user found this review helpful

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Linda Fogo

Cooking Level: Professional

Home Town: Venice, Florida, USA

Living In: Nokomis, Florida, USA

Reviewed: Aug. 25, 2010

Very good! I used a can of chicken broth rather than the water and left out the bouillion. Used shredded cheese. Had leftover fresh steamed broccoli and just cut the spears into small pieces. Definitely a keeper.

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2 users found this review helpful