The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2008
Very good recipe. Would have been better with half and half though. I used chicken soup base instead of bouillon for a richer flavor. I increased the servings 40 with no issues.
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Cooking Level: Professional

Home Town: Logan, West Virginia, USA
Living In: Bellbrook, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2008
This was pretty good. I made a couple changes as it was very bland when it was done. I added 1/2 cup of parmesan cheese. It added needed salt and some cheese flavor. I also used 1/2 whole milk and 1/2 skim. Next time I will use 3/4 skim because I never noticed the difference and I didn't feel that guilty eating it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 4, 2008
Just "okay". Prep took much longer than 20 minutes since the soup didn't seem to thicken very quickly. Eventually, I needed to add some cornstarch to aid. Also, you don't need the full 2 1/2 cups of milk. I only used 2 and it still wasn't as thick as I expect from a cream soup. Needs more flavor. Possibly more boullion? Could do without the nutmeg as well. Kids loved it. Hubby doesn't need me to make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 23, 2008
I was dissapointed in this recipe. I expected it to be much better from all the reviews. It was watery and needed far more broccoli. I had to run to the grocery store to buy more broccoli and cornstarch to thicken it up. Just so-so.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 13, 2008
I really didn't care for this recipe too much. It was just ok, not what I expected, sorry.
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Cooking Level: Intermediate

Living In: Capitola, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 9, 2008
Very tasty! I made a few modifications: I added two diced carrots and a little extra celery. I skipped the flour as I'm gluten-intolerant. I also added some crushed red pepper flakes, coarse salt, and fresh cracked pepper to the veggies. I think I also went a bit heavy on the broccoli. I used 1/2 & 1/2 instead of milk and thickened the soup at the end with grated cheddar. Awesome, hearty soup!
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Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 1, 2008
Great soup! I think next time I will process all of the broccoli for a less chunky texture. I did add extra cheese, and mixed it in while still over heat. A little bit of salt and it was fabulous. Definitely will be in my "comfort foods" file!
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 1, 2008
Very good recipe. I blended the entire batch and added a little seasoning salt at the end. The flavors do get better after the soup sits for about an hour. Thank you for the recipe!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Campbell, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 10, 2008
This was just ok for me
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Cooking Level: Intermediate

Home Town: El Cajon, California, USA
Living In: Lakeside, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 26, 2008
Easy, creamy, and yummy. Perfect autumn dinner with some nice sour dough bread.
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Cooking Level: Expert

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 5, 2008
Wow! This is fantastic!! There was none leftover to take a picture of! In place of the water, I used one 14.5 oz. can of chicken broth, and one 14.5 oz. can of vegetable broth. I also used one cup of half and half and 1 1/2 cups 2% milk, and mixed about one cup of cheese right into the soup instead of using it as garnish. I don't care that it is supposed to be hot and humid, I am making this soup again this weekend!
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Photo by Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 1, 2008
Not all that special to my tastebuds. But it was easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 29, 2008
This soup is incredible! I made it this afternoon and I already had four bowls. My stomach is about to burst but can't stop eating it. My picky 4 year old had half a bowl, which is incredible in itself. Thank you, Thank you.
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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 21, 2008
Very yummy. Added a couple tbsp. more of flour to thicken. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 19, 2008
I followed one of the other reveiwers and added more broccoli, some garlic and cornstarch to thicken a tad at the end. i also used 1% milk.. I like the fact that this recipe doesnt use cream, it is much heathlier this way. Over all a really good soup and i will make it again.
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Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 16, 2008
Delicious recipe! My husband is a vegetarian, so I used vegetable bouillon instead of chicken. I will probably cut back the amount of salt next time as we both found it to be a bit too much. Otherwise we thoroughly enjoyed it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 3, 2008
This was a very easy recipe to follow and really showcased the broccoli I used. My daughters loved it and asked for second of it. I gave it 4 stars because it felt like it was missing something and didn't really thicken up the way I expected it to with the amount of flour in it. Thanks for sharing!
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Photo by MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 21, 2008
Phenomenal recipe. Followed as best I could except I didn't reserve the water so I substituted with chicken broth. It was plenty thick, you just have to cook it down until it's creamy prior to adding milk. Then you have to cook it until it's thick again prior to adding the broccoli.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 12, 2008
Delicious. I didn't bother to grate the cheese, just put it in in chunks and that worked great.
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jen

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 4, 2008
use more broccoli than required
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Cooking Level: Intermediate

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