Reviewed: Jan. 2, 2006

although I did make changes I am rating this 5 stars. I omitted the ckn bouillon and used ckn broth for the water instead. I also sauteed a minced garlic clove in with my onion/celery. I pureed/chopped ALL of the cooked broccoli in my food processor before adding it back into the soup. I added the cheese to the soup after it was thickened with the milk. I did hold out 1/3 c. of the milk because I wanted to make sure it would be thick enough. I added just short of a TBSP of cornstarch to that saved milk and stirred it into the soup for added thickness. I have never added nutmeg to my broccoli soup and I think this addition is quite a pleasant surprise.

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Dec. 11, 2005

This was really good. I used half and half like a few others suggested as well as chicken broth in place of water and bouillon. Will make this again.

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BIGDADDYPHIL2

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Reviewed: Dec. 5, 2005

This was an excellent soup. I even added some bacon to enhance the flavor. I also used the chicken broth that other people recommended instead of the water and boullion powder.

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HAPPYTIGGER1981

Cooking Level: Intermediate

Living In: South Windsor, Connecticut, USA

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Reviewed: Oct. 29, 2005

This soup was delicious! I used fat free half and half instead of whole milk and added just a few chopped carrots for more color. My whole family loved it- I'll make it again!

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laurard

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Reviewed: Oct. 11, 2005

I am 22 and just have a great time cooking new things. This was so easy and everybody loved it!!! i added a little more flour to make it a little thicker. i also added salt and extra pepper, and used chicken broth instead of water...it was mmmmm !!!

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exandra23

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Reviewed: Sep. 17, 2005

I really liked this!!! I only used half an onion and probably will use less celery next time or chop it very fine. I didn't puree any of the broccoli, I just chopped it very fine and then added bigger chunks of. I used 1c. Skim Milk, 1c. Light evaporated milk, and 1/2 c. Heavy cream. Extra cheese was added as well as salt. It did need some salt. I also didn't use chicken boullion, but substituted with 2 TBSP canned chicken broth. Overall an excellent recipe.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 19, 2005

Hey, This is a nice and easy recipe my daughter made it for my guests one day and it tasted great they all loved it and asked for the recipe. But I recomend using 1/2 or 1/4 onion.

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JAZMINE3811

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Reviewed: Aug. 14, 2005

This is so easy to make and maybe the best cream of broccoli soup we have ever, ever had. A+++++

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BONNIEROSEMARIE

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Reviewed: Jul. 30, 2005

Outstanding. Equally good with veggie broth is this otherwise vegetarian soup!

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heavysyrup

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Reviewed: Jul. 2, 2005

This is a good soup and pretty much what I think cream of broccoli should be. The onion needs to saute longer than 4 minutes in order not to overpower the soup with sharp onion taste though. I used canned chicken broth instead of water and chicken bouillon.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jun. 24, 2005

We really enjoyed this soup. I used a bit of fat free half & half & the rest skim milk. I used chicken broth instead of water/bullion and pureed the entire mixture. I used double the cheese & it turned out great. A keeper.

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Lovecooking

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Reviewed: May 5, 2005

Great recipe! Made a few changes such as added carrots and crushed garlic. Might try potatoes next time as well. Used cheese but stirred it in rather than sprinkling on top. Also crumbled some cooked bacon into it which seems to enhance the flavour a bit. Seems a good recipe to build on.

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kiki1978

Cooking Level: Intermediate

Living In: Canberra, Australian Capital Territory, Australia

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Reviewed: Apr. 6, 2005

Great! I did make some changes, though. Used one head of broccoli and 2 cups of water, instead of 4. Used 3 tablespoons margargine instead of 2. Omitted the onion, celery, nutmeg and chicken bouillon powder. Used fresh minced garlic (the kind in a jar)and sauteed with butter. (Added flour to make roux paste) I also added some of the cooked broccoli water to thin out to proper soup consistency. I used 4 seasonings...salt, black pepper, Spike, and celery salt. Added cheese while cooking and also sprinkled some on top of each serving bowl. Made 3 or 4 servings. YUM!! Next time I'll add some crumbled cooked bacon on top!

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JAYLEE7

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Reviewed: Mar. 1, 2005

I'M EXCITED ABOUT THIS RECIPE! THIS IS THE FIRST TIME I'VE TRIED TO MAKE A CREAM SOUP. THIS RECIPE WAS A PERFECT BASIC RECIPE TO LEARN FROM; I FEEL I CAN USE THE BASICS OF IT FOR OTHER SOUPS. I FOLLOWED IT EXACTLY EXCEPT FOR OMITTING THE NUTMEG AND DECIDED TO TRY A SLIGHT SPRINKLE IN A BOWL OF SOUP BEFORE ADDING IT TO THE WHOLE POT. I USED THE HALF AND HALF SO I WOULD NOT NEED THE RICHNESS OF CHEESE ADDED TO THE SOUP. I DO USE IT FOR A GARNISH THOUGH. THANKS FOR SHARING THIS RECIPE. IT'LL BE A COMMON MEAL IN OUR HOME FROM NOW ON!

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SHUSHAN

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Reviewed: Feb. 14, 2005

This was ok but nothing amazing. Definitely needs salt and more cheese.

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CINDY WAIT

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Reviewed: Jan. 30, 2005

This soup was excellent and easy to prepare. The onions and celery need more than 3 or 4 minutes to get tender though. Other than that very minor problem, this was just what I was looking for. We'll have this agaijn and again. Thanks!

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RLEROY

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Reviewed: Nov. 29, 2004

I had to add a lot of salt and cheese to this recipe. I didn't think it had enough taste. I also followed the advice of others and omitted the nutmeg.

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Lindsey C.

Cooking Level: Expert

Living In: Wheelersburg, Ohio, USA

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Reviewed: Nov. 5, 2004

Sorry, but this soup was just alright. The only modification that I made was using skim milk. It still turned out thick and creamy by cooking longer. I didn't like the nutmeg. Should definately omit this. And even though I generally love onions, I found the onion flavour way too strong. Did not taste 'broccoli-ish' enough. Will modify if I make it again.

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TINYGUPPIE

Home Town: Toronto, Ontario, Canada

Living In: Regional Municipality Of Niagara, Ontario, Canada

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Reviewed: Nov. 4, 2004

I loved this recipe. It was a great way to make ahead soup. I did everything except add the milk part till right before dinner and it was great. I am going to try and freeze the first half of the recipe and add the milk after I defrost and see how that comes out. Can't wait to try that. I added half and half instead of milk.

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APRILS

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Reviewed: Oct. 31, 2004

This recipe is worth trying and adjusting to your own taste. I used half and half with some 1% milk. I think it is best to use a pitch of the nutmeg. 1/4 tsp was a little to much. The sharp cheese really makes this soup complete. My eight year old loves it. I will definately follow this recipe again but with a few minor changes.

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MELISS1

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