Reviewed: Oct. 24, 2004

This a good soup but I did have to play with the recipe a little. One whole (yellow) onion was overpowering the soup so I reduced it to half an onion. It was still too much onion flavor, so I reduced it again to a quarter of an onion and that was more to my family's taste. I also used half-and-half instead of whole milk for richer flavor. This soup is really best eaten the following day after the flavors have had a chance to blend overnight. It freezes well and reheats without losing any of the creamy texture. Recommended!

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MARICAM58

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 21, 2004

This one's a KEEPER!! I would use a little more Broccoli tho..I used half and half as well. My Favorite Soup and a favorite recipe as well. THANKS!!

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BajaValle

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2004

My husband and I thought this was wonderful! I used 1 1/2 cups 1% milk and 1 1/2 cups heavy cream, just because its what I had. I also added 2 cups of cheese to the pot. I will definatly make this again!

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GOMELA

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 5, 2004

My husband and I LOVED this recipe. I added some cooked spiral noodles to my son's bowl and he ate it too. I doubled the batch and the leftovers were just as good. I'll definitely make this again.

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TIPPERBABE

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Reviewed: Oct. 4, 2004

This was delicious~! I love broccoli soup, and it came out wonderful. I added triple the broccoli, and I had cube biullon and used 2, it was soooo salty that I had to fix with more milk, hence the extra broccoli and cheese. Thanks William!

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MEDIVALU

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Reviewed: Sep. 27, 2004

This soup was wonderful, creamy and delicious. I served it with some warm crusty bread and my husband and son loved it! thanks

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AUNTAUNA

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Reviewed: Sep. 27, 2004

I love cream of broccoli soup! but not with nutmeg. Skip that, add more butter or margarine to match the flour, salt to taste, and add cheese to the pot. Makes it more creamy. Shredded cheese can also be added to garnish. TYVM

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COUNTRYSQUIRES

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Reviewed: Sep. 18, 2004

This was awesome..Generally I don't change a recipe..But I used 2 cups of heavy cream, 1/2 cup 1% milk, couldn't find the nutmeg so didn't use it, a dash of salt, and added two cups of shredded cheddar while it was cooking. EXCELLENT.

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IBMISSY

Cooking Level: Expert

Living In: Torrington, Connecticut, USA

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Reviewed: Aug. 21, 2004

Good recipe except I used cauliflower. I also used my own homemade chicken broth. Made the roux after sautee of onions and carrots with fresh crushed garlic cloves and fresh ground pepper. The nutmeg does make a big difference. Don't forget to use the hand submergiable blender (boat motor). Much easier than a counter top blender or food processor to clean up.

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PammyJ

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Reviewed: May 5, 2004

Outstanding recipe! I needed to get rid of some cut-up broccoli before it went bad and this was a winner. Followed the recipe to the letter. The nutmeg is a great addition.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 8, 2004

Soup was very good

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IRMI

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Reviewed: Feb. 23, 2004

Excellent, fast & easy. A little thin for me as written, but I prepared more roux to add to thicken the soup. I used 1/2 & 1/2 and 1% milk, but that combo is too thin. Recipe needs the full onion. I cut back to 1/2 of a medium onion, and it could use more. I also added 1 cup cheddar to the pot. Excellent. Will make it again.

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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Reviewed: Feb. 16, 2004

This soup was great! I read other reviews about the onion, so I only added 1 green onion. I had to spice it up a bit with some extra pepper, garlic powder and a little salt. Great recipe William!

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CATHERINE37

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Reviewed: Feb. 11, 2004

This was the first time I had attempted to make a cream of broccoli soup. After reading through a few different recipes, I decided on this one...and I'm SO glad I did! Not only was it easy to make, but it was delicious to eat. I did cut down on the onion, used 1/2 & 1/2, and increased the butter to 1/3 of a cup to match the amount of flour. I also made sure to add the nutmeg--it added a nice flavor as well as aroma. The best part, as always, was cooking it with my 4 y/o who was very proud of her work! Yum!

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RobinMD

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Reviewed: Jan. 13, 2004

This soup was very, very good. I didn't add the nutmeg (I forgot to) and it was awsome. Thjis soup went fast!

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CHEYX1X

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Reviewed: Dec. 24, 2003

very good and easy to make

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CEETRE125

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Reviewed: Nov. 17, 2003

Really good! I used skim milk to cut down on fat and cals and it was still pretty thick and really tasty. I used half an onion and it still had a strong onion flavour. I also didn't have any nutmeg, but it was still awesome.

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JILLBELL

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Nov. 13, 2003

Excellent! I sprinkled a little cheddar on top as well before serving. One thing to be careful about is the butter/flour ratio. I had to add a little more butter so the flour cooked sufficently. I know that with roux or cream sauce bases you have to use 1/2 flour and 1/2 butter but the recipe had an odd amount. Thanks for sharing!

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Nadia

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Reviewed: Nov. 1, 2003

I've made this twice already and love it each time. I don't have any nutmeg so have not added any. But the flavor is very good anyway. I add the cheese right before its done simply because I like it that way. Also this tastes better and better days later, trust me. Thanks for this wonderful recipe.

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