Reviewed: Oct. 28, 2009

This soup is delicious! I tweaked it a bit by adding more celery, an extra garlic clove and a handful of baby carrots, but essentially stayed with the original recipe. It is easy and quick to make! 5 stars!

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Carolyn

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Reviewed: Oct. 27, 2009

I love it, because I can make it in no time. Perfect "after work" recipe!

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HannahJoy

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Reviewed: Oct. 7, 2009

It was okay, one of my two kids ate it. I thought it lacked taste.

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MommyMaria

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Reviewed: Sep. 28, 2009

My family loved this soup. I will double the recipe next time.

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shelbiw

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Reviewed: Sep. 15, 2009

Delicious comfort soup. I made a pot of this soup and have been taking this for lunch all week. I didn't have celery on hand so I didn't add to the soup. Still good. I like my soups chunky so I blended veggies just a bit. I will make this again especially with the Autumn season around the corner.

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Brownie1

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Reviewed: Jul. 14, 2009

This was very good. I like to try the recipe as it's written the first time, but I added three things. I added a T of cornstarch and one cubed red potato, skin and all, with the other veggies to thicken it. I used fat free milk and chicken broth since it didn't say, and I'm trying to keep it light. I also added a sprinkling of montreal steak shake for a little more flavor. I topped it with fat-free mozarella, and it was great. My husband liked it too, so this is a keeper. Thanks for the recipe!

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Marilyn

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I left out the onion and used soy milk and it was still so delicious.

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kristylyn

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Reviewed: Jun. 30, 2009

I have to admit I changed this recipe quite a bit. I sauteed garlic, onion & fresh rosemary before adding broth. For the broccoli I used leftover broccoli from the Broccoli & Roasted Red Pepper recipe from this site. I also added some garlic salt and cayenne pepper to give it a little bit of excitement. I used 1 cup whole milk and then I used about a cup of a mixture of cooked & pureed carrots, sweet potatoes, cauliflower & zucchini for the other thickener. This packed even more veggies in the dish and lowered the fat content while creating a thicker soup.

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thebird

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Reviewed: Jun. 5, 2009

I was really hoping for more with this recipe, but it turned out thin and bland. I had to doctor it with a bunch of spices, but even then I was unimpressed. Unfortunately it doesn't look like there's a good cream of broccoli soup that's not loaded with calories.

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ally-gator

Cooking Level: Expert

Home Town: Farmington, Maine, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

This was okay, but it was kind of bland. I guess it needs cheese. Everything is better with cheese :)

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Mar. 18, 2009

Really good, but way better with processed cheese melted in! We also used evaporated milk.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

Basic ingredients are as I do except I saute the onion with some diced bacon first. Add this to other vegies when placing in the processor. Makes a little more added flavour.

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Josephinebat10

Cooking Level: Intermediate

Home Town: Adelaide, South Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 24, 2009

The soup itself tasted very good and it was VERY easy to make, but it didn't get quite as thick as I would have liked.. even after added some shredded cheese and a cornstarch slurry.

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Morgan

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Reviewed: Jan. 26, 2009

I added almost double the broccoli, and pureed good... It was delicious!

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kymmyforest

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Reviewed: Dec. 20, 2008

This was an excellent base recipe. I did not have broth on hand so used bouillon cubes. I also added a second stalk of celery. To help thicken I added some cauliflower. By using skim milk I was able to keep the fat content low and still have a delicious soup.

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chefsmom

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Reviewed: Dec. 18, 2008

This soup was fabulous. I added a diced medium potato and an extra cup of broccoli that I needed to use up. I also topped with some shredded sharp cheddar as a garnish. The soup was rich and flavorful. Thank you for a new favourite recipe! I'll be making this one often!

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ANGEL207

Cooking Level: Professional

Home Town: Smiths Falls, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Dec. 1, 2008

Yummy! I didn't find this soup 'thin' as others have reviewed! I followed it to a "T" and I think it's just perfect. It took me no time at all to make this soup. Very easy and very good. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 28, 2008

Good recipe, I left out the celery and I sautedd my onions first in butter and then add them. I like to add a teaspoon of honey dijon mustard to the soup. I shred my carrots and steam them as well as the broccoli before adding.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 31, 2008

This is a really fresh-tasting, good for you soup! I used slightly less chicken broth and milk than called for, and added two small red-skin potatoes that I had left over. Then at the end I stirred in about 1/4 cup of finely shredded parmesan, and about 1/2 cup of finely shredded mozzarella. Quite good!

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