Reviewed: Sep. 1, 2009

I usually don't add any salt to begin with just to see whether it needs it: this does need a little, but SO good and so filling! I pureed all of the broccoli in two batches: the first batch as described in the recipe and the rest to be added later. I will be making lots of this and freezing it in icecube trays to be warmed up for a quick lunch.

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Shauna

Reviewed: Aug. 30, 2009

Edible. Disappointment. Will not make again.

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Iberica

Reviewed: Jan. 28, 2009

I enjoyed this soup. Very good.

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Reviewer:

Baby Potsticker

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

Reviewed: Jan. 10, 2009

Great recipe! I add to it sometimes: chicken, mushrooms, potatoes, cheese. But it is delicious all on its own! =)

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Amy Estrada

Reviewed: Apr. 6, 2008

This was alright. It was quick and easy, but not out of this world.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

Reviewed: Feb. 6, 2008

This recipe was awesome. It took no time to make, and I have an 8 month old on my heels at all times. I followed the recipe to a tee, except I added about 4oz. of 2% Cheddar Cheese before I added in the puree & chopped broccoli. It wasn't to cheesy. I will definitely be making this one again.

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Reviewer:

DKP102875

Reviewed: Jul. 30, 2007

Just made the soup and it was a breeze. I checked out the other recipes and chose this because of the simplicity and the garlic. That's the key to this soup. I put a little extra in as well as a little more broccoli hoping to make it a little thicker. It's not a thick soup but it is very tasty. This will be a regular for me.

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Reviewer:

crabcake

Reviewed: May 7, 2007

Yay! I made this soup in no time flat! Needs lots o salt to (my)taste. It's like a fool proof recipe-hey I made it AND it came out perty good. Will definitely make again and again. I had some heavy cream in the fridge and I figured I'd use it before it went bad so i added that -1/2 cup and 1cup-ish 2% milk, I didn't wanna use too much flour so I added cornstarch as a thickening agent as well(1tspn starch & 1 tspn cold water in small container- then to hot soup). This was low cost too which adds to it's appeal. Next time I will take another reviewers tip and make a nice lil meal out of this by adding shredder or diced chicken. yum-o!

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Reviewer:

EVEMURILLO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 7, 2007

Wife loved it, I thought it was 'pretty good.' Fairly easy to make once you get the consistency right... Kinda lacked flavor... but a quick glance at the ingredient list could have tipped me off to that. I added some cheese in my bowl and it helped. Next time, probably just make broccoli cheese soup.

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Reviewer:

jess-and-dad

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Plano, Texas, USA

Reviewed: Sep. 3, 2006

After reading some of the other reviews/suggestions, here is my take. Basic soup was good, but I added more chopped garlic and roasted garlic seasoning to the broccoli. I noticed the flour/butter mixture did tend to clump a little, but I solved that by tossing it back in the blender with a drop or two of chicken stock and smoothing it down (and yes, being from south Louisiana, I do know how to make a roux!). Also, I used whole wheat flour just cause I like the extra "goose" of flavor and texture it gives a roux - one of my cooking tricks that I usually don't reveal :-). Finally, to add a little more body to the soup, I sauteed a handful of chopped mushrooms in butter, roasted garlic seasoning and another splash of chicken stock. After adding the sauteed mushrooms to the soup, I cooked it about 10 minutes more over a low heat and served that puppy up. The shrooms thickened it up just right, and I suspect it'll taste even better tomorrow after the flavors blend a little more. Bon appetit, y'all!

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