Reviewed: Oct. 30, 2009

This was about what I expected from a Cream of Broccoli soup. it was good and easy to make. I also used a bag of frozen broccoli and my choice of cheese was Parmesan. Other than that it was good, I'll probably make it again should I ever get a craving for Cream of Broccoli soup. Sure beats the canned stuff.

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Quexinos

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Reviewed: Oct. 17, 2009

I tried this soup and tastes really nice, but i also made some changes. I added a little nutmeg (didn't have paprika or Worcestershire) and also one clove of garlic, minced. And as someone said this recipe doesn't say what to do with the broccoli, but i choped it a little and added it to the soup. Also, i think mozzarella it's not the best choice of cheese for this soup, it didn't melt completely. But my daughter loved it anyway! :)

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mihutza11

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Reviewed: Oct. 6, 2009

Nice tasting, quick and easy soup. The only changes were to use a bag of frozen broccoli in place of the fresh, powdered chicken bouillon instead of cubes, and 2C half/half in place of the milk/cream mixture. I made these changes to accomodate the ingredients I had on hand. Thank you, my 6yr old son and husband loved it. UPDATE: I've made this soup many more times. I still use the bag of frozen broccoli, but I've found there is no need to transfer to a blender to puree. I take my potato masher and mash away. The soup has the perfect smooth/chunky consistency.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Oct. 5, 2009

Wonderful soup! Didn't have bouillon and used 1 cup chicken stock, 1 cup reserved liquid, and I only used milk, no cream. I would recommend just chopping up the cheese to save time. Also left out celery,and didn't miss it at all...it just complicates the flavour. All in all, creamy and delicious!

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StarvingStudent

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Reviewed: Aug. 31, 2009

This was very Yummy!! I added a little twist on my soup.I preassure cooked my fresh broccoli for about 15 mins and sauteed shallots (instead of onions) and celery in unsalted butter and added 2Tblsp of white wine I even used a 1+1/2 cup of the broccoli stock and a 1/2 cup of chicken broth with a pinch of nutmeg, I also cut back on the chicken Boullion intead of 2 cubes I only used 1 cube to make it even less salty I left out on the salt all together. This was delish.To avoid the flour from lumping, mix it with the cold milk then dump it in the soup as needed.

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Mama Zakia

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Reviewed: Jun. 29, 2009

This recipe was excellent. I followed the recipe exactly except I added a bit more flour because I like my soups extra thick.

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lzimmermann8

Cooking Level: Intermediate

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Reviewed: May 2, 2009

Good but not the best..I liked it but not enough to make it again. I don't think mozzarella cheese is quite right for my idea of cream of broccoli soup but it might be for other people.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 25, 2009

I was looking for a soup that didn't use any "cream of" soups in it and came across this. I added a carrot in with the onion and celery just to get a little more veggie vitamins mixed in. I added half the broccoli to the soup at the end when it was simmering all together. I then put the soup in the food processor to smooth it out as I didn't want celery, onion or carrot chunks in it. I then took the other half of the broccoli and coarsely chopped it and added it to the pureed soup. It was excellent. My 1 1/2 year old loves broccoli so I figured this would be a big hit and it was! I like that it doesn't have an overwhelming amount of cheese and that it didn't use processed cheese either!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Mar. 15, 2009

This soup was so easy to make & very filling! I used 1/2 cup of cottage cheese (pureed) in place of the heavy cream for a lighter base. I used cheddar and mozza and added finely chopped zuchini and thin sliced ham. Since my broccoli was already steamed, it took about 20 minutes to prepare the soup before I served it for lunch!

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tracy m.

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Really good, made at the ranch.

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Chefstacie

Cooking Level: Professional

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Reviewed: Feb. 11, 2009

I enjoyed this recipe. I made a few changes however to make it more enjoyable to my household. I used 2 large carrots(grated) instead of the celery and cooked them in with the onion. I also substituted the heavy cream for milk to make the soup a bit lighter. You will need to add more flour to the recipe if you opt for using milk instead of cream if you still want the thickness. Once the broccoli, onion and carrot were cooked I put it all in my blender with the milk and pureed it, before putting it all back into the pot and then adding the stock and cheese. I also used old cheddar instead of mozza

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Naomi

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Reviewed: Oct. 11, 2008

I was really pleased with how this turned out. I chopped and simmered the broccoli in chicken stock, and after sauteing a red onion in butter and mixing in the flour, milk, and cream, I just dumped the whole boiling mess of broccoli and stock into the soup pot. I used a swiss/cheddar mixture because that's what I happened to have. Omitting the celery was a mistake - it would have subtly improved the flavor.

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xayide

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Sep. 30, 2008

This was really good soup. I made it exactly as the recipe said. I will make this again and again.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 15, 2008

I liked the recipe however the worstershire sauce gave it a strange taste. Didn't like it. Next time will fix without.

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wifeofahero

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Reviewed: Jul. 2, 2008

This soup ROCKS!! I am not a fan Broccoli, but do like Broccoli Cheese Soup and this recipe is the Best! I had to use powdered milk instead of milk/cream that this recipe called for, but the taste was marvelous. I used a pressure cooker to soften the broccoli and continued as the directions indicated. I think I will double the recipe next time so I have some to put in the freezer.

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KOOLMOM84

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: May 30, 2008

Absolutely excellent. I only season mine with salt and pepper, and use vegetable broth instead of chicken, so it's completely vegetarian :)

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Sapphire

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Reviewed: Apr. 25, 2008

Great soup! Even my 3 & 4 year old children ate it & I assure you they haven't eaten broccoli since baby food days! I added Thyme & omitted the celery. I will use sharp white cheddar next time, I think it needed a little "bite" to it.

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Southern Belle

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

Living In: Gainesville, Georgia, USA

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Reviewed: Apr. 24, 2008

This is very rich but tasty all the same. I didn't have bouillon so I cooked the broccoli in about 2.5 cups chicken broth and saved the liquid like suggested. I don't think heavy cream is necessary in this recipe. I used 2 cups whole milk and it was plenty rich. I might try reduced fat milk next time and see if I like it more. I just chopped up the cooked broccoli once it was cooled and added it after the cheese and liked the consistency. Also, if you don't have shredded mozzarella already, save time by cubing it instead of shredding, it melts pretty quickly in the pot.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Jan. 22, 2008

Ok, I'm a tinkerer. I tripled the recipe and to this end I used 2 large (48oz)cans of chicken broth in place of some of the water and bulion cubes and then added another 48oz of water to boil the brocolli in. I also used four stalks of celery and 2 medium onions diced. My chef friend told me to add thyme and also pepper. For thickening I used 12T flour mixed with 12T melted butter before adding to the broth. Yummm.

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