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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 19, 2008
This is so good! And I've tried a couple of the other recipes on this site for broccoli soup. Great flavour! I used skim milk instead of whole milk and it tasted so good. It was definitely less fat/less sodium than some of the other recipes.
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Reviewer:

Michelle
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 12, 2008
I found it refreshing to find a broccoli soup recipe that did not use cheese as my family must watch cholesterol.
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Reviewer:

pickypanda
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 15, 2006
As written, I didn't feel the spices in this soup "worked"; but when I melted in cheese, the flavors melded beautifully. It's quite thick with the addition of the cheese, and a small cup can be used as a dip for breadsticks or eaten plain with crackers. I would probably use this as my first choice for a buffet or appetizer soup. One note - I never use oregano, but always substitute its milder cousin, marjoram. For a great supper soup, see Cream of Broccoli Soup I by Antooskin. It's flavorful without being spicy and has a thinner consistency.
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1 user found this review helpful

Reviewer:

julieschild
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Cooking Level: Expert
Home Town: Concord, New Hampshire, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 7, 2005
I really enjoyed how easy this recipe really was. My husband is not a huge broccoli fan but since I love it, I though this would be a good way to get him to eat it..success!! I think I would add just a touch more mustard, I could taste it if I really focused on it but thought a bit more would be even better. carmelizing the onions gave a great flavour. I will difinatley make this again..great cool weather meal.
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12 users found this review helpful

Reviewer:

LITTLECHILE
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Cooking Level: Intermediate
Living In: Puerto Vallarta, Jalisco, Mexico
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