Reviewed: Nov. 24, 2009

I ended up using a chicken stock paste I mixed with boiling water and it has bits of onion and carrots I think, but it was delicious! Next time (and for the leftovers) I am adding double the amount of broccoli.

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kimberly

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Reviewed: Oct. 30, 2009

Great Recipe! This will be a nice base that I will remember. I scaled it down to serve 8 and put a potato and a shredded carrot in the broccoli water first and boiled until almost tender than added the broccoli. Also cooked up 1/2 onion with some minced garlic and threw that in also. Also omitted the processed cheese altogether and just threw a 12 oz bag shredded cheddar. Next time I'll probably put more of all the veggies and maybe a little less cheese. Mine turned out plenty cheesy. This is a great base to get creative with!

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Hope D

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Reviewed: Oct. 21, 2009

This was a fabulous base soup, and VERY easy to make! I added a few ingredients to make it a complete meal for my family: approx 3 cups cooked, diced chicken breast and 1 bag medium egg noodles, cooked. My family loved it! I think I may cut down a bit on the cheese next time, as 1 1/2 lbs made it plenty cheesy. Will definitely add this to my list of favorite recipes!

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erfmommy

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

Best Broccoli Cheese Soup, scaled recipe to 8 sevings and added more Broccoli.

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LIBBY1979

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 3, 2009

Whoa...My expectations were high when I found this recipe. First of all, this is way too much liquid unless you plan to drink the soup from a straw. I started with 7 cups of chicken stock and 7 cups of milk, and I could have used 6 of each. Also, I started with 5 cups of broccoli and then added another 5 cups. If I would have had more, I would have added it. I also added more cheese and thickened with cornstarch and water.... I will search for another Excellent Broccoli Cheese Soup..

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Deb V.

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Reviewed: Sep. 2, 2009

This is the yummiest broccoli soup ever! The taste is very well-balanced and it got me some great compliments last night. My mother in law even asked for the recipe! The best part: It's very easy to make. I made just a couple modifications: I added almost twice the broccoli that it asks for and sauteed the chopped up pieces in butter and just a little water, then drained the water out. I also added a tablespoon of corn starch for thickness (I had scaled the recipe to 6 servings!). Also, next time I'm going to try adding the flour after I've added in the chicken stock so it doesn't form lumps. Great recipe - you've got to try it!!!

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Shez

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Reviewed: Jul. 28, 2009

I used skim milk and cut down on the cheese. Also added a large chopped onion to the butter for more flavor. Next time I will add 2 onions for even more flavor. I added 4 chopped red potatoes and 2 cups of frozen chopped spinach to make it more of a hearty dinner soup. My husband and I loved it for dinner.

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Sweet Georgia Brown

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Reviewed: Jul. 11, 2009

I converted the recipe to 4 servings and it worked out perfectly. I used a steamer to cook the broccoli and added a carrot as another reviewer suggested. I used my Bamix mixer to blend everything together for a smoother consistency. Finally, I made some buttered croutons out of cheese bread as a garnish. Wonderful flavour.

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BARBARA JAYNE

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Reviewed: May 10, 2009

While this soup tastes excellent and my tastebuds are thrilled, I'm still rating this recipe one star in protest. It has three fundamental flaws. First off, it makes a ginormous amount of soup. More than you can cook in a very large pot. I believe in family size, but this is ridiculous. I knew 18 cups of liquid sounded like a lot, but my lack of cup/spatial recognition now means I'll be having this soup for a month. The top broccoli soup recipe should not be one for a party, it should use proportions that normal families need. I'm also dinging this recipe for the processed cheese. Call me a food snob if you want, but I don't want to live in a world where Velvetta tastes better than real cheese. I have to imagine that there is an alternative with real cheese that tastes so much better. Finally, this recipe is getting a one star shaft because it's way off on how much broccoli you'll need. You can easily double or triple the amount and be fine. I'd also recommend chopping the broccoli into small pieces vs. using the unchopped crown.

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Davis Freeberg

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Reviewed: Apr. 26, 2009

Love this soup!! But I add double to triple the amount of broccoli. Very easy to make and it turns out fantastic every time!

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Rachelle Webster

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 15, 2009

Tasty! I had to make a few changes, but this was a good base. I made about 1/3 of the recipe. I added a small finely diced onion to roux. For my liquid, I used 4 cups homemade veggie stock, 1 cup milk, and 1 cup heavy cream that I had on hand and wanted to use up. I used extra broccoli, no proccessed cheese, and extra cheddar. I also blended most of it to make it creamy. I ended up needing more pepper than suggested as well.

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Jan. 28, 2009

Very tasty. I used all cheddar and added onion and garlic to the roux. Wished it was a bit creamier/ thicker in texture. I blended the whole thing and like it better that way.

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CLALONDE

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Reviewed: Jan. 26, 2009

Terrific recipe! I made it tonight for supper and both of my fussy boys really enjoyed it. My hubby had 2 large bowls! I will keep this recipe for sure!

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BLKYMOM

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Reviewed: Jan. 22, 2009

This is the best broccoli cheese soup I have ever had but I did add 1/4 of a chopped onion to the butter. I also added a package of frozen broccoli florets to the fresh because it didn't seem like it was going to be enough. Loved it!

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KROSSTX

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Reviewed: Jan. 8, 2009

This soup is wonderful!!! My family now asks for it all the time! In the middle of my sister in law's labor, she was begging me to bring this soup to her after her baby was born. I do use a little more broccoli than is recommended, about 2 heads of broccoli total. Ill never make another broccoli cheese soup recipe!

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JamieC

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Reviewed: Jan. 6, 2009

Loved this recipe. I've been pining for years over not having a Panera in Utah, now I don't know if this tastes the same, but it tastes so good, that I no longer care about Panera. Anyhow, I halved the recipe, since we're a small family. But, I put the roux at 1/2 cup + 2 Tbsp of each butter and flour. I also used 1 cup of heavy cream,(and I thought the thickness was fine) since I had it and wouldn't use it for anything else. Left out the salt and pepper and put in garlic salt instead... personal tastes there. I surprised that my husband loved it as much as he did. I didn't think he'd be a fan of broccoli cheese soup in general but he LOVED this! YEA! Does anyone know if this freezes well?

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STACIASHAF

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Reviewed: Dec. 31, 2008

This soup was very good and easy to prepare, but I recommend adding more broccoli and more cheese.

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Kelly

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

I used extra sharp cheddar to taste instead of velveeta and it was so good! If you hold off on salt until the end, you can tailor the saltiness of the soup. It's really good.

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lindsey b.

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Reviewed: Dec. 4, 2008

Good soup. I can't say it's the best because I haven't tried every recipe, but it is very good. I will probably tweak it here and there, but it's an excellent start. My previous recipe was watery, washed out looking, and very time-consuming. This has better texture and color, and is much easier to fix. And it tastes better as well! Many here advise adding more broccoli, and I agree. The only change I made was doubling the amount of roux. My biggest gripe about the other recipe was it was too thin. I have learned that adding cheese doesn't thicken the soup at all. If it's too thin before you put in the cheese, it'll be too thin after. Overall, an excellent soup that will be a regular for me.

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Royce

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Reviewed: Nov. 13, 2008

Taste was excellent, but I prefer a thicker soup. Next time, I will definitely double the roux. I attempted to thicken at the end by adding instant potatoes. It did thicken but changed the smooth texture. I will defintely make again, and am looking forward to tweaking with other ingredients like ham, other veggies, etc. Thanks!

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debby

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Excellent Broccoli Cheese Soup

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