Reviewed: Apr. 13, 2008

Delicious and filling

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Reviewed: Apr. 10, 2008

good one i just changed few things just added 1tspn of curry powder along with the vegetable stock.didnt add cream or yougurt.finally blended with a hand blender.... yummy soup.

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vidh

Cooking Level: Expert

Home Town: Chennai, Tamil Nadu, India

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Mar. 4, 2008

This soup is amazing. It's one of my favorites!!! And so easy to make. Everyone loves it that I've made it for. Now that I'm dieting, I've substituted the heavy cream for 1/4 cup skim milk...works well too.

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elCAPITAN

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Reviewed: Feb. 6, 2008

This was very easy and had really good flavors. I added about 1/4-1/2 cup of sharp cheddar cheese to each bowl and I think it was exactly what was needed to finish off the soup.

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CFROIO2

Cooking Level: Expert

Home Town: Pembroke, Massachusetts, USA

Living In: Braintree, Massachusetts, USA

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Reviewed: Feb. 3, 2007

OMG...is this awesome or what?!!! We absolutely loved this soup. Not to mention how EASY it is to make. I followed the recipe exactly as written and would not change a thing (as I normally would) in the future either. Thank you for another grrrreat recipe.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Jan. 13, 2007

We enjoyed this quick and easy soup. It was a rather thin creamed soup, possibly because of the size of my potato and the fact that I used light cream in place of heavy cream. The recipe calls for chicken broth but the directions called for chicken stock, so I used stock. I garnished with finely chopped red bell pepper, and, to have it earn the term "gourmet", I drizzled it with a bit of white truffle oil. Next time I will garnish with the bell pepper and crisp bacon.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 13, 2006

This soup was good, but I could taste the cream more than the broccoli. My only changes were to omit the salt (stock has enough for my taste) and I had to swap olive oil for the butter since we were out. I would add more broccoli next time and switch to half and half as recommended by another reviewer or use less heavy cream.

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CARADEE

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Reviewed: Dec. 25, 2005

Very Yummy, I made it for a first course today and it was so delicious I had a cup before anyone else. I'm saving the recipe in my "Recipe Box" to make again.

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TRICIA BROWN

Cooking Level: Expert

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Reviewed: Nov. 10, 2005

Fantastic easy soup. Loved it. I made double the recipe. I didn't have enough whipping cream so I added instead, 1/2 cup of leftover cream of chicken soup, 1/4 cup whole milk, 1/4 cup of half and half and about 1/8 cup of the left-over whipping cream. Worked fantastic...yummy. Will definately do it again.

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LYNNE_D

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Reviewed: Jul. 29, 2005

Very good

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GRRLY

Cooking Level: Intermediate

Home Town: Central, South Carolina, USA

Living In: North Bay, Ontario, Canada

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Reviewed: Jun. 16, 2005

I'm not a big soup fan (made this recipe for my husband)and even I had to agree it was delicious - and so quick and easy to make. I followed the recipe exactly and it turned out beautifully creamy. Even my non-broccoli eating 3 year old liked it! Thanks Elizabeth

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JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 30, 2005

I didn't really think this was that great. Mine didn't come out very creamy for some reason. My boyfriend liked it well enough, but I won't ever make it again.

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NATALISA99

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Reviewed: Apr. 16, 2005

This is the BEST cream of broccoli soup I have ever tasted!(my parents second that)Thank you!

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knkkl458

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2005

This soup was fabulous! I didn't puree the veggies and I omitted the potatoes but added carrots instead, also I split the chicken broth with cream of chicken for a more creamier soup.... it turned out pretty good.

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MIRTANIA

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Reviewed: Feb. 21, 2005

This recipe was just okay. I ended up squeezing the juice of half a lemon in as well as putting two dashed of cayenne pepper and several dashes of Old Bay seasoning in to jazz it up.

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KRISCHMI

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Reviewed: Feb. 9, 2005

This did not turn out very good. Very bland. Not sure what it needed.

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ERSLZ

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Reviewed: Jan. 30, 2005

This was really delicious. It was very creamy and easy to make as well. Thank you.

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Jan. 8, 2005

I LOVE this recipe, thank you! It came out much better the 2nd time than the 1st. I think I did a better job sweating the vegetables, and added more pepper to give the soup more bite. As good as any creamed soup I've had in the finest restaurants!!! Marvelous!!! It does freeze very well too!

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SFVGUY

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Reviewed: Dec. 15, 2004

Maybe I didn't boil the vegetables long enough or maybe it was because I used low-fat milk instead of cream, but it didn't taste very creamy to me. But I am not complaining, since I am not a huge fan of soups that are too creamy. Not sure if I could call this "gourmet" but the flavor was quite good. I sliced up some day-old bread very thinly and toasted them until crispy and ate with the soup (see photo). It was a lovely simple dinner.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Dec. 3, 2004

This is an easy, delicious recipe! My husband and I are on a low carb diet so we alter it slightly. Instead of potatoes we use Cauliflour and celery. cook as directed then we add the cream and chedder cheese! Its great. Top it off with cubed roast chicken beast. Usually comes out to about 7-10 carbs per serving.

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CYCLONE069

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Gourmet Cream of Broccoli Soup

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