Reviewed: May 23, 2012

This was delicious with a little salt & pepper seasoning to taste.

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Reviewed: May 3, 2012

I used this as a base for using up broccoli, a couple handsfull of spinach, 2T jarred garlic. As I did not have evaporated milk, I used skim. The cornstarch thickened it all very well. I also blended the whole amount, not just half. Salt and fresh ground pepper rounded it out and it has a light, refreshing taste that I bet will be even better tomorrow.

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Sunflower Janie DC

Living In: Washington, D.C., USA

Reviewed: Apr. 3, 2012

Nice soup. Very easy to make too. I doubled the recipe but probably should have tripled it because we were all looking for seconds. I added some garlic, pepper and a pinch of salt. I also had half a bag of shredded white american cheese that I needed to use up and threw in there. I know that it made it not so low fat but it sure made it taste good. I will certainly make this again.

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chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Mar. 14, 2012

I doubled this recipe. I used fresh organic broccoli and I did add a good amount of fresh minced garlic as well as a pinch of salt and a little fresh ground pepper. This did need more broth than what was asked for, I ended up using one full 32 ounce carton of organic chicken broth to cover all four cups of broccoli (doubled recipe), the onion and garlic. Cutting back on the milk by a little less than half made using the cornstarch unnecessary. I needed something quick that I can grab and "drink" when I get a craving--this was not only quick to make but it tasted wonderful and I didn't feel the need to eat something laden with sugar or fatty carbs. VERY easy to portion out into microwavable containers. I'll be making this soup a lot in the next few weeks.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 2, 2012

Excellent base for a 'healthier' cream of broccoli soup. I used 1% milk in place of evaporated and omitted the onion. BUT, I did add a few sprigs of FRESH Thyme, a pinch of dried basil, 1/2 tsp dried oregano and about an 1/8th tsp of nutmeg...DEE-Lish! You need the herbs to help cut the blandness of this soup, otherwise, you may as well make it with full-fat cream and add the 10lbs of cheese :) Thanks for supplying a good base to start from Kay!

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Gitano

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: May 24, 2011

This was good and comforting. I doubled the recipe and it fed 5 adults. I added 4 cloves of garlic, an extra 1/2 cup of broccoli, and a teaspoon each of parsley, basil and oregano. everyone liked it!

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iloveshopping57

Reviewed: May 10, 2011

I doubled the recipe. Pretty good, but definitely needed some garlic and oregano, and some other spices. I made it with 1% milk and flour instead of cornstarch (double amount called for) and it turned out just fine. Also added some spinach and that was nice.

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elephantears

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Feb. 10, 2011

I really like this recipe. I added TONS of seasoning to it however, salt, garlic powder, onion powder, lots of pepper. Anyway, I found that it tasted MUCH better the next day!!!

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wchiasson

Reviewed: Jan. 4, 2011

This is SO GOOD. I added minced garlic, thyme and some crushed red pepper flakes to onion. I doubled the recipe, but only had one can of evaporated milk so I subsituted with skim milk. Just as delicous! Definitely a keeper.

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meteepe

Reviewed: Aug. 17, 2010

With a few added ingredients this is a really simple delicious soup. I added a few fresh mushrooms and thinly sliced celery to the broccoli and seasoned the soup with oregano and thyme plus lots and lots of pureed garlic and cracked pepper. Way better than any store bought soup!

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