"A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk." — William Anatooskin
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1 large stalk
chicken bouillon powder
2 1/2 cups
ground black pepper
shredded sharp Cheddar cheese
My family absolutely loved this recipe! I did make some changes. I used way more than 4 cups of broccoli, I had brought 3 big bunches (almost 4 lbs.) and used all of it, also I kind of lost track of time and cooked it longer which was fine for us since we prefer our broccoli softer vs. crunchy. Cooked it in a big 6qt pot but still used 4 cups of broth. I also used vegetable broth instead of water, 1/2&1/2 instead of milk, and added a finely chopped garlic clove and 2 finely chopped carrots with the onion and celery. I had to use some of the liquid to puree the broccoli, so I thought it was going to end up too thick and I would need more liquid at the end, but it was actually an excellent creamy consistency. Thank you for such an excellent recipe and for the extra ideas in the many detailed reviews! I will be making this soup over and over and over!!!
This soup was good however it needed a little POW! So I added some salt and more pepper!
Amazing soup - but I made a few changes. I used about 6-7 cups broccoli and instead of water I used chicken broth (5 cups) or so - enough to cover the broccoli while boiling. I put ALL the broccoli in the blender using some of the reserved stock. 1% milk worked great - and I did add garlic to the other veggies - cooked them for about 6 minutes. I also reserved 1/4 cup milk at the end and added it with about 1tbsp cornstarch to thicken. Season with salt and pepper - and this one's a winner.
although I did make changes I am rating this 5 stars. I omitted the ckn bouillon and used ckn broth for the water instead. I also sauteed a minced garlic clove in with my onion/celery. I pureed/chopped ALL of the cooked broccoli in my food processor before adding it back into the soup. I added the cheese to the soup after it was thickened with the milk. I did hold out 1/3 c. of the milk because I wanted to make sure it would be thick enough. I added just short of a TBSP of cornstarch to that saved milk and stirred it into the soup for added thickness. I have never added nutmeg to my broccoli soup and I think this addition is quite a pleasant surprise.
Simple and delicious soup. I used half and half instead of whole milk and it was nice and creamy and I think anything less would of made this "runny". I also suggest taking your time and maybe preparing this an hour or so before the rest of dinner 'cause the flavors really settle in. Thanks so much and enjoy!
This recipe was delicious! I made a few changes, ommitting the milk and flour and substituting 1 cup cream. (low carb diet) And instead of dirtying the food processor I added some broccoli, used a hand blender, then added more chunks. As other reviewers suggested, I would add much more cheese next time. And one with lots of flavor, like a sharp cheddar.
This is the perfect soup. My 11 month old daughter was like a little bird flapping her arms and opening her mouth when I fed her this soup and she literaly licked the bowl clean. I mixed about 1 1/2 cups of shredded cheese into the soup while it was still on the burner. This helped thicken the soup and added to the savorieness of the soup.
Best thing about this soup is that the broccoli is not over cooked, which gives the soup a garden fresh taste. I will also put asparagus, zucchini, and green bell pepper in the soup with the broccoli. I also use the parts of the veggies that you wouldn't normally eat. Like the stalk on the broccoli and the ends on asparagus and put those parts in the blender.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Broccoli Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 205
** Calories from Fat: 103
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