Broccoli and Cheese Soup

  • Ltilley Posted: 11/03/08
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    I made this soup today for the first time and I just love it! I made it with skim milk and it was still creamy and delicious! Definitely a good fast dinner for any day of the week!

  • AllyMontgomery Posted: 11/04/08
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    I made this soup on a rainy day. My boyfriend and his friends loved this soup. I heated up a loaf of Sourdough bread which was a great add to the soup! YUM!

  • dory92064 Posted: 02/04/10
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    This is my 'go to' broccoli soup recipe -- fast & easy, great flavor and nice consistency, not too thin or too thick. I used about 8 C chopped fresh broccoli, buttermilk (which gives the soup a nice 'tang') and sharp cheddar & jalapeno jack cheese (I just can't bring myself to use velveeta). I pureed all the veggie mixture before adding the milk. The second time I made the soup I added 1 tsp cumin, 1/2 tsp dry mustard and about 1 cup shredded carrots. Served the soup with sandwichs using left over Fennel-Rubbed Pork Tenderloin w/Shallot-Onion Agrodolce -- another great CL recipe.

  • KathyKar Posted: 01/07/10
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    Excellent and one serving is 4 points for Weight Watchers AND I also used skim milk rather than low fat.

  • tankandsophie Posted: 09/23/09
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    This soup is bland. I used sharp cheddar instead of velveeta but otherwise followed the recipe to a tee. Now I am trying to think of how to save it otherwise I'll probably end up dumping it out.

  • issalyn Posted: 02/08/09
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    wonderful recipe--not too chunky, not too smooth. Fast and easy.

  • malorey279 Posted: 11/16/08
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    Very good, I have never really made soup and this was my first attempt. Turned out very good, hubby enjoyed and so did I. Served with foccacia to dip. The only exception to this recipe was that I lacked about 1/4 cup of chicken broth so I sub-ed beef consume (because that is what I had). It gave it a little more depth. I used a submersion blender to blend it and it worked great. I think I may cook the onions a little more but this is a good, solid, easy recipe. How can you go wrong?

  • VirginiaBeach Posted: 11/14/08
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    Great. As others have mentioned a slight improvement would be to add some sharp cheese to spice it up. Otherwise one of the best recipes I've tried from the site.

  • greenmombr Posted: 02/04/10
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    Delicious, and perfect on a cold & rainy winter night. We used veggie broth (we're vegetarian) instead of chicken broth. We also used a handheld stick blender in the pot instead of putting some in the blender. We served it broiled tomatoes topped with a bit of parmesan as well as slices of french bread. It was so creamy and comforting - even my 2.5 year old ate it!

  • jessca84 Posted: 12/11/08
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    Delicious! I made this for with sharp cheddar and a touch of Pecorino Romano instead of the Velveeta, and added four garlic cloves instead of two. Friends loved it.

  • Noelle Posted: 10/13/09
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    I gave it 4 stars because it was good not amazing. I think its because i used cornstarch instead of flour and it didn't get that thickness. I would make again. I followed some of the reviewer suggestions. added some cheddar in the soup and on top. For my "meat loving" boyfriend, Added crumbled bacon on top.

  • CindyH Posted: 12/27/08
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    Very easy and wonderfully tastey. I added little bit more water to cover the broccoli -- I probably would try to have more broccoli florets next time, just because I love the chunkier style. My five year old loved it -- but she's a broccoli lover, so we have an advantage.

  • aahartman01 Posted: 11/12/10
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    Good easy recipe. Only modifications were cheddar cheese instead of velveeta and I added carrots for a little more vegetable content (pureed with the soup). Worth going back for more!

  • nansmi Posted: 11/07/08
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    Made this soup for some friends to watch the football game. Substituted low-fat milk because that was all I had. Also added some red pepper flakes to give it a little kick. Everyone liked it and will make again.

  • aimeeh Posted: 01/26/10
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    I made this for a family brunch. It was pretty good. I changed a few things per reviewers suggestion. I used 5oz velvetta and about 3oz shredded sharp cheddar. I used fresh broccoli and steamed it before I added it to the soup. I didn't puree at any point. It fell apart enough on it's own after the steaming. Next time I'll try some better than boullion or poultry seasoning to give it that little extra flavor. It's definitely worth of lunch with some sandwiches.

  • framingham Posted: 01/11/10
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    Unbelievably good and easy to make. I used fresh broccoli. Only change I made to the recipe was to add about 1/3 cup of grated sharp cheddar along with the Velveeta for a richer flavor. I used 1% milk and veg. stock (made with Better than Bullion, a fantastic product.) I blended 1/3 of the soup as the recipe suggests, leaving plenty of chunks. Served with homemade croutons. The whole family devoured it.

  • London1 Posted: 09/24/10
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    I am not a fan of Velveeta so I used a blend of shredded cheeses (Cheddar & Mozzarella) and added some cream cheese. Used 1% milk instead of 2%. Recipe was very good and easy to make.

  • sbc1023 Posted: 12/22/10
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    This went together really fast and was really good on a cold winter's night! I used my immersion blender to puree the whole batch in the pot as I prefer that to pieces of broccoli floating in the soup. YUM!

  • SuzanneM Posted: 11/16/10
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    This was a delicious cream soup without too much of the caloric hit of most cream soups. The soup was smooth, creamy and flavorful. I added a small bit of ham (lower-sodium) to the broth for a bit of a flavor boost, and used a low-fat Mexican cheese mix, otherwise made as stated. A few shakes of Tabasco and a few extra grinds of pepper kicked it up a bit. Perfect for a cool evening's supper.

  • flyinghigh Posted: 11/10/08
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    Excellent soup!! My Fiance raved about it! Will put this into my regular rotation. I served it with the twice baked spinach potato from this website. The only change was to use low-fat cheddar cheese block instead of velveeta.

  • vanessatodd Posted: 11/16/08
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    I am NOT a fan a fake cheese. But I must admit, I loved this soup. It was fantastic, perfect for a cold almost-winter day.

  • KatieInPhilly Posted: 01/12/09
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    Hit the spot on a cold night. I used the full 8 oz of Velveeta but added a handful of shredded cheddar. Next time I'll use less processed with more real cheese. I also added some spare shallots I had (shallots always make things tastier).

  • brumler Posted: 01/10/09
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    Okay, I should have read the reviews more closely. This tasted like broccoli soup out of a Kraft blue box...very processed. Next time, I will use at least some real cheese. The processed flavor from the velveeta was a bit of a turn off. Other than that, the soup was okay. I ate it and will eat the rest of the batch, but will make changes next time.

  • EllenDeller Posted: 03/15/09
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    This soup is outstanding, although I did make three changes: used Hoffman's super sharp cheese, which is processed but more tasty and less rubbery than Velveeta, used 1/2 as much cornstarch instead of flour to avoid floury taste, and added some chipotle garlic hot sauce. I pureed about 1/3 in order to leave some pieces of broc for texture. Served with a marinated kidney bean and vegetable salad and some cheese -cornmeal muffins.

  • sigmaration Posted: 01/01/09
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    This soup was really yummy. I put the broccoli in the food processor before adding it to the soup, and found that I didn't need to blend/process the soup at the end because of this. We wish it would have been cheesier, and might add more Velveeta next time. But it was yummy, and we'll make it again for sure.

  • mramey Posted: 02/28/10
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    This is a good recipe. I gave it three stars because, though I initially liked the flavor and texture, I found that I tired of both before I had finished my portion (1 cup). And secondly because I found the leftovers far too thick. However, I think I should note that I exchanged the processed cheese (I only use minimally processed items) for real cheddar. So, perhaps if the processed cheese had been used (as per the recipe) it wouldn't have been so rich and thick. I will not make this recipe again, but it was not bad.

  • lirpa76 Posted: 01/04/11
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    We've been making this one for years. Love it.

  • EllenFL Posted: 12/12/08
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    Boy, I'll read the reviews from now on. I made this as written and found it to be bland as well. I'd definitely add tastier cheese next time.

  • KellyS08 Posted: 01/07/09
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    It was terrific and very easy to make. I cut out 1/2 cup milk though to make it a little creamier. I processed all the broccoli too, and the soup came out looking really good.

  • emanders Posted: 09/21/09
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    Made this for our first really cold day of fall and it was perfect! I added chicken since I had it which helped make it the great one dish meal. I also served it in a bread bowl since my husband loves those! Topped it off which fresh grated cheddar! Yummy!

  • hlazarette Posted: 04/01/09
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    A very good recipe that freezes well. I followed the recipe exactly and it definitely tasted too processed, so I added 1/4 cup of shredded cheddar to each bowl when reheating as leftovers.

  • Chris62 Posted: 12/21/08
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    Very easy. I also tweeked this a little. Insted of the Velvetta, I used low fat sharp cheddar and also added celery and carrot with the onion. Rave reviews.

  • ewyancy Posted: 10/02/10
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    I enjoyed this recipe although I made a few changes. I used skim milk since that was all I had on hand, added a few carrots, used soy cheddar instead of velveeta, and added a couple of slices of chopped bacon to saute the onions and garlic. I know that the bacon will add to the fat content but it also adds wonderful flavor and I didn't use much. Really liked this recipe and will use it again as broccoli soup is one of my favorites especially in cooler weather.

  • dblyon Posted: 12/20/08
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    Everyone in the family loved this soup. It was easy to prepare. Even though the directions didn't recommend chopping the broccoli, we did. I doubled the recipe and it still turned out great even though I was a little short on the broccoli. I had a bag of pre-shredded low fat cheeses (a blend of chedder, mozzerella and parmesan) and again I was short so I also added regular sharp cheddar to make up the rest. I didn't have 2% milk, used non-fat instead. I used an emersion blender to puree it partially. Great receipe.

  • SnowDaisy822 Posted: 12/31/08
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    This is sooo yummy! I made it just as the recipe says. I think next time I'll add some sharper cheese, but it's still good with the Velveeta. It took longer than the recipe says, but it was still really good. I used an imersion blender on it. and it worked great.

  • Shan79non Posted: 01/04/09
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    Very easy to make and yummy.

  • lindsnt Posted: 01/09/09
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    Great! I used 4 cloves garlic and added 1 cup of shredded sharp cheddar cheese. I served it topped with more cheese and with fresh bacon bits. My husband and his buddy went in for thirds!

  • MsMollthang27 Posted: 01/22/09
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    I made this lastnight for my boyfriend who LOVED it and I brought the leftovers in for a few coworkers. Everyone asked for the recipe. It was really good. I actually put most of the broccoli in the food processor to break it up and did that before adding the milk mixture. I used skim milk, instead of 2%, but added a little extra cheese. I am definitely making this again!!

  • Lizzie927 Posted: 01/21/09
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    This soup was rich and delicious. I used my immersion blender for easier cleanup. I will definitely be making this again!

  • bbl609 Posted: 01/07/09
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    I like this soup and have a similar one that adds about 5 oz of jalepeno jack (in place of some of the plain processed chesse) a quarter tsp of allspice and 3 stalks of celery. I also make it with cauliflower instead of the broccoli. A change up for when you get tired of broccoli.

  • cookfromsocal Posted: 02/11/09
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    Made this last night for dinner. I used 2% lactaid milk and regular Velvetta cheese, no light in the store. Didn't blend the soup as I like the pieces of brocoli. Served with sourdough bread and butter. Excellent soup and so easy. A definite repeat.

  • theresasway Posted: 10/22/10
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    I had such high hopes for this one but alas after 2 tries, this soup was disappointing. Velveeta processed cheese, really. I should have known better. It gave the soup such an artificial flavor.

  • Hobbsgirls Posted: 12/09/09
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    This was a really good soup. My little girls enjoyed it too. I did modify it a bit. Used leftover steamed broccoli and left some out until after the puree to add some chunks, sauteed garlic and onions in a little bit of olive oil and garlic and used grated cheddar instead of the process cheese. We had this for our soup and sandwich night and had smoked turkey, brie and cranberry paninis with it. I've been looking for a good broccoli cheese soup and I'll be adding it to my soup recipes.

  • Daniellelee Posted: 12/14/09
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    This was "souper" yummy! I made it exactly as it says only adding shredded cheese on the top at the end. Served with sourdough bread and a fresh side salad.

  • CarolineH Posted: 01/12/10
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    The soup was a bit too this! I would just chop the brocoli before starting, and skip the blender step.

  • CandiceLou Posted: 12/16/09
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    Like other reviewers, I added sharp cheddar cheese but I didn't blend it. It was thick, creamy, and delicious. My husband ate three bowls full!

  • debcooks Posted: 01/31/10
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    I'm not sure what I did wrong but my soup never got thick! I even made a roux of cornstarch and milk after it didn't thicken the first time. I followed it to a T except I added some sharp cheddar along with the velveeta. Don't get me wrong - I'll certainly eat it!

  • policious Posted: 05/10/09
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    Followed others recommendation and used about 5oz of Velveeta and 3oz of a spicy cheddar. Also, instead of frozen broccoli, I used fresh broccoflower... a hybrid of broccoli and cauliflower. Delicious! Also, I added about a 1/4t of poultry seasoning- the secret ingredient in my mom's cheddar potato soup. This really puts the finishing touch on any soup of this genre!

  • Empac7 Posted: 02/23/11
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    This soup is so creamy and satisfying - perfect for our cold, dark Alaskan evenings. I added a little more shredded cheddar than it called for, on top of the velveeta. I often get lazy and don't blend soups when suggested, but I did this one and it was definitely worth the extra dishes - made it all the more thicker. Served with salad and bread to soak up the goodness.

  • SusieM Posted: 01/26/10
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    I thought this recipe was really easy and pretty good. I didn't really taste a lot of cheese flavor though, it more reminded me of a cream of broccoli soup. Next time I make this I am going to add some extra sharp cheddar per other reviewers' suggestions to liven it up.

  • chefwills Posted: 06/05/09
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    Cooked it by the recipe and topped with cheddar cheese. Very good and easy to make.

  • MarshaCF Posted: 02/23/10
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    I thought this was a really good, simple recipe. The broccoli has a nice bright flavor, even my kids ate some.

  • rmiller415 Posted: 10/06/09
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    Fantastic! Made as directed. Used my immersion blender instead of a regular one. Picky husband loved it!

  • jannyk Posted: 12/29/09
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    The VERY best broccoli soup I have ever had!! I've made it several times now and love sharing it with a sick friend. Always get rave reports! YUMMO!

  • chalkrock Posted: 01/19/11
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    Easy and delicious!

  • aetcas Posted: 11/21/10
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    Easy to make. I used fresh broccoli that I needed to use before it spoiled and the soup turned out fine. Could be a bit cheesier, but really, it is quite good.

  • pommedepin Posted: 10/07/09
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    Incredible. My first recipe using broccoli and it was amazing. Very creamy and tasty. And really easy to do.

  • Cookin4Life Posted: 01/12/10
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    Made this dish because my picky husband was craving broccoli cheese soup. It was a hit, he loved it and request that I make it more often. I added shredded cheese to the soup

  • pickyhungryfam Posted: 10/15/09
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    Great starting point for a great soup. I followed most of the recipe. I pureed the broccoli before I added milk and flour, and when it came time to add the cheese, I added more than recipe called for. I had read the reviews, so I split, Velveeta and real shredded cheddar. I'm sure by the time I was done making this soup, nobody would call it "light" however I'm confident it's a lot lighter than anything you would purchase at a restaurant!

  • GottaChemjob09 Posted: 01/21/10
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    Made this soup for Dinner last night. Paired with a Baked potato...it was very good, followed the recipe to a T, but had to add a bit more flour than 1/3 cup; Maybe it was b/c I used Lactose Free Milk?...idk, but overall very tasty!!!!!!..can't wait to eat the leftovers for lunch today!!!..YUM!!

  • tdoley44 Posted: 11/29/09
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    This was good. I didn't puree the broccoli because I like chunks of it. I did use a little more pepper and 1/4 tsp of sea salt. I also took advice from other reviews about adding other cheeses, so i added 6 oz of cheddar. my kids loved it too!!!! will make again.

  • HeatherQoSS Posted: 01/26/10
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    Great tasting soup and easy to make.

  • jacquieM Posted: 02/21/10
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    Added an additional bag of broccoli and extra cheese. Needed more body, flavor is good!

  • marydenver Posted: 01/19/11
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    Mostly process change for efficiency. Broccoli and carrot change for presentation: 1. used fresh broccoli stems and saved the florets to add after soup was blended. 2. added a carrot for color 3. processed ALL veggies (except florets) and stock in Cuisinart. Then added flour directly to mixture in Cuisinart. Transferred back to pot and added milk and heated. 4. added florets and cooked till desired tenderness 5. added cheese (only had cheddar, so used it) Will definitely make again and will try low fat cheese next time. Good family dinner recipe. Fast.

  • SoCalledJay Posted: 01/27/10
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    I love this soup! I've been making this for awhile and everyone at home loves it. One thing different i do is add carrots. Make sure you boil the carrots atleast 3/4 of the way before you add the broccoli mixture because they take longer to cook. And you might want to double the recipe. It is that good.

  • kip101 Posted: 03/09/11
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    I think I expected this to be a little creamier than it was. However it makes sense that it was thin because it is a Cooking Light recipe. I used cheddar cheese instead of Velveeta. It was also a little bland so I had to add some extra salt. I might make again but not often.My family liked it but not in love with it.

  • JudyCan Posted: 02/07/11
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    Quick, easy and delicious. The only thing I did differently was to use an 8 oz. package of shredded sharp cheddar cheese instead of Velvetta. My husband is diabetic and this lowered the carb count considerably.

  • emcatt Posted: 01/25/11
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    I'm afraid this soup was a miss for us. I used skim milk instead of 2%, and the soup was too runny. I also used an immersion blender, and the texture of the blended broccoli was too much. The taste was fine, but we couldn't rescue the texture. We poured this one out at the end of the night.

  • lovescooking08 Posted: 07/03/10
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    I love this soup - I use skim milk and tasty cheese and it's fantastic. I fell in love with broccoli and cheese soup when I was in the UK and it's not big in Australia, but now I can make my own!

  • AColette Posted: 12/23/10
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    This soup is delicious. I've made it a couple of times now. I always add carrots and I use fresh broccoli. I've never needed to blend a portion of it because the fresh broccoli always falls apart. Definitely a favorite.

  • CharlotteA Posted: 08/16/10
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    I tried and loved the broccoli and cheese soup at panera and wanted to try to make a low-fat version of the soup. This recipe worked great and tasted fantastic! All of my roomates loved it. I also added carrots and they added a good texture. Just be sure to cook long enough that carrots get tender. Yum!

  • mayascape Posted: 02/08/11
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    yummmmmm!

  • jennie51 Posted: 12/22/10
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    delicous soup!!!! Its by far the best broccoli cheese soup that I have ever made. Don't give up on velveta cheese, it really adds alot of flavor. It melts well and gives a very creamy texture. I did add 1 cup of real grated cheddar cheese. I added more onion and garlic too. I threw in some celery and carrots and purred all the vegetables that cooked in the broth in my blender. I added the cheese, milk and only 1T. cornstarch to thicken--then last-- I addded 1 cup of chopped brocoli chunks. It was so yummy--I served this with my homemade cornmeal- molassas yeast rolls. I will make this again. It has become a favorite with my family!

  • 2Irish4u Posted: 01/04/11
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    My husband and I both love this delicious easy to make soup. I used fresh broccoli and arrowroot as a gluten free thickener...totally fab! Will make this again for sure.

  • xokarymteox Posted: 12/27/10
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    This was an absolutely outstanding recipe. My entire family loved it! :)

  • NAKimball Posted: 03/06/11
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    This was so easy and quick. I did use a large bunch of fresh broccoli instead of the 16 oz. package. I used the florets and I peeled the stalks and diced them also for more flavor. Served with simple salad and bread. I will do this again. My husband and I both loved it.

  • KatieEm Posted: 03/31/11
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    Very easy and cheap to make. Used sharp cheddar instead of processed cheese, and cut broccoli pieces since they would be pureed anyways. Amazing soup for a cold night!

  • JeannieBeannie Posted: 02/01/11
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    This was relatively easy and had a very good flavor. I used fresh broccoli and mixed half and half and nonfat milk since I didn't have 2% milk. Next time I will add more garlic to balance out the onion more. I garnished the servings with shredded cheese and served with garlic bread. This would make a nice soup for company too and it looks very presentable. YUMMY!

  • CarrieD6 Posted: 03/06/11
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    Very good flavor. I added two baked potatoes just to give the soup some extra bulk. Will definitely make again!

  • slambeth Posted: 04/06/11
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    Great recipe! You definitely wouldn't think it's low-fat while you're eating it. My girlfriend didn't believe me! I substituted fat free half and half for the milk. Make sure if you do this, you find a fat free half and half that doesn't contain corn syrup or anything sugary, as they tend to kill savory dishes. Also, I used fresh broccoli (2 small heads) and didnt blend it at the end - the broccoli had broken up sufficiently for me through the boiling and stirring processes.

  • Angiejsoon Posted: 04/09/11
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    The soup came out pretty good. I followed a lot of the suggestions made by other reviews and I believe that helped it out quite a bit. Instead of Velveeta cheese, I used a block of extra sharp cheddar. Also, I used about 24 ounces of steamed broccoli instead of the amount suggested. I then added a little bit more chicken broth to cover up the broccoli. I also put just a bit more flour in the milk. I did puree some of the soup to. The soup does need more flavor though. Instead of the 2 garlic cloves I used 4 and that gave it something, but it still needs something more, I just can't put my finger on it.

  • kmills554 Posted: 06/27/11
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    Delicious!

  • dadumo11 Posted: 07/25/11
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    I haven't made this for several years, but remember liking it very much. I just tried it again, and used a few tips from other reviewers: I used fresh broccoli and pureed the entire mixture with an immersion blender before adding milk/flour mixture. Before serving soup, I topped it with crumbled bacon, and this really made the flavors pop! I did use Velvetta cheese, but prefer to use "real" cheddar cheese. Highly recommend this very good and easy recipe.

  • Skindiva13 Posted: 10/03/11
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    Excellent!!! After reading some the reviews saying it was a bit bland, I tripled the garlic, added 4 more oz. of light Velveeta AND a 1/2 teaspoon of Thai chili powder. Deeeeelish!!!!

  • Marcymarie102 Posted: 11/15/11
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    This soup tastes really good and is very simple to make. My husband loves it!

  • Lisa2663 Posted: 10/25/11
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    As said by many previous people, this is a good base recipe but VERY BLAND. I just found the copycat recipe for Quizno's Cheddar Broccoli soup so that will be my next attempt.

  • DenverGirl Posted: 11/08/11
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    Pretty solid recipe but didn't knock my socks off. I added carrot and used half velveeta cheese and half shredded sharp cheddar like others. I also blended all of the soup. Served with extra shredded cheddar on top and toasted bread wedges. May make again if I have broccoli to use up, otherwise probably not. It was really easy to make though and warm on a cold day...

  • shirleybelle63 Posted: 12/20/11
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    I loved this soup it was fast and very tasty,even my fuss-pot grandaughter who does not care for broccoli loved it..I will make it again soon.

  • justpeachy412 Posted: 12/09/11
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    great base for soup! I do add my own mixture of additional spices (can do whatever you like!!) as well as half calliflower in with the broccoli if I've got it on hand, and to add more substance, I put about a cup of diced ham in with the milk mixture. And maybe some more cheese ;). But overall, very easy and good!

  • Amhaasy81 Posted: 12/09/11
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    Easy to make, cheap meal to purchase, not too flavorful.

  • Basset_Hound Posted: 12/09/11
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    My mom used to make this soup. I've also made it numerous times. I love it, and would recommend it to anybody.

  • nhbrowneyedgirl Posted: 12/10/11
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    I use this recipe as a base and love the soup. I do not use Velveeta; I use sharp cheddar and I "steam" fresh broccoli in the microwave. These changes make it more flavorful and nutritious although, yes, a bit more fat! Love it and plan to make it in class as I teach cooking to high school students.

  • PauletteinSC Posted: 12/13/11
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    After reading other reviews, I decided to use cheddar cheese (half fat-free, half regular) in place of Velveeta, and 1/2 tsp of dry mustard to kick it up a notch. I also added a cup of frozen, chopped okra and an extra half cup of chicken broth. It was good, and even better the next day. Good comfort food. Very creamy.

  • biscottihottie Posted: 12/10/11
    Worthy of a Special Occasion

    Liked it a lot. Like other cooks out there, was comfortable ad-libbing a little. in addition to the Velvetta, had some Boursin cheese in the fridge, added it to change things up a bit. Other options is to add bacon bits (home made, of course, ) to add another dimension.

  • dzelinka Posted: 12/12/11
    Worthy of a Special Occasion

    This is a good basic recipe. I had to punch it up with additional pepper, sharp cheddar cheese, and a splash of Louisiana hot sauce.

  • whatwouldruthdo Posted: 01/12/12
    Worthy of a Special Occasion

    I love this recipe. It's simple, delicious and guilt free!

  • summerneedles Posted: 12/23/11
    Worthy of a Special Occasion

    Delucious in bread bowl, don't blend that much soup, better if chunky!

  • NataleePT Posted: 12/10/11
    Worthy of a Special Occasion

    Totally loved it! this soup turned out delicious. For less fat, i just added cubes of cream cheese. I also added some of my favorite spices like basil and cajun. Perfect!

  • PatricksDad Posted: 01/09/12
    Worthy of a Special Occasion

    OK, I made this soup tonight and I used half the onions. In my option the onion really was not needed. I also added about an extra cup of cheese.

  • gefox3 Posted: 01/23/12
    Worthy of a Special Occasion

    This soup was very good; best of all easy to make. I didn't use all of the broth, milk or cheese listed in recipe.

  • DeeAhonen Posted: 01/18/12
    Worthy of a Special Occasion

    I doubled the recipe & it doubled nicely. My family of four finished off the double batch of soup in under 48 hours! They all loved this soup recipe.

  • Ljrfrazier Posted: 01/29/12
    Worthy of a Special Occasion

    Very good & easy to make. I used frozen broccoli & only pureed about a 1/4 of it, I love the broccoli chunks. Yum - great receipe.

  • missyduvall Posted: 02/01/12
    Worthy of a Special Occasion

    Oh my! My daughter and I love Panera Broccoli Cheese Soup...but who wants all the calories? This is the PERFECT alternative! I used skim/fat free milk and Velveeta 2% milk cheese (block). We also use fat free low sodium chicken broth. This works well with either frozen broccoli florets or fresh broccoli (or a combo of both) and both are equally good. Use the immersion blender (before adding cheese) to make this creamy yumminess! The best part? 186 calories for a 1 1/2 cup serving!

  • MeganGK7 Posted: 12/09/12
    Worthy of a Special Occasion

    Yum! Doubled the recipe and glad I did. Hubby and 4 year old really liked it. I only pureed half in the blender and added extra fresh broccoli. Was perfect.

  • webmomsie Posted: 10/17/12
    Worthy of a Special Occasion

    I CHANGED A FEW INGREDIENTS. I USED 1/4 CUP FLOUR, 4 CUPS BROTH AND 6 OZ OF CHEESE. THE ONLY THING I ADDED WAS 2 STALKS OF CELERY CHOPPED AND EVERYTHING ELSE THE SAME. I USED MY HAND HELD IMMERSION BLENDER TO BLEND IT IN THE POT. IT WAS DELICIOUS. VERY CREAMY AND NOT TOO RICH.

  • sublimelmf Posted: 04/07/13
    Worthy of a Special Occasion

    I followed the recipe and like other reviewers I found it to be really bland. Luckily I had some sharp cheddar on hand so I added about 1/2 a cup and it saved it! Next time I made it I'll use half velveeta and half cheddar from the start. It's a little thin when you first make it but the next day it is thicker.

  • teacooking Posted: 03/11/12
    Worthy of a Special Occasion

    This was so easy to throw together. I used a combination of velveeta and cheddar cheese, added a can a cannelini beans, steamed fresh broccoli separately and added 1/2 of the amount to the soup before pureeing til smooth and added the rest at the end, chopped. Next time I will add the flour to the sautéed onions for better texture and thickening. Have made this recipe before and it's delicious!

  • JKL033 Posted: 09/07/12
    Worthy of a Special Occasion

    My kids' favorite soup! I've made this many times and altered it to our preferences - 2 heads of fresh broccoli instead of the frozen (and no additional liquid), a little more garlic, onion, and freshly-ground black pepper, and a bit of reduced-fat sharp cheddar. We also use skim milk. MUCH less hassle if you use an immersion blender to get the consistency you prefer; we like to leave a good portion of the florets intact. I love that this is not the heavy, gloppy soup with very little broccoli that is served in so many places. This is hard to beat served with warm fresh bread and a nice salad!

  • catsnferret Posted: 03/14/12
    Worthy of a Special Occasion

    A good, low calorie soup that's easy to make. Combine the flour and milk as the first step, so mixture can come to room temp as the broccoli cooks. It won't take as long to become hot or to thicken. The soup was a little runny, so I will probably reduce the milk by 1/2 cup or increase the flour to 1/2 cup next time. I may add 1 to 2 Tbsp sherry at the end, too. It's a keeper recipe.

  • DebraG Posted: 01/29/13
    Worthy of a Special Occasion

    Very good made without any changes.

  • GingerZin Posted: 12/26/12
    Worthy of a Special Occasion

    Pretty good. Doubled the recipe (we like to have left overs) and used the recommendations of others to ditch the velveeta and replaced with 8 oz cheddar sharp and 8 oz Monterrey Jack cheese (since it was doubled). Served with some bread, eeryone enjoyed.

  • snoop3079 Posted: 11/20/12
    Worthy of a Special Occasion

    good easy simple recipe,will try it today and see,tnx.

  • ChefKen72 Posted: 12/11/12
    Worthy of a Special Occasion

    Used 3 cups fresh broccoli rather than frozen. Used half regular velveta and half Mexican velveta. I lightly salted my serving and found this creamy and would make again.

  • brocktavern Posted: 09/30/12
    Worthy of a Special Occasion

    I have had this recipe since it came out in Jan 2002. I made it for my husband back then (who loved it), and now (10 years) later, our 3 kids love it, too. I did double the amount of Velveeta to make it cheesier and creamier, but that's the only change I made.

  • LiveItAs Posted: 04/09/12
    Worthy of a Special Occasion

    Simply and very good week night soup. I have made this numerous times. I like to add dried minced onion, use veggie broth to make it vegetarian, and serve it with a sprinkle of cheese on top and good crusty whole wheat bread. Makes a nice dinner with sliced fresh tomatoes on the side. My meat loving husband devours this soup....so that says alot!

  • Sharonbowling Posted: 12/16/12
    Worthy of a Special Occasion

    Very good-easy to make

  • nevacation Posted: 06/23/13
    Worthy of a Special Occasion

    I made this soup this week because my daughter wanted to go to Panera for their broccoli soup! I made it with organic broccoli that I steamed, and used half real sharp cheddar and half reduced fat cheddar. I also mixed skim milk with the 2%. I needed to add salt b/c it was awful without it. After that, the kids ate it in 2 days, will definitely make this again.

  • daneanp Posted: 01/28/13
    Worthy of a Special Occasion

    Yummy! I used low-fat sharp cheddar because Velveeta is disgusting, and doubled the recipe. The entire family loved it. A couple of crushed croutons on top would be a nice addition

  • KaayGeee Posted: 03/17/12
    Worthy of a Special Occasion

    Love this soup. I use 12 slices of American cheese instead of the Velveeta.

  • annem92108 Posted: 12/30/12
    Worthy of a Special Occasion

    This soup was easy and good! I used fresh broccoli. I steamed it for a few minutes in the microwave before adding to the broth. I could not find Velveeta light so I used 2% cheddar jack and it worked well. It definitely needs salt and pepper added. Also, I did not purée part of it the blender as I liked the chunkiness of the soup.

  • Emz101 Posted: 04/29/13
    Worthy of a Special Occasion

    This was delicious. I used fresh broccoli, more garlic, light cheddar cheese instead of processed and skim milk. I also put in salt and a bunch of pepper. Would def make this again.

  • dlgarcia1 Posted: 10/14/12
    Worthy of a Special Occasion

    Great recipe. very quick and easy. It made enough for my family of 5 to have a good size bowl some wanted seconds but there wasn't enough. So i will make a double batch next time and have leftovers too.

  • KarinskaNH Posted: 12/16/12
    Worthy of a Special Occasion

    I love the taste and texture of this soup! I used fresh broccoli instead of frozen, vegetable broth instead of chicken broth, and a cornstartch slurry instead of flour. Made a big batch on a snowy Sunday to keep everyone warm. Yum!

  • CarrieLMB Posted: 06/02/13
    Worthy of a Special Occasion

    Nice, easy, basic recipe. 5 WW Pts

  • borntobake Posted: 02/20/13
    Worthy of a Special Occasion

    Delicious! Easy and quick. I recommend using shredded cheese over Velveeta as it makes the soup nice and rich. Also, I freeze homemade chicken broth which I used for this recipe and it gives it so much more flavor.

  • hmontini Posted: 12/14/12
    Worthy of a Special Occasion

    This definitely makes it into the rotation. I read the reviews and made only one change to the soup - adding about 1/3 cup of sharp cheddar. Added crumbled bacon and more shredded cheese to top and had a side of jalapeño bread with butter. It wasn't as thick as I would like but I think I shorted the flour a little. I'm hoping this freezes well.

  • avivaleah Posted: 12/13/13
    Worthy of a Special Occasion

    Delicious and easy! I used 20 ounces of frozen broccoli florets. I added salt and more pepper to taste. Instead of using a blender, I used an immersion blender in the pot, blending it all. The result was a light, velvety, great soup!

  • girlasaurusrex Posted: 02/13/14
    Worthy of a Special Occasion

    I modified this recipe a bit and it was FABULOUS! First, chop up and cook about 1/4 pound bacon in the bottom of the soup pot. Then take the bacon out, but keep about half the bacon grease in the bottom of the pan & cook the onions & garlic in that. Follow the recipe from there (I used regular Velveeta & chicken broth instead of the low fat/cal stuff), add the bacon back in when you add the cheese. SO easy and delicious! Seriously though. BACON.

  • smithker Posted: 12/20/13
    Worthy of a Special Occasion

    Made this recipe as written except for adding extra cheese at the end. I thought it was yummy but I think would be even better with higher quality cheese. Nice easy weeknight recipe, great with crusty bread. Will definitely make this again and try a good sharp cheddar instead.

  • BKfr0mTX Posted: 04/06/14
    Worthy of a Special Occasion

    Fantastic! Even my picky husband loved it! I used 3 cloves of garlic instead of 2, and added salt/pepper to each layer as I went to prevent the blandness some people said they found. Also added a sprinkle of cayenne pepper at the end to give it a little kick - was a great addition. No Velveeta for me... I used 5 oz each of extra sharp cheddar and regular cheddar cheese. The texture was perfect. Didn't blend the soup - I just used a potato masher after adding the milk to help break up the larger broccoli pieces. It was perfect and comforting on a cold rainy day!! Will go into my regular soup rotation!

  • JC2012 Posted: 10/22/13
    Worthy of a Special Occasion

    Awesome!!!! Easy, fast, and healthy!

  • KeelilHurley Posted: 05/06/14
    Worthy of a Special Occasion

    This soup is outstanding! You have to use Velveeta cheese (I know it sounds gross) but it makes the soup. I always use frozen chopped brocolli and put in about 1.5 bags. Add more chicken broth and always more cheese than called for. Extra sea salt or kosher and lost of fresh ground pepper. No need for immersion blender or anything else. Everyone loves it and always ask for the recipe.

  • jwinkelman Posted: 11/12/13
    Worthy of a Special Occasion

    While this is not the best broccoli cheese soup we've ever had, it's pretty tasty and super easy to make. My expectations were pretty low since it uses processed cheese, but I was pleasantly surprised at how good it turned out. Followed the recipe pretty much as written using fresh broccoli from the farmer's market & topped it with some nice grated sharp cheddar cheese. Definitely salt & pepper "to taste" since the recipe calls for no salt.

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