Very good. I used frozen broccoli florets. It's better to weigh the broccoli rather than use cup measurements. I used evaporated milk instead of half and half. A little lemon zest brightens the flavor nicely.
SpyceThyme Posted: 08/16/13
CW1979 Posted: 09/02/13
I didn't have high expectations for this soup, but overall I thought it was tasty. It had very good flavor, but I would have preferred it to be thicker. I'm probably comparing it to the full fat recipes though! My husband liked it too, but would have preferred it to be chunky, not completely pureed.
PKcookin Posted: 10/21/13
I did not prepare this. The prep was part pured as directed part left a little less to give texture. Most liked this. I would have preferred a smoother soup. I did not care for texture. Most everyone else liked the texture.
ChefAmandaLynn Posted: 10/08/13
As a low cal soup this is VERY thin, my husband also said he wished it had chunks or was thinker, next time I will use my stick blended rather than my vitamix. Full review at http://www.dishoverdinner.com/2013/10/broccoli-cheese-soup.html
detailaddict Posted: 09/20/13
Not bad...I agree that it could have been a little thicker, and I cooked some extra broccoli and saved out the florets to add back for chunkiness. I'd make this again but with less broth.
daneanp Posted: 01/20/14
Good flavor, DH did complain it was too thin and I even added a bit of cornstarch before adding the half and half and cheese. We had some left over bacon bits we crumbled on the top. Served with a tossed green salad and breadsticks and it was a filling meal. Easy to make using my immersion blender too.
eminamide Posted: 09/08/13
I had a sweet potato on hand, so I chopped it up and added it with the carrot. Not only did this sweeten the pot, so to speak, it also may have thickened it a bit. I also used a hand immersion blender rather than a food processor/blender. Resulting texture not as "creamy" but still very nice.
hds424 Posted: 01/20/14
Yummy treat on this cold day off. Enjoyed the texture and the flavor!
creamcheese Posted: 08/27/13
With a recipe so simple, I wasn't expecting much from this soup. But I had some ingredients to use up and this was a good enough fit. I doubled the recipe by using 16 oz of frozen broccoli. I substituted about 1 cup of cream cheese for half-and-half, and used 2 cups of home-made beef broth (the remaining four cups, I used chicken bouillon cubes). Did not put cheese on top (I ran out). And I used an immersion blender. Wow - the taste was amazing! Rich, delicious, and healthy! So glad I made a ton of it.