I only had 1% milk and regular Velveeta, and it turned out nicely. I think I blended more than 1/3 and maybe didn't allow quite as much time as I would have liked for it to thicken, because it was just a LIIIIITTLE watery, but the flavors were there. I will blend less next time.
I know I'm a little late to the party but I just found this recipe. How much cornstarch and water? I like my soups thicker too.
Reading the reviews before cooking this led me to making a few changes. I wanted to add some meat to my meal so I cooked up some bite size pieces of chicken breast before anything then added the sauted the onions and garlic into it. I didn't have chicken broth on hand so I used 3 cups water with 3 chicken bullion cubes. I also love cheese flavor so I used 10oz velveeta. At the end it was still runnier than I like so I mixed a little bit of corn starch and water then added it to the soup and it thickened it right up. With these changed I though it was very good. I also didn't blend it, but chopped the broccoli into bite size pieces at the start. Even my picky eater husband ate it. I'm giving it four stars but only because I don't know what the recipe tastes like if followed exactly.
Delicious and easy! I used shredded cheese instead of processed cheese and it tasted terrific.
Was thinking about making the new version from the March 2015 issue, but decided to stick with the one I know & like. We make to recipe using fresh broccoli & 3 cloves garlic, all else the same. Excellent, reliable results.
I keep coming back to this recipe even after trying many others. Creamy without the cream and very flavorful. I added more salt and pepper at the end. I used my submersion blender so there were still nice "chunks" of broccoli to munch on. Garnished with some grated cheddar and fresh flat leaf parsley. Quick and easy.
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.
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!
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.
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.
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!
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.
Awesome!!!! Easy, fast, and healthy!
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.
Nice, easy, basic recipe. 5 WW Pts
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.
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.
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.
Very good made without any changes.
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
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.
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.
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!
Very good-easy to make
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.
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.
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.
good easy simple recipe,will try it today and see,tnx.
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.
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.
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.
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!
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!
Love this soup. I use 12 slices of American cheese instead of the Velveeta.
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.
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!
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!
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.
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.
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.
I love this recipe. It's simple, delicious and guilt free!
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.
Delucious in bread bowl, don't blend that much soup, better if chunky!
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.
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.
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.
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!
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.
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.
My mom used to make this soup. I've also made it numerous times. I love it, and would recommend it to anybody.
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!
Easy to make, cheap meal to purchase, not too flavorful.
This soup tastes really good and is very simple to make. My husband loves it!
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...
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.
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!!!!
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.
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.
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.
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!
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.
Very good flavor. I added two baked potatoes just to give the soup some extra bulk. Will definitely make again!
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.
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.
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.
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!
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.
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.
Easy and delicious!
We've been making this one for years. Love it.
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.
This was an absolutely outstanding recipe. My entire family loved it! :)
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.
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!
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!
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.
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.
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!
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.
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.
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.
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!
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!
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.
I thought this was a really good, simple recipe. The broccoli has a nice bright flavor, even my kids ate some.
Added an additional bag of broccoli and extra cheese. Needed more body, flavor is good!
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.
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!
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!
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.