I made 1/2 of the recipe and had a bowl of it, along with salad, for my lunch today. I used chicken broth (canned) and felt it was an overpowering flavor, compared to all the other broccoli/cheese soups I have tasted. Next time I would go with the bouillon and water to decrease the chicken flavor, but also realized that I used broth and not stock, so that might have made the difference, so didn't take stars away from the recipe for my mistake. Thanks for sharing the recipe. Made for Spring PAC 2012.
It was my first time doing a broccoli & cheddar soup. Really yummy. I'm glad I tried. I used reduced sodium chicken stock and maybe a bit less of butter. I used part-skim cheddar cheese. I didn't use the paprika. It's really yummy and creamy. I didn't have to add more liquid. Thanks Ludwigj :)
I made half the recipe and this is a delicious and creamy soup. I will make this again. Thanks for posting Ludwigj. Made for PAC Spring 2010.
The only change i made to the recipe was I used 5tbs of margaine instead of the butter. It turned out fantastic. I will be making this again and again.
Easy to prepare. I also used the paprika - nice flavor and color for the soup. Thanks for sharing!
Thick and cheesey. I love thick soups, but as written, the soup was the consistancy of pudding.... a little too thick. I added about 1/2 cup (maybe a little more) of milk and that fixed it. I also used the optional paprika; it adds a nice flavor. Thanx for posting!