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Very good. I loved the flavor and color that the red bell pepper added. I reserved some red pepper pieces as well as the flowerets to remian unpureed. I was concerned about the cumin, but it did not overpower the soup at all. I used fat free half and half in place of 2% milk, but that is all I changed. Thanx for posting!

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*Parsley* January 27, 2013

Made this with 3/4 cup heavy cream and 8oz of cheese per the original recipe. Cooking time is a little longer well... if you want cooked broccoli. I don't like "al dente" vegi's in my soup.

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RenoFoodie November 28, 2012
Broccoli, Red Pepper, and Cheddar Chowder