Just how I like my broccoli cheese soup! It's just the right texture and thickness. Great flavor from the onions and that hint of nutmeg. I've always loved the hint of nutmeg in my cream soups. I used the fresh broccoli and used fat free half and half for the light cream. My cheese was sharp cheddar. Thanx for a wonderful soup!
I made this soup last night and we loved it. My mother-in-law even liked it. Made it exactly as the directions said, next time I might put a different kind of cheese in there and maybe add a little bit of carrots not much tho. Will so be making this again......
The best cream of broccoli soup I have ever tasted and easy to make also. The only ingredient I did not use in making the soup was the nutmeg.
This is really good cheesy broccoli soup. It was easy to make and had great flavor. I made two batches of this. The first time I made it I followed the directions exactly. The second time I made it I used milk in place of light cream (since I didn't have any) and I would recommend the light cream. It just makes it the soup creamier and richer. Delish! Made for *Recipe Swap No19 August 2008* game, from the Aussie Forum.
Excellent soup, thick and creamy. The cream is great but I wouldn't hesitate to use milk if I didn't have cream on hand. I made a half recipe and it served 2 of us nicely. I guess we could have stretched it to 3 but was glad I didn't have to! This is a keeper and I will be making it again. Thanks for sharing your recipe.
Really good soup. Just thick enough, just cheesey enough - and the nutmeg was inspired!
Good soup! I used about 1 1/2 big heads of broccoli (10 oz if you can trust Aldi's "14oz" label), vegetable stock, and 2% milk. But otherwise followed directions. It was really good with some buttered Italian bread dipped in it! Reviewed for ZWT4.