By ChrysalisUnfurled on November 19, 2006
Photo by Redsie
Photo by Redsie
"This soup is the real deal! It is totally from scratch but error proof; you will impress yourself and others."
Serving Size: 1 (192 g)
Servings Per Recipe: 6
"Had lots of fresh broccoli to use up and wanted a change from my regular recipe - made this and we loved it! Used low-fat milk and a little less cheese. I always add Tabasco to my soups as I like a little kick!! Thanks! :)"
"I personally give this 5 stars. I'm not a big fan of broccoli, but I actually went back for seconds. My husband on the other hand who does love it, only had half a bowl, but he also doesn't like home cooked meals. I did have to add about an extra cup of milk as it was way too thick for our liking. I used a 750g bag of frozen broccoli and my immersion blender. Very easy to make. Great recipe. I'm going to try it again some day with freshly grated parmesean I think."
"I made this soup once. Very good. I also made the cauliflower soup once. Also very good. The next time I made it I combined the Cream of Cauliflower Soup and the Broccoli Cheese Soup. I used Sysco chicken base with water and milk and cilantro. I also used velveeta cheese, it melts very nicely and is very good in soups. Since my hubby cannot have any red meat and usually just fish, this recipe as well as the Caulifower Soup recipe that you posted, fits the bill.Tabasco is served on the side. Thanks for posting."
"Very satisfying! I used Smart Balance instead of butter and because I had a pound of fresh broccoli (including stems), I doubled the chicken stock. It took about 20 minutes to simmer to tenderness and then I used my immersion blender right in the pot. I can't say I tasted the tabasco or the parsley (maybe should have increased them) but I think they contributed to the overall delicious flavor."