Best Cream of Broccoli Soup

Reviews

• "I thought I found the perfect broccoli soup (Uncle Bill's #19107), but wanted to try one that used cheese. Now I have two favorite broccoli soups, and both are easy and delicious. I did substitute sharp chedder, and melted it into the white sauce; then added the sauce to the vegetable soup. While the soup tasted great that way, I then incorporated one of Uncle Bill's soup secrets--a tablespoon of soy sauce. You will not detect any soy sauce taste, but it does impart a more robust flavor. Thanks Barb, for sharing another great recipe--all yours sound good."

  By ladyfingers on February 06, 2011 | 1189325

• "Velveeta! You have to be kidding, this is not even cheese. As some of the members have done, please substitute with cheddar or even swiss cheese."

  By Kanasucre on December 02, 2010 | 1170298

• "Really very good. Doubled the white sauce as it was too thin, added 1T soy sauce and used shredded mozzarella cheese as it was all we had."

  By NCSouthernBelle on February 18, 2012 | 1288287

• "This was great! Only bad thing is that this is one of those hearty soups that fills you up very quickly! I barely ate enough to fill up a coffee mug. I added a dash of cayene pepper and used about 6oz of velvetta and 4 oz shredded sharp cheese. Used 1 cup half and half and 1 cup evaporated milk. served this with crusty bread and some oven roasted chicken wings. Dipping the bread in the soup was my favorite part. I only wish I could've ate more!"

  By Shawn C on May 22, 2010 | 1103093

• "This is such a great recipe!!!! I added a ton more broccoli and about 4 more sticks of celery, plus two cloves of garlic. Plus, I used cornstarch instead of flour, cream instead of milk, and I used 150g of Boursin cheese instead of Velveeta. Thanks so much for posting this!!!! ~~"

  By renji on February 07, 2010 | 1049282

• "Barbara,this is a very good cream of broccoli soup. I do wish it had been thicker,I like it extra thick.I will just add more butter and flour the next time I make the soup. I served the soup with sourdough bread.Yum! Thank you for sharing your recipe."

  By Chef 920429 on October 28, 2002 | 29430

• "Yummy! And even better the next day! Thanks for sharing - a great way to use broccoli when it is on sale."

  By Viclynn on May 15, 2011 | 1217908

• "Another fabulous recipe Barb! I added about 1/8 tsp cayenne (could have used more) and a 1/2 tsp thyme. I also used about 5 cups broccoli (just to use up what I had) and about 1 cup extra sharp cheddar cheese. DH loved it! Thanks for sharing."

  By Sky Hostess on December 26, 2010 | 1175525

• "Very good. Even my husband liked it and he is not a soup guy! I will probably try it with cheddar next time and see how that compares. With the leftover soup the next day I added some leftover baked potato chunks and shredded chicken... that was quite good too!"

  By mandabacca on October 18, 2010 | 1155572

• "Fabulous! wasn't paying attention to detail and mixed my milks: 1 canned milk and 1/2 cup skim. Think I'll do ths from now on tho. Velvety smooth. Great recipe-good times."

  By Tallie in Pacific NW on May 06, 2013 | 1384228

• "I can't believe this is the hightest ranking cream of broccoli soup, not a single review even follows the ingrediants to any detail. I tried to follow it but couldn't.<br/>My recipe:<br/>4 cups water<br/>2 tablespoons boullion I use "Better the Boullion"<br/>4 heads of broccoli<br/>3 stalk of celley<br/>1 leek ( just because I had one)<br/>I small onion<br/>3 Yukon Gold potatoes<br/><br/>boil 15minutes<br/>mash with potato masher<br/>Add:<br/>4 T butter<br/>4 tablespoons flour or less of cornstarch<br/>2 cups milk<br/>blend in separte pan before adding<br/><br/>ad 3/4 -1 cup cheese (not velvetta)"

  By Big Kahuna in Alaska on April 21, 2013 | 1381852

• "My family loves this,we have it at least twice a month during the winter months. I have tweeked it a bit. Instead of doing plain milk,I use 2 cups FF evaporated milk and instead of velveeta I use 1 1/2 c shredded cheddar cheese soup. I am in the process of attempting to convert this to a Crock Pot recipe. If I am successfull,I will post a comment again."

  By Chef #489709 on February 28, 2013 | 1370280

• "Delicious! Never made soup before so I was a little anxious to try this out, but it turned out really well!"

  By misty113 on February 16, 2013 | 1367381

• "This soup was excellent. However rather than using Velvetta I used 4 oz of cream cheese. I don't have anything against Velvetta it is just that it is not something I purchase. Cream cheese is a staple in our home. This soup was fantastic."

  By Malconian on January 13, 2013 | 1359676

• "Excellent soup! And so easy. I was limited to what I had on hand so used frozen broccoli, red onion and Half & Half in place of milk. I was also intrigued by several reviewer's use of a tablespoon of Worcestershire sauce - so I added that and I must say, the flavor effect was subtle but very, very nice. And I have nothing against Velveeta, but I don't keep it on hand, so I used sharp cheddar. Overall a very nice broccoli cheese soup that I will make again. Thanks for posting!"

  By FolkDiva on December 10, 2012 | 1352547

• "Loved it! But in fairness, I changed it ...I used 1/2 cup 1% milk and 1 1/2 cups of pureed cauliflower (my own favority sneaky trick on my kids) instead of the 2 cups of milk, I cut the broth in 1./2 (due to many reviews about the thinness of the soup) and pureed 1 cup of brocolli and put the rest in chunky to compensate with heavier liquid. Also, I cut the velvetta and used fresh chunk mozzerella with a sprinkle of fresh parmesan crumble. That was a taste-based change - We opt more for the Italian cheeses than the cheddars and such. Plus, I like to keep this a white soup base (again, that is a child-based negotiation).
  
  Nutmeg!!
  
  Yummy!!! Thank you for sharing and inspiring."

  By jmhill22 on December 10, 2012 | 1352496

• "Loved it! Did use gouda instead of velveeta (maybe even 1 cup) and left out celery b/c we didn't have any."

  By Miriachi on November 13, 2012 | 1347337

• "A bit bland at the start, but easy to tweak. I used lots of fresh grated sharp cheddar, added salt and I was surprised the recipe did not call for any salt. By the time I was done.. I loved it. I am giving this 5 stars because the base is great and easy to tweak. Let's be honest, since I didn't use velvet cheese and made other adjustments, I would have the right to rate this since I didn't follow the recipe."

  By peaches52 on October 05, 2012 | 1337841

• "I found this to be a very comforting soup. I made this for our dinner the other night and served it with paninis. I pureed half the broccoli in this and left the other half whole. I lovedthis. Thank you for sharing this with us."

  By mommyoffour on October 01, 2012 | 1336401

• "Loved it , Velveeta included ;)"

  By ManonTessier on September 28, 2012 | 1335974