Broccoli Cheese Soup VII

I sauteed some diced onion and celery in butter, added the flour to that and made a rioux. Added a box of chicken broth to that. I had frozen broccoli/cauliflower blend, so used that and it worked out fine. Ran my immersion blender thru it. Used less milk and cream since I’d used the box of chicken broth. Use fresh grated sharp cheddar (don’t care for the other). It was great with these changes.

As a vegetarian, I made some modifications. I have also used riced cauliflower instead of riced broccoli.

The only difference I did was sauté onions bacon and garlic to add a more complex flavor. It was amazing

Made this recipe tonight for dinner. It was amazing! My daughter loves broccoli and this really hit the spot.

Very quick and easy. I boiled one boneless chicken breast until done with chopped onion, a dash of celery seed, garlic powder, tsp sea salt and dash of pepper. I cooked the broccoli with it. In the milk mixture, I added a pinch of nutmeg. Shredded my chicken breast into the cheese mixture.

I made the sauce and it came out the right consistency but when you add the broccoli and water it becomes way to runny. So after playing around with the flower to bring it back to the correct consistency I had to add more bullion cubes and other seasonings to give it flavor. I love the end result but next time I know to drain most of the water off before adding the sauce. Plus I used fresh produce and real cheddar cheese which I think helps with the flavor.

I used flour instead of cream, mine came out a little lumpy. I’m still a fan!

Just made it. I used 1 cup of heavy cream, 2 cups of milk. I cooked my broccoli and then blended it up so it was thick and puree like. I didn’t use the boullion, forgot that part! Whisked the cheese in slowly, and added broccoli puree slowly, adding broccoli water when too thick. Turned out really nice!

This was a very pleasant soup. I made a few adjustments. I left out the bouillon so I went a little heavier on the pepper. I used 16 oz broccoli which I think worked well. I followed Amanda’s recommendation to add the flour to the cold milk with no problems. I substituted shredded sharp cheddar for the processed cheese. I’m looking forward to a yummy lunch tomorrow!

That’s A LOT of cheese. It kind of takes over, flavor-wise. I love cheese, don’t get me wrong, but the velveeta flavor is so strong you don’t taste the broccoli much. My soup wasn’t thick at all once I combined the broccoli in water w/the cheese sauce. Bummer. Wish I would’ve drained the broccoli completely before adding it into the cheese sauce.

I tried this recipe today. I used extra bouillon cubes, added onion, and subsituted cheddar cheese for processed (I hate processed cheese). It came out very thin and beyond bland. I will be trying a different recipe next time.

This recipe was wonderful. I did tweak it a bit…I added some extra shredded colby jack and sharp cheddar cheese, and used fresh vegetables…added white onion and a clove of garlic. Used the new Velveeta Sharp cheddar processed cheese for the base and it was wonderful. Turned out great.

This was a last minute choice when I realized I didnt have the salad I wanted to make for dinner. I didnt use the processed cheese I used cheddar and I subbed evaporated milk for the heavy cream. I used 2% milk. This was ok I changed it based on what I had on hand. I thought it was salty but nobody else mentioned it. I served it with home made garlic croutons, a half baked potato each and leftover cucumber onion and tomato salad.

This turned out SO good! I used 2 heads of fresh broccoli vs the frozen, 1 large chicken bouillon cube (what I had on hand) and a 1lb block of Velveeta. It didn’t need any salt or pepper. It was perfect! I cut the broccoli up in little pieces, covered it with water and boiled it for about 10 minutes. I reserved 2 C of the broccoli water after cooking, in case I needed to thin the soup. Didn’t use any of it. I think next time, I’ll actually take more of the water out. It was a little runny but still tasted great!

I haven’t made this kind of soup for a long time and couldn’t find my receipe, so checked on here and found this one. I just finished making it. I had a little tester and it was delicious! I didn’t measure my ingredients, just eyeballed and tasted. I didn’t use any chicken bouillon cubes as there are a couple ingredients in them that I am allergic to (also why I had to go back to making my own soups). My husband doesn’t like homemade soup, especially if it has anything green in it! I have found someone to share my soup with – my grandson’s girlfriend. I texted her to see if she liked this kind and what a response! – she loves it! Hopefully I will find more soup receipes on here that will be just as good.

I love rich, creamy, and foods but this is too rich even for me and I used 2% milkI’m place of the cream.

made it today (did not use of bouillon cube) sautaed chopped onions in butter added flour to mixture until desolved.used 2% milk and two pinches of real nutmeg mild cheader cheese, followed all other ingredients and recipe. it turned out yummy!!

this was very good soup. My son really liked it and he’s not a big fan of soup. My husband also liked it.

I didn’t have cheddar cheese like so many reviewers recommend so I made it with what I had, shredded mozzarella and provolone. I drained the broccoli as most reviewers said it was soupy. But everything else was followed as stated. IT IS THE BEST BROCCOLI SOUP I HAVE TASTED!!! And I love broccoli cheese soup and order it almost at every restaurant that serves it.

Its a great base for broccoli cheese soup but when you add garlic, shredded carrorts and onions it makes it a GREAT soup!

This is an excellent soup and very tasty! I like soups to be rich, so I also added a can of cream of chicken soup and before I put the flour in, I dissolved it in cold water first so it wouldn’t be lumpy. If you want a good hearty soup, this is the one to try!