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Broccoli Soup Recipe

Broccoli Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 11-20 of 38

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  • on November 11, 2009

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    Takes no time to make, healthy (depending how much bacon and cheese you add!, and delicious! Quick go to meal!

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  • on November 11, 2009

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    This is a good recipe you can do a lot with. I cook the potatoes and broccoli in the chicken stock together for about 25 minutes, then take out about a third of the potatoes and broccoli. I use an immersion blender on the remainder, adding a cup of parmigiana reggiano. Then add the chunks back in. Awesome!

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  • on October 07, 2009

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    I didn't think I would be able to get my six children to eat broccoli soup, youngest four years old, but they not only ate it but rated it a ten with many requests to make it again. I added four potatoes and cheese. I cooked the onion and potato together with the butter/olive oil, garlic, and herb. I then added the flour after potato was cooked. Last, I added to the broccoli soup. They really loved it. I was really surprised. I think I might garnish it with a bit more thyme, bacon, and cheddar on top next time for them. It is a very filling soup, very yummy.

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  • on October 02, 2009

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    This is a solid soup. Consistency is what I hoped for with Broccoli soup, quite delicious even without cheese. I strongly suggest adding a bit of Kale at the same time as the Broccoli, and ending it off by adding 1-2 tbsp of Horseradish (Wasabi would work, but be careful!, simmer like this for 2-3 minutes, before serving. This will give it a touch of kick that should make everyone forget about cheese. Enjoy!

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  • on August 20, 2009

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    I used fresh broccoli and enjoyed it hot, warm, and cold. Will make this often. Kay, Savannah, GA

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  • on March 12, 2009

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    I followed the receipe except the thyme leaves, because I didn't have any and I omitted the creme didn't want fat in t. It turned out great tasting and fmaily loved it.

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  • on February 24, 2009

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    The only thing I do differently is to make a roux by adding flour to the butter after I saute the onions...go ahead, do it with the onions in...it's OK. I then alternate between adding in chicken stock and cheese until I get about 4 slices of cheddar or American in. I then continue the recipe as is except I nuke the potato before I peel and chop it into the soup. That way you don't end up with underdone potato. I use my hand held blender when the soup's all cooked, and then add in the cream, perhaps a bit more than the recipe calls for. I used to throw away my broccoli stalks after cutting the florets off...now I save them and when I have several, I cut 1/8" - 1/16" of an inch slices from the top to about 3 inches down the stalks and put the "rounds" in to simmer with a few florets. Great way to make expensive, fresh produce go further!

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  • on January 31, 2009

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    This was such an easy soup to make .....and easy to adapt to my dietary limitations....by that I mean that I was easily able to tweak the recipe to accomadate my gluten free diet. Instead of chicken broth, I used plain old water and added 2 more potatoes to be sure I had enough creaminess to the soup. I also added a can of diced tomatoes to give the soup more depth. Overall, it came out great and my children loved it!! :

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  • on January 28, 2009

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    My boyfriend and I have made this a couple of times and it's been a hit both times. This recipe is really simple and quick and consists of items we typically already have in the kitchen. The flavor is great. You can really taste the broccoli and the potato helps thicken the soup to a good consistency. Goes great with a toasty piece of good bread. This is one we will make over and over again, especially in a pinch.

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  • on January 11, 2009

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    Delicious and so easy to make

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