Broccoli Cheese Soup

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 4 heads broccoli, cut into 1-inch florets
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 1 stick (4 ounces) unsalted butter
  • 1 whole onion, diced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • Pinch nutmeg
  • 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
  • 1 cup chicken broth, optional
Directions

Preheat the oven to 375 degrees F.

Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.

Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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4.2 156
We went easy on the broccoli, but next time we'd add more!  This soup is on our "favorites" list!  item not reviewed by moderator and published
My favorite soup. I use soy milk instead of whole milk, that is so healthy and good for beauty. Japanese style! item not reviewed by moderator and published
Quite delicious though next time will reduce broth to make thicker soup. item not reviewed by moderator and published
Used combo of leeks and onion for a more subtle flavor. Also used organic chicken stock/2% milk, with the 1/2-1/2 as it was quite rich and heavy. we like a lighter soup. Also added more nutmeg and hot pepper flakes. Gave it a bit of a bite.............served it with a great cornmeal muffin. It was all we needed for a snowy night. item not reviewed by moderator and published
Loved it! Used one percent milk with the half & half. Followed her recipe on the video, by adding 2 cups diced ham. Although I baked the brocolli florets. Served it inside bread soup bowls. item not reviewed by moderator and published
This recipe was good but it wasn't anything special. item not reviewed by moderator and published
Great soup, but I did feel compelled to add one tablespoon of Better Than Bullion (for a little more flavor) with a cup of water, to initially simmer the broccoli, then added the milk (less one cup) and half n half. . I used both Monterrey Jack and sharp Cheddar cheese and a big dash of Mrs. Dash lemon pepper. I also like the roasted portion of the broccoli - YUM! So good! item not reviewed by moderator and published
I didn't have all the right ingredients so I improvised. I added potatoes, just cooked 'em with the broccoli in the soup. Only had two cups of whole milk and no half and half. I used 2% milk, I did add 1 /2 cups of chicken broth. The soup is delicious.Probably better with the half and half, but hey, do what you gotta do. AWESOME! item not reviewed by moderator and published
This soup is awesome ! Left it the way it was and truly couldn't get better. Will be making again and again :) item not reviewed by moderator and published
Awesome recipe! Taste better than Panera's. Don't know how you could screw it up! :) item not reviewed by moderator and published
This is the best soup!! My family loves it. It is going to be a permanent addition to my recipe box. item not reviewed by moderator and published
Great recipe and the first soup my 9 year old has liked!!! This is going in my permanent recipe book!!! item not reviewed by moderator and published
Fabulous!! Easy to prepare, and delicious! HIGHLY recommend. item not reviewed by moderator and published
So very good. item not reviewed by moderator and published
Love it - but added more cheese as was NOT cheesey enough. Also used my stick blender to mash some of the broccoli. item not reviewed by moderator and published
I trimmed and chopped the broccoli stalks and sauteed them with the onion (and I added a minced clove of garlic) then added the flour, chicken stock (instead of the whole milk) and half and half then buzzed it with my stick blender before adding the roasted broccoli. It was really good. I intend to use the leftover soup to make some kind of broccoli rice casserole. item not reviewed by moderator and published
This was delicious. The roasted broccoli is a great idea. When it came to adding the flour my cooking sense said "whoaaaa!" (Has to be a typo!) I added only 1/3 c.flour, 1/2 stick butter and a 14 oz, can of vegetable broth. These are the only changes I made to the recipe and the soup was just thick enough for my taste. item not reviewed by moderator and published
This is amazing! The roasted broccoli really enhances the flavor of the soup! I added heavy cream (all I had) with 1/2 & 1/2 which turned out REALLY thick. So I used a lot of chicken stock to un-thicken, but this is really good. I served it with roasted garlic italian bread. item not reviewed by moderator and published
SUCKS!!! Go to http://thepioneerwoman.com/cooking/2011/11/broccoli-cheese-soup/ to find out that FoodTV has one cup flour too much!!! item not reviewed by moderator and published
correct recipe.....too much flour item not reviewed by moderator and published
Wish Foodnetwork would correct the typo of the flour in the recipe? It would help reviews. The recipe is awesome! item not reviewed by moderator and published
Ree....I am a good cook and when I saw the amount of flour I knew it had to be a mistake....I went ahead and added 1 cup of four knowing the ratio to the butter was off and even a cup was WAY off.......maybe you need to adjust this recipe ????? item not reviewed by moderator and published
Soup has great flavor. But the amount of flour leaves it with a bit of a gritty texture and I had decreased it to 1 1/4c due to other comments I read.. I ended up adding a can of chicken broth and an extra cup of milk to thin it out and it was still thick. I will make this again with a using only a 1/2 cup flour. I used 2 cups extra sharp cheddar and 1 cup Jack and liked the roasted broccoli. item not reviewed by moderator and published
Just made it, I had to use less flour as it was too much for me too, but oh my it was delicious! :D item not reviewed by moderator and published
I'm going to give this one a try tomorrow night, along with many of the hints in the comments. Been wanting this soup for a couple of weeks, and glad to find a recipe that sounds like what I've been craving--cream based, cheese and broccoli. I'll experiment with the flour, as that seems to be the number one complaint. Also, I'll use half chicken broth, and half dairy. A handful of calories saved anyway. item not reviewed by moderator and published
I believe the copied the receipe wrong. 1 1/3 cup flour is WAY to much flour. I had to keep adding liquids to thin it out but after the flavor was great. item not reviewed by moderator and published
Pretty disgusting. This recipe asked for 1 1/3 cup of flour? Really? Taste and texture was awful. Don't waste your time. item not reviewed by moderator and published
I loved this soup, not sure why some didn't. I halved the recipe, used a 14oz bag of frozen broccoli (fresh was expensive and I heated it in microwave for 3 mins. first), roasted 2 cups worth and put it all in the pot. I only added a little salt to the roasted broccoli and that was all the salt used. I used a lot of pepper and did need to add a little low sodium chicken broth to thin it out. Used 2% milk, sharp cheddar and my new stick blender and was done in 35 mins. No curdling (how could you curdle it?), wasn't bland, no gritty taste. Easy and delicious. Adding this to our rotation! item not reviewed by moderator and published
I really enjoyed this soup. I don't know why some people didnt? Maybe they under seasoned? This does need a nice big pinch of salt, nutmeg and a lot of black pepper - as she explained on her person website. Everyone who tasted it wanted more... It was delicious! I added some sharp cheddar on top when serving and it put this soup over the top! Another great recipe by Ree. Thanks for sharing! item not reviewed by moderator and published
My Picky Kids Devoured It item not reviewed by moderator and published
Needs the chicken broth...has a little gritty taste but my family loved it item not reviewed by moderator and published
I have tried several of Pioneer Womans recipes and they usually turn out great- this one was awful. I am so upset to waste it all but it is unedible! Curdled! Bland! item not reviewed by moderator and published
I have used a few different recipes for this soup and this one by far was the greatest. It was freezing cold here so I decided to make this. At first I questioned the 1 stick of butter and 1/3 c flour but no more. When the soup was ready to eat my husband told me this was the best I ever made. He kept saying it was so good and even took a picture of it. So, this is a keeper in my book. Oh, didn't have enough brocolli so I threw in cauliflower and still came out great. item not reviewed by moderator and published
This is another example of the unhealthy meals that Ree feeds her family. Poor people have to eat what they can afford; however, Ree is a woman of means, why doesn't she make more healthy choices for her family? item not reviewed by moderator and published
I tried this last night as I was having a dinner party and in -20 degree windchill this soup was EXCELLENT!!! Everyone loved it and it was sooo easy to make!! I will definitely be keeping this one for our "family favorite"! item not reviewed by moderator and published
This is WONDERFUL soup ! I cut the recipe to 1/4 for just myself. I used skim milk because that is what I had, but that's the only adjustment. A definite make-again recipe ! item not reviewed by moderator and published
Fabulous. I added a little sriracha, some garlic pepper and green onions (because I only had half an onion in the house). Also used 1 c of parmesan cheese as a substitute for the last cup of cheese. I can see how you can play around with this recipe to make it your own. I did love the roasted broccoli idea. item not reviewed by moderator and published
I made this Delicious soup for my family tonight. What a huge hit! broccoli and Cheese Soup! Yummy! Everyone Loved It! I made just a few adjustments to the recipe, I added just a lil more Nutmeg and a lil more cheese. I baked the broccoli in the oven as directed and added it to the soup while it was simmering, gave my soup an awesome nutty flavor. I doubled the recipe and shared with our great neighbors! We were very pleased with our dinner. Easy Peasy to make and even better to eat! Thank you for such an Awesome recipe. item not reviewed by moderator and published
Great as written. 1/3 cup flour, blending and chicken broth are all very much required. The soup comes out very thick but at least a cup of chicken broth will bring the right consistency. item not reviewed by moderator and published
Mine also curdled. I have several excellent broccoli soup recipes, and my family was greatly looking forward to one of them for Thanksgiving. I decided this looked quite rich and so I would try this one instead of one of my standbys. Big mistake. I doctored it and doctored it to no avail. Some of our guests were Jewish, so fortunately, I also made matzo ball soup which was there for a backup. 9 out of 10 guests had the matzo ball soup, if that tells you anything. Ree's recipes are usually great, but this one had texture problems and the taste was just "off." Since this was my first time making this particular soup, I followed the recipe exactly. I onlly made changes after it was such a failure in the first place. Won't do this one again. A waste of a lot of good ingredients. item not reviewed by moderator and published
Excellent -- adjust the salt and taste to your preference. Ree did not immersion blend, but I did -- I will make this over and over again. It's my new GO-TO cream of broccoli soup!!! Another hit for Ree!!! item not reviewed by moderator and published
This was the best tasting broccoli cheese soup have I tried. I have made it three times and my husband loves it. It is easy and so good. It was a great way to break in my new emulsion blender! item not reviewed by moderator and published
This recipe is in her "A year of the holidays" cook book, which is awesome by the way. However, the book did not say to roast the broccoli... so I didn't. Also, the website says that the chicken broth is optional, but it is important, as it thins the soup and gives it more flavor. My family absolutely loved this soup and I plan on making it again. item not reviewed by moderator and published
So good! I followed the recipe exactly only instead of chicken broth I added a can of cream of celery soup ( I did not have any chicken broth) I turned out wonderful! new family favorite!! My two year old ate three bowls! item not reviewed by moderator and published
The taste was great, but next time I'm only going to add about 2 tablespoons of flour. It was just too thick. item not reviewed by moderator and published
Mine turned out pretty gross. The texture was just...off. I only used 1/3c of flour as others listed. The resulting soup was thin (it wouldn't thicken up) and almost grainy--not good at all. item not reviewed by moderator and published
As others have mentioned this recipe was not posted correctly. I followed the advice of other posters and reduced the flour to 1/3 c and the butter to 1/3 c. . I also used low fat milk and 1/2 & 1/2 and chicken broth to reduce the fat. I also skipped the toasting of the broccoli. Instead, I added it in with the onion and toasted it in the pan. It turned out great and tasted wonderful. My kids didn't like the texture but loved the flavor so mom's take note. Next time I will puree completely before adding the cheese and ham. item not reviewed by moderator and published
Whoa Foodnetwork fouled this one up! If you look at Pioneer Woman's website, her broccoli cheese soup calls for 1/3 cup flour. Don't make this the way it's posted, you'll just get broccoli cheese paste, what a waste of ingredients that would be! 5 stars for a tasty filling soup with or without ham, minus 10 stars for Foodnetwork's lack of attention to details and wasting people's time and money. item not reviewed by moderator and published
used only 1/3 cup of flour and turned out perfect! item not reviewed by moderator and published
We thought that it was bland item not reviewed by moderator and published
Way too much flour in this recipe. This must be a typo...I love Ree's recipes, but this one is off. Cut the flour back to about 1/3 cup and it would likely be more proportionate. Unfortunately, the first time I made the soup I was having a group of ladies over for lunch. It was more of a solid than soup. :( item not reviewed by moderator and published
They should've left this recipe as is. Roasting the broccoli is not necessary. The amount of flour is way off. The soup turned to paste. I added 2 cups of broth and it was still too thick. I only came to foodnetwork because the recipe was missing from Ree's site. It's supposed to be 1/3 cup flour. what is up, Food Network? I'm giving it five stars because the flavor is good and it's not Ree's fault they messed it up. item not reviewed by moderator and published
YUMMY! item not reviewed by moderator and published
Seriously Food Network? Try to copy and paste the recipe correctly. Adding 400% more flour than need makes this could be great soup into a not really good at all sludge. I'd give it zero stars, but that is not an option. Please update website with the review of a proofreader and editor. item not reviewed by moderator and published
BIG MISTAKE DUE TO A TYPO! THE FLOUR SHOULD BE 1/3 CUP ONLY!!! It still tasted great but became a solid in the bowl : item not reviewed by moderator and published
GREAT JUST AS REE MAKES IT! item not reviewed by moderator and published
I watched Ree make this soup on TV this morning, and I have a few recommendations. 1. cut the stick of butter to half a stick 2. use a large box of low sodium chicken broth instead of 4 cups of whole milk 3. use a can of evaporated milk instead of 2 cups of half and half 4. Thicken with dried potato flakes if necessary or cook a couple of small potatoes with the broccoli and puree Knowing Ree's cooking abilities, I know this soup is fabulous! However, I can't justify the huge caloric and fat content when it can be made just as deliciously using my recommendations. item not reviewed by moderator and published
I love love love this soup doesn't need nothing very simple A 100% item not reviewed by moderator and published
This was the first recipe that I did not like from The Pioneer Woman. I was skeptical about using only milk and half and half as a soup base, and I was right. The whole thing was way too heavy for my taste. I felt like I should have used chicken broth to help make it more of a soup as oppose to a sauce. My husband actually enjoyed the meal, but my child kept spitting it out. I would recommend maybe using chicken broth like everyone suggested. item not reviewed by moderator and published
Easy, healthier than others and delicious. My daughter loved this soup. I also used chicken broth for the liquid. I've had better but without a doubt, those soups had a considerably higher fat content. This one is worth making so you can eat it with less guilt item not reviewed by moderator and published
My Daughter loves broccoli soup when I made this the first time I decided after reading the reviews that I would use chicken broth as the liquid and it turned out amazing. I made it for lunch and for her one day my husbands not big on soups but he had requested this soup more than once so its a keeper in my houes item not reviewed by moderator and published
Wonderful soup! I watched Ree make it on her show. I changed it a bit because I did not want my milk to curd. I cooked the onions with the butter and added the flour. I then added a 2 cups of chicken broth and cooked the broccoli, after about 10 minutes I proceeded with the rest of the recipe. Great flavor! Loved it! item not reviewed by moderator and published
i'm giving it 5 stars but I did these simple variations (without trying it the way it was written: 1. roast broccoli first; olive oil, salt and pepper - 400 about 20-25 mins 2. brown cubed ham in butter After reading the review about milk getting curdled, I thought it would be better to cook broccoli first so you are just warming the milk and cream. This soup was one of the most delicious dishes I've ever had. Thanks Ree for another AMAZING recipe. item not reviewed by moderator and published
So easy & so good! I steamed the broccoli and then put it in the milk mixture. I like some chunks of broccoli...I also used 2% milk. It was delicious! item not reviewed by moderator and published
This turned out too thick for us and I was a little concerned about using an entire stick of butter! The addition of the ham (from the show was genius and I would highly recommend making it a part of the online recipe. The flavor was great, so I'll work on it for next time. item not reviewed by moderator and published
I made this for dinner tonight, because my family loves broccoli soup. I read some of the other reviews and decided to follow the recipe exactly before making any changes. Unfortunatly I should have taken others advice and used chicken broth in place of some of the milk. I didn't have the heat very high, yet my milk scorched a little.....I will make this soup again, just w/ some changes. item not reviewed by moderator and published
This was delicious! Seriously it tastes just like the one they have at Panera, maybe better...It was super yummy and super easy! item not reviewed by moderator and published
Very tasty - used a blend of medium and sharp cheddar with a bit of aged provolone. My broccoli crowns were pretty big so there may have been some extra green; I used the potato masher method to break up the big clumps which varied the texture which I enjoyed - sometimes with rich cream soups the intensity can get tiring so a big bite of broccoli now and then helps keep it lively. Reheats surprisingly well in the microwave! item not reviewed by moderator and published
The taste is great but, mine currdled after I added shredded sharp chedder. item not reviewed by moderator and published
This is really tasty. I made this for potluck at work (green theme for st. Patrick's day. Everyone loved it. My husband made me make it again because he didn't get any the first time. I used an immersion blender and roughly puréed it. I used only three heads of broccoli, which was an ample amount. I used a whole 14 oz can of chicken broth at the end to thin it out too. It was still very creamy. Very good and hearty. item not reviewed by moderator and published
Yummy! I did add about a cup of chicken broth. Also, I think I'll steam of broccoli first before adding it too soup so its really soft and then maybe my masher will work: I love Ree's recipes. item not reviewed by moderator and published
I was very disappointed with this recipie. I was skeptical about cooking the brocolli for 20-30 minutes in simmering milk/cream. I worried about it curdling....and I was right. I ended up throwing it all away. I would cook in chicken broth and add milk and cheese at end with no boiling. item not reviewed by moderator and published
Was SO easy to prepare. Was hearty and flavorful. We wanted to have soup & salad so I added some diced chicken breast because my husband is a meat and potatoes kind of guy. He was completely satisfied! Next time I might include some Velveeta cheese, thyme and some crispy turkey bacon for more flavor. Mmmm. item not reviewed by moderator and published
I substituted chicken stock for the milk and half & half to make it lighter and it turned out delicious. Was going to add some cream at the end to add some richness but it was flavorful enough without it. item not reviewed by moderator and published
Made this last night and it was perfect for the cold weather and family dinner. I ended up adding some lemon pepper seasoning for a little more taste and semi-mashed potatoes (sister's request along with 1/2 container of chicken stock. Came out just great and was a hit. item not reviewed by moderator and published
Very tasty! I added garlic for seasoning and way more cheese than the recipe called for, but it was a very easy recipe to follow and the consistency was good by mashing it with a potato masher! Will definitely be making it again. item not reviewed by moderator and published
Soup is very good and I did not change any ingredients , however I did puree the soup and then added the half &half and cheese item not reviewed by moderator and published
very bland. it needed much more cheese than 3 cups, and a lot of salt. didn't care for pepper in this soup. it was edible with changes, but as written it wasn't good at all to any of us. won't be making it again. item not reviewed by moderator and published
Too high of a heat will curdle this soup. Don't let it boil. Use good cheese. I added bacon bits at the end. I also used a little chicken soup base. A can of cream of chicken does the trick. Very good! item not reviewed by moderator and published
It was wonderful. We all enjoyed and will make again and again!!!! item not reviewed by moderator and published
I loved this recipe! I thought the texture and taste was great! I did have to add more than just a small dash of salt and some garlic salt. I would just add a little and taste and also about 2 more cups of cheese. I love my broccoli cheese soup to be cheesy. item not reviewed by moderator and published
I made this recipe just as stated. I thought it was bland. I will not make this one again. item not reviewed by moderator and published
Just made this soup for dinner. Read reviews, so I added "Better than Bouillon Chicken Base", dissolved in a 1/4 cup of hot water. I also added 2 medium finely chopped potatoes and ham chunks. Very tasty! I have a recipe for Potato Broccoli Cheese Soup that is water & bouillon based, no milk, that is delicious also, and great for lactose intolerent friends. Thanks for this recipe : item not reviewed by moderator and published
Since it's only my husband and I, we halved the recipe. It was fantastic!! We added the diced ham as we'd seen in a recent episode and loved it. Since we like it a little more "rustic" as Ree would say, we chose to leave the broccoli in pieces and not pureed. We will definitely make this again! item not reviewed by moderator and published
Love This recipe!! We make it all the time at home and have recommended it to so many family and friends. So quick and easy and tastes awesome!! item not reviewed by moderator and published
Love this soup! Made it last night and hubby loved it! Perfect for a cold winter night. Served it with sourdough bread. Will add ham next time. This is a keeper! item not reviewed by moderator and published
made this soup with ten 12-13 year old Boy Scouts tonight and listened to all their complaints about broccoli. They are complaining no longer! They found the directions simple to follow, found the places they could prep to ease be able to make at camp, and loved the taste and texture! We used a large red onion with a rough chop and i know they slipped in more nutmeg then what was called for. We also finished with a bit of sour cream on top of everyone's. item not reviewed by moderator and published
My wife made your cheddar & broccoli soup, and we were both very disappointed. The cheese didn't melt. It had a curdled look and when she heated it up for dinner, the soup became very watery and tasteless. What went wrong? I only wish it turned out like it did on her show and other peoples reviews. item not reviewed by moderator and published
Well, I threw this together and served it in sourdough bread bowls to two picky teenage boys. They LOVED it...food rarely disappears so quickly around here. I was going to add red pepper flakes, to add a little kick, but no kick was needed. It was perfect. I will add some ham when I reheat this in a day or so. item not reviewed by moderator and published
This soup was amazing! I didn't have any whole milk so I used equal parts half and half and skim milk with a tablespoon of chicken broth powder. Also threw in chopped ham left over from Christmas after blending 3/4 of the broccoli mixture in my food processor. Defiantly our new favorite broccoli soup! I served this with roasted garlic rosemary bread. item not reviewed by moderator and published
I'm surprised how many people love this recipe straight out of the pot. I made this last night and was greatly disappointed with the results. I, like others, had to tinker with the recipe to give it some extra kick. I added additional sharper cheese, additional chicken broth (the soup was extremely thick from sitting overnight, and a healthy squirt of sriracha to bring a little heat and flavor. I do like that it is a super easy recipe! It needs more FLAVOR and not just from a bit of nutmeg! item not reviewed by moderator and published
I made this for dinner last night and my husband loved it. The recipe is quick enough that I prepared it once I put my 14 week baby down for the night. I used extra sharp cheddar and poured the soup into hollowed out rolls - like she did on the episode - and it was a hit. I love the hint of nutmeg. It made a good amount and I put half in the freezer to enjoy later. item not reviewed by moderator and published
made this tonight for dinner and it was very good, my husband had two bowls. I did add a large carrot (grated and saute' with the onions, just to add a hidden vegetable that the grandkids would not know was in there. I used fat free half and half. I will be making this again soon. Thanks Ree. D. from Georgia item not reviewed by moderator and published
This recipe was excellent! Rather than just using the flourets of the broccoli, I also peeled and cut the stalk. To make the recipe a little lower in fat I replaced the half and half with 2 cups of water. The soup was just wonderful and with homemade bread bowls...superb!!! item not reviewed by moderator and published
Today was a cold and snowy day outside so I decided to make this recipe, followed it exactly and it was delicious . Will definitely keep in my soup file. Thanks Ree item not reviewed by moderator and published
This soup replaced my previous standby Broccoli Cheese Soup. It's so easy! The first time I made it the soup was too thin, however, that may have been because I did not have any half and half and used all milk (1%. To correct this, I added a bit more roux and it thickened up just fine. The second time I made it I increased the flour to 1/2 cup and used heavy whipping cream instead of half and half (because I generally don't keep this on hand and brought it almost to a boil before letting it simmer for 20-30 minutes. It turned out perfect! item not reviewed by moderator and published
My family loved it. I thought it was one of the easiest and best tasting broccoli soups I have made. We didn't think it was bland but we like the taste of broccoli. The only thing I changed was that I didn't add the cheese to the soup. We sprinkled cheese on the top when serving. Also, I did add in the chicken broth. Maybe that made the difference in taste. Plus I added a little extra nutmeg. It really enhances the soup. One last suggestion, I started the receipe of butter, onions, flour, and milk on the stove in a sauce pan but then transferred it and added the other ingrediants to a crock pot to cook low all day. Served it with hot baked bread and a side salad. Very easy... item not reviewed by moderator and published
Loving Ree's recipes as I usually do, I was a little disappointed in this one. I made it exactly per ingredient and directions using sharp Cheddar. We liked it better the next day, heating it up with almost a whole jar of Cheese Whiz and more milk. I'd give that one 5 stars. (No lectures about the Cheese Whiz, please. Ree won't like that as she is NOT a snobby cook. item not reviewed by moderator and published
Pretty good I used frozen broccoli instead. I mashed it up with my wand. I also added red pepper flakes we like food a little spicy. I will make it again this winter. item not reviewed by moderator and published
Didnt have alot of flavor. I did add the garlic like several people said and it was very good till I added the cheese, then the garlic flavor went away. Not sure I will make again item not reviewed by moderator and published
This i will try. Thanks item not reviewed by moderator and published
So glad I was not the only one - except - I trusted the recipe and discounted my common sense!! I ruined the soup - taste like flour paste:( I'll try it again your way. item not reviewed by moderator and published
The way to stop your soup from tasting like flour is to cook the flour paste for at least a minute or so (or until it smells a little nutty/toasty) before adding any liquids, it will cook that raw flour taste right out. item not reviewed by moderator and published
I think it may have been a typo. The recipe on her website says only 1/3 of a cup. item not reviewed by moderator and published
I agree....I am a good cook and when I saw the ratio of flour and butter I knew something was off. I added only 1 cup of the flour and it was still off.....Ree please adjust this recipe on your site...I know what to do with it now but others may not :( item not reviewed by moderator and published
Yes, about a dozen people have said that in the comments. Always read before cooking. They make a lot of mistakes on this site. item not reviewed by moderator and published
It only calls for 1/3 cup flour. not 1+1/3 item not reviewed by moderator and published
read the recipe again, it asked for 1/3 not 1 1/3 item not reviewed by moderator and published
It's since been updated and corrected =] item not reviewed by moderator and published
It's your fault it curdled, can't blame the recipe for that. item not reviewed by moderator and published
Why don't you let Ree worry about her family? Everything in moderation. If this recipe isn't for your family, doesn't mean it's only a 2-star recipe. item not reviewed by moderator and published
Are you incinuating that most poor people feed their kids terribly unhealthy meals Or that it's only important for 'people of means' to feed their families healthy - nutritious foods? I think your comment is very inappropriate and (furthermore) this recipe was definitely worth more than two stars. It's was great. And remember, It's not always what you eat. Everything in moderation! Living Unhealthy is a lifestyle, one that many 'poor people' actually don't 'have to' do, they choose to. item not reviewed by moderator and published
The reason Ree can feed her family this kind of food - which is what the original pioneers were raised on - is because...... NOTICE HOW HARD THE WHOLE FAMILY WORKS - TOGETHER!!!! I don't see her kids sitting around on an iPod or her husband on the couch watching TV - they all work hard! And her meals are well balanced and HEALTHY - not to mention DELICIOUS! I bet they didn't have splenda and fat free milk 100 years ago item not reviewed by moderator and published
Thank you. I've been craving broccoli cheese soup but have been watching fat, etc. for a year or so and don't want to ruin what I've gained (what I've lost actually, in weight) and your ideas sound perfect. item not reviewed by moderator and published
The recipe neglects to tell you this, but this is very much an enhanced bechamel, a white sauce with cheese added at the end. And broccoli, of course, but it's the cheese that incorporates into the sauce. You MUST remove it from the heat before adding the cheese or you risk the cheese separating. Don't put it back on the heat unless you absolutely have to, to finish melting it, and then only for a few seconds at a time. item not reviewed by moderator and published

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