Comments on: Broccoli Cheddar Soup

By: Mrs. Farnsworth

Mrs. Farnsworth — Wed, 04 Jan 2012 01:32:04 +0000

I wish people would remove their ‘1-mitten’ reviews because of their own user error. This was absolutely delicious and the only probably I had was my bread bowls weren’t big enough so we had to get more than one ‘serving’!

By: erinond

erinond — Tue, 08 Nov 2011 01:20:17 +0000

I guess I should have read the reviews and comments before making this – I added the cheese as stated in the recipe (once the milk mixture is near boiling) and my cheese seperated. Super frustrated as I was looking forward to trying this. Lesson learned!

By: prairieprincess

prairieprincess — Mon, 31 Oct 2011 16:28:39 +0000

Loved the consistency of the soup (why didn’t I ever think of making the broccoli that consistency?!?) but had to add some extra seasonings to make it really pop. My kids loved it though, 2 and 3 bowls each! I’ll definitely make it again just adding some more spices.

By: nlovewj

nlovewj — Mon, 31 Oct 2011 03:11:16 +0000

Just make sure to add the cheese slowly and while its not boiling like the other reviewers stated and its pretty tasty!

By: MomOnTheRun

MomOnTheRun — Sun, 30 Oct 2011 21:44:52 +0000

Overall, it wasn’t bad for my first time making Broccoli Cheddar soup. However, it did lack that cheddar-y goodness that my family loves, even after adding extra cheese. It was thick, so I added a bit extra milk to thin it down a bit. I didn’t cook mine on high temp at all, and added all my ingredients slowly, so I suppose that is why my cheese didn’t do anything weird. Not bad.

By: smazkoori

smazkoori — Sat, 29 Oct 2011 18:56:42 +0000

This is DELICIOUS! I didn’t have beef broth, so I used chicken broth, and it was fabulous. This is a very heavy and hearty soup, perfect for cooler temperatures. Just be sure to add the cheese slowly and a little bit at a time so it melts evenly.

By: FrolickingNightOwl

FrolickingNightOwl — Wed, 26 Oct 2011 20:38:01 +0000

I made this last night for dinner. The flavor was great, but the write-up needs better instructions so the cheese doesn’t get all yucky. I was also told (after the fact) that the cheese can’t get too hot, so it needs to be added when the soup has cooled a bit.

By: isabella

isabella — Mon, 24 Oct 2011 13:03:07 +0000

This turned out horrible! After speaking with others more knowledgable than myself, I found out that the cream/milk mixture should not be boiling when you add the cheese and you should add the cheese slowly at a much lower temperature. Otherwise the cheese separates into a fat mixture and globules. It was disgusting and a waste of a lot of ingredients (and we had doubled it!).

By: Amanda

Amanda — Sun, 23 Oct 2011 23:07:29 +0000

This looks great, but I just cook for me and my husband. Does this soup freeze well? That way, it’d be much easier to store big bunches for weeknight dinners.

By: rebexas

rebexas — Sun, 07 Mar 2010 01:15:12 +0000

just made this. deeeeeelicious! we threw in a bit of garlic with the onion for more of a kick. tasted just like some of my favorite restaurant soups.