However, I had to give it a lower rating because of the texture. The other 3 adults I was feeding couldn’t get past the grittiness to appreciate the taste. I pureed it as much as possible in my regular-old-blender. But it was still a little too rough going down. My husband said, “You’d need a Vita-Mix to get it any smoother.” (I’ve been campaigning for one of those, so maybe we’re moving a step closer…)

I loved the flavor and types of cheeses–I especially loved that it was REAL cheese, not processed cheese. I thought the white wine gave it that extra something, too. Maybe I could try those ingredients without pureeing? My taste-testers thought it would be better with actual bites of broccoli instead of broccoli-grit. But I don’t think there’s enough liquid in this recipe to do it that way… I’ll have to work on it.

But for those who don’t have texture hang-ups like my people, ;o) this soup tastes A-mazing! Thanks!