About this recipe: A thick and super-rich broccoli soup. Broccoli is simmered with milk, cheese, double cream and chicken stock. Serve for lunch or dinner with a crusty bread roll.
This turned out to be an easy and delicious soup although the original ingredients were a little bland for my taste. I ended up adding 3 more boullin cubes and added some chopped onions to add a little more flavor. - 06 Apr 2001 (Review from Allrecipes US | Canada)
This is a good recipe to encourage a reluctant broccoli eater especially if they like cheese. I have been trying to copy Quizno’s (a fast food place) broccoli cheese soup and this comes close. While the cheese was melting in a smaller pot, the frozen broccoli was simmering in a soup pot with the instant chix stock (I used 3t of chicken base like a previous reviewer)and the water used to reconstitute it, about 4 oz. Extra cheddar cheese and milk took the place of the cream since I rarely have it. Turned out great. - 12 Apr 2007 (Review from Allrecipes US | Canada)
This was pretty tasty. I used real aged cheddar instead of the processed cheese. Very hearty. - 25 Mar 2006 (Review from Allrecipes US | Canada)