This soup is super-thick and creamy. No one will know that it's low in fat, unless you tell them. Steamed broccoli is pureed with a thickened white soup base. Enjoy for lunch or dinner.
I put the exact amount of garlic in, and the flavour of the garlic stood out more than the brocolli, wont be making this again - 23 Sep 2014
After reading some of the other reviews/suggestions, here is my take. Basic soup was good, but I added more chopped garlic and roasted garlic seasoning to the broccoli. I noticed the flour/butter mixture did tend to clump a little, but I solved that by tossing it back in the blender with a drop or two of chicken stock and smoothing it down (and yes, being from south Louisiana, I do know how to make a roux!). Also, I used whole wheat flour just cause I like the extra "goose" of flavor and texture it gives a roux - one of my cooking tricks that I usually don't reveal :-). Finally, to add a little more body to the soup, I sauteed a handful of chopped mushrooms in butter, roasted garlic seasoning and another splash of chicken stock. After adding the sauteed mushrooms to the soup, I cooked it about 10 minutes more over a low heat and served that puppy up. The shrooms thickened it up just right, and I suspect it'll taste even better tomorrow after the flavors blend a little more. Bon appetit, y'all! - 03 Sep 2006 (Review from Allrecipes US | Canada)
Very good tasting and easy soup to make. The only thing I would do differently is only puree half of the broccoli and then chop the other half, it seemed to have too much grit in it with all of broccoli pureed'. - 08 Jan 2002 (Review from Allrecipes US | Canada)