I used 20 oz of potato. Your site is fantastic, Gina! I work in a group home with people with intellectual disabilities, who also have some diet restrictions. Hard to make a bad soup with cheese and broccoli if you ask me!! I had leftovers for lunch today and my 20 month pushed aside his PB&J and asked for some of the soup. They gobbled it up and so did we! I’m from Canada). I doubled the recipe, portioned it out and froze so that I can take these for lunch whenever I want or until I run out. Just wondering if you’ve ever substituted almond milk for milk in this recipe? My son devoured it. Our wet winter evenings in Oregon are made warmer by this soup. I added some cauliflower that I wanted to use up (half a head), an extra carrot and an extra celery stick or two. I used extra garlic, extra broth, and excluded the potatoes. My husband LOVED it, he was like, "is this YOUR recipe?" I have made many of your recipes (from your site and cookbooks) and everything is delicious! I will make this again. Love your website! I've made this and the minestrone so far, and they are great! Can you give me the new points plus? Thanks for the great recipes, Gina! Gina,I find it better to pre cook all vegetables for recipes before assembly, Had a great cream of cauliflower soup for lunch the other day. Not sure how this freezes with the cheese. Loved! If I don’t have an immersion blender or chopper, can I use a normal blender instead? I made this last week and it came out wonderful. How does this differ from the recipe? Low temps starting to dip into the high 40s in the great southeast, so that means soup season where I live! Amazing. Thanks. Now I have the perfect recipe! Thanks. Can't wait to try it! Do you think that would work in this recipe as opposed to the potatoes? Thank you! I have been using some of your recipes lately, with this one made last evening. Thanks for all the great recipes. My first time eating broccoli soup and my first time making it – Many thanks! I used onion powder instead of an onion, minced garlic instead of cloves, and instead of sharp cheddar I used 2% Mexican cheese blend. Any suggestions? I was just wondering if you have an Instant Pot version of this recipe…my 3 boys keep me busy so a quicker version would be awesome!! Thank you so much for sharing great details. this recipe is fantastic! After using the immersion blender and adding the sharp cheddar cheese it was plenty thick for me. I don’t know what I did wrong but my soup was so grainy, it was not good at all. As someone else suggested, I used yogurt instead of sour cream. It turned out GREAT! Do you know how many points plus this would be if I omitted the potato and replaced with cauliflower? Thanks! I make a lot of soups during the colder months, and this soup recipe is the best one I’ve ever tried! My sister and I call this Crack Soup because it is so addictive! What is AP FLOUR? yummmmhttp://devilreturnsprada.wordpress.com/, Thank you soooooooooo much for all these delicious recepies. The only thing I did differently was cook the broccoli for about 15 minutes instead of 5. I just made this. Just finished making it! It was great!! yes, I will make again. I used one 32 oz carton of vegetable broth, no milk, and only 1 Tbsp of flour. Is am eating it all week long. A must for cold winter nights and easy to put together after working all day. Hold down the lid of the … Can I freeze this soup? The best Broccoli and Cheese Soup ever! Thanks Gina! My soup needed a little boost which I supplied with a few drops of Sriracha. Very good! This one is a keeper. Will definitely make it again! I made it with broccoli and cauliflower. Also, I didn’t feel like taking out the immersion blender so I used a metal potato smasher instead to slightly purée.. Soup was perfect! You never let me down! Just made this soup and it is one of the yummiest I have had in a while. I can't wait to make this again soon!! Made with 1 & 3/4 cup cheddar chesse (not low fat) no American cheese .My family really enjoyed it, even caught my husband licking the soup ladle, while cleaning up the kitchen! I almost always double the amount of veggies (with the exception of the onion) called for and it tastes just delicious. My 13 year old asked to try it….then asked for a bowl of it! I’m so looking forward to trying the Oatmeal and Leeks soup. I don’t know what that would do to the numbers though. Gosh! My boyfriend (who is typically a carnivore / soup-hater) loved it too. I was like ew really. A few other favorites of mine are Cream of Chicken and Mushroom Soup, Dad’s Creamy Cauliflower Soup and Cream of Asparagus Leek Soup with Creme Fraiche. Bought some great crusty Italian bread and plan to sprinkle with some fresh parmesan. For the milk, I used Trader joe’s unflavored coconut creamer plus a little water because my husband drank the milk in the fridge and that’s all we had left It still turned out delicious and comforting. I made it just as directed, even got to use my emersion blender for the first time!! Curious. Thanks!! Will be making this again! Gave your recipe out several times. This looks so delicious! You’re welcome Christina! Also didn’t have cheddar so I used a mexican pre shredded cheese from Trader Joe’s. I still don’t see the answer if this can be frozen. But I don't like the idea of using Velveeta. We like chunky soup, so I didn’t follow the blending step. I had to comment on how delish this is. Also added an extra 1 1/2 cups of chicken stock (kept the cheese the same) and it fed my family of 5 tonight (including 3 smaller kids servings) and we have enough for lunch for my husband and I tomorrow. I think it needed very little salt & pepper because of the other flavors & I replaced the processed American Cheese with low-fat Colby Jack. I'm gluten intolerant, though–could a cornstarch/water mixture be used instead of the flour to thicken the soup? I wanted to mention that the scraps used from veggies, carrot tops, celery ends, onion skins, etc can be used to make veggie stock. I would think so, it just might take a little longer since you’d have to puree in batches vs. doing it all at once in the pot with the immersion blender. This involved mainly the stalks, mushrooms and heavy cream, no milk. Is there one that doesn't ruin your pan? Thanks Gina . made this for dinner tonight with a few twists. I doubled it and am happy I did so we have some to freeze for another night. So wholesome! Just made it tonight it was delicious! Thank you, Gina! I've been wanting to make broc soup ever since then. Will be making this again! (To maximize that, mince garlic 10 minutes before cooking and chop broccoli 45 minutes before cooking, or if using frozen broccoli add 1/4 tsp dry mustard.) It is by far the best I have to double up recipes so there are left overs. After serving this up to my husband and his father after a long day of fishing, my father-in-law called his wife and said, “babe, you have to get this recipe from Amy, it is SOOO good!” hah, nothing feels better than that! I received this one through email while I was in Budapest and said to my boyfriend that we had to make that soup when we would be back home…I'll be making this soup, again and again! It might sound silly but I am in awe of this soup. I’d think the florets would make it grainy. We LOVED this soup. Thank you this was probably my favorite so far! She mentioned that broccoli and protein calm her nausea. Even my cooked broccoli disliking husband said it was good!! I made it vegan by using 1 cup of shredded daiya and two tbsp of nutritional yeast plus 1/2 cup full fat coconut milk and 3/4 light coconut milk (cans). Just made the other night. I also had to use a blender which takes a bit more time. Thanks for a wonderful recipe!!! Gina, Thank you for a super recipe – I just made it and it is so unbelievibly delicious. That had happened to me as well with broccoli cheese soup. Best soup I have ever made. We make this soup regularly! Stir in broccoli, and … Instead of using the american cheese slices i substituted with a bit more reduced fat cheddar. !I just started on WW again & came across Skinnytaste,,,I have made 3 recipes already.They are Fabulous….Thank you so much.Cant wait to try more..Diane. no one in the family believes there is no cream in it. The soup was delicious! I just made this tonight for dinner, oh my golly it is so good – the only thing I ade was a little Spike seasoning at the end, it just needed something more and this did the trick, followed the recipe exactly, have been tasting this through the cooking. I used no-sodium-added chicken broth and just put a bit of salt in while cooking. This was good, but ended up really salty! Will try as a side dish next time. This soup was delicious. I just made this recipe, it’s awesome. I was wondering what you know that it doesn't. Gina, this is a wonderful soup! Thank you! I made this last night!!! I would love to try this recipe but I can’t do much dairy. You can also add a potato or some cauliflower florets which are just so great at adding extra creaminess to a soup once it’s pureed. All of Cabot creamery’s cheeses are lactose free as is the swiss gold from Boar’s Head. Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve. Add flour, salt and pepper to the pot and stir until smooth. BUT NO. I threw more of it into the blender to break it up and that seemed to work but I’m missing the chunkiness of the vegetables pieces. Instead of the sour cream and milk, I added coconut milk, It was so rich and thick and flavoursome! Yukon gold would be great! No it’s 796mg, thank you I have correct the nutrition info. I have also made a very large batch (tripled the recipe) and taken it to share for a soup potluck at our church. Is it 1/2 cup or 1 and 1/2 cups?? I'm not on WW but am trying to eat healthier, so for our guilty pleasure, I made some bacon to crumble on top of the soup! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes. I had to add more milk and broth but it was worth it. will definitely be making this again. I liked it because I get to hide those healthy vegetables from the kids. Great recipe, thanks. I also left it chunky. I’ve found that I have to double the amount of liquid however. I would just sub more cheddar (or leave it out all together depending on whether or not it tasted cheesy enough – either way I assume that'll change the points). It freezes great and is great to pack in lunches. Pingback: The Ultimate List of Themed Meal Planning Ideas | Home Cooked Happy. Your recipes are saving my butt…with 2 under 2 I don't have a whole lot of time to think of a meal and point it out! Two thumbs up! Super flavorful and filling. This was absolutely wonderful!! Add sour cream and puree soup with an immersion blender. i don’t eat meat. This looks perfect for a fall night! OH MY this is so amazing. I also used the stems of both the cauliflower and broccoli. Garlic and broccoli cheddar soup tonight for dinner – added an extra crunch and.. For soup is cooler they have all been hits to watch my carbs…do you think that would.. 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