This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C. Source: EatingWell Magazine, Winter 2004

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

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  • Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

  • Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Tips

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition Facts

199 calories; 9.2 g total fat; 4.2 g saturated fat; 21 mg cholesterol; 623 mg sodium. 436 mg potassium; 22.9 g carbohydrates; 3.8 g fiber; 5 g sugar; 8.8 g protein; 2634 IU vitamin a iu; 36 mg vitamin c; 41 mcg folate; 331 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (95)

Read More Reviews
95 Ratings
  • 5 star values: 83
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
05/05/2017
A good vegetable soup but I didn't taste the cheddar so will not make this one again. I would not recommend the chicken broth since it could overpower the taste of the soup. I'd recommend a blender or food processor to mash up the veggies. The ingredients are pretty much equivalent to a baked potato topped with sour cream and cheese and roasted vegetables. I'd rather have that than this soup. Read More
Rating: 4 stars
06/07/2016
Hearty and a healthy alternative Flavorful and hearty soup with lots of fresh veggies. Pros: Less calories and fat than usual broccoli cheese soup Read More
Rating: 4 stars
02/06/2014
I wanted to lick the pot - actually I did lick it This is one of the tastiest soups I've ever made. I used to make a broccoli soup in the microwave that was great but this one is even better. I followed this recipe exactly except: I omitted the celery used full-fat cheddar cheese and used fat-free sour cream. Also I pureed most of the soup with an immersion blender instead of mashing it. Cooking the ingredients didn't take as long as indicated. Pros: Inexpensive Read More
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Rating: 4 stars
01/03/2014
Excellent with a few changes... In the mood for cream of broccoli soup I stumbled upon this recipe. I wanted a healthy version and thought it might need something more. I used 3 1/4 cps of organic chicken broth 1 1/2 cups of almond milk. I did not have the other spices listed so I added a pinch of crushed red pepper flakes fresh black pepper 1 tb dried parsley 1 tb dried oregano 1 tb corn starch and salt as needed (about 1 tsp). I used my immersion blender to blend most of the ingredients. I also had no cheddar and used 1 cup of jarlsberg. What can I say...delish!! I regret not making a larger batch:). Enjoy! Pros: Easy Cons: Flavor but I fixed that Read More
Rating: 5 stars
10/28/2013
Staple comfort food in our family Just wanted to add that I prepared this chowder with sweet potato and Greek yogurt. It turned out greater than great! Pros: Nutritious and low calorie yet fulfilling Read More
Rating: 2 stars
02/23/2013
This dish was pretty tasty; the only thing I had to change was the amount of salt. It needed considerably more than was called for. Unfortunately the reduced-fat cheese didn't blend well. Because it was so difficult to clean I will not be making this again. Read More
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Rating: 5 stars
02/19/2013
Wonderful soup This soup is hearty and delicious and could not have had a better reception when served for dinner. This will become a regular recipe for our household! Pros: Tastes even better than it looks (and it looks great) Read More
Rating: 2 stars
02/18/2013
ho-hum broccoli The recipe calls for 8 oz of broccoli and I wonder whether that is 8 oz by weight or volume. I used a measuring cup rather than a scale but it could have used more - maybe I should have done it by weight! I made a double batch so I would have some for the freezer so I subbed half parmesan and half cheddar (not reduced fat). I also subbed chili powder since I had no cayenne but the soup was pretty bland. Will spice up the remainder when it comes out of the freezer on a cold night. Pros: Soup is fairly easy to make Cons: Not much spice or contrast in taste Read More
Rating: 5 stars
01/04/2013
Yum Yum GOOD! This is a REALLY good chowder! I didn't have any cheddar so I used mozzarella and I added a pinch of red pepper flakes since I was out of cayenne pepper and it was just fine a nice heat to a creamy and full tasting chowder. In making the dish it was a lot of stirring or the bottom of the pot will stick and that is never good so you have to be very attentive. I love the way the flavors blend and it has a creamy taste due to the Yukon gold and onion base. I loved this chowder and will definitely make again (even with all the stirring). Pros: Healthy ingredients Cons: A lot of stirring while making Read More
Rating: 5 stars
11/03/2012
Just use a bit of imagination and you can have fun I added Turmeric to the recipe about a 1 1/2 tsp. A little more garlic and added more salt. You need to taste the recipe as you go. I started with a low sodium organic vegetable broth. For a wheat free version I used corn starch and instead of onions I did leaks a bit of green but mostly the white. It was good and then I added the sour cream and cheese which made it awesome. It is a great recipe to experiment with. As the vegetables tenderized I also used a blender. It turned out to be a nice thick soup. Perfect for a rainy day! Read More
Rating: 5 stars
10/08/2012
Delicious & easy to prepare! Great soup even my husband likes it! I followed the recipe and added a few more dashes of dry mustard. I don't think the potato makes it grainy or mealy as other reviews stated -- I think it helps thicken it perfectly. I tasted it before adding the cheese and it was a bit plain but after the cheese & sour cream got mixed in it was wonderful! Will definitely make it again in the near future. Read More
Rating: 5 stars
02/04/2012
Best Broccoli Soup Loved this. Used my homemade veggie bouillon for the base. Pros: Easy and healthy! Cons: Cons? Read More
Rating: 5 stars
02/04/2012
Simple nutritious satisfying I had leftover baked potatoes from Sunday dinner and a head of brocoli in the fridge. What to do? This was the perfect recipe. I used the baked potato which worked fabulously. I did add some crushed red pepper flakes and white pepper as added seasoning. Pros: Simple nutritious satisfying. Definite do-over. Cons: None Read More
Rating: 4 stars
01/02/2012
Great alternative to lots of butter & cream I was very surprised that this soup tasted as good as it did with no butter & no heavy cream etc. - we were pleasantly surprised. I plan on making it again next weekend. I even messed up slightly by trimming my broccoli but failing to separate florets from stems so they went in the pot together but it did not seem to make any difference. Also when I blended the soup I chose to use my immersion blender and just puree all of it (for ease); it tasted fine. I did add extra cheese to the soup but would skip that next time and just sprinkle a little extra for garnish to each bowl. Good solid soup for cold days/nights. Pros: Healthy alternative & flavorful Cons: None Read More
Rating: 4 stars
12/27/2011
After reading the other reviewers' problems with the low fat cheese and the potato I had trepidations but it turned out fine. Living in Jordan I had to substitute 1.5% low fat laban sort of like Greek yogurt for the low fat sour cream and it worked well. I kept waiting for it to separate but it didn't and the flavor was what I wanted. I did use an immersion blender instead of following the instructions and that might have made it a bit thick. I also threw in a bit of parmesan. My husband kept complimenting the soup while he was eating it so I knew it was a hit. I'm trying to show my Dutch husband that we can eat healthy and still enjoy food. He'll eat anything with cheese in it but he has to watch his cholesterol and he tends to ignore vegetables. Voila! Pros: Very tasty and a good way to eat your broccoli Cons: A little thick but that may be my fault Read More
Rating: 4 stars
12/14/2011
This is the first recipe from eating well that I tried and it made me fall in love with this site. Great Job Eating Well Read More
Rating: 4 stars
11/07/2011
Great! Followed the recipe exactly the first time and me and my mother really enjoyed it. She said it could use some heavy cream though so the second time I used that instead of the sour cream. It's definitely better but obviously adds much more fat. So it's up to you either is good. I highly recommend chicken stock over vegetable stock for that savory addition. Veg stock gives it too much of a vegetable-soup taste. Instead of mashing it I took an immersion blender to the whole pot just making sure to leave it a little chunky. It makes plenty so it's great for taking to work for lunch a couple of days. Pros: easy healthy filling Cons: lots of chopping Read More
Rating: 5 stars
10/30/2011
We loved this a lot!! We omitted the dry mustard and added a little red pepper flakes and it was delicious. Very good! Wonderful texture if your throat hurts.:) Vince and Rebecca Columbus Oh Read More
Rating: 5 stars
10/30/2011
Great recipe! Full of flavor with simple ingredients. I shredded the carrot instead of dicing and omitted the celery since we don't like it much. It was creamy without being too heavy. We served it with salad and a small heated onion roll. The perfect meal! Kate Hoboken NJ Read More
Rating: 5 stars
10/30/2011
This soup is terrific! I make it once a month. Serve with whole grain bread to make it a meal. The kids love it as well! Scituate Cook Scituate MA Read More
Rating: 5 stars
10/30/2011
This was excellent. We tried the soup prior to adding the cheese and sour cream and it was delicious at that stage. Quick and easy too. Definitely a keeper. Kelly Castro Valley ca Read More
Rating: 5 stars
10/30/2011
This is a delicious vegetarian soup recipe. Plus it's so easy to whip up on a weeknight after work. I made it even quicker using a bag of frozen broccoli just add for the last 10 minutes of cooking. Turned out great! Penelope Burlington VT Read More
Rating: 5 stars
10/30/2011
This soup was delicious! I think my grandchildren will love it. What a great way to eat healthy vegetables. It was better than soups made from more fattening ingredients. Thanks Eating Well! J. White Urbana OH Read More
Rating: 5 stars
10/30/2011
I see no reason for the extra expense in purchasing broccoli crowns. I just peel the stems and dice them and put them in the soup. If I have too many stems I use them in vegetable soup. Nothing is wasted. Angela Brant Green Valley AZ Read More
Rating: 5 stars
10/30/2011
This was pretty good but kind of had an odd flavor - not sure why. I used an immersion blender to smooth it out a bit so it was more like a traditional cheddar broccoli soup. I'll try it again soon! Melissa Boston MA Read More
Rating: 5 stars
10/30/2011
Great soup. I added two diced jalapeno peppers because I like it spicey. I also like it with more potato Todd Portland OR Read More
Rating: 5 stars
10/30/2011
While fresh broccoli is best of course frozen chopped works well too. (Adjust cooking time appropriately) I run the whole soup through a 'boat motor' to smooth it as I'm not a big fan of the stems. When I want to be fancy I separate some of the florets and steam them adding as a garnish in individual bowls for serving. Also add something like cooked turkey chicken or smoked sausage and you have your meal. Nancy We Read More
Rating: 5 stars
10/30/2011
This soup/chowder is amazing. I've made it 4 times in the past month and it gets better every time. I put all of the soup into a blender (instead of mashing) and it creates a delicous thick consistency. You won't be disappointed. Lindsey Tampa FL Read More
Rating: 5 stars
10/30/2011
Excellent blend of ingredients; could have been a little thicker. Great for a cold day. Roger Sun City AZ Read More
Rating: 5 stars
10/30/2011
I've found the recipes here too bland or too sour (too much vinegar). I like spicy! So for this recipe I added a bay leaf and at the end some shot of Franks Red Hot sauce. Yum! This soup goes into the repertoire. Very tasty and easy to make Austin TX Read More
Rating: 5 stars
10/30/2011
A new favorite...easy to make and DELICIOUS! Made some homemade croutons for the top. YUM! Christy Mundelein IL Read More
Rating: 5 stars
10/30/2011
This was really good! I added some dill but otherwise followed the recipe. I highly recommend this soup. korey Ogden UT Read More
Rating: 5 stars
10/30/2011
I've been dieting and I'm absolutely in love with this soup. I skip the cheese and add lots of pepper and hot spices from my cupboard to give it an extra kick. And I top it off with plain low-fat yogurt. Yum Anonymous Riverside CA Read More
Rating: 5 stars
10/30/2011
I make alot of soups like this (zuchinni cauliflower) and find them to be great. I often freeze portions as an easy "go to" when I do not have the energy to cook. I have found that a little Riccota (part skim) instead of sour cream really makes it even better. In addition hand blenders work like magic for soups like this. Great way to get alot of vegtables in one sitting really can throw whatever vegtables you might have around in. Anonymous Read More
Rating: 5 stars
10/30/2011
Best soup I have made in a long time. Awesome favor... Is great on a rainy day! Teri Palmer Travelers Rest SC Read More
Rating: 5 stars
10/30/2011
I have made this recipe so many times that I've lost count and nobody's complained yet!! The best ever chowder. Absolutely love it. Marianne Belmont CA Read More
Rating: 5 stars
10/30/2011
I prefer cream soups so I put all of the soup in my food processor. It was too thick for my taste so I added skim milk; it still lacked something until i added the low fat sour cream. Wow! What a difference that made. Lastly I think you really have to watch how fast your soup is cooking. I don't have a very good Dutch oven and it does make a difference. I ate the soup for lunch with a multigrain roll and it was delicious and filling. Marjorie East Windsor NJ Read More
Rating: 5 stars
10/30/2011
It's just delicious! Nancy It's just delicious! Nancy San Carlos CA Read More
Rating: 5 stars
10/30/2011
The flavor was okay but the texture was not good. It appeared curdled and the cheese stuck to the side of the bowl and spoon. As healthy as it was I can't help think the recipe could be improved if you were a seasoned chef. Cindy Brule NE Read More
Rating: 5 stars
10/30/2011
This a fabulous recipe. Enjoyed every bite. Even the husband has asked for it again and again. Thank you. Holly Blue Lake CA Read More
Rating: 5 stars
10/30/2011
Easy to make and very good. I like to make a batch on a Sunday and take it for lunches during the week. Brittany Philadelphia PA Read More
Rating: 5 stars
10/30/2011
Easy delicious and relatively quick (I'm a slow chopper/dicer) - I'll definitely make this again! Anonymous Denver CO Read More
Rating: 5 stars
10/30/2011
By far that was the best soup/chowder I have ever made or tasted. My husband loved it. I will definitely make this a staple in my diet. Anonymous Edmonton AB Read More
Rating: 5 stars
10/30/2011
That was an excellent dish this website has given me so many good ideas for cooking...and healthy cooking too! thank you for this site it's made me and my family healthier! Anonymous Rutland VT Read More
Rating: 5 stars
10/30/2011
Wow that was good! Wow that was good! Fortknox KY Read More
Rating: 5 stars
10/30/2011
I made this as a side but ended up eating more of it than the main dish. It was great! Ali Auburn AL Read More
Rating: 5 stars
10/30/2011
It was great!! I liked it more than my kids though! Anonymous Telkwa BC Read More
Rating: 5 stars
10/30/2011
Even my veggie hating boyfriend loved this. Very satisfying and yummy and easy to make. Thanks! Valerie Sugar Land TX Read More
Rating: 5 stars
10/30/2011
I had all the ingredients on hand except for the potato. I made the soup without it and because we prefer smooth soups I blended it with my soup wand. The result was an excellen thick smooth and attractive soup. Great for any time including for company. Thank you. Anonymous Bryan TX Read More
Rating: 5 stars
10/30/2011
This broccoli was very good I didn't have any potatoes and that did really matter. For me this cooked up faster than the recommended total cook time. (Then again no potatoes). It was fabulous and my 3 year old loved it. Thanks. Holly Hood River OR Read More
Rating: 5 stars
10/30/2011
This is fabulous! If you tend to think that cheese soups are too rich then you will be pleased that this one isn't. Yet it has that that cheese flavor. This is a taste great feel great about eating it meal. Anonymous Fl Read More
Rating: 5 stars
10/30/2011
I want to know how you get kids to even try something like this. I thought it was very good but my kids would hardly touch it. Anonymous Hobbs NM Read More
Rating: 5 stars
10/30/2011
it is very good. Anonymous it is very good. Anonymous Tel Aviv Is Read More
Rating: 5 stars
10/30/2011
That's it! No more looking for better Broccoli soup recipes! This is the best - AND it's healthy! Anonymous Chula Vista CA Read More
Rating: 5 stars
10/30/2011
Hey EW! Great soup! It's my favorite winter yum-yum. Dorothy Charlotte NC Read More
Rating: 5 stars
10/30/2011
This is the best broccoli chowder that I have ever made. I won't try any other recipe. Sally Charlotte NC Read More
Rating: 5 stars
10/30/2011
Easy to make colorful tastes great. Can't wait to have leftovers. Read More
Rating: 5 stars
10/30/2011
My daughter and I made this and is smelled so good we couldn't wait until it was done. I used low sodium chicken broth twice the amount of garlic and cayenne. FABULOUS!!! Read More
Rating: 5 stars
10/30/2011
The reduced-fat cheese was stringy and clumped up after adding to the soup. Soup would be better just adding some cheese on top. Won't be making again. Read More
Rating: 5 stars
10/30/2011
Added some leftover Thanksgiving turkey and it was a meal! So delicious reminded me of chicken/turkey divan but in soup form! Read More
Rating: 5 stars
10/30/2011
i forgot to add the flour and dry mustard and chose not to add cheese and sour cream. instead i ran a hand blender thru the cooked soup and served with a variety of shredded cheeses so everyone could pick the kind they wanted. i had asiago in mine and it was very good. Read More
Rating: 5 stars
10/30/2011
I am always hesitant about "low fat" cream-type soups. This one is awesome! The consistency is perfect the flavor fantastic. My very picky husband gobbled it up. It's even better the second day. My only tweak was to use slightly less sour cream. Read More
Rating: 5 stars
10/30/2011
The flavor is great but the low fat cheese didn't melt quite as it should have and the texture ended up a little weird. Read More
Rating: 5 stars
10/30/2011
I can't count the times I've made this soup. It's a stable in our house as both my husband and I love it. Have to admit that I use regular cheese as the low fat stuff just doesn't cut it;-). Read More
Rating: 5 stars
10/30/2011
I made this soup for the first time last night and it turned out to be delicious. The only thing I had a problem with was I noticed the vegetables started to burn after the last 10 minutes of sauteing before adding the chicken broth. Also it says "6 servings" but I think a better estimate is 3-4. Other than that it turned out great and I will definitely make this again. In fact I am looking forward to the leftovers today for lunch! Read More
Rating: 5 stars
10/30/2011
I just made this recipe for the first time and am SO impressed. I always made my great-aunt's broccoli cheese soup which was full of butter lots of cheese & even a can of condensed cheddar soup. LOTS of fat & calories. And yet this HEALTHY recipe beats the old one by a landslide!!! I am sure I'll have this recipe memorized in no time as I'll be making it on a very regular basis.:) Read More
Rating: 5 stars
10/30/2011
This is a great base for an excellent soup! I made a few modifications as I was going along to suit my needs and taste.I added more chicken broth to thin it out a bit and mashed a bit more than called for. I would also suggest blending a portion instead but I have no dishwasher so mashing worked fine with less cleanup! I used regular cheese and was careful not to let the soup get too hot as that leads to "stringy" cheese and it was fine. It will be my go-to recipe for broccoli cheddar soup! My cheese-hating boyfriend even ventured a taste! Read More
Rating: 5 stars
10/30/2011
This was very easy to make. It was even good without the cheese and sour cream. I used a hand blender on the whole batch and added twice the amount of cayenne and it added a nice kick. Read More
Rating: 5 stars
10/30/2011
This was a great soup! The recipe was easy and fun. I ended up adding extra cayenne pepper and dried mustard for extra flavor. I do suggest cooking this in the morning or mid-day for an evening meal in order for the flavors to mix together. When I tried a bite within an hour after cooking it had too much of a sour cream flavor. Letting it cool and set allowed it to achieve better taste later. I'm definitely making it again!! Read More
Rating: 5 stars
10/30/2011
This soup was a big hit. I read some comments and added a little crushed red pepper for more heat kids thought it was too spicy but the adults loved it! Maybe next time I'll just make two batches at once. Good go to because usually have all ingredients on hand. Read More
Rating: 5 stars
10/30/2011
The soup was flavorful but the low fat cheddar cheese became stringy even while melting on low heat. The cheese just clung to the broccoli! I'm curious to see if the consistency of the soup is better next time with full fat cheddar. Read More
Rating: 5 stars
10/30/2011
First timer here! Wow we really really loved this soup! The kids had some crushed ritz crackers on theirs and gobbled it up. That was more veggies to enter their bodies in one meal than they usually eat in a week! My changes were: Omitted the cayenne (kids eating and I didn't have any); Used whole wheat flour but don't really see the need for flour at all so next time I will omit; Used 5 oz. of real cheese (b/c it was the same WW points as 4oz gotta love that!); I did NOT buy special broccoli I weighed out the 8oz it calls for chopped it all up threw it all in at once and boiled about 15 minutes before partially pureeing with my immersion blender... I can't wait to make it again! Read More
Rating: 5 stars
10/30/2011
this soupwas very delicious...me and my friend made it and we needed another serving...yum Read More
Rating: 5 stars
10/30/2011
This is a super yummy soup!!!! I added slightly more cayenne pepper and blended the ingredients in a food processor...overall very easy to make. Love it! Read More
Rating: 5 stars
10/30/2011
Tasty soup! Not as heavy/thick as your typical broccoli and cheese soup but perfect healthier version. Next time I'd add a little more cheese to bring out the cheese flavor a bit more. Great with french bread for sopping. Yum! Read More
Rating: 5 stars
10/29/2011
This soup is amazing and really versatile! It ends up making it's way into my meal list just about every week it's so good. I make a few changes though to solve the cheese clumping problem and lower the fat. I use low fat plain yogurt in place of the sour cream and a low fat mix of shredded gouda/mozzerella at the end. (I've never had a lot of luck with low fat cheddar...) I also reduce the amount of cheese called for in the recipe by between 50% and 75%. I haven't ever had a problem with the cheese clumping or sticking since I made these modifications. I've also made the soup without celery and without sour cream/yogurt. While it's very very best with the yogurt it also tastes great without this ingredient if you don't have it on hand. Read More
Rating: 5 stars
10/29/2011
I made this last night and it turned out very well. I didn't have any carrot and only just a bit of onion and celery so I used what I had and then added some onion powder and celery seed. This worked well. I also used someone else's suggestion and blended 1/2 of the soup in the blender rather than mashing. Read More
Rating: 5 stars
10/29/2011
Was good.....but was GREAT with a few additions / changes: II thought this was pretty good but made a couple of tweaks that really made a HUGE difference. I omitted the garlic and the dried mustard in favor of two health pinches of dried thyme two pinches of caraway seeds and two pinches of fennel seed. Added a bay leaf....all pantry staples. I also added double the potato (thinly sliced so some of it breaks up and thickens soup) and double the carrot.....and threw in some frozen corn (why not). Didn't have to remove some and mash in the end....the potato does the work for you. Plus I like most of it to stay chunky. I peeled the stems of my broccoli.....had used most of the tops earlier in the week so had mostly stems so if you peel them with a vegetable peeler to get the tough stringy part of they work great then diced them. Added a 1/4 cup of dry vermouth (which I use any time white wine is called for...keeps forever)...the alcohol cooks out but the flavor stays and brightens everything. Used 1/2 cup of heavy cream instead of sour cream......and used Pepper Jack instead of cheddar (finely diced it tossed with flour as I did not add flour earlier). Was simply fabulous. The thyme caraway fennel and bay leaf made all the difference. The other changes were more along the lines of "use what ya got"....but now absolutly one of my favorite soups now and I am a soup fanatic. Try it. I am going to try it again with cauliflower the Read More
Rating: 5 stars
10/29/2011
Made this with some homemade chicken stock rather than canned. The only change I made was to use regular cheddar cheese (only used about 3/4 cup) and shredded it on the fine shred side of my grater. No clumping issues at all. Instead of only mashing 2 cups I ran my stick blender through it until it was a chunky puree. It was also delicious reheated for lunch the next day with some Italian bread. Read More
Rating: 5 stars
10/29/2011
i make this soup from time to time at home. Everyone just loves it. I omit the cheese and milk. Instead i use the Cambell's Cheddar soup. I gives a much smoother taste than trying to get the cheese to melt in just right. Also adding a little cauliflower really adds a great element to the soup. and for a totally different recipe ive even boiled potato cubes and once cooked added to the broccoli soup. Sprinkle with bacon bits and chopped green onion and its a Loaded-Baked Potatoe Soup...(great for football night) Read More
Rating: 5 stars
10/29/2011
Awesome recipe. I made everything exactly as the recipe except at the end I added a teaspoon of black pepper a 1/2 teaspoon of more cayenne pepper and a little more salt. Super yummy! Thanks! Read More
Rating: 5 stars
10/29/2011
Awesome soup!!!!! I added 1/2 a can of green chili's and diced ham!!!!! Yum! I will definately make this again!!!;) Read More
Rating: 5 stars
10/29/2011
LOVE this soup! I will be making this again! Read More
Rating: 5 stars
10/29/2011
Tasted Great and was easy to make. Only modifications I made was I used extra broccoli a little bit more than 1 cup of cheese and some ground pepper to season the veggies as they were sauteing at the beginning. Will make again!! Read More
Rating: 5 stars
10/29/2011
My whole family loved this soup and the only complaint was that there wasn't any leftover. To make it a bit smoother I didn't take a cup out to mash but instead used my portable mixer to blend it all in the pot for a minute. I'll double the recipe next time. Read More
Rating: 5 stars
10/29/2011
I added some chopped ham and added the cheese in the plate. I served it with fresh bread which I ate "french-style" (putting the bread pieces in the soup with cheese on top). Read More
Rating: 5 stars
10/29/2011
I've been looking forward to making this for quite sometime as I'm ardent lover of broccoli. Add to that all the fantastic reviews and I thought for sure that this would be fantastic. To begin I did alter the recipe-I used regular (not reduced sodium) chicken broth plain greek yogurt instead of sour cream (a substitution that always works fabulously) and sharp cheddar rather than reduced-fat cheese (and added more than the mere 1 cup). The broth and cheese in particular should have enhanced the flavor which ended up being mildly disappointing. I'm not so sure I liked the potato added in (love broccoli soup love potato-but not sure about the marriage of the two). It seemed to give the chowder a mealy consistency. All in all the best I can say about this one is that it was "okay". -Brandy Read More
Rating: 5 stars
10/29/2011
I love this soup as it was a hit with my family as well. However instead of doing the hand mash of the veggies I did a mid-level puree of about 1/3 and I added more chicken stock as a "chowder" was just too chunky. Overall the flavors blended really well together- will make again for sure! Read More
Rating: 5 stars
10/29/2011
Creamy cheesy and chock-full of veggies. I have been making this recipe since I first started working here at EatingWell. Since my daughter is vegetarian I am always looking for delicious recipes that everyone will like. This one is a winner! We look forward to the first bowl in the fall and make it once every few weeks through the winter. It has cheese and potatoes and is really fun to make! Nice re-heated for lunch too. Pros: Works great with veggie stock. Easy to make and great with a salad and crispy bread. Read More
Rating: 5 stars
10/29/2011
Tastes sinful!! You will not think that you're eating anything low-cal with this soup. Rick thick and creamy--kids will love it too. You know they are getting some good veggies and they have no idea it's healthy!! Read More
Rating: 2 stars
10/29/2011
Just OK I LOVE broccoli and cheddar soup so I was quite excited to find a healthier version to try. I was a little disappointed though. For the amount of effort and time the taste was kind of bland and I did not care for the texture of the soup at all. I liked the taste the potatoes added but I agree with another user's review that they made the soup feel grainy. Maybe if I had used red potatoes instead of of the Russet? Although then you wouldn't have gotten the thickness from the starch of a Russet. In any event I probably won't make this again. My husband didn't care for it either. Pros: Potatoes make it seem like you're getting more Cons: Texture and taste Read More
Rating: 4 stars
10/29/2011
Great weeknight meal! I've made this several times and have subbed cauliflower and white beans (for protein) for the broccoli and potato with great success. I like it pureed until very smooth but also good a little chunky. Add a dash or two of Tabasco or cayenne pepper for a little kick. Pros: Easy healthy vegetarian Read More
Rating: 5 stars
10/29/2011
Double the seasonings and it is great I LOVE this dish and have made it several times; however I do feel you need to nearly double the seasonings/mustard to get the best flavor. Easy enough change still healthy simple and delicious! Pros: healthy easy Cons: needs a bit more spice Read More
Rating: 5 stars
10/29/2011
Tasty! Was this healthy? Not sure what "real" broccoli & cheese chowder is made of but I assume this is the "healthy" version. Anyhow it is tasty! I don't think it loses any flavor at all from "the real thing". I didn't use the mustard or hot pepper since I don't like/don't have them but it turned out great! Will make again! Read More
Rating: 5 stars
10/29/2011
The Best Broccoli Soup Ever Usually no every other time I've made some version of broccoli soup it turns out terrible but not this time! I used greek yogurt instead of the sour cream and cannellini beans instead of the potato. I also added black pepper and about a tablespoon of hot sauce as well as a little italian seasoning besides the spices listed. The soup is very substantial and not at all watery. I will def. make this again. Pros: Cheesy creamy flavorful Cons: prep time Read More