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.
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.
94 Reviews for Broccoli-Cheese Chowder
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.
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!!
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.
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!
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