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.
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.
95 Reviews for Broccoli-Cheese Chowder
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.
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!
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!
this soupwas very delicious...me and my friend made it and we needed another serving...yum