Broccoli Cheese Soup

Mmmm, mmmm GOOD!!! I read all the reviews before making it and did a few "tweaks" to the recipe and I am blissfully happy with the results. Keeper recipe! Here are the "tweaks" that I made: I covered the broccoli with THREE cans of chicken broth instead of four. I used TWO bags (14 oz) of broccoli florets I used TWO lbs of Velveeta (actually I used the generic grocery brand, it was cheaper) Instead of mixing cornstarch with water, I mixed it with the FOURTH can of chicken broth.

I disagree with the 'Tweakers' make this just as it is, it's wonderful! Just imo, changing every ingredient of a recipe isn't a tweak, its a new recipe, just put that one up if you like it!

I like this soup. I have made it twice. The last time I made it I did not add the corn starch at the end but instead I pureed the hot soup right in the pot with my hand mixer/immersion blender (love this for soups). I left more of the broccoli stalk pieces in and this thickened the soup more healthfully. I also added two vine ripened tomatos I had roasted/mesquite smoked on the grill (Before pureeing). Also don't be afraid to use real cheddar in place of part of the cheese food. Much better for you!

This is a great recipe! My 4 year old liked it even after she found out it had broccoli! I decided to cut the recipe in half and to make it in the crock pot. Here's how I altered the recipe - I used 2 lbs velveeta, 1/4 onion, 1/4 cup green pepper, 1/4 cup butter, 8 oz frozen brocolli, 1 can chicken broth, 1/2 cup milk and 1 tsp. minced Garlic. I didn't need the cornstarch or extra water since I used the crock pot. I cubed the velveeta and put it in the crock pot on low. I sauted the onions, green pepper, and garlic in butter, then added the brcocolli and covered in the chicken broth and milk. After boiling off some of the liquid in the pan, I added this to the crock pot. I stirred it together, and let it cook for about 3 to 4 hours on low, stirring at least once an hour. It was delicious and my whole family loved it. They are already asking me to make it again. Remember, if you use the cornstarch to thicken the soup, mix it with the cold milk first then you have to bring it to a boil with the rest of the soup.

I have been making broccoli cheese soup for years but this version is MUCH easier!! I took the submitter's advice and added 1/3 cup of white wine while sauting the onions and used flour instead of cornstarch. I also used more broccoli than called for and next time I may added some shredded carrots for color but overall, this was excellent!! And this version will replace my old one! Thanks Karin!!

SO easy and delicious! I make a batch and pop individual servings in the freezer in ZipLoc containers. Awesome to pop in the microwave! Yummy!

I kind of combined this and tons of reviews from this and Broc Soup III for my soup. I only used 3 tbls butter to saute the onion (about 1 1/2 C pre-diced-will actually use more next time). I used a bag of frozen and a fresh crown of chopped broccoli. I put all 4 cans of chicken broth in w/the brocolli. I used a pound of 2% Velveeta and a handful of 2% shredded jack cheese. I added a little less than a tbsp garlic powder (and next time I will skip this and saute fresh minced garlic in w/my onions), just under a tbsp worchestershire sauce and a dash of dry mustard. Before I added the cheeses, I strained about 1/2 the brocolli mix and pureed before returning to the pot-next time I will puree almost the entire mix (I like more creamy than chunky). I thickened w/BC 4 cheese instant mashed potatoes. Oh, and I used fat free evaporated milk instead of regular (though after adding I noticed the expiration date was 09/06....I don't reccomend that!). Served a/a diced tomato garnish and crusty bread. Thanks for a great recipe (and lots of great modifications along the way from reviewers!).

Wonderful soup. But should mention to really cut up the cheese into really SMALL cubes or premelt the cheese in a separate bowl before adding to the pot. I didn't cut the cheese up too well and when I added it in the pot, the cheese stuck to the broccoli. Not a good combination - especially since I was cooking for the in-laws, and when they ate it, they asked if I had put some ground beef in it. >_

It's still snowing here in Utah so soup was on the menu tonight. This was great. I read the reviews about some having a hard time thickening the soup. The thing is, there's already butter in the recipe, so why not make a roux by adding flour? I tried it and it was fabulous. This is a much better way to thicken a cream soup than by using cornstarch. You just add 1/2 cup of flour (or equal amount to the butter if you're doubling) to your pan after sauteeing onions and butter. Stir and cook for a few minutes to get rid of the flour taste, then whisk chicken stock in little by litte so you don't get clumps. Once all of the stock is in, add broccoli and proceed as recipe instructs. No need for cornstarch if you do it this way. I also added an extra pkg (16 oz) of broccoli. I like small bits as well as larger bits in my soup, so one package I pureed in my food processor and added it at the end.

I'm always intimidated by new recipes but you will not be disappointed! Like the rest of you, I read the reviews before making it. I only used 3 Tbsp. of butter-1 whole stick would be WAY too much for sauteeing 1 onion. Instead of using garlic powder, I minced 2 cloves of garlic and shredded 1 carrot and cooked together with onion. I used 1.5 lbs of fresh broccoli crowns, mostly the florets. Actually, I used 1 (32 oz) carton of stock, and 2 (14 oz) cans for a total of 60 oz. This was good because I used more broccoli. Like the others, I used most of the broth to cook the broccoli and mixed the corn starch with the last can. When the broccoli was done, I pureed 1/2 of the broccoli in my blender and returned it to the pot. As soon as I added the cornstarch mixture, it thickened right up. I also used light cream (8oz) instead of the 2 cups of milk. I probably didn't need it because it thickened it even further, which i don't mind but I may try 1 cup of milk next time to thin it just a tad. For the one that said it was too thin, not sure what she did wrong because it was thick!! Last but not least, I used the REAL cheese! 2- 8 oz bags of shredded cheddar and 1/2 of another bag I already had opened and added it at the end with the heat turned off. If you don't like big pieces of broccoli, I would puree the whole mixture but I love the florets I can see!! I never write a review but I was really impressed by this recipe!

The soup turned out really thin for me. Next time I'll add more cheese and cornstarch. It tasted more like the chicken broth than the cheese.

I have been making broccoli cheese soup for years but this version is MUCH easier!! I took the submitter's advice and added 1/3 cup of white wine while sauting the onions and used flour instead of cornstarch. I also used more broccoli than called for and next time I may added some shredded carrots for color but overall, this was excellent!! And this version will replace my old one! Thanks Karin!!

My wife loves the broccoli cheese soup at Chili's and this recipe is wonderful. Followed the advice of other reviews (more broccoli and cheese and no water). Also the broccoli florets were too big so i chopped them up after thawing in a food processor. Next time i think i will try the crock-pot method and fresh broccoli and maybe 1lb cheddar and 1lb cheese food. Highly recommended if you want to duplicate/improve upon chili's or any restaurants broccoli cheese soup!

I love broccoli and I love soup. Cream of Broccoli .... Is just one of my favorites! I found a very good recipe and after moving I could not find it .... so, based on all the reviews .... I tried this one. I made some changes ... in the end this is AWESOME! I doubled the broccoli, added two minced garlic cloves, 1/2 tablespoon of fresh ground pepper, and substituted 1 lb processed cheese for 1/2 lb low fat cheddar and 1/2 extra sharp chedder; and cut the cornstarch down to 1/3rd cup. Finally, I subsituted 1/2 the milk for heavy cream. If you love broccoli and cream soup ... this is definately a keeper!

Ok, the first time I made this I was not impressed, but the second time was a winner. Here's what I did different... I halved the recipe except for the cheese and broccoli. This was the perfect amount for my family. They eat every bit with just enough left over for me to have with a sandwich tomorrow!

Excellent! Used half the cheese, added canned diced potatoes, forgot the milk but still so good. Added 1/2 & 1/2 when reheating the next night & a pinch of red pepper flakes. Grown son stopped by. He hates broccoli but used a spatula to get every last bit of this soup!

I've made this a few times now. I followed other reviewer's advice and I doubled the cheese and broccoli. This is my boyfriend's favorite soup now! When I first made this soup I couldn't find a block of "process cheese food" so I ended up buying some sliced american cheese and pealing all those slices for the soup. Get the block of cheese, it was a lot of work to unwrap all those!

I think this recipie is awesome, but following other reviewers advice would make it a 5 star recipie. I doubled the broccoli and cheese, and because I like a very thick soup, I eliminated the water and mixed the cornstarch in chicken broth (adding the last 4th cup last). My parents used to run a deli/catering service, and they said they would have made this soup the daily special all the time. They are really proud and hardly ever deem anything catering quality, so I was very flattered!

This soup is exellent and so easy to make, so good the kids loved it, I added bacon and my broccoli was fresh but all turned of amazing. I served with garlic bread sticks, a perfect anytime dinner.

Third times a charm. First two times I made this were good and each time I tweaked it based on reviews but NOW I got it! 1.I used fresh broccoli and used about 1.5lbs. I used about 20oz of velvetta instead of 16. 2.Added some salt and pepper and would have used some fresh garlic had I had it. 3. Reserved some of the chicken broth for the cornstarch slurry. 4. I used half and half for extra richness. 5. At the end I stirred in about 2 cups of shredded sharp cheddar. REALLY good and on the thick side which I personally like. It reheats well and I freeze some in baggies for quick lunches. It makes A LOT! And I have a family of 5! I think there is nothing wrong with this recipe it is just personal tastes that make people unhappy with it. Technically this is written correctly in the order of steps and ingredients. I just like mine a little cheesier. I used frozen broccoli the first time and that was fine to so if you don't have fresh don't stress about it.

Excellent soup. I also added 2-3 cloves of minced garlic in with the sauteed onion. I used 2 big heads of fresh broccoli. I also put in 1 cup of carrots, julienned in the broth with the broccoli. I used 1 pound of extra old cheddar cheese and I grated it in at the end and it melted in just seconds. I didn't put in the garlic powder as I had already added the minced garlic in the beginning. Like others suggest I too used 2 cups of 1/2 and 1/2 instead of milk....very creamy! This is now a family favourite!

This soup looked and tasted good before I added the cornstarch. The cornstarch made it way too thick and ruined it for me. I will use very little to no cornstarch if I make this again.

My kids loved this soup; however, I changed it just a little. I added 1 cup of milk and 1 cup of cream, used 1/2 Velveeta and 1/2 real cheddar cheese, and topped with shredded colby jack when served in a bowl. Absolutely delicious!

This soup couldn't be easier or tastier. It does make a lot though. I made the mistake of making a whole batch. I followed the recipe exactly and the only thing I would change is to decrease the garlic powder by about half. I felt it was a little strong. Recipe does reheat very well.

I made several changes to this recipe based on the reviews I read by others. Here is my list...2 packages of broccoli instead of 1. 3 cans of broth instead of 4. I used heavy cream in place of milk. Added 1/2 pound of sharp cheddar cheese to the pound of velveeta. Also a teaspoon of pepper. I made it for a party and everyone loved it. Flavorful and creamy. I'm thinking next time I will add another package of broccoli. This is a great recipe. I will definitely make it again.

With the amount of changes necessary to make this soup I really don't think it deserved 5 stars because if made the way the recipe reads it would probably be way too thin. I read the reviews beforehand and made the following changes- 1) more broccoli! I used two frozen packages instead of one 2) three cans of chicken broth instead of four and fresh garlic instead of the powder. I would suggest pepper as well, it was a bit bland. But overall it was good and easy hence the four stars.

This soup was delicious!! I added 1-1/2 pounds of processed cheese... we looooovveee a cheesy soup! The only other thing I would change next time is reducing the onion to 1/2. My husband hates onions, and adding a whole onion was a bit too much for him. Awell, just means more leftovers for me! Bring it on!

I toss the ingredients into the crock pot for a couple hours & it comes out nice, thick, & delicious!

Fabulous! Used the extra cheese other commenters had mentioned. DH's only comment was add more broccoli too. =)

Fantastic when modified using raters suggestions! The soup was just as good as TGI Friday's soup which is my favorite. I gave it four stars only because I did not use the recipe as is (so many people had great suggestions). I cut the recipe in half (only one of me), used fresh broccoli, fresh garlic, and substituted half and half for the milk. I doubled the cheese and almost doubled the broccoli but did not have enough for double. I had some extra chicken broth that I needed to use up so I used that instead of water with the corn starch. Something to keep in mind. It seems like a lot of broccoli when you cut it up but the broccoli got smaller while it cooked.

This was delicious! I used 2/3 cup flour instead of cornstarch to thicken. I added it to the butter and sauteed onions after the onions had cooked long enough to become translucent. I also added potatoes for thickening and spiced it up with a little garlic. I used 8oz shredded cheddar/ monterey jack instead of processed cheese. It was delicious!

Very nice flavor. Due to WW diet I only added half the cheese amount and served with a bit of gated cheddar on top. I ran it through my food proccessor since we prefer it without the big chunks. I also added a bag of the mixed cabbage slaw, only because it needed to be used up. Mine was not very thick but I did't want to add more points for starch so left as it was. GOOD! Only 4 points on WW. Will be making again. Thanks! Made it once with canned nacho cheese. It was great! Processed is processed lol

My husband, a chef, walked into the kitchen when I was almost finished making this soup. We enjoyed it, but he had a few comments that I will share. Add the milk BEFORE the Velveeta; this will help the Velveeta not to curdle because it needs fat to bind to in order to make a smooth sauce. The cheese should ALWAYS be added LAST & don't boil after the cheese is added! Reduce the liquid (2-3 cans of broth) and use cream in place of half or all of the milk! We also like more broccoli (3 lbs. fresh) and 1.5 lbs. of Velveeta. Would be great with cheese-flavored french fried onions on top!!! FANTASTIC recipe!!!

Ahhhhhh-mazing! Love this soup! I used fresh broccoli and real cheddar also half milk and half heavy cream. Also added shredded carrots. This was very good and very easy to make and it will definitely be added to my rotation!

This recipe calls for way too much garlic. The garlic takes away from the broccoli and cheese flavor. I love garlic and will continue to use it in Italian dishes, but not in broccoli cheese soup.

My husband and I loved this soup. It is better than any restaurant soup we have ever had. We cannot wait to make it again. I even took some to my mother because I wanted her to taste how wonderful it was!!

Very good soup! I found it very nessesary though to replace processed cheese w/ REAL cheese. I also used fresh broccoli and fresh garlic. I added white rice for thickness and fresh basil. Great soup, just use real and fresh ingredients.

We really enjoyed this soup! I really didn't change anything from the recipe, but next time I might add a bit more cheese and broccoli. Otherwise, an excellent soup for those cold nights!

This is, without a doubt, a keeper! Nothing better on a cold night, than a bowl of yummy soup like this one. I made some changes, as others suggested, (doubled the broccoli and cheese portions, substituted half and half for the milk and replaced the water with chicken broth) and was SO pleased with the results. This recipe tasted better than many restaurant versions that I've tried. 5 stars and thank you so much for sharing it!

This is a great soup. I halved the recipe, but kept the broccoli and cheese the same, other than that followed it to the letter. Thickened up absolutely beautifully. I did find it a little bland, but salt and pepper did the trick. While I was enjoying this it kept popping in my mind that it was missing something and then it dawned on me. NUTMEG! I added 1/8 tsp. to the soup pan (NOT the bowl) and it was absolutely perfection. This really kicks it up to being fabulous. BTW, Panera Bread adds nutmeg to theirs, that's why it is so good.

Wow! This was wonderful! I used 1 bag frozen broccoli minus stalks and 2 bunches fresh crowns with about 10 fowers and cut large ones in 4's.It gave it a wonderful texture and it holds up nice. Used 1/2 sweet onion chopped fine(picky eaters) but feel it adds to flavor. Used 1 pint half n half and only 3/4 cup water to cornstarch. For those who like the cheddar flavor, add it to the top of each bowl before serving this way it doesn't curdle. Thanks Karin for this most excellent soup!!!

Delicious flavor, but too thin. I ended up adding another 1lb bag of broccoli and 8 oz of cream cheese. Sprinkled crumbled fried onions from the can on top.

Ive been searching high and low for a resterant quality broccoli soup and thanks to you I've found it. My family loved this. I've made it twice in two days. I used fresh broccoli, three heads, and mexican style proccesed cheese for alittle zip. Really good.

OMG- this was the best soup I've eaten in a very long time, and I love me some soup!. Had friends in from out of town- made a big pot and it's all gone. They said it tasted better than Panera's. Made a few changes after reading reviews... (I usually make new recipes exact, but....) doubled the velveeta, used fresh broccoli (about 1 3/4 lbs., and used a 1/4 cup flour with 1 1/2 cups more chicken broth- 2/3 cup cornstarch sounded like too much...... just the right consistency. Very glad I read the reviews first. Oh, I forgot- threw in a couple of handfuls of Monterey Jack cuz I had it in the fridge. This soup will be come a staple in my house this winter.

I have made this twice within one week!! first time followed recipe as is..tonight used combo of broccoli and cauliflower but doubled amount!! Thanks for a simple yet delicious recipe!

Great soup!! I changed it up a bit by doubling the broccoli (also used frozen florets, which broke down in the broth when they cooked), omitted garlic powder and added 1 heaping tsp minced garlic and 1/4 c. white wine to the butter while onion cooked. I also, added 8 oz. sharp cheddar cheese in addition to the loaf of processed cheese. Saved 1 c. of chicken broth and used that with the cornstarch to thicken. So easy, and turned out GREAT!! My picky 3 year old devoured it!

DELICIOUS!! I took some of the advice from other posters and tweaked the recipe. I also used a little bit of flour and chicken stock to thicken it and then my secret (for more thickening w/o using all that flour)...slowly stirred in instant mashed potatoe flakes....PERFECT!!!

This recipe is TO DIE FOR! This is the third time I've made it and let me tell you, it is delicious! After reading a couple other reviews, I did tweak the recipe a little. 1.) I used 6 tablespoons butter, instead of 1/2 cup (a little less calories couldn't hurt) 2.) I used 1/2 an onion instead of 1 full onion. To much onion takes away from the broccoli. 3.) I 2x the broccoli and the Velveeta 4.) Like the user before me, I cut out the water, waited to use the last cup of broth until the end, and added 1 cup of cornstarch to that, then proceeded to mix that with everything else. Those are the only things I changed. This is BY FAR the best soup EVER! My compliments to the original chef!

Great recipe for a base start. Used about 24oz of fresh broccoli, used four cloves fresh garlic, one pound of velveeta, no water, subed milk for heavy cream. I will for sure next time use real cheddar. I don't what possessed me not to sub that out. That--I will rectify next time along with more broccoli, and will add carrots. Enjoy with crusty bread!

Very good broccoli cheddar soup - could stand to be just a smidgen thicker, however!

Ahhhhh!!!! Just the perfect soup for winter time! Yum! I did everything just as the recipe said except for I used three cloves of fresh garlic instead of powder (we love garlic) and I added mild sharp cheese in addition to the velveeta cheese. Very good! I think next time I will try it with half and half or even heavy whipping cream.

OK...I read a lot of reviews and did a lot of changing...but it is definitely the BEST broccoli cheese soup i've ever made. It really tastes like Panera Bread's! Here goes: In stockpot, melt 3 Tbsp. butter over medium heat. Cook 1 onion and 1 Tbsp. minced garlic in butter until softened. Add 7 ckn bouillon cubes and sautee with onion and garlic. Add 1 pound of frozen broccoli, 6 cups of water, and 1 cup shredded carrots. Boil for 10-15 minutes. Melt 1 pound velveeta (chopped up) in microwave. Reduce heat and stir cheese in until melted. Mix in 1 can evaporated milk and 2 tsp. garlic powder. Sprinkle some black pepper. In small bowl, stir 2/3 cup flour into 1 cup water until smooth. Stir into soup. Cook until thick.

This has got to be the best broccoli and cheese soup I have ever tasted!!!! I have already fixed it twice and have given some away. My In-Laws say that it taste better than the soup from one of our favorite restaurants!!!! I will definitely fix this again and again.

This soup was very good and easy to prepare. My husband quickly gave it 5 stars. I also would like it a bit thicker next time. I used fresh broccoli and it was wonderful. Thanks Karin for the recipe.

The milk curdled. As soon as I added the milk it curdled on me. So I did some research and found out that milk will curdle when added to something hot. Not sure why no one else had this problem. I followed the recipe to the T. The whole soup was ruined.

BEST EVER!!! I tried this and my family LOVES this!!! A tip for tis is DO NOT stray from Velveta cheese...makes all the differance in the world!!! I had to add more of the corn starch mixture though because I like mine a little thicker and I used fresh steamed broccoli not frozen...definitly a keeper!!

I served this on Halloween and it was a big hit with everyone, even the little kids came back for more. So easy and the best I've ever had.

Absolutely the best Broccoli soup!! I did make some changes according to other reviews. I used fat free 1/2 and 1/2 instead of milk, doubled the broccoli, and used 2 bags of sharp cheddar, and 2 bags of mild cheddar/colby jack mix instead of processed cheese food (8 oz bags). I also added a little salt and pepper. It was excellent! I would like to mention that it is best to read the a lot of the other reviews 1st before making any recipe. There are some great add ons and ideas listed!

As is, this recipe has pretty good flavor. I give it 4 stars because the processed cheese is really bad for you. I tried this recipe again the next day with the following mods and LOVED IT! fresh broccoli, fresh garlic, 1 box of organic chicken broth (no MSG), shredded cheddar cheese, and flour (instead of cornstarch) with milk (instead of water)

I followed the instructions of the first and second top rated reviews - doubled broccoli, doubled cheese, didn't use water, used 3 of the 4 cans of broth to soften the broccoli and then added the corn starch to the 4th can. I also added shredded carrots that I'd cut down smaller to the onions while cooking. The consistency was good, the amount of broccoli was good but the cheese taste was off. I am used to broccoli cheese tasting like cheddar, not velveeta so next time I will make it with real cheddar cheese.

I save 5 star ratings for recipes that truly deserve it & this was one of those recipes. At the recommendation of other reviewers I used fresh broccoli (2 large heads & then a bag of frozen broccoli because it still didn't seem like enough), doubled cheese, added garlic, left out the cup of water & added the cornstarch with the milk. This was salty enough on it's own so I wouldn't recommend adding any salt.

This is WONDERFUL! Just as good as restaurant!

Oh WOW! I have been looking for a recipe that was similar to the one that a resturant I worked for made. This is it.. I love it. The only thing I would do for next time is add another bag of broccoli and omit the garlic. Other than that it was fantastic. Its great when the weather is starting to get cold outside. It is also very quick and simple! Terrific

I usually don't take the time to review recipes, but this was amazing! Made it exactly as written but garnished with freshly grated cheddar cheese. Seriously restaurant quality (or better). I've been craving this soup every night since I last made it. Upon first taste I turned to my husband and asked if he liked it. He laughed and said, "Clearly you do! Your eyes got huge with the first bite." Haha

OK. I used 1 cup milk, 1 cup cream, 1 lb. Velveeta and 1/2 cup Shredded Cheddar Cheese. Served with croutons. However, I am NOT a fan of Velveeta cheese so it could have been that taste.

I've made this soup several times and it's a hit, with a few alterations: I added cauliflower and celery and would have added carrots had I not been out of them as I prefer a vegetable cream soup rather than broc. alone. As someone who has to watch the intake of salt, I substituted the processed cheese for the real thing-that stuff has more than twice the sodium of real cheddar. This time I had shredded co-jack on hand and it tastes just fine. I also like a richer tasting soup without all the fat so I substituted 1 1/2 cups of the milk with non-fat evaporated milk. I also reduced fat by sauteeing the onions and celery in 2 tbsp. olive oil. Good stuff!

Excellent soup! Made it for dinner last night and my husband and I both loved it. I took the advice of some reviewers and added an extra cup of cheese, (I used sharp cheddar in addition to the Velveeta). I also used a very large bunch of fresh broccoli, florets and stalks, all chopped up. When the soup was done, I pureed it in batches in my food processor. Just a matter of personal preference; if you like it smooth then you should puree it. However, if you prefer it a bit chunky, then leave it as is. Thanks for sharing such a great recipe with the rest of us!

Very, very good! I used crushed garlic sauteed with the onions instead of adding the the garlic powder.

I modified this based on reading everyone's suggestions and came up with a PERFECT soup: Use 2 pkg frozen broccoli florets, 2 diced carrots and 1 tsp garlic clove(saute with the onion and butter) 48oz box of low sodium chicken broth plus one 14 oz can,I have a hand blender that I used for pureeing the mixture, it gave the soup a great consistency! 1 lb velveeta and 1 lb low fat velveeta; melt with 1 Cup skim milk in microwave, then add to the broccoli mixture. I used 1 tsp or so corn starch mixed in 1/4 C cold water, then added to the soup mixture to thicken. sprinkle with fresh cracked pepper. Do NOT add any salt. Serve with crusty rolls. Very satisfying and filling, superior flavor!!

This was my first try at this type of soup. It turned out fairly good. I used less butter and fresh brocoli. Seemed like it was missing a little something. Will add black pepper and carrots. next time.

This soup turned out great. I didn't use Velveeta, but instead used 2 cups of shredded sharp cheddar. I also used fresh broccoli. It was very good, and the leftovers were even better!

I wish I had followed the directions... I doubled the cheese as many suggested, and it was really salty and had a strong processed cheese flavor. I'm glad I doubled the broccoli, but next time I will use only 1lb. of the cheese.

Oh my! I have been a member of Allrecipes since the beginning but have never left a review...this soup is still on the stove while my bread is warming and I simply cannot stop 'sampling' it! DELICIOUS! I too increased the broccoli and velveeta by a half, and also decreased the amount of cornstarch and mixed it with broth, otherwise no tinkering! Thanks Karin for sharing.

Quite average I must say. It lacks some vegetables in my mind. Like carrots and celery. But that's mostly a matter of taste. It was easy to make, quite fast too. I'll keep this as a base to fill with peoples own tastes. Thank you.

This was excellent, better than Panera's. I did make some modifications already listed regarding cutting the water, milk, cornstarch down and more broccoli and a lot of cheese. Truly good, I have a Type I diabetic rugrat and he loves this - good for him, not a lot of carbs.

Very Good!!! Make sure you use enough cornstarch or it will be too thin!!!

Delicious!! This will be my go to recipe for broccoli soup. I half the recipe since there is only two people eating the soup. Also I used two pints of my homecanned chicken broth instead of the canned broth and upped the cornstarch to a half of a cup. It was perfect.

A really simple soup. Per some of the reviews I sauted four cloves of garlic in the butter with the onions in place of garlic powder. I used fresh broccoli instead of frozen, real cheddar instead of "cheese food" and I used half and half in place of milk. I also added Worcester sauce. I also added generous amounts of salt and pepper. This soup was really yummy but very rich, it kept me full for hours. Next time I think I am going to add sliced mushrooms and white wine. I saw some reviews thougth the soup turned out too thin. My soup was too thick if anything, they must not have used the proper amount of cornstarch.

Extremely good! Will make this over and over again. Did not change a thing!

I halved the recipe but used the whole onion and the whole 12 oz bag of frozen broccoli, and I liked those changes. I also fried real garlic with the onions rather than the garlic powder and liked that too. In fact this was well-received, but not loved, because we prefer a Cheddar-y flavor in our broccoli & cheese soups. This was certainly easy & quick enough to whip up anytime with ingredients many people have on hand; thank you for sharing!

Others may scoff at ingredients like "processed cheese food loaf" but oh my God, this is outstanding!

I love good soups and this is a very good soup. I did add extra cheese and I substituted a cup of chicken boullion for a cup of the broth. It was very tasty and satisfying. Thanks to Karin

This was very tasty and everyone at my dinner party loved it! I did make the following small adjustments: 1)I doubled the broccoli, 2)used extra-sharp cheddar and some american cheese instead of the processed cheese, 3)replaced milk with heavy cream, 4)used real minced garlic instead of the garlic powder and 5)added 1/2 tsp. white pepper. I'll be making this soup again really soon!!!

This was great, with a few changes. I used 2 bags of 14oz broccoli florets, and 1lb of Velveeta as well as 1lb of medium cheddar cheese, freshly grated. I added enough chicken broth to cover the broccoli once in the pot(about 4 cups)... I also out about a tablespoon of minced garlic with the onion and butter... I also added the corn starch to another cup of chicken brother... I guess all told I used about 6 cups of broth plus the 2 cups of milk... You don't need half and half if you use the corn starch and cook it to the consistency you want it. I actually you no fat milk...I also used a hand potato masher to mash up the broccoli a bit once it was cooked.....

very good. i food processed 3/4 of the broc first ... was a little watery - had to add extra corn starch to thicken it up

Like other reviewers, I had issues with the thinness of the soup. I quadrupled the recipe for a large church function, used only a little more than half of the called-for broth, half of the milk, and added another 50% of cheese. I also used fresh broccoli. Everyone asked for the recipe, but due to the significant changes that needed to be made, as well as the soup still being a little on the thin side, I'm only giving it four stars.

I LOVE this soup! I have made this soup several times now. I have made it as written and it's wonderful! I have also lightened it up to make it healthier since I was dieting and it was still awesome! To lighten, I used half light butter (I Can't Believe It's Not Butter is my fave) and the other half EVOO to sautée the onions. I used half extra sharp cheddar and half velveeta for the cheese called for. I've used garlic powder, and fresh garlic....both work great. Finally, I used skim milk rather than whole. So, that being said, even after making these minor changes and lightening it up a bit, it was JUST as yummy and satisfying with less guilt while dieting (although I think I eat more of it when I think there are fewer calories...defeating the purpose of lightening the recipe to begin with maybe? lol) I highly recommend this recipe, lightened or not! Super easy and my whole family loves it.

I gave this 3 stars because it was runny but the flavor was great would've been 4 stars worthy if it had be thicker. The few changes I made: I added fresh garlic to the onion instead of the garlic powder. I mixed the corn starch with the 4th can of chicken broth and omitted the 1 cup of water. I then used a hand blender to break up all the large chunks of broccoli. Next time I make this I'll cut at least 1 can chicken broth out and double the broccoli.

Very tasty recipe! I made just a HALF batch (due to supplies on hand) with a few adjustments: 2T Smart Balance to saute onions, 1 large head of fresh broccoli, 1 can of broth +1 can of water, 1 cup of Velveeta Light, 1 cup of fat free milk to which the cornstarch & garlic powder was added. Omitting the water made the soup nice and thick. I also added a few dashes of nutmeg and some ground white pepper and salt. Very YUM!

Prepared as directed...good but needs much more broccoli and some way to reduce the salt (i didnt add any salt).

I had made this soup the first time following the recipe exactly. It wasn't thick enough and did not have enough broccoli in it. I made it again today with a few changes. I started out cutting the recipe in half. Then, I added about a cup more of broccoli. Instead of using water to mix with the cornstarch, I just used some of the chicken broth from one of the cans. It turned out awesome! My husband and I both agree it is hard to tell this soup apart from the kind at the restaurant.

Very good comfort food! I used a little more Velvetta and I think it could use a little more broccoli, but overall it was an excellent recipe!

I made this tonight for dinner and it was fabulous! I have been looking for a Broccoli Cheese Soup recipe that tasted like the soup from Panera. This was SO close it's scary! I too made a few changes to the recipe. First I added fresh broccoli and shredded carrots. I also added about 1lb of velveeta and 8oz of shredded cheddar. And lastly I used 1/2 cup of chicken stock and 1/2 cup of water to the corn starch. I can't wait to make this again, it was delicious!

Reading some of the reviews before cooking this soup,I, like some others, tailored this recipe. I used at least 20 oz. of frozen tender baby broccoli, used only 32 oz. chicken broth, used 2 lbs. Velveeta Light cheese, omitted garlic powder, replaced cornstarch with flour, added 2-3 c. cubed cooked potatoes, at 1/2-1 c. diced cooked carrots, and ample amount of pepper. Cooking it with these ingredients, it was creamy and so delicious we wanted to lick the bowls!

Very good. I followed advice of others and made these alterations: mixed cornstarch with more chicken broth instead of water, melted in regular cheddar cheese at the end, used half and half instead of milk.

Very good. Fresh broccoli is much better. I always use shredded cheese that you buy in bags, melts evenly every time.

I had an all day workshop at a community center and needed to serve lunch. I chose this recipe because of the high ratings and was not disappointed! Everyone loved it! I used some of the ideas from others, using 2 packages of broccoli, 1 pint of half and half, 8 oz of velvetta and 8 oz of shredded cheddar cheese. I mixed it up the night before, refrigerated it and put it in the crock pot the next morning. I started in on high, and reduced to medium, stirring occassionally. It was ready in time for lunch and a perfect consistancy. I served it with quiche and breadsticks. I highly recommend this soup!

This is confurted from the word go.

This was pretty good. I was a bit leery about using processed cheese, but it turned out alright. I added more cheddar cheese. I used frozen broccoli, but wish i had used fresh; the broccoli becomes very soft. A very good recipe that I will use again.