Wisconsin Cheese Soup II
I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread.
I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread.
I love the fact that it doesn't use "processed cheese food" as that is just wrong. Anyway, yummy! A few changes: I was out of carrots, though I didn't miss them I'm sure they would have added a great flavor. I used homemade chicken stock instead of boullion. I also used my immersion blender to blend the broccoli/stock mixture. Lastly, after reading the reviews that it was too thick, I used equal amount of chicken stock and milk and the consistency was perfect. I will make this again, and again, and again...Read More
A few simple changes easily elevated this 3-star recipe to 4-stars, and darned near to perfect. To begin with, as I was measuring out the carrots, I stopped at about 1/4 cup, thinking that using a full cup of carrots would be waaaaay too much. I filled the remainder of the 1-cup measuring cup with celery and we loved the addition/substitution. With not much in the way of diverse and complex flavors going on here, I thought it was important to make the very most of the flavors I DID have - namely, substituting a good chicken broth for the water and chicken bouillion called for and adding fresh minced garlic to the onions as they were being sweated out. Finely, while straight Cheddar is inarguably the best for flavor, replacing half of it with processed cheese (i.e. Velveeta) ensures a rich creaminess that is virtually guaranteed not to break down and separate. Several good shakes of salt and freshly ground pepper and we were rewarded with a rich, creamy, flavorful and comforting broccoli cheese soup. I garnished it with a crostini topped with a sprinkle of grated Cheddar cheese and a tiny broccoli floret. This, along with "Greek Chicken Wraps," also from this site, was a nourishing, easy, and laid back supper.Read More
A few simple changes easily elevated this 3-star recipe to 4-stars, and darned near to perfect. To begin with, as I was measuring out the carrots, I stopped at about 1/4 cup, thinking that using a full cup of carrots would be waaaaay too much. I filled the remainder of the 1-cup measuring cup with celery and we loved the addition/substitution. With not much in the way of diverse and complex flavors going on here, I thought it was important to make the very most of the flavors I DID have - namely, substituting a good chicken broth for the water and chicken bouillion called for and adding fresh minced garlic to the onions as they were being sweated out. Finely, while straight Cheddar is inarguably the best for flavor, replacing half of it with processed cheese (i.e. Velveeta) ensures a rich creaminess that is virtually guaranteed not to break down and separate. Several good shakes of salt and freshly ground pepper and we were rewarded with a rich, creamy, flavorful and comforting broccoli cheese soup. I garnished it with a crostini topped with a sprinkle of grated Cheddar cheese and a tiny broccoli floret. This, along with "Greek Chicken Wraps," also from this site, was a nourishing, easy, and laid back supper.
I love the fact that it doesn't use "processed cheese food" as that is just wrong. Anyway, yummy! A few changes: I was out of carrots, though I didn't miss them I'm sure they would have added a great flavor. I used homemade chicken stock instead of boullion. I also used my immersion blender to blend the broccoli/stock mixture. Lastly, after reading the reviews that it was too thick, I used equal amount of chicken stock and milk and the consistency was perfect. I will make this again, and again, and again...
This is absolutely the best cheese soup recipe I have ever tried. It is incredibly good by itself but especially good with a crusty bread. I have made it with celery instead of broccoli and if anything, it's better. My whole family raves about this.
Great soup. It uses common ingredients and is fairly simple and quick to make. It didn't taste much like cheese (I didn't use sharp; sharp recomended), but it was still very good. I used 1 bouillon cube instead of the 1 tsp granuals. This recipe is also very adaptable. I have substituted potatoes and celery for the broccoli and left out the cheese to make a wonderful potato soup. Add a can of minced clams for clam chowder. Plus, it is easy to adjust the yield; simply add more vegetables, bouillon, and milk.
Ah, when company shows up unnanounced and you scramble to make something delicious out of pantry/fridge staples. :) This simple recipe is great without revisions. As I do with nearly all cheese dishes, I added about 2 tbsp. hot sauce - LOVE the flavor of hot sauce with extra-sharp cheddar. I also love that this recipes uses real cheese instead of processed. If there are concerns about texture breakdown, whisking the cheese in gradually instead of adding all at once ensures a perfectly smooth texture.
This was really good. I added 1/2 pound of bacon, used bacon grease instead of butter, celery instead of broccoli, and added 1/4 tsp dry mustard. I served it in bread bowls and got great reviews from everyone.
This is simply the best cheese soup recipe I have ever had. Instead of chicken broth I use vegetable broth (ovo-lacto vegetarian) and it is incredibly delicious.
FINALLY! Cheese soup that isn't overwhelmed with bacon or ham or peppers and actually tastes like cheese! This is so very good and easy. THANKS!
I read the recipe and the reviews, then tried it myself. It was just as delicious and easy and everyone said. Waitimg for Fall to make it again and again and again. Thank you Rachel!
Yummy! We loved it. Very easy to prepare with outstanding results. This will be a make often recipe in our house. My kids went crazy for this. Thanks for sharing.
Thick and rich! Very good flavor--I used sharp cheddar cheese.
I made this with cauliflower and carrots and it was very tasty and filling. It was a bit bland, so I think I will play with the seasonings next time. I also put the cauliflower and carrots through the food processor before cooking, to make for a smoother soup.
Wow - this soup was awesome! I did make a few modifications - first I used about 3/4 - 1 cup of onions (onion lover), 1 1/2 tsp of bouillon and I used celery instead of broccoli. I had to add more water to the flour and butter because the onions soaked up most of the liquid. This recipe was so good that I plan to make it a staple in our home. Thanks!!
We all loved this recipe and it's not often that my entire family can agree on the same recipe. My son was so taken with it that he invited his friends over to have some. Thanks
Excellent soup AS IS!!!! I have made it several times just as the recipe states and it is one of my FAVORITE soups on this site. I have also simply added 1/4 cups chopped celery to it with a little more water and it's delicious as well. Delicious with a perfect consistency!
Very good! Came out a little thin and the vegetables were too crunchy for my liking. Would cook them a little longer next time.
This is a very simple, yummy soup. I do however wish that it had just a little stronger of a cheese flavor, although my 11 year old didn't miss it. I'm going to try extra sharp cheddar next time. Thanks Rachel!
Very good soup! Whole family loved it and I had no leftovers. I'll probably double it next time.
Great recipe! I really like how this recipe actually uses real cheese. I used vegetable broth instead of both the water and bouillion to make it vegetarian. I also added 1 more cup of liquid to the vegetables and after they cooked I pureed them in a blender. I topped off bowls of this soup with some extra shredded cheese and it was delicious!
This recipe provided me and my girlfriend the best cheese soup I've ever had... However, I do have one suggestion: I'm a vegetable lover, so I prefer to add greater portions of vegetables than the recipe calls for. :)
A staple in our house! The ONLY brocoli cheese soup that I make... it is fast, easy and delicous.
really good and easy - my daughter doesn't like carrots in soup so I increased the broccoli to 3 c.
One of my FAVORITES! Hearty & filling...perfect for a chilly day!
wow, this was awesome!!
I loved this soup recipe!! It is so yummy, I recomend adding one or two potatoes cubed to the mix, it makes it just a little heartier.
My boyfriend went nuts over this soup! He absolutely loved it and said it was the best cheese soup he ever had. Throw in as many vegetables as you want. In my opinion, the more the better!
I omitted the carrots and it was delicious! Kids said it was "ok" but both had seconds and hubby had thirds! No leftovers, next time I'm doubling!
I'm from Wisconsin, and my mom used to make cheese soup when I was growing up I thought I'd see if there was anything else out there better, and this comes close. I like the addition of the broccoli (mom wasn't big on veggies). I make mine a bit thinner than this one, with equal parts chicken broth and milk. To avoid the clumping of the cheese, add it very slowly and stir in gradually as it melts.
Being a WI girl, I had to try this. I was looking for a recipe to use up some left over cooked broccoli that I had in the frig, and this was perfect. I, too, like that it didn't use processed cheese (something is just not right about that stuff). This took about 20 minutes to make, and it made exactly enough for the four of us for dinner tonight. Bought some crusty french bread this morning that will go great with this. Thanks for the recipe!
This recipie was so easy. I have a very picky family and they all gobbled it up. I used sharp cheddar, but I bet it would be good with any kind of cheddar. It was a good recipie to serve after watching the football games on Sunday.
Very easy and very tasty....V
It was good, but the Broccoli Cheese soup we get from this site is even better. It's called Broccoli Cheese Soup III. That recipie is 5 star.
Great soup, especially for cold weather. Recommend that you chop vegies fairly small so they fit on spoon nicely. DON'T use low-fat or non-fat cheese; they don't melt right and you'll get a mess. I took the advice of other reviewers and increased the liquid. Instead of 2 cups milk, I added 1 can chicken broth and 1 cup evaporated milk. Very smooth and satisfying soup. Thank you, Rachel.
This recipe is so good I didn't have all the ingredients and it was still AWESOME! I didn't have 2 cups of cheddar cheese so I had to use 1 cup cheddar, 4 slices of American singles, and some Parmesan to make up the 2 cups of cheese. I like soup blended so I gave it a few seconds with a hand blender. Delicious!
I made a broccoli soup recently with the block cheese and I have to say, this was much, much better. The block was too rich and the sharp toned it down to a really good soup. Followed the recipe's exact ingredients, except I put carrots and broccoli in the ninja before adding to the chicken broth. This made it creamier, which is our style of soup. Thank you so much for sharing. I will definitely use this recipe again when it comes to getting my children to eat their broccoli!
Simple but good. I was searching for a recipe that didnt use processed "cheese food." I like the broccoli in here. The sliced carrots were a bit too big, next time I think I will dice them. You could probably thicken this with mashed potatoes. But I like this the way it is. Thank you.
This recipe is great! I used swanson broth instead of the granules and also added extra toward the end of cooking time since the soup was so thick! I followed the recipe pretty closely adding only garlic salt and using less cheese than recommended (approximately 1 1/4 cup of SHARP cheddar) I enjoyed this so much and I'm really glad to have found a broccoli soup recipe that doesn't use nasty fake cheese. Thanks!!
This soup is absolutely delicious. I added 1 tsp. dried sage and 1/2 tsp. garlic salt with the cheese to give it a little extra "oomph".
I love this soup. I added a little worchestershire and a dash of seasoned salt and it was delicious. I have also added potatoes for a different twist. I have made on several occasions and we love it. Tastes better than some that we have had in restaurants. Very easy to make.
This was wonderful~ a nice creamy, filling soup. I didn't have the fresh veggies the recipe called for, so I pureed a bag of broccoli/carrot mix in my food processor and used it instead. My soup was pretty thick~ (maybe because I changed the veggies?) more like a cheese sauce~ so I added about two cups of chicken broth and then it came out perfectly. This recipe is definitely a keeper- thanks for sharing!
Yummy very good. I sauted the carrots with the onions and added some celery and garlic to the pan. I also added 1/2 cup of dark beer. Finished it off during the last few minutes of cooking with garlic powder, onion powder and season salt. This was yummy. I have one child that is not so keen on broccoli so I blended the soup up in the blender and all the ingredients were chopped up and this was more like a smooth soup. Very good and I will make again. Topped with green onions, mozarella cheese, and croutons.
I liked this, but my husband thought it was too grainy. I thought it was perfect with fresh, hot bread on a chilly night.
This was super easy and fast to make. Tasted really good. Replaced half of the carrot with celery. I feel like this needs beer in it, just because it has Wisconsin in its name. Maybe I will try steaming the veggies with a bottle of Spotted Cow next time :)
This was really good AFTER it stewed for an hour or so. Use half the cheese and it's a good broccoli soup.
It was a hit for a lite Christmas Eve meal! I added salt, though
I mashed the vegetables before adding the cheese sauce. I also added 1/2 tsp. paprika.
Yum yum yum! I added red bell peppers to the veggies when boiling in the first step. Everything else the same, except my family loves black pepper so I added more than called for. It turned out fabulous! My mom is still asking me to make it again and again!! Mmmmm Mmmmm Good!!!
I just made this soup last night and it was wonderful! Very easy to make and so good! My husband enjoyed it also--he just wished that I had made more. Enjoyed it with some homemade bread!
Very good soup. I also added cauliflower. It was part of a mixed, fresh cut up bag of veggies I had bought. I would make this again, maybe added cooked chicken. But it's good just like this too.
Very good. I used a bit more brocolli. The soup is pretty thick, so I added a little milk at the end to thin it down a little. Next time I will probably double the water and bouillon (since I add more brocolli). Flavor was great. I made garden salads to go along with it, and warm crusty bread. My 3 year old and husband loved this as well.
This was delicious. I followed the recipe with the exception of adding some left over steamed cauliflower and substituting half of the cheddar for Velveeta.
had my brother and sisters(twins)30th birthday party yesterday and just made 4 kinds of soups with all kinds of rolls and breads and everyone loved this soup.Did add an extra bouillon cube to veggies and also subbed 1 can chicken stock and 1 cup evap milk for the 2 c milk...family went ape over it.
Simple, quick, and delicious! I added a chicken bouillon cube to my own homemade veggie stock and used a mix of sharp cheddar and pepper jack cheeses. I was pleasantly surprised how nicely this soup came together. Easy and it's homemade!
This soup is OK, but it's basically broccoli cheese soup. I like that it uses real cheese instead of Velveeta. I'd rather have had smaller pieces of broccoli and carrot, so if I make it again, I'll use matchstick cut carrots and chop the broccoli. This did NOT freeze well.
I pureed everything. Very rich and tasty.
This is one of my favorite soups, the proportions are perfect. Don't use anything but SHARP cheddar, and fresh broccoli is nicer than using frozen.
Family loved this. Just added some red pepper flakes with the onions. It was a little thick so I added some chicken broth.
I thought this was a good base recipe. I did however make a few changes. 1. I added 1/4 cup chopped celery to the saute and shredded the carrots 2. I doubled the broccoli 3. I added a 1/8 cup more of flour 4. I used chicken broth instead of water and bouillon and actually used 4 cups of the liquid 5. I used 1 cup sharp cheddar along with 1 cup of velveeta 6. I added 1/4 tsp ground nutmeg (I know it sounds weird but when adding nutmeg to broccoli dishes it adds just that extra bit of something. It doesn't taste like nutmeg but you just have to try it!
I made a double batch, it turned out wonderful. I also added diced potatos. We will make this again and again.. so will all my neighbors that sampled it! It was just as good the next day!
Very quick, very tasty. Added more broccoli and omitted carrots, because I was looking for a broccoli cheese soup that did NOT call for processed cheese, this was perfect! Will probably add a bit more salt/spice next time.
My children hated this. That just means that it had taste. This was by far the easiest soup i have made in ages. I had a party last night and had cheese, veggie tray and all kinds of things left over... everything went right into the soup. Rich, creamy... just right. The only thing i added was cayenne pepper but i like everything with hot pepper in it.
Used one cup chicken broth instead of bouillon. Otherwise followed exactly then used hand blender just to make for a thicker consistency. (Did not grind up everything, so still chunky.) The cheese taste was just right, not overwhelming. Loved it.
This is very quick and easy. My only complaint is that it doesn't keep very well as leftovers.
This is my go-to recipe when a big bag of broccoli is in the fridge. I don't add as much cheese though. It doesn't really need it. I like the other veggies in it, too.
Good hearty soup, very filling and easy to make. Thanks for sharing.
I am surprised at all the rave reviews this recip has received. I normally agree with the All Recipe fellow cooks, but this time I guess I am in the minority. I followed the recipe exactly except for using celery instead of broccoli and it was just OK. I won't be making this again.
Quick, easy & delicious. What more could you ask for??
I can eat soup everday for the rest of my life. Thanks for this easy to make recipe. Very tasty!
For Lent and Lo-carb I omitted the flour and substituted heavy whipping cream and water (equal parts) for the milk. This was an awesome soup!
Maybe this is just me (because we didn't grow up with broccoli cheese soup), but this was so rich that it was almost like eating a dip.
Wow, this tasted great - I added extra onions and broccoli. However, it was so dense! And the main problem with this soup was that after eating it, everyone had bad indigestion troubles. So make this if you are not going to be in polite company, or don't mind the house smelling for some time. It does taste great and is very filling!
This is the BEST! Added a few flares of my own! I added white pepper and pressed garlic. Instead of regular onion I used green onion. OHHH my kids loved it!
This was easy to make and tasted fantastic.
Sooooo very good! Made it in no time and ate it even faster! :) Yum, can't go wrong with this soup. Hearty and delicious for a cold, winter evening!
Wonderful on a cold windy day with a fresh loaf of bread just as suggested! I will definately use this recipe again. Thanks
I loved this! It was delicous. Followed the recipe exactly. Very easy & so tasty!
This recipe was great. It went together fast and tasted delicous. My kids enjoyed it too!!
everyone is right when they say this is the best cheese soup you will eat. my son ate 5 helpings at dinner and then ate the last bowl before he went to bed. he said it was the best soup he has ever eaten. i did add a few things though. i added a couple extra chicken cubes. i also added celery and blanched broccoli at the end. i sliced and pre cooked and drained of fat smoked sausage. it made a very hearty chowder on a cold night. a must to try.
I really wanted to like this recipe. I was searching for a cheese and broccoli soup that didn't rely on processed cheese - my mistake! Processed cheese works much better for a creamy soup like this. That said, the vegetables were wonderfully tender yet crisp, and it's an easy soup to make.
yummy soup...it tastes just like panera...great with a sandwich! thank you...:)
Four stars for simplicity, good consistency, and delicious flavour. It was very quick and easy, I'm typing this while eating a second bowlful, I cant wait to try the variations described in the reviews with celery, stronger cheese, and maybe even some bacon.
Yum! Easy and delicious. I followed the directions as written, maybe added a bit more water. My 1 year old asked for seconds as did my husband!
This is a great recipie. I wanted a cheese soup that didn't have ham in it. This one was so easy to make and everyone loved it. Thanks!
This was so yummy and easy! My husband asked me to make it 3 nights in a row!
Super easy, and good. Start with the one cup of stock as recommended and keep an extra one on hand so you can change the consistency to your liking. Glad to find a recipe that uses fresh vegetables and real cheese. Thanks.
I made a few minor changes to this recipe: substituted shredded carrots for the sliced carrots, vegetable bouillon for the chicken bouillon, margarine for the butter, and soymilk for the milk. Delicious! Next time I'd double the recipe :-)
I made it today for the first time and I loved it! Even my 9 months old baby and my 4 year old loved it. This recipe is definitely a keeper.
An excellent soup, though I made a few modifications. I added garlic powder and white pepper, and a little dry mustard. Also added celery and potatoes. I think it needed about half again as much cheese for good flavor, or maybe I will try extra-sharp cheese as suggested by other cooks. I will make this again!
Perfect. Easy and delicious.
Yummy! So easy and delicious. Will definitely make again and again...
I hate to rate it a 5 because I changed a lot of things but it was so good that I just have to. First, I threw broccoli, onion, celery and a few peeled and diced potatoes went in the pot. Covered with water just to cover it and threw 3 chicken bullion cubes in. For the onion and cheese part, I used 1/3 flour, 1% milk (although you probably could use half n half or heavy cream if you're not too concerned about calories) and a cup of Velveeta, only because I had a little bit left, and about a cup of shredded sharp cheddar --adding the cheese slowly . Next time I will use only the sharp cheddar as I'm not a huge Velveeta fan. Put in a teaspoon or so of minced garlic and the pepper to taste. Threw everything together and let it simmer a bit. Next time I'll add even more veggies! You won't be disappointed with this one!
Made this for a family gathering and they loved it. I will definately be making it again
wonderful! My only regret is that I didn't double the recipe so I'd have more leftovers!
Not bad but I really just made cheese and broccoli with a few extra ingredients but still taste like cheese and broccoli
I made this with what I had on hand (no carrots) and doubled the batch. This stuff is great! Those Wisconsin folks sure know how to use cheese!
Verrrry good and yummy! We tried adding some worchestire sauce and some cayenne pepper as well. (We only tried that on half of the batch.) I also used homemade chicken stock, since I had some on hand. Wow! This soup is perfect either way (with the add-ins or not!)
This recipe for broccoli cheddar soup was Ah-Mazing! I pretty much followed the recipe provided with a few small changes: I did use some shredded Velveeta in addition to the cheddar (processed faux cheese I know, sigh... but it had been hanging out in the fridge from a previous recipe & although it would probably keep for the next 7 yrs I wanted to use it up). I also used an extra cup of milk when I got to that step. Needless to say this came out great and I would absolutely make it again. Thanks for sharing ??
ive had much better
Perfect on a cold winter night. It is just as good with all broccoli and can also be made with 1 c chicken broth instead of the water/bouillon mix. Great soup!