20 Reviews of Paula's Cream of Broccoli Soup

From: Bone Man

On Nov 17, 2005

Hey, hey, Paula..... This is, bar none, the best broccoli soup I have ever tasted, and I've made a LOT of broccoli soup both at home and in restaurants. I don't like the Velveeta and Cheddar Cheese versions, not because they don't taste good, but that is CHEESE soup with veggies to me — yours is true broccoli soup and it was REALLY easy to make. 30 minutes and I was DONE. Did I tweak it? Of Course I did! (But NOT very dang much) You know how men are — they can't leave well-enough alone. Anyway, I made it exactly as you said (microwaving the chopped broccoli in a covered casserole with a few Tbsp. of water to cook it — 5 minutes on high) and, when the soup was done, after tasting, I decided to add an additional 1/2 tsp. of Lowry's (bringing the total to 1 tsp.) which really boosted the flavor. Health nuts should leave it as it is, though, because it's already awesome. I will experiment next time by using white pepper instead of black but honestly, I think you've pretty much got this soup down to a science. My wife and daughter went for this soup like a cat on creme — Great job, Paula, and thanks ever so much for posting. This is the best recipe I've ever gotten off Recipe*Zaar!

From: Simply Chris

On Nov 19, 2004

Great soup! Easy to prepare, and tastes great. DH says "Make this again!". Thanks Paula for posting this recipe for the rest of us to enjoy.

From: Jeffsmom

On Nov 30, 2005

This was good. I pureed the broccoli for a smoother texture and added a little cheese on top.

From: DeeCooks

On May 26, 2007

This is my favorite cream of broccoli soup now! It's so easy and quick--I used fat free half and half and added two cloves of garlic while sauteeing the onions. It is soooooo good. Thank you for posting it! UPDATING TO FIVE STARS--because I just used this same recipe with about a pound plus of asparagus (cooked well, chopped) and it was fabulous. I'm thinking it's a great base for any kind of cream of soup--I thickened with some flour this time (broccoli has a bit more body for soup than asparagus....)

From: JaeElle

On Feb 18, 2008

I was very pleased with this recipe. I had everything needed on hand, and the only change I'd say is the full teaspoon of the seasoning salt another reviewer mentioned. Otherwise this is great. I loved that this version did not have cheese.

From: Carmen in PA

On Mar 11, 2008

OMG Paula!!! This was absolutely the best of the best! We thought we had the best at a restaurant called Sammy's in Pitts. We had it there and I came home and found yours. Even better! Did have to use a few subs tho. Didn't have the bouillon so I used 1 tbls chicken base. I also used 1 tsp lawry's and 3 cloves garlic. (garlic lovers here ) And I didn't have enough milk so I used the full amount of half and half. Thanks so much for posting this amazing recipe!....carmen

From: Chef #714831

On Jan 4, 2008

Wow! This is it-my long lost recipe for broccoli soup. I am on my 3rd cup. Made it in the early am. Had everything on hand as most would. Hubby had a cup for breakfast and wants more for lunch. I added a teas. of minced garlic and more Lawrys seasoned salt. Great comfort food!

From: BarbryT

On Sep 23, 2007

This soup is, indeed, outstanding. I never have had a better "Cream of..." soup! I could get 10 or 16 oz. of frozen broccoli so used the 1 pound. Also, I used concentrated stock instead of bouillon cubes and additional seasoned salt. (Probably I needed more salt because the stock was less salty than most bouillon cubes.) I sprinkled some extra Lawry's over my bowl, which made a nice garnish too. Thanks, Paula!

From: MicheleE

On Nov 9, 2009

Our new family favorite!!

From: Chef #675904

On Apr 22, 2008

I added some garlic instead of onion, but it was delicious. I also used a heaping 1/2 teas. of seasoning salt, and found that it was a little too strong for my tastes, but the recipe itself was really easy, quick, and a huge hit with the DH.