22 Jul 15 by member: elee124065 I changed this recipe a bit. Sautéed the broccoli first in Olive and Butter. Needed more fat because I'm on Atkins. Then removed from pot. In pot whisked in Tofutti Sour Cream, and Heavy Cream. Added salt, pepper, garlic powder and nutmeg. Put on simmer and then whisked in Fancy shredded. Mozzarella and Chedder Cheese until smooth. Then added the sautéed broccoli to the pot with a cup of vegetable broth. Simmered another 10 -15 min on very low. Absolutely delicious.

31 Mar 14 by member: weightogo8093 I know this makes 8 servings, but how big are the servings?...1 cup - more, less???

04 Aug 13 by member: Oldbrokendownnurse If this can be made with fat free cream cheese and reduced fat cheddar cheese and still be palatable I would try. Sounds like a great recipe if you don't have to worry about fat intake.

18 Jan 13 by member: PontJieBoTTeR It is the best and think I am addicted, fried some bacon and onions before hand, cooked the soup then pureed it with blender and added the bacon, garlic and onions ....I just want to know what the serving size is please !!

28 Nov 12 by member: momcan Very tasty and filling. I cooked frozen broccoli crowns, drained, and chopped them myself. This cut down on the extra water.

21 Jun 12 by member: mazzie1 I tweeked this somewhat, I didnt have the canned broth on hand, used bullion cubes instead. I also used frozen broc/caulif mix. It was a bit on the thin side but had wonderful flavor!!

04 Apr 12 by member: Dani_Suave This is easy, quick, and filling. It is also great because it freezes really well.

05 Feb 12 by member: m1717 soup was really liquidy and didn't have that great of taste.

18 Nov 11 by member: gaelwyn I love this recipe too. I added a little powdered mustard and Franks red hot and it was amazing!