Broccoli-cheese soup from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Accompaniments: Butter croutons

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Notes about this recipe

  • infotrop on February 19, 2018

    This soup tasted flavorful and bright, even though it didn't taste particularly cheese-y. But I prefer its consistency to very thick and rich broccoli cheddar soups. This froze well too.

  • Yildiz100 on January 17, 2016

    Made exactly as written. Next time I'll cut the recipe in half because we are bound to get sick of this before we finish it. (Well, I'LL get sick of it because I'm the only one likely to eat a lot of it.) The spoon-fulls with more texture were best so next time I'll be careful not to over blend. I love this lighter, side-dish version of broccoli soup. I served with bruschetta topped with tomato-arugula salad. It was a great light supper!

  • Rutabaga on March 09, 2015

    Anticipating the broccoli that was to arrive in my CSA box, I planned to make this soup. Unfortunately, I realized when I started to make the recipe that I only had half the required amount of broccoli. Rather than halving the recipe, I added more spinach (about half a pound total) and decreased the water by about a cup. It still came out a little thin and not as flavorful as a would have liked, probably due to the missing broccoli. While I used fresh ground yellow mustard seeds, which also added a bit of a bite to the final dish, and I added a little extra cheddar.

  • aeader on October 20, 2014

    This was my first time making or eating broccoli cheese soup. I had a lot of broccoli to use up from the CSA. I normally would not have tried it since the ones I see in restaurants always looked unappetizing to me. I was pleasantly surprised that the flavor of the broccoli was not overpowering or sulfurous, and that the cheese didn't make the texture too gloppy. The cheese flavor came through nicely and the mustard and cayenne really complemented the flavors. I made the mistake of seasoning the soup with salt/pepper before adding all the cheese, and it ended up a bit too salty for my taste (although others didn't think so). Next time I would wait until it's completely finished before adding salt/pepper.

  • jhappel on October 15, 2014

    This is a light and flavorful broccoli cheese soup. I was looking for something healthy and refreshing and found it. If you want a thick cheesy soup, this one is not for you. The mustard and cayenne really punch up the flavor. The bit of spinach adds not only a bright green color, but more body and nutrition.

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