My 2 year old just devoured an entire bowl! I make it with vegetable stock. Just made it for dinner – added an extra carrot, celery stalk, onion powder, garlic powder and extra broth. It was so easy to make! I made this tonight. How many freestyle points is a serving of this soup? Just made this soup for dinner for the 100th time, and it was comforting now that I am living in the UK (they tend to do stilton and broccoli which isn't my fave). Do you know the sodium content of this soup? When I served it, I topped it with a sprinkle of cheddar cheese and a few bacon bits. made this for dinner tonight with a few twists. I just made this soup with a few modifications to lower points on green plan. It is delicious and very satisfying…thanks for posting. Directions. I just made this recipe and it was delicious! Thank you and congrats on your new addition!! Your email address will not be published. Delish! I've just cooked this, it's even more delicious than it looks! It is just like American cheese. This is delicious!!! I made this today and mine was grainy too. Thanks for this recipe, it is one of the best ever! I can't wait to make this again soon!! If you DO decide to omit the broccoli, then see this next tip: **Just use 3 c of chicken broth (instead of 4c) if you omit the broccoli. Made this the other night and it is YUMMY. A cheesy tasting delicious bowl of comfort giving you a warm glow at any time of the year! Thanks Gina! Adjust salt and pepper to taste. Perfect cold weather comfort food! So, when that wasn’t an option, their broccoli cheddar soup was an easy backup choice. When you say "reduced fat sharp cheddar" in your recipe but don't specify exact MF content, are you calculating based on 2% sharp cheddar? My husband & I gobbled up the whole pot in one sitting so I shared it on Facebook and Pinned it. Just ate the leftovers for lunch. Amazing soup, comes together quickly and full of flavor. Used 2% milk instead of fat free, and Colby jack cheese instead of reduced fat cheddar. Thanks for an amazing recipe! Just made this soup last night for myself and my boyfriend (pickiest eater and not usually a soup eater) and we both loved it! Just made this tonight and it tastes AMAZING!!! When I calculate the points I get 7 (OLD) points though… still making again!! Hi. Yum! Yummy!!! To make it freezer friendly, do you freeze it before you add the cheese? I loved this soup. this is the first time i have commented! It is similar to our Kraft cheese slices. Frozen chopped broccoli is by far the best and easiest to use in this recipe. Thanks!! I bumped the broth to 3 cups to get the soup to 8 cups. I am an American living in Canada and totally love American cheese. Mmm, good! Delicious! I always add a pinch of nutmeg and a half tsp of ground mustard, just like your Macaroni and Cheese soup. Everyone that tries it wants another bowl! Your recipes are saving my butt…with 2 under 2 I don't have a whole lot of time to think of a meal and point it out! Gina–I've made around a dozen or so of your recipes and I ALWAYS love them. Gosh! I love making creamed soups, especially in the Fall when the weather starts getting cold. I had to modify because I used what I had on hand. Thanks! I’m just wondering. Do you think it’s possible to do it without any flour? Add onion and garlic and saute until softened. Tastes very similar to panera bread broccoli soup which I love. I dont particularly like it but husband loves broccoli cheddar soup. Add flour; stir until blended. Stir until cheese melts and Ham is warm. They're an ultimate comfort food. I'm from Indiana and we are snowed in so I couldn't get all of the ingredients PLUS we have a family of six so I knew I needed to make more….. funny story I only had one can of chicken broth and beings how I had to double all of the ingredients I knew this wouldn't do. Made this today but had to use a lot more chicken broth to smooth it out othrwise way too thick…otherwise really good. Husbands and I both really loved it. Thanks! I used russet potatoes and they fell apart once they were cooked. This soup is awesome! I stuck with it and in the end, it was perfectly thick and creamy and tasted great. 4) Cooked soup for 6 minutes on high pressure then a natural release for about 20-25 minutes. Thanks once again GIna, Regards Sophie, This recipe has become a family favorite! My 2 year-old daughter (who does not like veggies AT ALL but totally LOVES cheese) could not get enough of this soup!! Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender. I have made many of your recipes (from your site and cookbooks) and everything is delicious! I don’t know what I did wrong but my soup was so grainy, it was not good at all. This was a good one! Simple too! My breakfast and lunches are now strictly Skinnytaste recipes. We're retired, and like having a different soup every couple days. Thank you so much for including the old points along with the points plus! The potatoes took a long time to cook but I think it was my fault for leaving them too big. This soup was amazing! My husband and I have been doing weight watchers on the old system and I am so pleased that you are still putting the points up. I'm not on WW but am trying to eat healthier, so for our guilty pleasure, I made some bacon to crumble on top of the soup! Pretty quick too! This involved mainly the stalks, mushrooms and heavy cream, no milk. ….gotta use what you have or what you can find in the stores! So I wasn't sure where the extra point came into play. I make the original WW version of this soup, in fact I made a batch yesterday – it’s so delicious and freezes nicely. Simple ingredients and easy to make, and it tastes better than any broccoli cheese soup I’ve had in restaurants! Cook broccoli and spinach in water until... and cover with seasoned bread crumbs. Pingback: What to Cook in April: A Produce Guide | Healthy Nibbles & Bits, I have tried this soup and loved it sooo much. Maybe I’ll take someone’s suggestion and not add any flour. Hokey smokes!! yummy! I noticed the grams of sugar isn’t listed so I can’t calculate it myself. Pingback: Meal Planning tips and resources to help make your weekly plan attainable. I'm gluten intolerant, though–could a cornstarch/water mixture be used instead of the flour to thicken the soup? Our wet winter evenings in Oregon are made warmer by this soup. I used onion powder instead of an onion, minced garlic instead of cloves, and instead of sharp cheddar I used 2% Mexican cheese blend. Husband said make it again – which was great because I was using up a giant bag of Costco broccoli and doubled the recipe! I saw several people ask this but never saw the response..thanks Gina, you rock! Used left over broc, more carrots and taters, fat free half and half, mostly Swiss cheese – it came out wonderfully. How long will it stay good and how long until I can freeze it? I don't know how it took me so long to see this recipe. Great recipe. It’s the best broccoli cheese soup I have every tasted! Melt butter in large saucepan over medium heat, add onion and cook until tender. Great way to get kids to eat broccoli! I can't wait to try this. I always buy fresh broccoli, I don't care for frozen but frozen would work too. Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes. I made it for my boyfriend a few days ago and he requested that I make it again! thanks so much! I had to make a double batch of this yesterday, as everyone in the family loved it so much the first time I made it! I was in a hurry, so I through everything except the milk, flour and cheese into my Instant Pot for 15 minutes. It wasn’t fat-free cheese I hope? 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