Why Doesn't Campbell Soup Make Chili Beef Soup Anymore?
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
12/28/2013
I made this soup and my husband (who is not a really big soup fan) could not get enough of it. Only difference I made to the recipe was using 1 cup milk and 1 cup cream (since I had it on hand), rather than 2 cups 2%. Also, I didn't have the full amount of cheddar, so I threw in maybe 1/3 cup slab of veleeta to make up the difference. But I almost never have velveeta, and would recommend sticking with the cheddar just out of principle's sake. I used the stock to make the flour thickener rather than the milk/cream (just a preference). Then I added the milk and cream at the end with the cheese. It was definitely a delicious and thick soup, just like Panera's. Yum! Thanks a bunch, gildawen!
12/09/2014
I hate to leave a 2-star, unfavorable review. However, to be fair to those who want to try this in the future, I want to give my opinion: it was bland and utterly tasteless. I was so disappointed that I didn't care how close it was to Panera's recipe -- I just wanted flavor! I ended up adding a tablespoon of garlic powder and 2 tablespoons of powdered chicken broth base (2 chicken bouillon cubes would work too), and this did the trick! We ended up with a very tasty soup for dinner, and I will make this regularly throughout the winter, WITH my additions. Good luck!
01/21/2014
The family loved this soup. The only changes I made was to thin the roux with chicken broth instead of milk and added the broth instead of milk. Then I added all the veggies and simmered it, then added the milk at the end. Wonderful soup!
09/14/2014
I've made this soup before using a different recipe, couldn't find the old recipe so I decided to give this a try. I used the exact measurements and ingredients listed except celery, the only other difference I made was instead of simmering the milk/flour/butter to thicken I used chicken broth as the liquid, let it simmer a little (around 7 minutes) added all my veggies and 1/2 cup of water (my burners are too strong and I feared all the liquid evaporating and becoming a pudding instead of a soup) and let it simmer until veggies were tender. Last step I added milk, cheese and served. WOW. BIG HIT with me and my husband who doesn't like soup. The flavor was all there, just be careful with adding salt as most chicken stocks already have sodium and cheese adds a lot.
11/13/2014
As the submitter said, it's open to what you like, to make your changes to fit your taste. I found two copycat Panera bread broccoli-cheese soup recipes - here & food.com. They are very, very, very similar. Food.com adds nutmeg. I like the almost invisible taste of nutmeg in creamy soups. I am not a nutmeg fan,(always halve it in baked goods) but in this soup: Mmmm! I changed the directions because they seemed really odd/off, the order of things. This one says 1 1/2c broccoli; the other 1/2#. 'Pretty sure the answer is in between those two. I went with close to 1/2#. Daughter said it had too much broccoli or not enough cheese - didn't know which. :) Anywayyyy, I microsteamed it three minutes then allowed to cool. I sauteed 2 medium sized cut-bigger-than-matchstick carrots in 1/4c butter 5 minutes; then added 1 pc celery, diced, sauteed 2 minutes; then about half cup onion (half onion) five minutes. 'Meant to do the sprinkling of 1/4c flour next, but got ancy & added 2c homemade chicken broth next. Put that in a blender (daughter request) along with the broccoli then back in the pot & thickened once it got hot. After thickening, added 1/4t salt & nutmeg; & 1/8t black pepper; 1c 2% milk; 1c half&half.(Probably go for all half&half next time or more thickener with milk). I chopped up an 8oz block Kraft sharp cheddar, but it wasn't sharp enough, enough cheese, or both. Simmered 15 minutes. Good soup. :)
10/01/2016
*arthur fist* Like many of the other reviewers, I had to tweak the recipe. The instructions didn't read well to me so I took some suggestions and now I think I have a good system to get things the way I'd like. I used 1.5 cups of sharp cheddar, 4 cups of chicken broth, 1 cup of heavy cream, 1 cup of thin carrots, 4 table spoons of butter, ¼ cup of flour, 2 cloves minced garlic, ½ onion, salt, pepper, garlic powder, 1 tsp of nutmeg 10 oz of broccoli. Steam broccoli until soft and easy to cut (It took forever to get soft simmering with everything else) In another pot sautee onions, carrots (if you don't have a blender I'd make the pieces even smaller) in butter until tender, then add flour and cook for a minute. Add 2 cups of broth to onions, carrots, and flour mixture. Add in your cup of heavy cream and bring to a boil then lower the temp, remove from heat and add cheese gradually while stirring (if you throw in all the cheese at once it'll get clumpy). Your mixture should be thick at this point, add the last 2 cups of broth to thin it out, and add in your broccoli. Add seasonings to taste. Let simmer for awhile and it should be good to go.
02/17/2015
I'm rating it 3 because I have to rate it. But for a suggestion since I've made the Panera copycat before. First is to blend the ingredients, minus the cheese, in a blender. Second, the secret ingredient is a pinch of nutmeg to the final product. And btw making a roux before adding the liquids gives it more depth.
01/04/2014
I had been craving broccoli cheddar soup and went with this one since it looked easy and had great reviews. I left out the carrots and salt by choice and added 3 chicken bouillon cubes. We all enjoyed it very much and I shall make it again.
01/07/2014
This was good, but it didn't knock my socks off. I found I needed to add 2 more cups of chicken stock to cover the veggies (I didn't measure the broccoli), but the texture was still nice and thick once I added the cheese. It was just blander then I was expecting; I added a tsp or two of garlic salt and a healthy dash of crushed red pepper to add a bit more depth. I think I agree w/the other reviewer from today who prefers another broccoli cheese soup recipe from this site. THANKS for the recipe!
12/26/2014
The flavor of this soup was good, but the texture was a bit off-putting... If I were to make this again I would add the milk at the end for a smoother broth. I believe the milk was scorched in the process due to the fact that it was added so early, which made the soup feel a little gritty on the tongue.
06/29/2014
Rave review alert! This was so delicious, we truly enjoyed this soup! I will definitely make this in our future! Thanks for sharing!
11/04/2014
This is almost exactly like Panera's soup! I loved it! The only thing that I changed was the chicken stock. I am a vegetarian so I used faux chicken broth powder made by Frontier which is just like real chicken broth only not as fatty. Thanks!! I will be making this for years to come!
03/27/2014
Very similar to Panera's soup. Very good
07/19/2015
This is a wonderful dish. I especially love Panera's take on it. I added some nut-meg, two dried tomato slices and a touch of garlic. I subbed 1/4 cup of milk with butter milk because thats what i had. I finished by garnishing the plate with green onions and additional salt and pepper. My taste buds were rejoicing like they were singing in harmony... I almost forgot to mention that i added 1/4 a cup of high quality havardi cheese with my sharp cheddar and when it finished I blended half of the soup in a blender by pulse. Trust me folks this is to die for. I deducted one star because I almost feel like these changes should have been in it to start but even without them the soup would be fantastic for a family dinner. An Idea: I Plan to cook a box of cheese and mac then add it to the final soup product then baking it with light cheddar and chips/crackers blend on top of it. Bake maybe 15-30 mins on 375.
09/27/2014
I added rotisserie chicken. Family loved it.
08/01/2015
Excellent recipe. I added bacon and it just mad it a bit better!
11/29/2015
Both times I made it, after adding the cheese, within 2 minutes it curdled and was for the second time just nasty. not gonna try this one again.
01/07/2014
This recipe was delishhh! The only reason I am giving it 4 stars and not 5 is because I did modify it a bit. The only veggies I added were a whole onion (recipe calls for a half) and added 2 cups of broccoli. I just do not particularly like carrots or celerey. Also, I only added 2 cups of cheese as that is all I had on hand (note 1 bag of shredded cheese = 2 cups). Overall FANTASTIC recipe! I cannot wait to make it for family and friends now! Leftovers were good too!
03/26/2015
We don't need to go to Panera anymore! :) This is so much like their Soup.
03/28/2014
Delicious! Made it two nights in a row!
02/19/2015
This was very disappointing. I made soup for 8 servings but it came out for about 3. Also, it was very thick. That was my first try. My second try came out better dense-wise, but still very little. It ended up I had to make 16 servings for five people. All I have to say is be careful servings wise.
03/04/2015
I served this soup at a bridal shower luncheon, where it was a big hit. I doubled the recipe, however the Allrecipes app for iPad only doubled the ingredients list, not the amounts listed in the directions...which caused me to have to make two batches of roux once I realized the error. I made it pretty much as written. No additional salt was needed due to the chicken broth (hubby brought broth instead of stock) and the cheddar cheese. I did purée mine as I saw an opportunity to use my immersion blender. ??I'll make this many times in the future!
10/25/2014
I used half and half and vegetable stock and omitted the celery. I didn't understand the part when you just simmer milk and broth with the already-cooked onions so I completely omitted that part. I also steamed the veggies first so it was done faster and only used half the cheese, which was PLENTY. I'm a cheddar fiend and I found half the amount to be plenty, probably because the soup was already thicker because of the half and half. It was amazing though. A good recipe to start from!
11/18/2014
This is good but I had to add cayenne pepper due to the bland taste. Still very good! I also made a nice spread for bread to go with it. Use French bread, 8 oz cream cheese, 1 cup Romano or parm cheese, two garlic cloves. Mix it up and sprinkle fresh rosemary on top and broil for a few minutes. Perfecto!
01/28/2019
This was a very tasty soup, I doubled it and the pot did not last more than one meal! I do think the directions are nonsensical. I sauteed the onion, celery, and carrots in the butter and then added the flour and made a roux. I don't know why anyone would saute the onions separately instead of just cooking them in the same pan? Then I slowly added the broth. I then added warm milk to the soup and seasoned it. The chopped up broccoli was added and I also put in 4 slices of American cheese (because I knew I didn't have 4 cups of cheddar). When the broccoli was tender (which takes longer than 20 minutes) I added only 2 cups of cheddar cheese and that was actually enough to give it a good flavor. My soup did not separate at all. I was worried it wouldn't thicken enough after I added the milk but it did while the broccoli was cooking in it. My family loves this soup!
03/31/2015
This was very good! I followed the recipe except I didn't have any celery so I used celery salt to season. The texture was decent, but I think I will try like the others and wait until closer to the end to add the milk.
01/10/2017
Great soup, messed up cooking directions. Instead, start by sautéeing the onions in 4T butter. Chop and add the carrots, then celery, then broccoli. Continue to saute for a minute til the vegetables begin to soften. Add the flour and mix. Stir in the broth, hot, and simmer until cooked. Then add the cheese and finally the milk. I put 2 cups in the blender and returned to the pot to make it creamier.
02/17/2015
Awesome Recipe! I did minor tweaks based upon my pantry contents. I added more chicken broth, some heavy cream, spicy monterey jack and american cheeses. I think this would be phenomenal tex-mexed up! Next time, I'm going to used the same base and add fire roasted corn and red peppers.
01/25/2015
We really liked this soup. All the kids actually ate it, which in this house can be a shoot in the dark. I added sour cream and two different types of cheddar cheese. The recipe size is accurate. I put it into a 4 quart crockpot and it filed it up. The ingredients weren't terribly difficult or expensive. It was fairly a simple recipe.
01/21/2015
I used this as a foundation to my soup - I doubled the liquid, omitted the fresh onion for onion powder (way more taste) & used 2 cubes of bullion. I shredded the carrots with the larger S-blade on my food processor. I boiled the vegetables lightly in 3 cups of water, then I turned the heat to simmer adding 3 TBS of garlic powder and a pinch nutmeg. I used 3 cups of oat milk (plus 1/4 milk with 1/4 c of flour for thickening). I simmered it for 15 minutes or so. Then I added some shredded vegan cheddar (about 3 cups) and some chilli flakes. It turned out very nicely! Thanks for the recipe.
09/10/2017
Thanks for this recipe, I've been making this soup for 30+ years and wanted to try someone else's ideas. I followed the directions and suggest following the author's advice to change the recipe according to our preferences. The soup is bland and the vegetables are added so late in the recipe that they are underdone and their flavors haven't blended with the soup. After simmering this for 2 hours, i added some garlic and a dash of cayenne and will let it simmer longer to see how it tastes after the vegetables have released their flavor. Next time, I'll sautéed the celery and carrots with the onions and steam the broccoli before adding to the soup.
08/19/2014
It was good, but something was off. I followed the recipe exactly, except that I added about a cup more broccoli. I will try it again with mild cheddar instead of sharp, maybe that'll take away the weird flavor that it developed.
10/26/2016
This is my very first review and I'm excited! I made this recipe tonight and it was absolutely DELISH! Now the only changes I made was using a can of Campbell's cheddar cheese and a cup of shredded sharp cheddar. It wasn't intentional, I grabbed the shredded cheddar from the freezer and noticed there were tiny icicles on the cheese. I thought it would make my soup less thick if I added the amount the recipe called for so I opted to use the canned cheddar cheese to make up. It was still lovely nonetheless. I also made mine with whole onion and for added flavor and added and sprinkled white pepper towards the end of the recipe.
01/02/2014
Loved this recipe! One of my favorites.
03/27/2015
I quadrupled the recipe for a Lenten soup supper and the pot was licked clean. Excellent. We all enjoyed it. :-)
01/25/2017
Made this tonight and it was excellent. I did make a few changes suggested by other reviewers to bump up the flavor a bit (added a couple to shakes of granulated garlic to the onions and a splash of white wine with the chicken stock). Also, though I used the exact amounts of butter and flour for the roux soup base it came out way to thick during the first simmer portion. I added almost another full cup of stock and a splash of heavy cream and that made it perfect. Very minimal changes to the recipe, most to address the consistency of the soup. This one I will make again and again. For our family of three there are NO leftovers!
01/20/2015
This was exceptionally good. Thank you for sharing the recipe. I find the complaints odd because this is just a basic roux recipe (butter, flour, milk). Nothing unusual, but a perfect combo of flavors and it nails the Panera recipe. Since I used 1% milk, it was probably a bit healthier too. Delish! The whole family loved it too.
04/15/2018
This made my milk curdle...it doesn't make sense to simmer milk for so long, almost other soups have adding milk be the last step for this reason..
10/03/2015
This is the second time I made this soup and I still love it. I used half the amount of carrots since I know panera's doesn't have that much in theirs and it was perfect. I used bullion cubes instead of chicken stock which is the same. I put 3 cubes instead of 2 for a stronger taste since the reviews said it was bland. It was perfect in my opinion.
10/03/2016
Based on some of the reviews , I made some changes to this very good basic recipe. I added minced garlic when sauteing the onions and briefly added the carrots and celery. I added the vegetable mix to just the chicken broth along with 2 small bay leaves, and 1/4 tsp of Old Bay Seasoning. I let this simmer for 20 minutes before adding the milk and flour. It was delicious!
07/02/2017
Cook with love. This soup is delicious, but take your time and put some love into it. You can't throw all the cheese in at once, gradually add and stir while doing it. I also tweaked it by adding a can of cheese soup to make it cheesier. Also shred your cheese don't be lazy and buy the shredded cheese, it is covered with wax. Therefore making it clumpy.. and don't add salt until it's complete.
01/13/2019
Yummmmmmy. I was sorely craving broccoli cheddar soup and finally decided to try to make it myself. I carmelized the onions slightly, used 2x the broccoli and then used an immersion blender to break down about half the broccoli. I used 1 c Mexican blend cheeses, 1c cheddar and about 1 c jarlsburg cheese...which is what I had on hand. Also threw in about 3 green onions chopped. I dare say this surpassed Panera's soup in my mind. Thanks for the delicious recipe!
01/08/2014
I used chicken broth and it was amazing!!i will be making this again:)
02/16/2019
Just sitting down to my first bowl of soup. First impressions..pretty tasty! I agree with other reviewers that took issue with the steps. A soup like this requires the veggies to cook in the broth, then make the roux separately, adding the milk and cheese to the roux and thickening to a smooth consistency before combining with the broth. I also used my immersion blender in the veggie mixture, reserving about half to one cup of broccoli pieces which I added back to the soup at the very end. (And now I'm just polishing off my SECOND bowl...Mmmm)
12/31/2018
Great start, but made some changes to the directions: First, sauté onions in butter. Then add broth and veggies, and let simmer. Season to taste. Add flour and melted butter and let it thicken a bit. Then remove from heat and add cheese and milk. I like to serve with sourdough or a hearty wheat bread.
11/01/2014
Great recipe!!! I cut baby carrots in half length wise but I think shredded carrots would have been better. I also sautéed the carrots, celery and onion together, that worked well!
05/16/2016
I have tried a lot of cheddar broccoli soup recipes. I think this will be my go-to from now on. It is so easy and just excellent! I used all the ingredients as described, but I did change the method. I had a generous 1 1/2 c of broccoli already partially steamed. In a large saucier, I added the celery, carrots and onion to 4 T melted butter and cooked the vegetables until limp. My S&P to taste was 1/2 tsp salt and 1/4 tsp coarse black pepper. Stirred in the 1/4 c flour and stirred constantly and let it cook with the vegetables another 3-4 min. Combined the broth and milk. Added 1 cup broth/milk, whisking constantly into the flour mixture, and then continued to add the rest of the broth/milk. At this point, I brought it up to a boil, added the broccoli, and then turned the pot down to simmer and let it cook for about 20 minutes. I added the cheese, kept the heat on low, and cooked it for another 10 minutes. It turned out beautifully and got rave reviews from everyone. I even heard a couple of "better than Panera's" uttered. (I did make this again, and the 2nd time, I did add 1 generous teaspoon of Better than Bouillon chicken stock paste -- it added a very pleasant richness. Also, broccoli could be added with the cheese towards the end -- just a matter of preference on how soft the broccoli should be).
11/30/2014
Yummy soup, but when I added the cheese, the soup kind of separated. Not sure why. I will definitely make this soup again, but I will follow the recipe in reverse, using the broth to simmer with the rue, adding vegetables sooner and milk later. I also added some garlic powder for flavoring.
11/27/2018
I've made this a time or 3, & I am one of those who add-to the recipes of others, to bring the dish into line with my personal preferences. I have done so here as well. My tip: While whisking/simmering the flour/milk mixture to thicken, add in 3 skin-on red potatoes, diced to 3/4 inch squares. They will be cooked just right for finishing while the brocolli and carrots become tender, & just before adding the cheese. The 3 potatoes give an already Great recipe, that extra heartiness you'll appreciate on a cold winter evening...
01/21/2018
This was great! I used King Arthur gluten free all purpose baking mix. I added 4 oz. cream cheese, I used 1 cup milk, 1 cup heavy whippingcream. I used broccoli slaw instead of broccoli florets. Tried to keep it Keto!
01/07/2014
The taste was awful. I will stick to the other recipe Cream of Broccoli Soup I from Allrecipes.
02/11/2014
Loved it! I omitted the onions and let individuals salt/pepper on their own per bowl. Does take a long time to cook and you've got to watch it closely.
03/10/2016
I did some things differently, I did the chopped onion and celery, thenbrowned them alittle and put them in the blender, til very smooth..Did not use carrots ,but may next time. seasoned to taste, .It was very filling and great for a cold nightFollowed the recipe (most of it.) It got a rave review at my house. I will make this again.
01/16/2018
Excellent! I used more broccoli than in recipe. Trying to offset the cheese. Daughter could tell and wasn't happy but she still ate it ??
01/22/2019
Panera's current commercial features their broccoli cheddar soup and emphasizes wholesome, real food, with no artificial ingredients. Specifically aged cheddar cheese. Velveeta is unnecessary and more expensive than real cheese. This is a fine recipe if the Velveeta is subbed for real cheese.
12/30/2018
This was Great my family loved it. I did blend half instead of leaving the entire soup chunky.
01/02/2017
The recipe is easy to follow and it tasted . I've loved the Panera Bread recipe for ages and was glad to find a copycat recipe. It'll be amazing if there are any leftovers of this! Here are the changes I made, mainly due to what I had on hand. -1 TBS of Onion Powder substituted for onion -2 bags of frozen veggies (Broccoli and Broccoli/Cauliflower) -No carrots on hand -Added a few pieces of Smoked Gouda cheese for added flavor. Yum! (just less than a 1/4 cup.) -Blended with a stick blender to cut down the size of the veggies.
11/30/2018
I followed the recipe exactly and it was perfect!! This might even be better than Panera's. I will be making this once a week. My fiance and I are soup connoisseurs and we loved it!
03/18/2017
This is now my fav Broccoli Cheddar soup. I added garlic and sautéed all the veg except broccoli. I simmered it in the stock and added some Vegeta and did the thickened milk part separate and then added to the veg and finally added the pepper and cheese. FANTASTIC!!!!!
10/19/2016
The basis of the soup is good. I just made it differently. I cooked the onions and celery together with butter and garlic. Added some smoked paprika and a dash of cayenne. Lots of salt and pepper. Also just let all the veggies simmer in sauce. Without the seasonings it would have been very bland.
01/18/2018
I made the soup exactly like it said and we loved it
10/29/2016
This recipe is BOMB. I used gluten-free flour instead of wheat flour, and used onion powder in butter with celery before making the rue...it tasted so close to Panera's soup, it's been a long time since I've ate it due to it containing gluten!
06/10/2018
Pretty good basic recipe. I very finely chopped the carrot and celery. I added a clove of garlic and about an 1/8 tsp of ground cayenne pepper, and added two strips of finely chopped bacon to give it some more life. I also scalded instead of simmering because I was afraid of curdling the milk.
02/09/2022
I liked the soup in the end, but there seemed to be too many steps with this recipe to me. I melted all the butter and sauteed the onion, carrot and celery till tinder. Then added minced garlic for a minute before adding a bit of cayenne and the flour, I used almond, worked fine. Then added the stock, smoothed the mixture before adding twice the amount of broccoli. Simmered till tinder, cutting up the broccoli before adding heavy whipping cream for the milk. Brought it to a boil
to thicken. Remove from heat for a few minutes before adding the freshly grated cheese, you may want to add extra too. I would use fresh broccoli in this, I was trying to use up some frozen that had been hanging around, I think it added too much moisture to the mix. The nutmeg was a nice touch in this. Will make again!
01/28/2019
Very good. Easy
10/27/2019
Loved it! It's rich and creamy; almost a meal in itself with bread. I didn't have enough cheddar cheese so I also used monterey jack with jalapeno.
03/09/2019
Only changes we made ....used cosher salt and added govmnt cheese along with the sharp cheddar. We didnt use cream just whole milk and this cream of broccoli turned out fantastic. The garlic bread lighty toasted in the oven. Five star meal.
01/03/2017
This was delicious! I made a couple modifications: I sauted the onion, celery and carrots together. instead of 2 c. of milk I used a 12oz. can of evaporated milk + 4oz. of 2% milk. I decreased the cheese to 1-1/2 cups. Everyone wanted seconds!!
04/23/2018
First time making this delicious broccoli-cheddar soup. The only alterations from the recipe were: 1) dice the celery & sauté it with the onion. 2) coarsely grate the carrot instead of matchstick cutting. Be sure to constantly stir this to keep the milk from burning on the bottom of the pan. And keep the heat low and slow for the same reason. The seasonings need adjusting for me and I found 1-1/2 teaspoon of salt a good amount. If you have leftover soup, it MUST be reheated veeeerrry slowly, stirring constantly. Otherwise it will break!
12/20/2016
Just o.k. At best. Made this adding a bay leaf, a little nutmeg and used extra sharp cheddar cheese. It was pretty bland. Maybe next time I will add some tobacco and/or some Worcestershire sause. It needs some umami.
01/04/2017
Amazing!! Just made this about 20 minutes ago. Doubled the recipe bc my husband REALLY LIKES TO EAT. Added cream cheese, 2 cups of milk and 2 cups of heavy cream. Used vegetable stock instead of chicken bc we are vegetarian. THIS SOUP IS DELICIOUS. I will definitely be adding this to my recipe book.
01/28/2019
Followed recipe, wonderful taste!
11/30/2014
I love this recipe. I don't add the celery, and I add a cup of diced potatoes- yeah, so technically it's broccoli potato soup, but it's so yummy!!
09/12/2014
I really this recipe. I was actually looking for the Subway recipe for their cheddar broccoli soup and chose this instead. I made minor modifications by adding garlic and onion powder. It came out great and my family never lets any go to waste. I truly love this recipe and I share with others.
11/06/2014
So I changed it a bit, but it was yummy. I used veggie broth instead of chicken broth, and used about 3 cups instead of two. I had the same proportion of vegetables, but I cut out the celery, reduced the carrots, and added a bit more broccoli to make up for it. I also added two cloves of crushed garlic, and black pepper. I made the sauce with the broth, not the milk. Didn't let it simmer for 20 minutes, but added the veggies immediately, let that cook till it was all done, about 30 minutes. Then I added two cups of half-and-half instead of milk, let it all heat up, then added freshly grated extra-sharp cheddar cheese. It was delicious. The original would have been delicious, too. T
11/15/2018
Did not put in things such as carrots onions and celery, but was absolutely delicious
02/03/2017
I love, love, love this recipe! It's my go to for broccoli cheddar soup! I saute onion and celery. I then add broccoli and chicken stock. I cook it in the stock until tender. I then add the roux and cook until warm. I serve it with buttered baguette. I find this recipe way better than Paneras!
01/06/2015
Very disappointed in this soup, tried to save it with garlic and sour cream which made it edible.
11/27/2018
Easy and delicious. It really tastes just like Panera Broccoli Cheddar Soup! I make it often.
01/28/2019
So tasty and easy to make, just make sure you chop up the veggies before starting recipe. Might use sweet onion next time.
01/12/2019
I grated regular carrots instead of the carrot sticks. Worked just as well. Love this soup.
01/28/2019
This is a great recipe. Easy to make and has great texture and taste. I will make this my go to soup from now on. I could not get enough of it. MK
10/23/2014
Absolutely fantastic soup. I have made it twice in two weeks. First time I used store-bought vegetable stock instead of chicken stock, and also used pre-shredded cheese. Second time I used my home-made veggie stock and noticed no big difference, but I also grated the cheese off a block, and that made a difference in the texture of the soup, especially as it cools off. With the pre-grated cheese, the soup can get a bit grainy and stick to the spoon. With hand-grated, that was not a problem at all. So if you have the time, grate the cheese off of a block. I loved this recipe and will make it often and to serve to guests. Thanks for a great recipe.
01/04/2017
This was good....I found it needed a little zing, so I added 1/4 cup thick sour cream and about 1/8 cup chopped green onion top. I put in 2 cups of cheddar and 1/2 cup of Swiss for the cheese. As my family doesn't like large chunks of broccoli, I pureed it slightly. I definitely will make it again with the above additions.
07/13/2018
This is the best soup broccoli soup i've Ever tasted! I like broccoli and cauliflower soup, so I substituted 1/3 of the total broccoli with cauliflower. And I found that I like the flavour that marble cheese gives it. Also, my sister is gluten intolerant, so I tried a batch with her gluten-free flour and it still tastes amazing! It mixes much smoother than real flour. I was surprised that it worked out so well.
10/21/2019
Followed the recipe as written. The soup came out great. You will not be disappointed. The original Panera recipe has a slight spice to it, thinking it might be a touch of nutmeg. I'm going to work on it.
09/09/2018
I gave the 4 stars because the directions are weird but loved the soup. As others suggested I didn't add the rue/milk until the end and cooked the veggies in the broth first. I reduced the cheese to 1 and 1/2 cups and added garlic. It only took me about 20min to make. This soup was AMAZING, I loved it.
03/19/2019
This was really good. I didn't change anything other than to substitute half and half for some of the milk which made it extra good. I agree with the other reader that the cooking method was a bit cumbersome. I just melted butter, added carrots, onions and celery and sautéed until soft. Then I added the broccoli and sautéed for a few minutes. I added the chicken broth, boiled for two minutes then added the milk and cream and finally the cheese. The whole thing took less than 30 minutes.
01/28/2019
Great tasting!
03/09/2019
I added some chopped spinach at the end. It was delicious and great for a cold wintry dinner.
03/19/2019
Absolutely a great recipe! Easy to make
12/02/2018
I followed this as the recipe states except I used half n half instead of milk and added a little garlic powder. After making the rue and waiting for it to thicken, it seemed pretty thin still, but once I added the cheese it thickened up perfectly. My son says it tastes just like Panera! I will certainly make this again! I plan to freeze in individual servings to thaw on demand!
11/17/2018
Tastes delicious! Thank you for the recipe!
01/09/2019
This is very good and almost close to Panera. The method needs some tweaking, as the celery, onions, and carrots should be cooked with the milk/flour mixture to add flavor. Otherwise if you add the vegetables at the end, there's not enough time to incorporate the flavors. I even added the broccoli to simmer with the milk to give this a more broccoli flavor.
11/16/2018
I make it often. It's a favorite for both my husband and I.
01/23/2016
Very good. Just like Panera. But the other reviews were correct. I simmered the vegetables in the chicken broth then added the white sauce and milk and simmered an additional 30 minutes then added the cheese.
01/05/2014
Tweaked it for my personal taste, but a great recipe. Thanks!
01/20/2019
I can't stand Broccoli but my 10yr old daughter loves this soup from Panera. I made this recipe but added a little garlic powder but kept the rest the same and she loves it. Thanks for the recipe she couldn't be happier.
01/05/2017
I just did this with the stems from broccoli I had left at Christmas I used my food processor and chopped up the carrots and broccoli. Tasted great. Increased the milk and butter to 1/2 cup as I had more veggies that the recipe.
Source: https://www.allrecipes.com/recipe/235874/copycat-panera-broccoli-cheddar-soup/
0 Response to "Why Doesn't Campbell Soup Make Chili Beef Soup Anymore?"
Post a Comment