Best Broccoli Cheddar Soup Recipe - Kristine's Kitchen (2024)

FAQs

Why won t my cheese melt in my broccoli cheddar soup? ›

Grate the cheese yourself.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Add more cheese

One of the easiest ways to thicken up your broccoli cheddar soup is by adding more cheese. The cheese not only enhances the flavor but also contributes to a thicker texture. Consider adding extra sharp cheddar or even some Gruyere cheese for an extra depth of flavor.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

here's how I make it! What is the best cheese to melt in soup? I like to use mild or sharp cheddar, but you can use monterey jack, pepper jack, or a mix of several. If you really want to make it luscious, you could even stir in some goat cheese or gruyere.

Sometimes an acidic ingredient, like wine, can prevent the soup from curdling. Slowly add the cream or milk and continually stir after adding. This will help prevent it from curdling. Use shredded cheese and always reduce the heat to about low to medium before adding.

The common solution is to use a flour-based roux. Flour can thicken up the water phase of the soup, which in turn makes it difficult for fat globules to coalesce. Just like in a creamy Mornay sauce, the cheese can't separate.

1. High Heat: Cheese is sensitive to high temperatures. If you add cheese to your soup when it's too hot or boiling vigorously, it can become overcooked and develop a grainy or curdled texture rather than melting smoothly. To avoid this, reduce the heat to low or medium-low before adding the cheese.

Why does broccoli cheddar soup make my stomach hurt? ›

Broccoli also can be the culprit behind a slew of stomach-related symptoms. Not only does the veggie — or more specifically, the intestinal bacteria that breaks the fibrous content down — cause gas, but that gas can actually be painful, too. Because the gas expands the intestines, its lining and walls become stretched.

HOW LONG CAN HOMEMADE BROCCOLI SOUP LAST IN FRIDGE: Once broccoli soup is cooked, let cool and cover in the refrigerator for up to 3 days. If required, freeze in an airtight container for up to 3 months.

Broccoli cheese soup is heavy, so a light, vinegar-based side works well, like a side salad with a light vinaigrette, or an apple cider-based fresh coleslaw, along with a chunk of crusty bread.

Is Broccoli Cheddar Soup Healthy? Broccoli Cheddar Soup is not only delicious but nutritious as well. Broccoli is loaded with vitamin C and K, potassium, and fiber, offering numerous health benefits like improved digestion, reduced inflammation, and boosted immunity.

Avoid using pre-packaged shredded cheese as it often contains additives that can prevent proper melting. Add the cheese at the right time: Timing is crucial when it comes to melting cheese in soup. Wait until the soup is almost done cooking before adding the cheese.

Use low heat: For the cheese to melt smoothly without clumping or burning, it's important to use low heat. High heat can cause the cheese to seize and become stringy. Slowly heat the soup and cheese mixture over low to medium heat, stirring constantly until the cheese reaches its melting point.

Younger cheeses tend to melt more easily than older ones, so a younger cheddar will melt much better than an aged one. Older cheeses like aged cheddar are actually poor melters and can become grainy or oily when melted. How it's made: Certain cheeses will also have a harder time melting based on how they are made.

When it's time to add the cheese into the soup, sprinkle it in in batches, stirring until each batch is melted before adding the next batch vs dumping it all in at once. This will ensure there are no clumps in the final soup.

Use a low heat setting and be patient. If you melt the cheese over too high of a heat, it can become rubbery. Instead, use a low heat setting and stir the cheese frequently as it melts to help it blend together smoothly. Add a small amount of milk, cream, or broth to the cheese as it melts.