Broccoli Cheese Soup Recipe - Cooking Classy (2024)

FAQs

How can I thicken my broccoli cheese soup? ›

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.

When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won't incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions.

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.

The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.

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.

Melt the cheese slowly. Adding melted cheese to hot milk can cause the milk to curdle. Instead, melt the cheese in a separate bowl over low heat or in the microwave. Once the cheese is melted, add it to the milk slowly, stirring constantly.

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. Don't add the cheese all at once or you risk clumping.

Ones to avoid are Parmesan and Pecorino (any hard, aged cheeses), goat and feta (any dry, crumbly cheeses) as they don't melt well.

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.

Acidic ingredients like lemon juice, vinegar, or tomatoes can also help to reduce the saltiness of soup. Add a small amount of acid to the soup and stir until well combined.

Why is my broccoli cheese soup not creamy? If the roux is not made slowly and properly (as indicated in the recipe), it can leave you with a watery soup rather than a creamy one. Using a stovetop heat that's too high can also cause the soup to curdle, especially when you are adding any dairy products.

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. A really good crusty, wholegrain, bread with butter, or crackers, or oatcakes with a little bit of butter and cheese.

The best way to reduce or get rid of bitter flavor in broth is to add sugar and acid to offset the bitterness. Adding sugar and acid doesn't just mask the bitter flavor; it actually changes the chemistry within the broth!

One common way to thicken broccoli cheese soup is to add some flour to it. You can do this by mixing the flour with a little bit of water to form a paste, and then stirring it into the soup. Another way to thicken the soup is to puree some of the vegetables in it, which will make the soup thicker and creamier.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Try shorter cook times or elevate it above the water to steam. I like to blanche broccoli in boiling water until it turns bright green, then finishb it by sauteing in butter with just a hint of garlic. It's also great tossed with olive oil and coarse salt, then roasted in the oven until it just begins to char.