Andy Montoya
Broccoli cheese soup is a hearty, creamy, and rich comfort food. It is usually loaded with tender veggies and chunks of broccoli. The cheese used in the soup is critical to its flavour and texture. While some recipes call for traditional cheddar cheese, others suggest using a mix of cheeses such as sharp cheddar, Gruyere, Monterey Jack, or Fontina. The type of cheese you choose will depend on your taste preferences and the desired creaminess and flavour of the soup.
| Characteristics | Values |
|---|---|
| Cheese type | Sharp cheddar, Gruyere, Monterey Jack, Fontina, medium cheddar, pepper Jack, Edam, Gouda |
| Cheese quality | High-quality, freshly grated cheese is recommended |
| Broth | Vegetable broth or chicken broth |
| Milk | Whole milk, unsweetened almond milk, or fat-free half-and-half |
| Spices | Smoked paprika, mustard powder, cayenne pepper, salt, pepper, dijon mustard |
| Additional ingredients | Carrots, celery, potatoes, onion, garlic, bacon |
Explore related products
What You'll Learn
Sharp cheddar cheese is a popular choice
When making broccoli soup with sharp cheddar, it is important to use a good quality cheese and grate it yourself. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into the soup. The cheese should be at room temperature to ensure it melts well. When adding the cheese to the soup, the pot should be removed from the heat or on very low heat to ensure the cheese incorporates smoothly.
Some recipes suggest using a mix of medium and sharp cheddar, or a blend of sharp cheddar with other cheeses, such as pepper jack, to add complexity to the soup.
For a meatier version, bacon can be added to the broccoli and sharp cheddar soup. This variation is especially recommended for meat eaters.
Mac and Cheese: Salty or Not?
You may want to see also
Gruyere is a good melting option
If you're looking to make a broccoli soup with cheese, you might want to consider using Gruyere. Gruyere is a good melting option, and it's always the answer when a recipe calls for melted cheese. It has that fake pizza advertisement cheese effect.
When making broccoli cheese soup, it's important to use freshly grated cheese. Pre-grated cheese in zip-top bags is resistant to melting and won't incorporate well into the soup. It's best to buy a block of cheese and grate it yourself. You can use a high-quality sharp cheddar cheese, but if you're looking for an alternative, Gruyere is a good melting option.
Gruyere is a Swiss cheese with a slightly sweet and nutty flavour. It has a creamy texture and melts easily, making it ideal for soups, sauces, and grilled cheese sandwiches. When melted, it becomes smooth and creamy, adding a rich and indulgent flavour to the soup.
To ensure that your broccoli cheese soup has the best smooth and creamy texture, grate the cheese yourself and add it to the soup when it's over very low heat. If the heat is too high, the cheese won't incorporate properly, resulting in a thin and gloopy texture. Add the cheese a little at a time, stirring well between additions.
So, if you're looking for a cheese to put in your broccoli soup, consider using Gruyere. It's a great melting option that will give your soup a delicious and indulgent flavour.
Apple Pie and Cheese: An American Twist
You may want to see also
Monterey Jack or Fontina are alternatives to cheddar
While cheddar is a popular choice for broccoli soup, some may find it a bit "everyday". If you're looking for an alternative, Monterey Jack and Fontina are great substitutes that can add a creamy texture and flavourful taste to your soup.
Monterey Jack is a mild cheese that pairs well with broccoli florets. It has a creamy texture and a light, buttery flavour that can enhance the taste of the soup without overwhelming the other ingredients. Fontina, on the other hand, has a more distinct flavour. It is smooth, decadent, and satisfying and can add a rich and creamy dimension to the soup.
Both cheeses melt well, making them ideal for soups. Fontina, in particular, is known for its excellent melting properties, resulting in a smooth and creamy soup. When paired with roasted broccoli, as in the recipe by Healthy Green Kitchen, it can create a wholesome yet comforting dish.
If you're looking for a more indulgent option, you could even combine multiple cheeses. For instance, a mix of medium and sharp cheddar can add complexity to your soup. Alternatively, you could try combining Monterey Jack with other cheeses like Gruyere, which is known for its melting ability, or Edam and Gouda, which also melt well and offer a lot of flavours.
The Great Pizza Debate: Cheese or Toppings First?
You may want to see also
Explore related products
Don't use pre-grated cheese
Broccoli cheese soup is a popular dish, with many recipes available online. The type of cheese used in broccoli cheese soup varies according to personal preference, but cheddar is a common choice.
When making broccoli cheese soup, it is best to avoid using pre-grated cheese. Pre-grated cheese in zip-top bags is often coated with anti-caking agents, which can prevent the cheese from melting properly. This will negatively impact the texture of the soup, making it less creamy and smooth. The cheese may also fail to incorporate well into the soup, resulting in a thin and gloopy consistency.
To ensure a smooth and creamy soup, it is recommended to grate the cheese yourself using a block of high-quality cheese. This allows you to control the melting process and achieve the desired texture. Grating your own cheese also gives you the flexibility to add more or less cheese to suit your taste preferences.
Additionally, freshly grated cheese tends to have a stronger flavour profile compared to pre-grated cheese. This is because pre-grated cheese is often made from lower-quality cheese that may not have the same depth of flavour. By choosing a block of cheese and grating it yourself, you can select a variety that complements the other ingredients in your soup.
When adding grated cheese to your broccoli soup, it is important to pay attention to the heat level. Keep the pot on very low heat to ensure the cheese incorporates properly into the soup. Adding the cheese gradually and stirring well between additions can also help create a smooth and homogeneous texture.
In summary, while pre-grated cheese may seem convenient, grating your own cheese is crucial for achieving the best flavour and texture in broccoli cheese soup.
Baked Mac & Cheese: To Egg or Not to Egg?
You may want to see also
Add cheese slowly, stirring well
When adding cheese to your broccoli soup, it's important to remember to add it slowly and stir well. This process ensures that the cheese melts smoothly and evenly into the soup, creating a creamy and luscious texture. Here are some detailed steps and tips for adding cheese to your broccoli soup:
Start by removing the soup from the heat or reducing the heat to low. This step is crucial as adding cheese to high heat can cause it to separate and become gloopy instead of creamy. Allow the soup to cool slightly for a few minutes before adding the cheese.
Next, slowly add your grated cheese a little at a time. It's essential to use freshly grated cheese as pre-shredded cheese may not melt as well and can affect the texture of your soup. Slowly incorporate the cheese into the soup, stirring continuously between additions. Use a whisk or a spoon to stir, ensuring that the cheese is well combined and melted smoothly.
Continue adding cheese gradually and stirring until you've added most of it. Reserve a small amount of cheese for garnishing each bowl of soup if desired. Taste the soup as you go, and adjust seasoning with salt and pepper to enhance the flavour.
By adding the cheese slowly and stirring well, you ensure that it melts evenly and creates a creamy and homogeneous soup. This technique prevents lumps from forming and ensures that the cheese is evenly distributed throughout the soup. So, take your time, add the cheese gradually, and stir well for the best results in your broccoli cheese soup!
Best Cheeses to Compliment Your Pastrami
You may want to see also
Frequently asked questions
Cheddar, Gruyere, Monterey Jack, and Fontina are all popular choices.
Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting. Grate a block of cheese yourself for a smoother and creamier texture.
A good quality sharp cheddar cheese will taste the best and melt smoothly.
This depends on how cheesy you want your soup to be. Most recipes call for a cup or two of grated cheese, but you can always add more to your liking.
Some recipes suggest adding bacon, carrots, celery, potatoes, or onions.
