Kamil Perry
Broccoli and cheese soup is a hearty, creamy, and indulgent dish that is perfect for cold weather. While there are many ways to make this soup, the key ingredients are broccoli, butter, onion, garlic, and cheese. For the cheese, you can use a variety of options, such as mild or sharp cheddar, Monterey Jack, pepper jack, goat cheese, Gruyère, or a combination of several. To achieve the best texture, it is recommended to buy a block of cheese and grate it yourself, as pre-shredded cheese may result in a grainy soup.
| Characteristics | Values |
|---|---|
| Type of cheese | Mild or sharp cheddar, Monterey jack, pepper jack, goat cheese, Gruyère, American cheese, parmesan |
| Texture | Creamy, rich, indulgent, smooth, thick |
| Ingredients | Broccoli, butter, onion, garlic, potato, milk, flour, vegetable broth, chicken broth, heavy cream, carrot, nutmeg, cayenne pepper, Dijon mustard, salt, pepper |
| Serving suggestions | Bread, bacon, croutons, salad |
| Storage | Refrigerate in an airtight container for 3-4 days |
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What You'll Learn
Broccoli cheese soup is better with freshly grated cheese
Broccoli cheese soup is a hearty and indulgent meal, perfect for a cold winter's day. While there are many ways to make this delicious soup, one thing is clear: it's better with freshly grated cheese. Not only does this ensure a smooth and creamy texture, but it also guarantees a soup that is packed full of flavour.
Freshly grated cheese is always best when making broccoli cheese soup. Pre-shredded cheese is often coated in anti-caking agents or powders, which can prevent the cheese from melting properly and give your soup an undesirable texture. By grating your own cheese, you can be sure that it will melt evenly and smoothly into your soup, creating a rich and indulgent dish.
Another benefit of grating your own cheese is that you can choose the type of cheese that best suits your taste preferences. While mild or sharp cheddar is a popular choice, you can also use Monterey Jack, pepper jack, or even goat cheese or gruyère for a more indulgent soup. Grating your own cheese allows you to customise the flavour of your soup to your liking.
In addition to flavour customisation, grating your own cheese also ensures that you are using high-quality, fresh ingredients. When making a soup like broccoli cheese, which relies on the cheese as a key ingredient, using fresh, high-quality cheese is essential to creating a delicious and flavourful dish.
Finally, freshly grated cheese simply melts better than pre-shredded cheese. This is important when making broccoli cheese soup, as you want the cheese to melt smoothly into the soup, creating a creamy and indulgent texture. By taking the time to grate your own cheese, you are ensuring that your soup will have the perfect, creamy texture that is synonymous with this classic comfort food.
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Avoid pre-shredded cheese to prevent a grainy texture
Broccoli cheese soup is a hearty meal, perfect for cold winter days. It is loaded with fresh broccoli and cheese, and often includes other ingredients such as butter, onion, garlic, and milk. While making this soup, it is important to note that the type and quality of cheese you use can significantly impact the final texture and taste of the dish.
When making broccoli cheese soup, it is recommended to avoid using pre-shredded cheese. Pre-shredded cheese is often coated with anti-caking agents or powders to prevent the cheese from clumping together. These coatings can affect the melting properties of the cheese, causing it to become grainy or gloppy when melted. By using pre-shredded cheese, you may end up with a soup that has an undesirable texture.
To ensure a smooth and creamy soup, it is best to buy a block of cheese and shred it yourself. Freshly grated cheese melts better and will give your soup a luscious, creamy texture. When choosing a cheese to grate, opt for sharp cheddar or extra sharp white cheddar to maximize the cheddar flavor. However, if you prefer a milder taste, you can use mild cheddar or even mix in some Monterey Jack or pepper jack cheese.
Additionally, when adding the cheese to your soup, it is important to go low and slow. Add the cheese to the soup while it is over very low heat, and stir well between additions. This will help ensure that the cheese melts properly and incorporates evenly into the soup, resulting in a smooth and creamy texture.
By following these tips and avoiding pre-shredded cheese, you can create a broccoli cheese soup with a rich and indulgent texture that your family and friends will surely enjoy.
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Use water instead of vegetable broth to avoid off-putting flavours
Broccoli cheese soup is a tasty, comforting meal. It's a simple dish to make, and there are many ways to adapt the recipe to your preferences. A common issue with broccoli cheese soup is that it can become too thick and grainy, especially after being frozen and thawed. To avoid this, it's best to store the soup in the fridge for up to four days.
One way to ensure your broccoli cheese soup is delicious is to use water instead of vegetable broth. Store-bought vegetable broths can add unwanted colour, off-putting flavours, and too much salt. Using water instead avoids these issues and saves money. It also gives the soup a cleaner flavour. However, one person who tried this method found the soup bland, so you may want to add extra ingredients to enhance the flavour.
When making broccoli cheese soup, you can use a variety of cheeses. Mild or sharp cheddar is a popular choice, but you can also use Monterey Jack, pepper jack, or a mix of several cheeses. If you want to make the soup extra indulgent, add some goat cheese or gruyère. It's best to grate the cheese yourself, as pre-shredded cheese can become gloppy when melted.
To make your soup extra creamy, add a potato. Russet potatoes are a good choice, but sweet potatoes work well too. You can also add a carrot for extra flavour and colour. If you want a smooth soup, purée the vegetables in a blender or with an immersion blender. However, if you prefer a chunkier soup, you can keep the vegetables as they are or break them up with a potato masher.
Broccoli cheese soup is a versatile dish that can be adapted to your taste preferences and dietary restrictions. Whether you're a vegetarian, vegan, or just looking for a comforting meal, this soup is a great option.
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Add nutmeg to make the soup extra delicious
Broccoli cheese soup is a hearty and indulgent meal, perfect for a cold day. The addition of nutmeg can take this dish to the next level, adding a subtle warmth and depth of flavour.
Nutmeg is a spice derived from the seed of the Myristica fragrans tree. It has a distinctive, slightly sweet taste and is commonly used to enhance creamy dishes. When added to broccoli cheese soup, nutmeg provides a delicate, yet pervasive aroma, complementing the richness of the cheese and the freshness of the broccoli.
To make a delicious broccoli cheese soup with nutmeg, start by melting butter in a large pot over medium heat. Add chopped onions and sauté until they become translucent. Then, sprinkle in some flour and stir it through, cooking for about a minute. Pour in milk, followed by your choice of cream, stirring continuously.
Now it's time to add the nutmeg. Grate or ground nutmeg directly into the pot and stir it through. The amount of nutmeg you add is up to your personal preference, but start with a small amount and taste as you go, as too much nutmeg can be overpowering. Following the nutmeg, toss in the broccoli florets and season with a little salt and pepper. Cover the pot and let the soup simmer for 20-30 minutes, allowing the flavours to meld beautifully.
Once the broccoli is tender, it's time to add the cheese. Grate your chosen cheese, whether it be mild or sharp cheddar, Monterey Jack, Pepper Jack, or a mix of several. Stir the cheese through until it melts, creating a luscious, creamy texture. Taste the soup and adjust the seasoning if needed.
Your nutmeg-infused broccoli cheese soup is now ready to serve. This comforting dish is perfect on its own or paired with a sandwich or salad. Enjoy the warm, satisfying flavours and the extra deliciousness that nutmeg brings to the table!
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Include potato for a natural thickener and creamier texture
Broccoli cheese soup is a hearty and comforting meal, perfect for chilly days. While cheese is a key ingredient, it is possible to make this soup without milk, cream, or flour. One way to achieve a creamy texture is to add potato to the soup.
Potatoes are a natural thickener and can be used to create a creamier texture in broccoli and cheese soup. Simply peel and dice a potato, then add it to the soup while it is simmering. As the potato cooks, it will release starch, which helps to thicken the soup. This is a great trick to use in vegan recipes to achieve a creamy texture without dairy.
When making broccoli and cheese soup, it is important to consider the cooking time of the potato. Potatoes should be added to the soup early in the cooking process to allow them enough time to soften and release their starch. Depending on the size of the potato cubes, they should be cooked for around 8 minutes before adding the broccoli.
In addition to potatoes, there are other ingredients that can be used to thicken broccoli and cheese soup. For example, a roux (a mixture of flour and butter) is a common thickening agent. Cornstarch, either on its own or mixed with water to create a slurry, can also be used. However, these options may result in a starchy taste or texture. Another alternative is to puree a portion of the soup, which will create a smoother and creamier texture.
Ultimately, the choice of thickening agent depends on personal preference and dietary restrictions. Potatoes are a great option for those seeking a natural, dairy-free way to achieve a creamy texture in their broccoli and cheese soup.
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Frequently asked questions
You can use a variety of cheeses for broccoli and cheese soup, including mild or sharp cheddar, Monterey Jack, pepper jack, goat cheese, Gruyère, American cheese, and Parmesan cheese.
Pre-shredded cheese is often coated in anti-caking agents or powders that can prevent the cheese from melting smoothly into the soup, resulting in a grainy texture. Grating a block of cheese yourself ensures a smoother and creamier soup.
Yellow cheddar may turn the soup an undesirable colour, so it is recommended to use white cheddar instead.
Yes, you can use frozen broccoli florets in broccoli and cheese soup. There is no need to defrost the broccoli first; simply add it directly to the soup and cook until tender.
