Delicious Pairings For Broccoli And Cheese Soup

Broccoli and cheese soup is a hearty, indulgent dish that is perfect for cold winter days. It is a versatile dish that can be made with a variety of cheeses, including cheddar, Monterey Jack, pepper jack, goat cheese, or Gruyère. The soup can also be customised with additions such as mushrooms, white wine, or shredded carrots. It is often served with bread, either on the side or as a bread bowl, but it can also be paired with a salad or sandwich for a more balanced meal.

Bread bowls, bread rolls, or ciabatta

Bread bowls, bread rolls, and ciabatta are all excellent choices to serve alongside broccoli and cheese soup. They are versatile, delicious, and can enhance the overall dining experience. Here are some tips and suggestions for each option:

Bread Bowls

Bread bowls offer a unique and charming way to serve broccoli and cheese soup. They are not only visually appealing but also provide a hearty and satisfying dining experience. Here are some tips for using bread bowls:

• Choose a crusty bread variety, such as a rustic sourdough or a French boule, which will hold up well to the soup's weight and moisture.
• Hollow out the centre of the bread, creating a bowl-like shape, ensuring that you leave a thick enough wall of bread so that the soup doesn't leak through.
• Lightly toast the bread bowls before filling them with soup. This will help to create a barrier and prevent the soup from making the bread soggy too quickly.
• If desired, rub the inside of the bread bowl with a garlic clove for added flavour.
• Fill the bread bowl with the soup and serve immediately. Bread bowls are best enjoyed while the bread is still crisp and hasn't absorbed too much liquid.

Bread Rolls

Bread rolls are a classic choice to accompany soup and offer a more traditional dining experience. Here are some tips for serving bread rolls with broccoli and cheese soup:

• Choose a variety of bread rolls that have a crusty exterior and a soft interior, such as French bread rolls or brioche rolls.
• Lightly toast the bread rolls before serving to enhance their texture and flavour.
• If desired, brush the bread rolls with melted butter or extra-virgin olive oil, and sprinkle them with herbs such as rosemary or thyme for added flavour.
• Serve the bread rolls warm alongside a bowl of broccoli and cheese soup for dipping and soaking up the delicious broth.

Ciabatta

Ciabatta is an Italian bread variety that has a crisp crust and a soft, airy interior. It pairs beautifully with broccoli and cheese soup and can elevate the dining experience. Here are some tips for serving ciabatta:

• Choose a fresh, high-quality ciabatta loaf from a local bakery if possible.
• Cut the ciabatta into thick slices and lightly toast them before serving. This will enhance the texture and bring out the bread's flavour.
• Drizzle the toasted ciabatta slices with extra-virgin olive oil and sprinkle them with a pinch of sea salt and freshly cracked black pepper.
• Serve the ciabatta slices alongside the soup, allowing your guests to dip the bread into the soup and soak up all the delicious flavours.

Whether you choose bread bowls, bread rolls, or ciabatta, these options provide a wonderful way to enhance the enjoyment of broccoli and cheese soup. Each choice offers a different experience, so feel free to experiment and find your favourite!

Croutons or bacon bits

Croutons

Croutons are a versatile and crunchy addition to any soup, and they can be made in a variety of ways to suit your personal preference. For a simple approach, cut a crusty bread of your choice into small cubes, drizzle with olive oil or melted butter, and sprinkle with salt and pepper. Toast these in the oven until golden brown and crispy. For extra flavour, you can add herbs such as rosemary or thyme, or even a sprinkle of Parmesan cheese, before toasting.

If you're feeling adventurous, try making your own seasoned croutons. Mix olive oil, garlic powder, and Italian seasoning, and drizzle this over your bread cubes before toasting. You could also add a sprinkle of red pepper flakes for a spicy kick.

Bacon Bits

Bacon bits add a salty, savoury element to your broccoli and cheese soup. You can cook the bacon in a variety of ways to get the ideal crispness and flavour. For crispy bacon bits, cut the bacon into small pieces and cook them in a pan over medium heat until they reach your desired level of crispness. Place the cooked bacon bits on a paper towel to absorb any excess grease.

Alternatively, for a chewier texture, bake the bacon in the oven. Line a baking sheet with aluminium foil and place a baking rack on top. Lay the bacon strips on the rack and bake at 180°C for about 15-20 minutes, or until they reach your desired crispness.

Get creative and experiment with different types of bacon, such as applewood-smoked or pepper-crusted, to add unique flavours to your soup.

Combining Croutons and Bacon Bits

For an indulgent and flavourful experience, why not combine croutons and bacon bits? Prepare your croutons as usual, and then, just before serving, sprinkle them over your soup along with a generous helping of crispy bacon bits. The combination of crunchy croutons and savoury bacon will elevate your broccoli and cheese soup to new heights.

So, whether you choose to add croutons, bacon bits, or both, you're sure to enhance the taste and texture of your broccoli and cheese soup. Enjoy your delicious creation!

Mushrooms and white wine

Broccoli and cheese soup is a classic comfort dish, but adding mushrooms and white wine takes it to a whole new level. Here's why this combination is a match made in culinary heaven and how you can elevate your soup with these ingredients.

Elevating the Flavours

The earthy and nutty notes of mushrooms perfectly complement the creamy, cheesy base of the soup. By adding mushrooms, you enhance the soup's depth of flavour and create a heartier dish. White wine, on the other hand, adds a touch of acidity and brightness to the rich soup. It cuts through the creaminess and creates a more well-rounded flavour profile.

A Perfect Pairing

When it comes to wine pairings, mushrooms and white wine are a classic combination. The dry, fruity notes of a white wine can enhance the savoury, umami flavours of mushrooms. For this particular soup, a dry white wine such as a Pinot Grigio or Sauvignon Blanc would be an excellent choice. These wines have crisp, refreshing qualities that will balance the richness of the soup.

Recipe Adjustments

When incorporating mushrooms and white wine into your broccoli and cheese soup, consider the following adjustments:

• Sauté the mushrooms: To add a depth of flavour to your soup, sauté the mushrooms in butter or olive oil before adding them to the soup. This will enhance their earthy flavours and create a richer taste.
• Use complementary spices: Spices like thyme, sage, and parsley go well with mushrooms and white wine. Consider adding these to your soup to enhance the flavour profile.
• Adjust the cheese: To balance the added earthiness of the mushrooms, consider using a sharper cheddar cheese in your soup. This will create a bolder cheese flavour that can stand up to the other ingredients.
• Control the consistency: Mushrooms can release moisture during cooking, so be mindful of the soup's consistency. Adjust the amount of liquid or thickeners (like flour or cornstarch) as needed to maintain the desired texture.

Sample Recipe

Here's a simple guide on how to incorporate mushrooms and white wine into your broccoli and cheese soup:

Ingredients:

• Butter or olive oil
• 2 cups of sliced mushrooms
• 1 cup of dry white wine
• 1 medium yellow onion, diced
• 2-3 cups of broccoli florets
• 1-2 cups of sharp cheddar cheese, grated
• 1 cup of milk or cream
• Chicken or vegetable broth
• Salt and pepper to taste

Directions:

• Melt butter or heat olive oil in a large pot over medium heat.
• Add diced onion and sauté until translucent.
• Toss in sliced mushrooms and sauté for a few minutes until they release their juices.
• Pour in the white wine and simmer for 2-3 minutes to cook off the alcohol.
• Add broccoli florets, chicken or vegetable broth, and milk or cream.
• Season with salt and pepper to taste.
• Simmer the soup for 20-25 minutes, or until the broccoli is tender.
• Remove from heat and stir in grated cheddar cheese until melted.
• Serve warm with crusty bread or bread rolls on the side.

With these tips and tricks, you're well on your way to creating a mouthwatering broccoli and cheese soup with mushrooms and white wine. Enjoy the flavours and impress your taste buds!

Sharp cheddar cheese

When making broccoli and cheese soup, it is recommended to grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents, which can prevent it from melting into a smooth and creamy texture. Using a block of cheese and grating it yourself will ensure that your soup has the best consistency.

Additionally, when adding the cheese to the soup, it is important to go low and slow. Adding the cheese gradually and stirring well between additions will ensure that the cheese incorporates properly into the soup. If the heat is too high, the cheese may not mix in properly, resulting in a thin and gloopy texture.

Some recipes also suggest pureeing the soup, either before or after adding the cheese, to create a smoother consistency. This can be done with an immersion blender or by transferring the soup in batches to a blender.

When reheating broccoli and cheese soup, it is best to avoid the microwave and instead warm the soup on the stovetop over medium-low heat. This will help maintain the soup's thickness and creaminess, as reheating it too quickly or at too high a temperature can cause the soup to separate.

Overall, sharp cheddar cheese is an excellent choice for broccoli and cheese soup, providing a bold and flavourful note to this comforting dish.

Cayenne pepper

To make broccoli and cheese soup with cayenne pepper, start by frying onions and garlic in melted butter. Then, whisk in flour and put some elbow grease into it for a smoother consistency. Next, add in your seasonings—this is where the second hit of flavour comes from. You can also add in vegetables like broccoli and carrots at this stage. Finally, add in cheese and stir until just combined.

Ingredients:

• 1 tablespoon + 4 tablespoons unsalted butter, divided
• 1 small or medium sweet yellow onion, diced small
• 1 clove garlic, peeled and minced finely
• ¼ cup all-purpose flour
• 2 cups low-sodium vegetable stock, chicken stock may be substituted
• 2 cups half-and-half, or whole milk or 2% milk for a less creamy soup
• 2 to 3 cups broccoli florets, diced into bite-size pieces
• 1 cup broccoli stems, diced into bite-size pieces (optional)
• 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th inch
• ¾ teaspoon salt, or to taste
• ¾ teaspoon freshly ground black pepper, or to taste
• ½ teaspoon smoked paprika, or regular paprika (optional and to taste)
• ½ teaspoon dry mustard powder, optional and to taste
• Pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavour)
• 8 ounces grated extra-sharp cheddar cheese, with a small amount reserved for garnishing

Method:

• In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
• Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
• In a large heavy-bottom pot, add the remaining butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until the flour is thickened. You are making a roux, and it’s important that the mixture is thick or the soup will not thicken properly later.
• Slowly add the vegetable stock, whisking constantly. Then slowly add the half-and-half, whisking constantly.
• Allow the mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms—this is normal.
• While the mixture is simmering, chop the broccoli and carrots. After simmering for 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
• Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, that’s okay, but they do add subtle depth of flavour. Stir to combine.
• Allow the soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened. Whisk intermittently to re-incorporate the ‘skin’.
• While the soup simmers, grate the cheese. After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
• Transfer the soup to bowls, garnish with reserved cheese, and serve immediately.

Frequently asked questions