Patrick Oconnell
Broccoli cheddar soup is a comforting and indulgent dish that can be made in under an hour. The best cheese for broccoli cheddar soup is subjective, but the most popular choice is sharp cheddar cheese, which offers a strong flavour and creamy texture. Other options include mild cheddar, gruyere, monterey jack, pepper jack, or a mix of several. For a more indulgent flavour, you can add more cheese to your liking.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar, Monterey Jack, Pepper Jack, Gruyère, Goat Cheese, Fontina, Gouda, Edam |
| Flavour | Sharp, Mild, Tangy, Salty |
| Texture | Creamy, Smooth |
| Preparation | Grate the cheese yourself, add slowly, stir until smooth |
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What You'll Learn
Broccoli cheddar soup is best with sharp cheddar
Broccoli cheddar soup is a rich, indulgent comfort food that's easy to make and perfect for chilly days. While there are many ways to make this delicious soup, it's best with sharp cheddar.
Sharp cheddar offers a maximal cheddar flavour and a creamy texture. It's a strong flavour that works well with broccoli. The sharp variety also tends to melt better than milder cheddars, which can sometimes glop together when melted. It's best to buy a block of cheese and grate it yourself. Pre-shredded cheese is often coated in anti-caking agents that can prevent it from melting smoothly.
When making broccoli cheddar soup, it's important to cook the soup at a low temperature when adding the cheese. This will help to ensure that the cheese melts smoothly and evenly. It's also important to season the soup well with salt and pepper to make all the flavours pop.
While sharp cheddar is the best cheese for broccoli cheddar soup, you can also experiment with other cheeses. Some recipes suggest a mix of medium and sharp cheddar, or a blend of several cheeses, including Monterey Jack, pepper Jack, goat cheese, or Gruyère.
Broccoli cheddar soup is a versatile dish that can be adapted to your taste preferences and dietary needs. For example, you can use whole milk or unsweetened almond milk, and you can use vegetable broth or water as the liquid base. You can also add extra vegetables, such as carrots, celery, or potatoes, or serve the soup with crusty bread or croutons.
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Pre-grated cheese doesn't melt as well
Broccoli cheddar soup is a delicious comfort food, perfect for chilly days. To make the best version of this recipe, it is recommended to grate the cheese yourself. While it may be more convenient to buy pre-grated cheese, it doesn't melt as well as freshly grated cheese.
Pre-grated cheese is often coated with preservatives and anti-caking agents, such as potato starch, natamycin, or cellulose, to keep the shreds from clumping together in the bag. These additives can prevent the cheese from melting smoothly and evenly, resulting in a globby texture in your soup. On the other hand, freshly grated cheese lacks these additives, resulting in a smoother and creamier texture in your soup.
Additionally, when you grate your own cheese, you get more bang for your buck. An 8-ounce block of cheese yields more grated shreds than an 8-ounce bag of pre-grated cheese, making it a more economical choice. Not only that, but grating your own cheese ensures a fresher taste and fewer additives, which is always a healthier option.
If you do find yourself with a bag of pre-grated cheese, there are a few tips to improve its melting capabilities. Firstly, try melting the cheese slowly at a lower temperature, and constantly stir to prevent clumping. Additionally, adding a small amount of cornstarch can help create a smoother cheese sauce. However, it's important to note that once the cheese has globbed up, there is no way to salvage it, as the proteins have already coagulated.
So, the next time you're making broccoli cheddar soup, take the extra time to grate your own cheese. It will make a noticeable difference in the texture and taste of your soup, ensuring a creamy and delicious result.
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Add milk for a creamy texture
Broccoli cheddar soup is a hearty, creamy, and rich comfort food that is perfect for cold days. The addition of milk is essential to achieving the desired creamy texture and consistency.
Traditionally, whole milk is used in broccoli cheddar soup, but you can also experiment with other types of milk. For a lighter option, unsweetened almond milk can be used, although the soup will be slightly less thick. If you want to go dairy-free, coconut milk is a great choice, adding a creamy texture and a subtle sweetness to the soup. Just remember to shake the can well before adding it to your soup, as the cream and liquid tend to separate.
When making broccoli cheddar soup, it's important to add the milk at the right stage of the cooking process. First, melt butter in a large pot or Dutch oven over medium heat. Add onions, salt, and pepper, and cook until the onions are softened. Then, stir in garlic and cook for another minute. At this point, you can sprinkle in flour and whisk continuously until the flour turns golden. This creates a roux, which will help to thicken the soup.
Now it's time to slowly pour in the milk, whisking continuously. This step is crucial to achieving a creamy texture. By slowly incorporating the milk and continuously whisking, you prevent lumps from forming and ensure a smooth, even consistency. Once the milk is added, you can proceed to add the broth, broccoli, and any other vegetables or seasonings you desire.
Remember to grate your cheese yourself instead of using pre-shredded cheese, as this will ensure a smoother, creamier texture. With these tips, you'll be well on your way to creating a delicious and creamy broccoli cheddar soup!
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Puree the soup for a smooth consistency
Broccoli cheddar soup is a comforting, creamy, and rich dish. While it is a simple recipe, there are a few things to keep in mind to ensure a smooth consistency when pureeing the soup.
Firstly, choose the right equipment. A blender, food processor, or immersion blender can be used, each with its pros and cons. Blenders are great for pureeing but can be messy and hazardous when transferring hot soup. Food processors may leave the soup gritty and non-uniform, while immersion blenders provide a creamy consistency and are convenient as pureeing is done directly in the pot.
Secondly, ensure the vegetables are cooked properly. Undercooked vegetables will result in a watery and lumpy soup. Allow the vegetables to soften but not turn mushy, as they will fall apart. Starchy vegetables like carrots, potatoes, and peas are excellent for achieving a smooth consistency in pureed soups.
Additionally, streaming in cream and/or oil while pureeing can enhance creaminess and mouthfeel. Adding a slice of bread to the blender or food processor can also help create a more uniform puree. For an even smoother soup, pass it through a strainer after pureeing to separate any remaining chunks.
When preparing the soup, grate the cheese yourself instead of using pre-shredded cheese to ensure it melts smoothly. Use a block of sharp cheddar cheese for the best flavour, and add it to the soup over very low heat.
By following these steps and choosing the right equipment, you can achieve a smooth and creamy consistency for your broccoli cheddar soup.
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Serve with crusty bread or croutons
Broccoli cheddar soup is a hearty, comforting dish, perfect for cold days. It's a creamy, rich soup, and the ultimate comfort food. While the soup itself is delicious, it's even better when served with crusty bread or croutons.
Crusty bread is a great side to this soup, and it's a good idea to choose a loaf with a chewy texture and a thick crust. Ciabatta is a perfect choice, as its soft interior is great for soaking up the soup, while the crust provides a satisfying bite. Sourdough is another excellent option, as its tangy flavour and chewy texture complement the soup well. A crusty baguette is always a good choice, too, and a simple, white loaf can be the perfect vessel for mopping up the cheesy goodness.
If you're making croutons, opt for a slightly stale loaf, as it will hold its shape better. Cut the bread into cubes, and add a glug of olive oil to a hot pan. Fry the bread until golden, and add some salt and pepper to taste. For extra flavour, add some crushed garlic to the pan, or sprinkle over some dried herbs, like rosemary or thyme.
Whether you choose to serve your soup with crusty bread or homemade croutons, it's a great way to make the meal more filling and add some texture. It's the perfect, simple side to this indulgent soup.
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Frequently asked questions
The best cheese for broccoli cheddar soup is a sharp cheddar cheese that you grate yourself. A high-quality, extra-sharp cheddar will give the soup a maximal cheddar flavour and a creamy texture. However, you can also use a blend of medium and sharp cheddar, or a mild cheddar if you prefer.
Some alternative cheeses that can be used in broccoli cheddar soup include:
- Gruyere
- Monterey Jack
- Pepper Jack
- Goat Cheese
- Fontina
- Edam
- Gouda
Pre-shredded cheese is often coated in anti-caking agents or powders that can prevent the cheese from melting into a creamy texture. By grating the cheese yourself, you can ensure that your broccoli cheddar soup has a smooth and creamy texture.
