Best Cheddar Cheese Options For Broccoli Cheddar Soup

Broccoli cheddar soup is a popular comfort food, but what type of cheddar cheese should you use to make it? The answer depends on your personal preference. Some recipes call for sharp cheddar cheese, which has a stronger flavour and can add a tanginess to the soup. Others suggest using mild cheddar, which is less intense and lets the other ingredients shine through. You could even use a combination of both to create a balanced flavour profile.

In addition to the type of cheddar, the grating technique is also important. Pre-shredded cheese is often coated in anti-caking agents, which can prevent it from melting smoothly. Therefore, it is recommended to buy a block of cheese and grate it yourself to ensure a creamy texture.

Mild or sharp cheddar

When it comes to making broccoli cheddar soup, you might be wondering which type of cheddar cheese to use: mild or sharp. The answer ultimately depends on your personal preference, as both types of cheddar can work well in this comforting and delicious dish. Here's a more detailed look at the options:

Mild Cheddar

Mild cheddar cheese is an excellent option if you prefer a more subtle cheese flavour in your soup. It has a softer, creamier texture and a milder taste compared to sharp cheddar. Mild cheddar melts beautifully, adding a smooth and creamy consistency to the soup. This type of cheddar is also a good choice if you're serving the soup to those who don't like their food too strong or spicy. It provides a gentle cheesy note that enhances the other flavours in the soup without overwhelming them.

Sharp Cheddar

Sharp cheddar cheese, on the other hand, offers a more intense and robust flavour. It has a stronger, tangier taste that can really stand up to the other ingredients in the soup. If you're a fan of sharp, tangy flavours, this is the way to go. Sharp cheddar also tends to have a firmer texture, which can add a nice bite to the soup. It melts well, but it does have a more distinct presence in the final dish.

Combining Mild and Sharp

You don't necessarily have to choose one or the other; combining mild and sharp cheddar cheeses can give you the best of both worlds. By using a mix, you'll get a more complex cheese flavour that's both smooth and sharp. This combination can add depth and interest to your soup, pleasing a variety of palates.

Final Thoughts

Whether you choose mild, sharp, or a combination of the two, it's important to shred the cheese yourself instead of using pre-shredded cheese. This ensures that the cheese melts properly and gives your soup the creamiest texture. So, the next time you're making broccoli cheddar soup, consider the type of cheddar you want to use to customise it to your taste preferences.

Monterey Jack

Broccoli and cheese is a classic combination, and when making broccoli cheddar soup, the cheese you use can make a world of difference. While mild or sharp cheddar is a popular choice, you can also use Monterey Jack for a delicious alternative.

When making broccoli cheddar soup with Monterey Jack, it is best to shred the cheese yourself, as pre-shredded cheese often has a waxy coating that can prevent it from melting smoothly into the soup. You can also use pepper jack cheese if you prefer your soup with a little heat.

Pepper Jack

Broccoli and Pepper Jack Cheese Soup

Ingredients

• 1 yellow onion, diced
• 2 cups half-and-half
• 4 heads broccoli, cut into florets
• 3 cups grated pepper jack cheese
• Salt and pepper to taste
• Butter
• Nutmeg
• Chicken broth

Method

• Melt the butter in a pot over medium heat. Add the onions and cook for 3-4 minutes.
• Sprinkle flour over the top and stir. Cook for 1 more minute.
• Add in milk and half-and-half. Add the nutmeg, broccoli, and a dash of salt and freshly ground black pepper.
• Cover and reduce heat to low and let simmer for 30 minutes until the broccoli is tender.
• Transfer hot soup to a large blender and puree just for a moment. Transfer back to the pot and continue to heat. Stir in chicken broth.
• Stir in cheese until melted and serve in a large bowl or bread bowl. Add more salt and pepper as needed.

Tips

• You can skip the blending step if you prefer a thinner soup and larger pieces of broccoli. If you do this, you may want to leave out the chicken broth.
• For a chunkier soup, keep it as is. For a slightly smoother soup, break some of the broccoli up using a potato masher. For a super-smooth soup, puree it in a blender or with an immersion blender.
• If you can, shred the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup.

Goat's cheese

Broccoli and cheddar cheese soup is a classic, but using goat's cheese adds a new dimension of flavour to this combination. Goat's cheese melts easily, giving the soup a creamy texture and a lighter colour.

To make a broccoli and goat's cheese soup, start by sautéing some onion and garlic in a saucepan. Add the broccoli florets and vegetable or chicken stock. Bring to a boil, cover, and simmer until the broccoli is soft. Next, add the goat's cheese and season with salt and pepper. Stir until the cheese has melted. Remove the soup from the heat and blend until smooth. Serve warm.

For a more substantial meal, serve the soup with low-carb bread rolls. You can also garnish the soup with chopped almonds or croutons.

Gruyère

Broccoli cheddar soup is a popular comfort food, but what kind of cheese should you use? While mild or sharp cheddar is a common choice, some recipes suggest using Gruyère cheese.

To make a broccoli and Gruyère soup, you will need the following ingredients:

• Broccoli florets
• Olive oil
• Butter
• Garlic
• Chicken stock
• Half-and-half or milk
• Grated Gruyère cheese
• Salt and pepper to taste
• Optional: onions, carrots, celery, flour, chicken broth, and bread for croutons or serving

The first step is to roast the broccoli florets in the oven with olive oil, salt, and pepper. While the broccoli is roasting, heat butter in a large pot and add garlic and onions (if using). Then, add chicken stock. Once the broccoli is done, add it to the pot with the other ingredients and transfer the mixture to a blender. Puree the mixture until smooth and return it to the pot over low heat.

Now it's time to add the cheese! Gradually add small handfuls of grated Gruyère to the soup, stirring continuously until it is fully incorporated and melted. Season with salt and pepper to taste.

Serve the soup immediately, garnished with fresh herbs like chives and some leftover roasted broccoli florets. For an extra treat, serve it with garlic brown butter croutons or crusty bread on the side.

So, if you're looking for a twist on the classic broccoli cheddar soup, give Gruyère a go! It will add a delicious Swiss twist to your comfort food.

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