Fresh Broccoli Cheese Soup Recipe (2024)

FAQs

Is frozen or fresh broccoli better for soup? ›

Depends if you want it slightly crunchy and firm or not. If so fresh is better. It's just different applications - for casseroles and soups frozen is fine, but if you want to have roast broccoli or steamed broccoli then fresh is the way to go.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then proceed to heat to a boil.

Broccoli: I use frozen broccoli florets for ease, but you can also use fresh broccoli florets if you prefer. The frozen steam-in-bag broccoli florets are a nice shortcut because there's no need to chop the broccoli and you can just cook it in the microwave in a few minutes.

As per studies, broccoli helps improve bone and joint health. It is a rich vitamin K, C, A, calcium, phosphorus, and zinc source. These are crucial nutrients that help strengthen bones and joints. Along with this, antioxidant sulforaphane in broccoli may prevent osteoarthritis.

Cheese can curdle when added to soup due to the high temperatures and acidity in the soup. The proteins in cheese are sensitive to heat and acid, causing them to separate and form curds.

Slowly add the cream or milk and continually stir after adding. This will help prevent it from curdling. Use shredded cheese and always reduce the heat to about low to medium before adding. Don't add the cheese all at once or you risk clumping.

While cream cheese and sour cream both add richness and creaminess to dishes, they have different textures and flavors. Cream cheese is best used for thickening and adding richness, while sour cream is best for adding tanginess and moisture.

Why does cheese get gummy in soup? ›

At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly. Keep the heat very low, and make sure the cheese is one of the last things added to the soup.

You end up with a grainy, curdled consistency. Unfortunately there is no way to fix it once it's happened, so just be really careful to keep this soup on a very low flame once the dairy has gone in. If the soup remains hot and steamy, without boiling, it will stay beautifully silky and creamy.

The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.

Broccoli also can be the culprit behind a slew of stomach-related symptoms. Not only does the veggie — or more specifically, the intestinal bacteria that breaks the fibrous content down — cause gas, but that gas can actually be painful, too. Because the gas expands the intestines, its lining and walls become stretched.

There is often so much milk, heavy cream and grated cheese that the soup is nearly white in color. I totally get it, if you're trying to make a version styled after Panera's Broccoli Cheddar Soup (and it seems like a lot of people are), you'll likely go that route.

Go with frozen when vegetables are out of season

Some veggies in your soup are always a good idea, but depending on what vegetables you're using and when you may opt for frozen. According to Taste of Home, when your recipe calls for vegetables that are out of season, frozen is often the better option.

Frozen varieties are typically packaged when they're in season and therefore at their highest quality in terms of taste and texture. And when looking to make soup like a professional chef, it's definitely more convenient to just toss in a bag of frozen vegetables than cut and prep your own.

Split broccoli sections into florets that are no bigger than 1.5 inches across. Remove the thicker stems, but save them; you can also freeze these for use in soups and stews.

Choosing frozen broccoli in the supermarket

This method of freezing uses very low temperatures and cold air dispersal to quickly protect the flavor, freshness, texture, and nutrients before degradation begins.