This Broccoli Cheese Soup Is Comfort by the Spoonful (2024)

FAQs

How do you thicken broccoli cheese soup? ›

Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.

If you are using pre-shredded cheese it has been coated with an anti-clumping agent, which may mean it melts more slowly or needs more heat. If you are adding cold cheese to the soup, adding too much at once will lower the temperature of the soup.

Your soup may become grainy if the cheese or dairy curdles. With a recipe like the one that follow you shouldn't have trouble because the cheese is added as a finishing component, off heat. But to avoid “breaking” the dairy while reheating (or with other dairy-rich soups), take it low and slow.

Milk, Chicken Stock (Chicken Base [Chicken Meat Including Chicken Juices, Salt, Chicken Fat, Yeast Extract, Sugar, Natural Flavor, Potato Flour, Carrot Powder, Turmeric]), Water, Broccoli, Pasteurized Process Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Whey, Whey Protein ...

MDP: The key is to add cheese at the very end, with just residual heat -- either after turning off the heat or at the very end. It's a similar technique as with pasta, how you have the burner very low or turned off. If heated too high, you risk clumping and if too low, not melting properly.

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

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.

Add a small amount of fresh herbs to the soup and stir until well combined. Acidic ingredients like lemon juice, vinegar, or tomatoes can also help to reduce the saltiness of soup. Add a small amount of acid to the soup and stir until well combined.

If your Broccoli Soup tastes bland, there are several potential reasons. Here are some common culprits and suggestions to enhance the flavour: Insufficient seasoning. Solution: Taste the soup and adjust the salt and pepper accordingly.

Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be!

How to fix bitter broccoli soup? ›

Tips to Remove a Bitter Taste

Mix in a little bit of sugar to hide the bitterness. Add a pinch of salt to a bitter dish. Sprinkle in a pinch of baking soda. Add acidic flavors to the dish, like lemon juice or vinegar.

Sometimes an acidic ingredient, like wine, can prevent the soup from curdling. 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.

For soups sold in our bakery-cafes, freezing and then reheating is safe. Both the FDA and USDA recommend that consumers can store soups and stews in an airtight, clean container for up to 2-3 months in the freezer. We do not recommend storing our soups in the refrigerator.

Blount Fine Foods, formerly Blount Seafood, is a prepared foods and soup manufacturer that produces wholesale frozen and fresh soups under the Blount brand as well as Panera Bread and Legal Sea Foods. Blount Fine Foods is headquartered in Fall River, Massachusetts with a production facility in Warren, Rhode Island.

Old-school broccoli and cheese casserole is not bad. But with an update, it can be great. Watery vegetables can expel moisture while cooking, leaving your casserole soupy and unappetizing; but luckily, the fix is easier than you might think: simply swap your fresh for frozen.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together. Our Test Kitchen recommends shaking the cornstarch and water in a Mason jar for easy mixing. Once combined, pour the mixture into your sauce.

You can try low heat and thinning with more cream. A small amount of lemon juice may help too. No guarantees though. In the future make sure your heat is relatively low and add one handful of cheese at a time, stirring well and completely melting/incorporating it all in before adding the next handful.

Butter and flour – They create a roux that thickens the soup.