Creamy Broccoli Cheese Soup Recipe | Little Spice Jar (2024)

FAQs

How do you thicken cream of broccoli soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

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.

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.

Add more cheese

One of the easiest ways to thicken up your broccoli cheddar soup is by adding more cheese. The cheese not only enhances the flavor but also contributes to a thicker texture. Consider adding extra sharp cheddar or even some Gruyere cheese for an extra depth of flavor.

Why does my cream of broccoli soup taste bland? You have to build flavor during each step when making soup. Make sure you're taking the time needed to properly sauté the onions, fully cook the broccoli, and season to taste as you work.

Cheddar broccoli soup should be simmered for at least 30 minutes to allow the flavors to meld and the broccoli to soften. Finally, it's possible that you didn't use enough fat. Soup needs some fat to smooth out the texture and help the ingredients bind together. If your soup is too lean, it will taste grainy.

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.

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.

When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won't incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions.

How do you fix grainy broccoli cheese 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 common solution is to use a flour-based roux. Flour can thicken up the water phase of the soup, which in turn makes it difficult for fat globules to coalesce.

Broccoli Cheddar Soup is not only delicious but nutritious as well. Broccoli is loaded with vitamin C and K, potassium, and fiber, offering numerous health benefits like improved digestion, reduced inflammation, and boosted immunity.

Avoid using pre-packaged shredded cheese as it often contains additives that can prevent proper melting. Add the cheese at the right time: Timing is crucial when it comes to melting cheese in soup. Wait until the soup is almost done cooking before adding the cheese.

Why is my broccoli cheese soup not creamy? If the roux is not made slowly and properly (as indicated in the recipe), it can leave you with a watery soup rather than a creamy one. Using a stovetop heat that's too high can also cause the soup to curdle, especially when you are adding any dairy products.

The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.

One common way to thicken broccoli cheese soup is to add some flour to it. You can do this by mixing the flour with a little bit of water to form a paste, and then stirring it into the soup. Another way to thicken the soup is to puree some of the vegetables in it, which will make the soup thicker and creamier.

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, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.