In fact, most parties that I throw have a cheese plate as a starter it's something people have come to expect. There is no question about it: cheese makes everything better. I suspect that the reason broccoli cheese soup fares so well at my house is because of the cheese. Then, add the cornstarch slurry and bring it to a gentle boil, allow it to thicken a little bit and take it off the heat. Return the soup to the pot, bring to a simmer, and add the grated cheese. If you prefer to have a smooth soup, then go ahead and throw the cooked broccoli and carrots, along with the milk mixture it is cooked in, into the blender and puree until smooth. I just gently mash the broccoli and carrots with a potato masher, before adding the cheese in at the end. I just tend to prefer chunky, hearty soups over thin, pureed ones. I like to bite into pieces of broccoli and sweet carrots and see what I'm eating. Some people like their broccoli cheese soup to be completely smooth. I've tried it with chopped and frozen broccoli and the broccoli disintegrated into the milk, which was a big no-no for me. I used fresh broccoli because I had it on hand but frozen florets are fine too. My soon to be five year old giggled at the idea of eating her bowl as a part of her meal. If I'm in a particularly good mood that day, I hollow out some mini sourdough rolls, and make mini bread bowls for them. Fresh broccoli and fresh carrots it really doesn't get any better than that. And I take advantage of this weakness of my children and load up the soup with tons of carrots and broccoli. The silence is occasionally interrupted with "May I have some more soup please?" The first time it happened, I had to pinch myself to make sure I wasn't dreaming. In fact, my house takes a temporary reprieve from the constant screams, crashes, and various other loud noises and you can hear a pin drop while they fill their stomachs with broccoli cheese soup. I never hear a single complaint when I tell them we're having broccoli and cheese soup for dinner. My kids love broccoli and carrots because of broccoli cheddar soup. (Curdled soup is fine to eat, it just isn't the most visually pleasing)
How do you make cheese and broccoli full#
Use full fat cheese and just cut back on how much you use. Reduced fat cheese doesn't melt well and I always end up adding more because it ends up tasting "off". And if I'M able to grate cheese in spite of this fear, then it means something. I have nightmares about them, I kid you not.
I have an irrational fear of graters and mandolins. Seriously, it took me a whole five minutes to shred my own and it was well worth the effort. pre-shredded cheese is no good it is coated with anti-caking agents which prevents the cheese from melting properly.Cut back on the butter, but you need SOME butter. you need SOME fat to keep the soup's silky texture, so while you may not want to reach for the heavy whipping cream or half and half, you have to use at least 2% milk.I missed it too much to say goodbye so I went on a mission to make a soup that was just as good as the original, but without so much of the fat. I have seen some recipes for broccoli cheese soup that call for 2 sticks of butter and 2 cups of cream! As luxurious as it is, in all its fatty and creamy glory, it became a once every year type of meal after I started to pay attention to what I was eating.
In fact, this sweetheart of soups is traditionally laden with butter, cheese, and cream. It was my go to soup until I realized that just because it has the word "broccoli" in it, doesn't make it healthy even if it does come in soup form. Like way the heck back, during my all-day paper writing marathons at the end of the semester, in college, and Panera was the only place that wouldn't kick me out after a few hours type of back.
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