Broccoli Cheddar Soup (2024)

FAQs

Is broccoli cheddar soup good or bad for you? ›

Is broccoli soup good for you? Most of the time, broccoli cheese soup isn't the healthiest option since it has lots of cheese and heavy cream. This version is lightened up with evaporated skim milk and less cheese. It also uses extra vegetables that are blended to create some of the creaminess in the soup.

I sautéed the onions and garlic, and then I added 4 cups of chicken broth, carrots, and broccoli to the sautéed veggies. I let that simmer for about 20 minutes, and I mixed in the flour and butter thickener. Lastly I added the half and half and heavy cream, and stirred in the cheese.

TROUBLESHOOTING: WHY IS MY BROCCOLI CHEESE SOUP GRAINY OR CURDLED? This can happen if the temperature gets too high. Basically the proteins in the cheese tighten up and squeeze out the fat. You end up with a grainy, curdled consistency.

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.

Rich Source of Good Carbs

Salads and soups with broccoli are a delight to many diners. Broccoli is one of the richest sources of good carbohydrates which aid digestion maintaining low blood sugar. And because it has the right amount of fibrous roughage it also helps in preventing constipation.

Certain foods are best to avoid with an upset stomach, like dairy, cruciferous vegetables such as broccoli and cauliflower, and foods with high gluten content – these can all exacerbate the problem even further.

Grate 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. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. 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.

Florets should range from dark green to bluish green. If the florets are open or discolored, or the stems look wilted, bent or seem rubbery, avoid those. These are signs of poor quality.

If it is too hot when you stir everything in, the cheese may curdle and clump! Storage: This delicious broccoli cheddar soup can be stored in an airtight container in the fridge for up to 4 days. Reheat the leftover soup in the microwave or in a pot on the stove top (on low heat so it doesn't become grainy).

How do I thicken my soup up? ›

But Not Too Much Heat: The thing is, once cheese is heated too far beyond its melting point, the proteins firm up and squeeze out moisture—the same way protein does in meat. When this occurs you're left with rubbery, clumpy bits of cheese protein that separate from the fat and moisture.

Compared with the broccoli cheddar, the tomato version saved us 80 calories, 3 grams saturated fat and 100 milligrams sodium.

Cheese is a good source of calcium: a 30g portion of cheddar provides over a quarter of an adult's daily requirements. However, other dairy products, such as yoghurt and milk, are just as good for the bones and much lower in fat and salt.

Vegetable soups offer an excellent source of fiber, vitamins, minerals and flavor. Serve as a side or make them the main course – these nutrient-dense dishes are low in calories and carbs but high in satisfaction.