Broccoli & Goat Cheese Soup Recipe (2024)

FAQs

How can I thicken my broccoli cheese soup? ›

Avoid too high of heat when using dairy (milk or cream) because the soup can curdle and separate. Try not to take it to the boiling point. Sometimes an acidic ingredient, like wine, can prevent the soup from curdling. Slowly add the cream or milk and continually stir after adding.

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.

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.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

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.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

Will cheddar cheese melt in soup? Cheddar will definitely melt here — but you'll want to start with block cheese for this cheddar potato soup. Pre-shredded cheese, though convenient, is coated with an anti-clumping agent that interferes with the cheese's ability to melt smoothly and evenly.

Save this answer. This is a combination of the type of cheese and too much heat. Some cheeses melt more readily (mozzarella for example), but all of them will seize up if they are heated too much too fast - the proteins 'curl up' and separate from the fat and water in the cheese.

How do you add cheese to soup without clumping it? ›

To prevent cheese from curdling, it's important to add it to the soup slowly and at a lower temperature. Gradually incorporate small amounts of cheese into the hot soup while stirring continuously. Also, avoid boiling the soup after adding the cheese.

High Heat: Cheese is sensitive to high temperatures. If you add cheese to your soup when it's too hot or boiling vigorously, it can become overcooked and develop a grainy or curdled texture rather than melting smoothly. To avoid this, reduce the heat to low or medium-low before adding the cheese.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

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.

Mix a small amount of cornstarch or flour with cold water to create a slurry. Slowly stir the slurry into the hot soup and allow it to simmer for a few minutes until it thickens. This method is useful for adjusting thickness without altering the flavor significantly.