Subscribe to our newsletter to get the latest recipes and tips! It’s an easy soup to make and is ready in 1 hour. The resulting soup was delicious, with nicely layered broccoli flavor, but it could have been even better. Cook it for a short period of time, and it stays grassy and bright. I find it works best when I melt the cheese separately from the rest of the ingredients, with just a little butter or milk. Topping with cheese and chives gives it a loaded baked potato feel. A pound of the stuff, which is more than enough to get our two person (plus cat and dog awww ain't they cute!) Cheese, Party Foods, Sodium Citrate, Sodium Citrate Cheese Recipes, Sodium Citrate Cheese Soup Recipes, Soup, Vegetable. whole milk (milk, vitamin d3), water, broccoli, cheddar process cheese (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes], whey, whey protein concentrate, skim milk, sodium citrate, milkfat, salt, lactic acid, oleoresin paprika [color], annatto extract [color]), carrot, butter (cream, salt), corn starch, onions, wheat flour, sea salt, dijon mustard (water, vinegar, mustard seed, salt, white wine [contains … There's nothing wrong with owning it. Add the beer and milk to the pot and whisk in the sodium citrate. With this approach, I wound up with a soup that tasted like what it was: cheese soup, with bits of broccoli floating in it. It's the same technique I use to give my dairy-free Vegan Nacho Sauce a gooey, cheese-like texture, and it proved to work just as well in this soup. Why does this happen? We may earn a commission on purchases, as described in our affiliate policy. I wanted to avoid using a flour-based roux in my soup. Just click on a star below to rate it. First, I tried substituting evaporated milk for the whole milk I was using in the recipe. But heat messes the whole thing up. Next, I chopped up the stems and sautéed them in butter, along with onion and a carrot. Sauté until onions are translucent. Learn more on our Terms of Use page. Next, I went the opposite route, testing a few recipes that called for simmering the broccoli for a long, long time (these tended to be slow-cooker recipes). Microwave ovens vary. For my first test, I used a very common technique: Sauté onions and carrots in butter until softened but not browned, since browned onions and carrots become distractingly sweet. I'd already enhanced the flavor of the vegetable by playing with the variable of time—what if I were to also play with the variable of heat? Cornstarch works much better than flour, especially if you add it by tossing the grated cheese with it, which allows you to incorporate it smoothly, with no chance of clumping. I'm guessing it's a common trait in all brassicas. Then at higher temperatures—around...150°F/65°C for Cheddar...enough of the bonds holding the casein proteins together are broken that the protein matrix collapses. If you like Panera’s broccoli cheddar soup, this blows the pants off it. Flour can thicken up the water phase of the soup, which in turn makes it difficult for fat globules to coalesce. Thanks for signing up! Daniel does for his roasted-broccoli soup, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. My goal here was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli. Caution: Container and soup will be hot. Add broccoli and cook just until tender. * Interestingly, a recent recipe from America's Test Kitchen for cauliflower soup found that the same holds true for cauliflower. I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too! https://www.allrecipes.com/recipe/13045/broccoli-cheese-soup Broccoli Mushroom Soup - Low Sodium High Flavor chowhound.com low sodium vegetable broth, mushrooms, onion, shredded Parmesan cheese and 8 more Broccoli Cheese Soup … Sodium citrate works incredibly well in this context. That led me to the humble potato. Just like Brussels sprouts, broccoli gets an intensely sweet, nutty flavor when subjected to very high heat. They have everything you need to do many different dishes. Let simmer … Place cup on microwave-safe plate, cover loosely. Simmer. A little pinch of it in cheese soup or cheese sauce can make almost any cheese melt with the texture of Velveeta. However, at least until it becomes a more common pantry staple, I wanted to find a solution using ingredients available at any supermarket. There had to be a good way to take advantage of that. This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Microwave: Remove lid & film. This keto soup is thick, and creamy, and filled with broccoli cheddar deliciousness! After adding my stock and dairy and giving the soup base a good long simmer to fully tenderize the broccoli stems, I puréed the whole thing using an immersion blender, adding grated cheddar cheese to the pot as I blended. I blended it all together, then stirred in my charred broccoli florets. This broccoli potato cheese soup won’t freeze well because of the dairy. Panera Broccoli Cheddar Soup Nutrition Facts Panera Broccoli Cheddar Soups contain between 230-900 calories, depending on your choice of sizes. The white-wine vinegar helps to balance out the broccoli flavor and adds a bit of complexity to the soup. All tags for this article: This flavor isn't so distracting in a cheese sauce or mac and cheese, both of which have a very high percentage of cheese, but it didn't work for the soup. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. Heat on high 3–4 minutes (times may vary) until hot (165degF), stir halfway through. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. And watch videos demonstrating recipe prep and cooking techniques. Get Healthified Broccoli Cheddar Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. If you've ever made the mistake of trying to make mashed potatoes in a food processor or blender, you know that blending potatoes can turn them incredibly sticky and starchy, almost like bubble gum. Ingredients. If you don’t have cheddar, try using another flavorful, good melting cheese such as Gruyere cheese. Whisk in the garlic powder, onion powder, and black pepper. (Check out this article on American cheese for more details about the difference between the deli and the presliced stuff.) Unlike this soup, he's not very effective. Some comments may be held for manual review. Doing this allowed me to add those browned florets back to the soup before serving, pulsing them with the immersion blender just enough to break them apart and spread some of that sweet, nutty flavor around. [Photographs and video: J. Kenji López-Alt], In the world of cheaty foods, broccoli cheese soup has always seemed like one of the cheatiest. Here's what Harold McGee has to say in On Food and Cooking: First, at around 90°F, the milk fat melts, which makes the cheese more supple, and often brings little beads of melted fat to the surface. Let stand 1 minute in microwave. This classic bacon cheddar broccoli soup recipe uses the modernist ingredient of sodium citrate to help it stay together without diluting the flavor of the cheese with flour and other starches. These soups ended up tasting very much like the chafing-dish version you're probably familiar with if you ever eat lunch at Panera: broccoli flavor built right into the soup, but no brightness or freshness to speak of. So how do we get the best of both worlds? As a final flavor boost, I also added just a teaspoon of dried mustard (tossed with the cheese) and a dash of hot sauce. Please let me know any additional thoughts in the comments! Thicken with starch. Cook it for a very long period, and it turns rich and savory.*. The downside is that evaporated milk tastes like cooked milk. All products linked here have been independently selected by our editors. The key to making a cheese soup that stays creamy and emulsified is to find a way to ensure that the fat globules don't band together and that the proteins don't tighten up too much. I added some sliced garlic to the blend as well, sautéing it just until aromatic. You don't need too much with one serving because it's really rich and a little goes a long way! Choose from the sizes below to see the full nutrition facts, ingredients and allergen information. For mashed potatoes, this is bad. It's a salt that works on a chemical level to maintain a stable emulsion between fat and water. 'whey, corn starch-modified, cheddar and blue cheese powders (pasteurized milk, cheese cultures, salt, enzymes), coconut oil, soybean oil, wheat flour (wheat and malted barley flour), corn syrup, hydrolyzed soy protein, maltodextrin (corn), salt, buttermilk, sodium citrate, mustard powder, spices, sodium caseinate, disodium phosphate, potassium chloride, nonfat dry milk, citric acid, natural flavor, mono … Using an immersion blender, blend the remaining vegetables and stock. (There's nothing stopping you from using all cheddar, all American, or any other young, moist cheese, of course.). Which, come to think of it, is exactly the way I'd describe Crucifer-Man, the wisecracking, half-man/half-brassica superhero who fights ecoterrorists by flinging extra-crispy baked kale chips. It's a salt that works on a chemical level to maintain a stable emulsion between fat and water. Next, I turned to other thickeners and emulsifiers: cornstarch, sodium citrate, and...a potato. My first thought was to roast the broccoli stems, as Daniel does for his roasted-broccoli soup, but roasting and then simmering seemed a little fussy for a single recipe. By adding a few ounces of potato to the soup base along with the stock and simmering it along with the broccoli, I was able to thicken up the broth enough that the cheese stayed perfectly creamy and emulsified when I blended it in at the end. Add flour and stir for 1-2 … Add reserved vegetables back to the pan, add cream, the Sodium Citrate (if using) and stir in the cheeses until melted. Each style has its appeal, but what I really wanted was both: deep broccoli flavor worked into the soup, along with pieces of bright, fresh, grassy broccoli. I'm a big fan of cheddar broccoli soup but it can be hard to make at home without it becoming clumpy or greasy. Instruction. Cheese is delicious, and not every single lunch has to be virtuous. The resulting soup had great, multilayered broccoli flavor. Not only that, it’s some of the best soup I’ve ever tasted, period. Microwave on High for 4 minutes. Blend in cheese. It was everything I've ever wanted in a broccoli cheese soup: intensely cheesy, but with a strong broccoli backbone. Remove the bacon, reserving about 2 tablespoons of fat. Grasp container on sides with pot holders when removing from microwave. A little pinch of it in cheese soup or cheese sauce can make almost any cheese melt with the texture of Velveeta. HOW TO MAKE BROCCOLI CHEESE SOUP IN THE INSTANT POT Use the sauté function and add onions and butter to the pot. Stir thoroughly for even soup temperature. Rather than glossy and smooth, like melted cheese, they end up more pasty and dull. Creamy, filling, and packed with layered broccoli flavor. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. 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