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We’ve reached the end of 5-Ingredient Soup Week here at Gimme Some Oven. And let me tell you, it has been delicious!
In case you missed it, we ladled up some black bean soup, potato soup, easy chili, and tomato soup,all made of course with just 5 tasty ingredients each. But today we conclude the series with a creamy and healthier take on a classic — 5-Ingredient Broccoli Cheese Soup.
I have to admit that I only recently developed a taste for this classic, having avoided it for years due to copious amounts of Velveeta and a not-so-fondness for broccoli. But this recipe is happily processed-cheese-free (just use regular cheddar!). And I’m slowly coming around on learning to like those little trees in my soup. I also included one of my healthier tricks for making the soup creamy, so read below to learn the magic five ingredients for this recipe!
Ok, ok, actually the ingredients for this 5-ingredient broccoli cheese soup are pretty straightforward. You need:
broccoli (fresh or frozen)
a small onion
evaporated milk (my favorite healthier alternative to heavy cream)
chicken stock (or vegetable stock to make this vegetarian)
cheddar cheese (I recommend using sharp for more flavor. Also, some brands of pre-shredded cheddar cheese melt more easily than others. To play it safe, I actually recommend buying a block of cheddar and shredding it yourself. But I do find that Kraft’s shredded cheddar melts well consistently.)
Annnnd, I must also request that you use a few generous pinches of salt and pepper. Depending on thekind of cheddar cheese that you use, this soup may need more/less salt. And if you really want to go beyond 5 ingredients, I also recommend adding in some Italian seasoning or Cajun seasoning to the mix. But the soup also tastes great just with the straightforward 5 ingredients.
Anyway, the 5-ingredient version of this recipe really couldn’t be easier. You literally toss all five ingredients together in a saucepan…
…and slowly bring them to a simmer (not a boil), and cook until the onions are soft. Then this delicious soup is ready to go inno time.
I was amazed at how those five simple ingredients really do provide plenty of flavor. I will note that the soup is a little on the thin side. So if you want to thicken it, you are welcome to create a roux beforehand by heating 1 tablespoon each of butter and flour together in the saucepan, and stirring them for a minute until the flour is cooked and slightly golden. Then whisk in the chicken stock, and then add in the remaining ingredients and follow the recipe as indicated. If you prefer a pureed broccoli cheese soup instead of chunky, feel free to blend it using an immersion or traditional blender.
Other than that, this recipe is pretty straightforward. And if I do say so myself, it’s delicious!!
Thanks for tuning in for a week of so many soup recipes. We’ll move onto another culinary topic next week, I promise!
***UPDATE: Directions have been edited since the initial posting. A number of readers were having problems with the soup curdling. I re-tested the recipe a handful of times, and never had my cheese curdle. But this updated method should be more foolproof, just stirring the cheese in at the very end off the heat.
How To Cut Broccoli | 1-Minute Video
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5-Ingredient Broccoli Cheese Soup
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plus a few generous pinches of salt and black pepper
(optional: a few generous pinches of Italian seasoning or Cajun seasoning)
Instructions
Stir together stock, diced onion and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil. Reduce heat to medium and continue boiling for about 5 minutes, or until the onions are tender. Stir in the evaporated milk and continue cooking for 3 minutes or until the mixture returns to a simmer. Remove from heat and stir in the cheese until melted.
Season soup with salt and pepper to taste.
Serve warm.
**As I said above, some brands of shredded cheese melt more easily than others. To play it safe, I recommend buying a block of cheddar and shredding it yourself just before adding in the cheese. But I used Kraft brand for this recipe, and it melted perfectly!**
Be sure to check out my other 5-ingredient soup recipes too!
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.
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.
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.
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.
Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.
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.
Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.
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.
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.
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.
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.
8 Best Cheeses for Melting in Pastas, Paninis, Omelets, Casseroles, and More
Fontina. Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk). ...
There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.
Pureeing a portion of the soup is an excellent way to thicken broccoli cheddar soup while also creating a smoother texture. Using an immersion blender or a regular blender, carefully puree some of the soup before adding it back to the pot. This technique will give your soup a thicker and creamier consistency.
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.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry.Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
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