topic Re: Broccoli Cheddar Soup in Recipes

Broccoli Cheddar Soup

ciao_bella — Mon, 05 Oct 2015 00:25:46 GMT

Made this today. It's just the right ratio of cheese to broccoli in this creamy, delicious soup.

BROCCOLI CHEDDAR SOUP… (MAKES 2 QUARTS)

Ingredients

1/2 cup chopped onion

1/4 cup butter

1/4 cup unsifted flour

3 cups water

2 (10 ounce) packages or 1 (20oz bag) frozen chopped broccoli, thawed and well-drained ( I hand press the broccoli in a strainer or colander to remove the excess water)

4 teaspoons instant chicken bouillon or 4 chicken bouillon cubes

1 teaspoon Worcestershire sauce

2 (8oz blocks) shredded cheddar cheese (use only the block style cheese NOT the bagged shredded as the bag style is coated with something so it doesn't stick together and won't melt right in soup)

2 cups half-and-half

Directions

In large saucepan or Dutch oven, cook onion in butter until tender; stir in flour.

Gradually stir in water then broccoli, bouillon and worcestershire.

Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. (taste to make sure broccoli is tender) At this point, taste and reseason with a little extra salt, if necessary.. I felt it needed a tad more salt, so I added a little extra seasoned salt)

Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL).

Refrigerate leftovers

Re: Broccoli Cheddar Soup

kitty4me — Mon, 05 Oct 2015 08:43:24 GMT

Ciao_Bella thanks for sharing this Recipe. This Soup is one of my favorites.

Re: Broccoli Cheddar Soup

AuntG — Mon, 05 Oct 2015 11:15:13 GMT

Interesting thing about the shreds not working. I will need to buy a block of cheese before trying.

Re: Broccoli Cheddar Soup

ciao_bella — Mon, 05 Oct 2015 11:28:58 GMT

@AuntG... Hi AuntG.. Yes, I enjoy watching cooking shows and several times (even on QVC with one of the chefs who appears during cooking shows) I've heard the chefs say you shouldn't use the bagged style cheese in soups b/c it has some kind of coating used to keep the cheese from sticking together in the bag, and it doesn't melt or taste the same way in soups. Chef Ann Burrel (sp??) always says to only use block cheese when you need to shred.

I used the block cheese in this soup and it came out delicious...in melting and taste.

Here is an article about the bagged vs block

http://www.kcet.org/living/food/the-nosh/pre-shredded-versus-freshly-grated-cheese-whats-the-difference.html

Re: Broccoli Cheddar Soup

BeckiWV — Thu, 08 Oct 2015 05:17:26 GMT

@ciao_bella wrote:
@AuntG... Hi AuntG.. Yes, I enjoy watching cooking shows and several times (even on QVC with one of the chefs who appears during cooking shows) I've heard the chefs say you shouldn't use the bagged style cheese in soups b/c it has some kind of coating used to keep the cheese from sticking together in the bag, and it doesn't melt or taste the same way in soups. Chef Ann Burrel (sp??) always says to only use block cheese when you need to shred.

I used the block cheese in this soup and it came out delicious...in melting and taste.

Here is an article about the bagged vs block
http://www.kcet.org/living/food/the-nosh/pre-shredded-versus-freshly-grated-cheese-whats-the-difference.html

I agree that the bagged pre-shredded kind doesn't taste nearly as good as when you shred it yourself from a block.