Broccoli Cheese Soup

Quick, easy and very tasty.  Great winter warm up soup.

Broccoli Cheese Soup5467b-wholesomeyum_broccoli-cheese-soup-low-carb-gluten-free-3

Ingredients:

  • 4 cups Broccoli (cut into florets)
  • 4 cloves Garlic (minced)
  • 3 1/2 cups Chicken broth (or vegetable broth)
  • 1 cup Heavy cream
  • 3 cups Cheddar cheese – pre-shredded – see notes
  • Salt, Pepper and any other seasoning to taste (smoked paprika is good)

Instructions:

Read notes below before starting – this will clump easy!

  • In a large pot over medium heat, saute garlic for one minute, until fragrant.
  • Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
  • Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup, simmer and stir until it melts fully, then repeat 1/2 cup at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.

**TIPS**

  • For anyone that has problems with clumping during the cheese melting process in their broccoli cheddar soup, I have a few tips!
  • Make sure the temperature is not too hot. This is super important! The heat should be very low when adding the cheese. If it’s too hot, the cheese can seize and clump.
  • The broccoli florets should be small. The cheese tends to stick to larger pieces more.
  • Use pre-shredded cheese OR add a de-clumping agent. The recipe works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little arrowroot powder or cornstarch first, before adding to the soup.
  • Add only a little cheese at a time. If you dump all the cheese in at once, it will clump more.
  • Stir, stir, stir! Keep stirring as you add the cheese.

Backup plan #1: Puree it! If all else fails, just throw the soup in a blender (or use an immersion blender).

Backup plan #2: Remove the broccoli first. If you’d like, you can scoop out the broccoli florets before adding the cheese and set them aside. A large slotted spoon works best for this. Melt in the cheese, then add the broccoli back in afterward.

 

This recipe comes from Wholesome Yum

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: