Q1: What is the absolute secret to a creamy, not grainy, homemade cheese soup?

The number one, non-negotiable secret is to shred your own cheese from a block. Pre-shredded, bagged cheeses are coated in starches (like potato starch or cellulose) to prevent them from clumping in the bag, and these starches can prevent the cheese from melting smoothly. The second secret is to add your freshly shredded cheese to the hot soup base over a very low heat , one handful at a time, stirring until each addition is melted before you add the next.

Q2: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q3: Can I freeze this soup?

Yes, this soup freezes surprisingly well! Let it cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop, whisking it occasionally as it heats up.

Q4: Can I use frozen broccoli instead of fresh?

You can, but fresh broccoli will give you the best, most vibrant flavor and texture. If you are using frozen broccoli florets, there is no need to thaw them first. You can add them directly to the simmering soup, but you may want to reduce the simmering time by about 5-7 minutes, as they will cook much faster than fresh broccoli.

Q5: How can I make my soup even smoother?

If you prefer a perfectly smooth, velvety soup with no chunks of vegetables, you can use an immersion blender to purée the soup after the vegetables have become tender, but before you add the shredded cheese.

The Best Creamy Broccoli Cheddar Soup (Easy Recipe!)

A classic recipe for a rich and creamy from-scratch Broccoli Cheddar Soup. This comforting dish starts with a flavorful base of sautéed onions and garlic, which is then thickened with a traditional butter and flour roux. Milk and vegetable broth create the creamy soup base, which is simmered with chopped broccoli florets and carrots until the vegetables are tender. The soup is finished by gradually stirring in a generous amount of shredded cheddar cheese until it is melted and smooth.

Author: Evelyn

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, chopped
¼ cup all-purpose flour
2 cups whole milk or unsweetened almond milk
2 cups vegetable broth
3 cups chopped broccoli florets
1 large carrot, julienned or finely chopped
½ teaspoon Dijon mustard
8 ounces shredded cheddar cheese (about 2 heaping cups)
Homemade croutons, for serving (optional)

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Cook for 5 minutes, stirring, until the onion has softened.
Stir in the garlic and cook for another minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes to create a roux.
Slowly pour in the milk, whisking continuously to prevent lumps, until the mixture is smooth.
Add the vegetable broth, broccoli, carrot, and mustard. Stir to combine.
Bring the soup to a simmer and cook for 15 to 20 minutes, or until the broccoli is tender.
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
Season with more salt and pepper to taste.
Serve warm, with croutons if desired.

Notes

This soup is thickened with a classic roux, which is a paste of equal parts butter and flour cooked together before liquid is added.
Whisking continuously while slowly adding the milk is a key step to ensure a smooth, lump-free sauce.
Adding the cheese gradually at the end over low heat helps it to melt smoothly without becoming grainy or separating.

Find it online: https://cookupjoy.com/broccoli-cheddar-soup/