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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. Just like in a creamy Mornay sauce, the cheese can't separate.
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.
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.
Place 1 cup chicken broth, carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened. Add 2 cups chicken broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted.
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.
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.
Yes, it's best to add the cheese towards the end of the cooking process, once the soup has thickened and is no longer at a rapid boil. This allows the cheese to melt slowly and evenly into the soup, reducing the risk of curdling.
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.
A bowl of broccoli cheddar soup is a comforting and delicious meal, but it can always be improved with the right sides. Salads, grains, crackers and breads, proteins, and desserts all work great with this soup, and the combinations are endless.
Broccoli also can be the culprit behind a slew of stomach-related symptoms. Not only does the veggie — or more specifically, the intestinal bacteria that breaks the fibrous content down — cause gas, but that gas can actually be painful, too. Because the gas expands the intestines, its lining and walls become stretched.
Most of the time, broccoli cheese soup isn't the healthiest option since it has lots of cheese and heavy cream. This version is lightened up with evaporated skim milk and less cheese.
Delicious cheese and Wisconsin, It's a natural partnership
With the Dairy State's healthy combination of fertile land and balanced climate, milk production excels. And Wisconsin's milk is not only impressive in terms of quantity, but also in quality.
In short, Cheddar in Wisconsin comes in every size, shape and age imaginable. But the difference in the taste of that Cheddar can be significant, and is attributable not only to the forms used or aging techniques, but to the region in which it was made.
Fresh cheddar is milder and melts well, while medium has a slightly fuller flavor perfect for soups or broths. Ponderosa Farmstead Colby: This melt-in-your-mouth colby is soft, mild, and a great accompaniment to beer. It's the Homecoming King of the cheese world.
One of the easiest ways to thicken up your broccoli cheddar soup is by adding more cheese. The cheese not only enhances the flavor but also contributes to a thicker texture. Consider adding extra sharp cheddar or even some Gruyere cheese for an extra depth of flavor.
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.
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