Broccoli cheddar soup is a delicious and comforting soup that is popular in many households. However, a common issue that can occur when making this soup is that the soup “breaks” – meaning the broccoli florets separate from the liquid, leaving you with a lumpy, unappetizing texture instead of a smooth, creamy soup. There are a few key things you can do when making broccoli cheddar soup to help prevent the soup from breaking and keep it emulsified.
Why Does Broccoli Cheddar Soup Break?
Broccoli cheddar soup breaks when the fats/oils and water separate. This happens because broccoli contains very little starch. Starch acts as an emulsifier and binder in soups, helping the fats and water stay combined in a smooth emulsion. Without enough starch, the fats and solids can easily separate from the liquid. Additionally, overcooking the broccoli releases more water, diluting the soup and making it more likely to break. Acid from added cheese can also cause the proteins in the soup to coagulate, resulting in separation.
Tips to Keep Broccoli Cheddar Soup Smooth
Here are some tips to help prevent your broccoli cheddar soup from breaking:
Add a Roux
Making a roux by cooking equal parts butter and flour together before adding the milk/broth is one of the most effective ways to stabilize broccoli cheddar soup. The flour helps thicken the liquid and acts as an emulsifier. Be sure to cook the raw flour taste out of the roux before adding the liquid.
Puree Some of the Soup
Pureeing a portion of the finished soup helps add body and stability. Use an immersion blender or regular blender to puree about 1 cup of the cooked soup, then stir it back into the pot. This adds starch from the cooked broccoli to act as a binder.
Add Potatoes or Cauliflower
Potatoes and cauliflower both contain starch that can help stabilize the soup. Dice 1-2 small potatoes or about 1 cup of cauliflower florets and add them when cooking the broccoli. The extra starch they release as they cook helps bind the soup.
Use Evaporated Milk
Evaporated milk is thicker than regular milk, so it adds stability without thinning out the soup too much. Substitute evaporated milk for all or part of the regular milk called for in the recipe.
Add Cheese Gradually
The proteins in cheese can cause separation when added all at once, especially if the cheese is cold. Add shredded cheese a little at a time, allowing it to melt gradually after each addition to avoid clumping.
Use an Immersion Blender
Give the finished soup a quick blend with an immersion or regular blender right before serving. This will break up any fat or cheese clumps and uniformly combine the ingredients. Be careful not to over blend.
Avoid Overcooking
Cook the broccoli just until fork tender, not mushy. Overcooking releases more water and makes the soup thinner. Err on the side of slightly undercooking the broccoli.
Keep the Soup Thick
A thicker, more condensed soup is less likely to break than a thin, watery one. Reduce the amount of milk/broth so the final soup is thick but still spoonable. You can always thin it with more liquid at the end if needed.
Recipe for Smooth Broccoli Cheddar Soup
This recipe uses several of the tips above to yield a smooth, creamy soup:
Ingredients:
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups evaporated milk
- 1 medium potato, peeled and diced
- 1 lb broccoli florets, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 tsp paprika
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
Instructions:
- Melt butter in a large pot over medium heat. Whisk in flour and cook for 2 minutes to make a roux.
- Gradually whisk in broth, then evaporated milk, and cook until slightly thickened, about 5 minutes.
- Add potatoes, broccoli, onion, garlic, paprika and nutmeg. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 15 minutes, until broccoli is fork tender.
- Remove from heat and puree 1 cup of the soup in a blender until smooth. Stir puree back into the pot.
- Add cheese a handful at a time, stirring constantly until melted after each addition.
- Taste and adjust seasoning as needed. Serve hot.
Conclusion
Following these tips and techniques when preparing broccoli cheddar soup can help prevent the dreaded breaking and separation of the soup. Key strategies include adding starch thickening agents like flour or potatoes, pureeing some of the soup, cooking the broccoli just until tender, and incorporating the cheese gradually. With the right process, you can achieve a perfectly smooth and creamy broccoli cheddar soup every time.