Broccoli Cheese Soup is creamy, cheesy, hearty, and delicious comfort food. Perfect for lunch or dinner. Quick and easy to make with simple ingredients.
Although it tastes good immediately after preparation, this soup is MUCH better after 24 hours in the fridge (not freezer).
This recipe calls for sifted all-purpose flour. To get an accurate measurement, it’s important to sift all-purpose flour before measuring to remove hard particles and to lighten the flour.
Always spoon sifted flour into a measuring cup. Dipping it into the flour will “pack” in too much.
Too much flour will make the soup pasty with an unpleasant taste.
How To Prevent CurdlingI discovered these helpful tips on Taste of Home’s site.
How To Prevent Grainy SoupStore-bought shredded cheese creates a grainy texture in cream soups. The problem is caused by the anti-clumping agent (usually cellulose) that keeps the shredded cheese from sticking together.
Use cooked fresh (pictured) or frozen broccoli in this recipe.
Does Broccoli Cheese Soup Freeze Well
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Sometimes, I’ll add chopped “dark meat” chicken (baked, boiled or rotisserie). Use white meat if you prefer. Tastes sooooo good.
Enjoy the recipe!