Comments on: Easy Creamy Broccoli Cheddar Soup Recipe

By: Barbara Bianchi

Barbara Bianchi — Fri, 06 Dec 2024 02:40:20 +0000

In reply to Andrea.

Hi Andrea,

I’m so sorry to hear you had the same issue with curdling! It sounds like you were doing everything right by grating the cheese and adding it slowly while the soup was simmering. Aged cheeses can sometimes cause curdling because they have less moisture and more fat, which can separate under high heat.

To salvage the soup, try adding a tablespoon or two of cream and give it a whirl in a blender to smooth it out. You might also find that adding the cheese at a lower temperature—just off the heat, for example—can prevent it from separating. But I’m so glad to hear the flavor is still there! I’ll make sure to add this tip in the recipe for others who might run into the same thing.

Thanks for your feedback.

By: Andrea

Andrea — Fri, 06 Dec 2024 00:33:06 +0000

In reply to Barbara Bianchi. I had the same problem with curdling. I used aged cheese that I grated myself and whisked in slowly while the soup was simmering as instructed. It resulted in the soup looking like it contained quinoa, but the taste is still all there so I'm eating it.

By: Barbara Bianchi

Barbara Bianchi — Wed, 11 Sep 2024 18:42:23 +0000

In reply to Amy. Hello Amy! I’m so glad this recipe brought back memories of your grandmother’s recipe. Food memories are the best! Using your garden’s broccoli leaves is such a clever idea. I’m delighted to hear that the soup turned out so well. Thanks a ton for taking the time to share your experience and your unique twist. And thank you for the stars!

By: Amy

Amy — Tue, 10 Sep 2024 17:14:20 +0000

P.S. I also blended the soup after the leaves were sauteed.

By: Amy

Amy — Tue, 10 Sep 2024 17:10:52 +0000

Stumbled upon this recipe as I was searching for a gluten-free cream of broccoli soup. Wow! this takes me back to my grandmother’s recipe! I normally do not like leaving a review if I did not follow the recipe as written but since my broccoli only sprouted leaved this year and it’s time to harvest, I chopped up the leaves and used those instead of actual broccoli stalks with crowns. Because they are very fibrous, I sauteed them a bit longer. This was also a great way to avoid any waste. I have just finished this delicious bowl of soup so needless to say, this recipe is a keeper! I cannot wait to make it again with broccoli stalks and crowns. Thank you so much for this fantastic recipe!

By: Barbara Bianchi

Barbara Bianchi — Sun, 04 Feb 2024 21:15:36 +0000

In reply to Amanda. Thank you, Amanda! I'm thrilled that the soup was a success for you, and I'm so grateful for your kind words and 5-star rating. It's fantastic to know that the jump ahead and cook mode options added to your cooking experience. Thanks again for sharing your feedback!

By: Amanda

Amanda — Sun, 04 Feb 2024 14:12:55 +0000

Made your cheddar broccoli soup today and it was perfect!!! Didn’t need to add or take away a single ingredient. I have your page bookmarked and will be making several more of your recipes. Thank you for the jump ahead option and the cook mode option. Love that especially!!! 5 stars!!!

By: Barbara Bianchi

Barbara Bianchi — Sat, 09 Dec 2023 23:55:42 +0000

In reply to Patti McGorrey.

Oh my. I’d love to help troubleshoot this, Patti.

Was the cream at a simmer when the cheese was added? High heat can cause the cheese to separate. (I will add a note about this to the recipe.)

Was the cheese the kind that you grate yourself?

To salvage the soup, try adding a tablespoon or two of cream and whisking or even give it a whirl in a blender.

I hope this helps. Please let me know how it goes.

By: Patti McGorrey

Patti McGorrey — Sat, 09 Dec 2023 23:05:22 +0000

Was so looking forward to this soup but when I added the cheese, my milk and cream curdled

By: Barbara Bianchi

Barbara Bianchi — Mon, 19 Sep 2022 19:18:01 +0000

In reply to Amy. Hi Amy, Excellent question. The serving size is about 1 cup. I do hope you enjoy this soup.