To achieve a delectably creamy broccoli cheese soup, it’s essential to avoid pre-shredded cheeses due to their additives, which can lead to a grainy texture. These cheeses often contain preservatives like cellulose, which affects melting and creates an unappealing finish when the soup cools. Instead, shredding cheese from a block right before use leads to a flawlessly smooth consistency. Furthermore, shredding your own cheese is not only better for your soup’s texture but is more economical and can be done quickly using a food processor.
Always steer clear of pre-shredded cheese if you want a creamy broccoli cheese soup, as additives hinder melting and result in a grainy texture.
Using block cheese not only improves texture but is also more budget-friendly than buying packaged pre-shredded varieties.
To achieve the smoothest consistency, add cheese slowly to your soup and stir until each handful melts before adding more.
Shredding cheese from the block is quick with a food processor; it allows you to quickly prepare large amounts for future use.
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