How do you make Bear Creek broccoli soup?

Cooking Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste.

Why won’t my cheese melt in my broccoli cheddar soup?

One of the simplest mistakes new cooks make when melting cheese is turning the heat too high. Temperatures over about 150 F break down the protein bonds in the cheese allowing too much of its moisture to escape. Bring your soup to a low simmer and gently toss in a small handful of cheese at a time.

Why is my broccoli cheddar soup not creamy?

TROUBLESHOOTING: WHY IS MY BROCCOLI CHEESE SOUP GRAINY OR CURDLED? This can happen if the temperature gets too high. Basically the proteins in the cheese tighten up and squeeze out the fat. You end up with a grainy, curdled consistency.

How do I thicken my Bear Creek soup?

Make the soup as instructed on the bag, subbing the water for broth, and after it simmers and thickens for about 10 minutes or so, toss in the shrimp and frozen corn. Bring it back to a low boil and simmer for 8 more minutes.

What can you add to Bear Creek cheddar potato soup?

This rich Bear Creek® soup tastes like you made it from scratch with a great cheese flavor and hearty potatoes, all seasoned perfectly with parsley, herbs and spices. Try adding crumbled bacon, sour cream and shredded cheddar cheese for variety.

How do you add cheese to soup without curdling?

Slowly add the cream or milk and continually stir after adding. This will help prevent it from curdling. Use shredded cheese and always reduce the heat to about low to medium before adding. Don’t add the cheese all at once or you risk clumping.

Can you use pre shredded cheese in soup?

Pre-grated cheese is coated in anti-caking agents which means it won’t melt as smoothly. When it’s time to add the cheese into the soup, sprinkle it in in batches, stirring until each batch is melted before adding the next batch vs dumping it all in at once. This will ensure there are no clumps in the final soup.

Why is my broccoli soup bitter?

Blanching broccoli in a large pot of salt water releases bitter acids from the plant cells and rinses them away, an action that steaming doesn’t provide because of the low level of water involved. Additional measures for neutralizing broccoli’s bitterness include tossing it with salt and citrus sauce.

What can I add to broccoli to make it taste better?

What Can I Add to Broccoli To Make It Taste Better?

1. Salt/ Pepper – helps overcome the bitter and add an interested element.
2. Red Pepper – To add a KICK!
3. Lemon Juice – Gives the final dish some acid.
4. Soy – Adds Umami which is overall flavor!

Can you add milk instead of water to Bear Creek potato soup?

I used Bear Creek soup mix. Instead of 8cups of water, I used 4 cups of Chicken stock, 3 cups of milk and 1 cup of heavy whipping cream. 2 bags of frozen broccoli bits, handfuls of cheddar cheese (white/yellow) salt and pepper. Top with croutons and bacon bits.

How much cornstarch do I add to soup?

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. slurry to 4 cups of soup.

How do you add cheddar cheese to soup?

1. Finely grate the cheese with a cheese grater into a bowl.
2. Add 1 to 2 tablespoons of flour or cornstarch to the bowl and toss the mixture with a spoon so that the cheese is coated.
3. Reduce the soup’s heat to no higher than medium-low before adding the coated cheese to the soup 1 to 2 tablespoons at a time.

Why did my cheese separate in my soup?

When adding ANY dairy products to soup, such as cream, yogurt, sour cream or whipping cream, stir into heated soup and then turn heat down to the lowest setting. Do Not Boil! Boiling will cause the soup to curdle.

Is broccoli cheddar soup unhealthy?

Broccoli and Cheese are Bad News One cup of Broccoli Cheddar soup at Zoup! packs a whopping 290 calories, 20 grams of fat, 60 percent of your daily saturated fat and 1190 mg of sodium. That’s more fat than you get in four Twinkies! Yikes.

How do you sweeten soup?

10 Secret Ingredients for Making Soup with Oomph

1. Lemon Juice. Acidity in a soup can really make a difference because it adds a high back-note.
2. Wine. Wine is the perfect liquid to unstick the brown stuff from the bottom of your pan.
3. Fish Sauce. It’s not just for Asian food!
4. Worcestershire Sauce.
5. Sesame Oil.
6. Yogurt.
7. Pesto.
8. Beer.

What is Gordon Ramsay’s favorite steak?

Rib-eye: The chef’s favourite.

How can I thicken potato soup without flour or cornstarch?

Mix in bread. Adding stale bread or breadcrumbs to thicken soup is a common method that cooks use for Italian soups, but it can also work well for many other soups. The bread absorbs some of the liquid, then breaks down within the hot soup, thickening it.

Will sour cream thicken potato soup?

Flour: to thicken the broth. Chicken broth/stock: to add some liquid to the soup. Milk of choice: to add to the creamy and luscious texture of the soup broth. Sour cream: the real reason why this soup is the creamiest!