This Easy Apple Cheese Soup Recipe Is Cheesy, Creamy & So Delicious! (2024)

FAQs

How do you keep cheese from separating in soup? ›

Use a Roux or Cornstarch Slurry

To further prevent curdling, create a roux or cornstarch slurry before adding the cheese. This helps to stabilize the soup by creating a smoother texture and emulsifying the cheese.

High Heat: Cheese is sensitive to high temperatures. If you add cheese to your soup when it's too hot or boiling vigorously, it can become overcooked and develop a grainy or curdled texture rather than melting smoothly. To avoid this, reduce the heat to low or medium-low before adding the cheese.

Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.

For a mac and cheese recipe, consider the combination of sharper cheddar cheeses and a flavorful Parmesan. This cheese adds a boost of fruity, nutty notes to your favorite macaroni recipes. Parmesan is also ideal for grating on top of mac and cheese before you bake it to add golden color.

McIntosh Apples + Old or Sharp Cheddar

Sharp or aged cheddar pairs best with this sweet-yet-tart apple. For your snacking or charcuterie needs, we recommend our Organic 3 Year Old Cheddar or our Organic Extra Sharp Cheddar.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Ones to avoid are Parmesan and Pecorino (any hard, aged cheeses), goat and feta (any dry, crumbly cheeses) as they don't melt well.

You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly. Then you can pour the cream mixture back into the soup and it should be fine.

What is the best cheese to melt in soup? I like to use mild or sharp cheddar, but you can use monterey jack, pepper jack, or a mix of several. If you really want to make it luscious, you could even stir in some goat cheese or gruyere.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

Why is my soup creamy? ›

Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Apples and cheese make an irresistible pair. They offer the perfect marriage of sweet and savory. The many varieties of both apples and cheese allow for many combinations as they offer the perfect marriage of sweet and savory. Gouda goes well with a tart apple.

Apples are also a natural partner for savory ingredients like pork roasts, crispy-skinned chicken, juicy sausages, and even scallops. At breakfast, they shine with bacon or ham, or piled on a bowl of oatmeal or quinoa.

The contrasting flavors make them ideal partners. Basically, they taste good together. You eat a dry salty piece of cheese and its flavor fills your mouth. Follow the cheese with a bite of sweet moist apple and the dry saltiness disappears, which sets you up for another bite of cheese.