Store the prepared soup in an airtight container in the fridge for up to a week.
MY RECIPES BROCCOLI CHEESE SOUP HOW TO
It’s best enjoyed within a few days of making it.ĭon’t worry, there will not be much leftover because everyone is going to devour it! How to Store and Reheat Because of the milk and cheese in this soup, it will not freeze well. That way, I can have larger chunks of broccoli in the soup, but there is also broccoli in every bite. Then, with the additional broccoli, I actually steam it in the microwave first before adding it to the soup. What I like to do, and you will see this in the recipe below, but I actually add half the broccoli to the soup and blend it with my immersion blender. Simply plan to let it simmer a bit longer than the written recipe states. If you are in a pinch frozen broccoli florets will work in this soup. You know what I always say, fresh is best and will also have the best texture. Yes, frozen broccoli will work in this soup. Season: Season with salt and pepper to taste.Add milk & cheeses: Stir in milk, old English spread, and cheddar cheese.
Let broccoli cook: Allow to cook, stirring very frequently, until broccoli is tender, about 6 – 8 minutes.Add liquids: Pour in chicken or vegetable broth.Add in onions and cook, stirring frequently until nearly soft, about 3minutes. Saute onion: Melt butter in a pot over medium-high heat.It’s an oval dutch oven it a beautiful blue color. The Le Creuset Dutch Oven that is photographed here is one of my favorites. Make it with me! Broccoli Cheese Soup Ingredients It’s absolutely delicious and everyone who tries my recipe gives it high praise and great reviews. I would love for you to follow along and discover more amazing recipes.This easy broccoli cheese soup is so easy to prepare and it’s ready in only 30 minutes! It’s creamy comfort in a bowl with tender broccoli, cheddar cheese, and so much flavor! Not going to lie, broccoli cheese soup is my all-time favorite soup! I seriously love it so much and I get excited every time that I make it. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST.
If you tried any of my recipes I would love to hear from you, leave me a comment below. If you want to make this ahead of time you can make it 2-3 days ahead of time and store it in the fridge in an airtight container.ĭo I have to use cream? You can use regular milk in the place of the heavy cream but it will take away from the thick and creamy texture of this soup.Ĭan I use frozen broccoli? For this soup fresh broccoli is the best way to go but if you only have frozen it will work. And now you can serve and enjoy.Ĭan I freeze this soup? I usually suggest not freezing a recipe with such a heavy dairy base. Step seven: Last just remove the soup from heat and add shredded cheddar and shredded parmesan. Taking your time will help ensure that this is really creamy! Allowing the flour to absorb before adding in more milk. Tip: When pouring in the milk I add a little bit at a time while whisking.
Last whisk in heavy cream and then pour this into your soup. Step six: Once butter is melted add in flour whisking constantly for 30-60 seconds. Step five: Next you can heat the remaining 4 tablespoons of butter in a separate sauce pan. I always add my broccoli in later do it does not become over cooked and mushy. Step four: Now you can add in your broccoli florets and allow to cook for an additional 5 minutes. Bring to a boil then reduce heat and cover. Then season with thyme, salt, and pepper. Step three: Now to your pot you can add in your cubed red potatoes and chicken broth.