You can freeze leftover broccoli and cheese soup if it's in a ziplock bag. Just lay the ziplock bag flat in the freezer to make stacking easier. Once frozen, it will keep for up to a month. The soup will keep for a long time in the freezer. You'll need to be sure to leave the dairy ingredients out of the soup until you are ready to reheat it. Undercook the broccoli slightly so that it will be easier to reheat.
Pureed broccoli and cheese soup
Despite its name, pureed broccoli and cheese soup isn't a vegan meal. It's not just for vegans, though. Broccoli and cheese are delicious together and can be served to anyone. To make this soup, first, prepare a large pot of salted water. Put the broccoli stalks in and cook until fork tender and slightly crisp. Once cooked, you can use them to garnish your soup.
The broccoli should be sliced into small florets. For a smoother texture, par-cook the broccoli and carrots. Add the cheese to the pot one handful at a time, turning the heat off while adding the cheese. You can also shred your own cheese, which is not only cheaper but melts better too. Serve broccoli cheese soup with crusty bread and a ham and cheese slider.
Store leftovers in a sealed container
If you have leftover broccoli and cheese soup, the easiest way to save it is to freeze it. Place the soup in a freezer-safe container, leaving an inch of space above the top for expansion. Freeze until solid, ideally within two months. If you'd like to reheat the soup, place the frozen soup in a covered container in the refrigerator for several hours before serving.
To freeze the soup, use a plastic container compatible with freezer temperatures. Remember that the soup will change texture when thawed, and you must leave enough room for the soup to expand. Otherwise, it will begin to leak. To avoid this, label the freezer-safe container with the date it was cooked. Otherwise, it might not taste right. Once frozen, broccoli and cheese soup keeps well for several months in the freezer.
Freeze without dairy
Soup is a delicious way to use up leftover broccoli stalks. This creamy soup is dairy-free and freezes well. It makes a hearty lunch or dinner and tastes just as good the next day! You can prepare this soup with three cups of fresh or frozen broccoli, whichever you prefer. You can add spices and grated cheese to your soup for extra flavor, if desired. To make it even easier, freeze individual portions before reheating.
Adding non-dairy milk to a broccoli soup will help it hold together better in the freezer. However, you'll notice a significant change in texture after it's defrosted. Several experts recommend that you hold back on the dairy components for the frozen soup, so you can add them later when you're ready to eat it. This way, the soup will keep its freshness and keep its full flavor.
