When making broccoli cheese soup, you can freeze individual servings. To freeze, add the soup to a freezer ziplock bag and lay flat in the freezer. Freezing will keep the soup fresh up to one month. This soup should be kept in a cool, dry place until you are ready to serve it. Keep in mind that dairy does not freeze well, so be sure to keep it out until it is time to serve. If you need to reheat the soup, you can undercook the broccoli for a tender texture.
Copycat Panera broccoli cheese soup
If you love the creamy and cheesy taste of Panera's broccoli cheese soup, you'll love this simple recipe for a copycat version at home. This version is surprisingly easy to make and rivals the original in flavor. To make this delicious soup, begin by making a roux, a simple thickening base made from flour and butter. This will give the soup its creamy and smooth consistency. Next, add turmeric and ground nutmeg, which will bring out the natural yellow color of the soup and also give it an extra hint of nutmeg.
Broccoli cheese soup is a classic comfort food, and a perfect way to enjoy it at home is by making a copycat version! You can make a bowl of this creamy soup in less than 30 minutes! Whether you prefer to eat it in a dutch oven or a slow cooker, you're sure to love it! The soup is so hearty and filling that it's guaranteed to make you feel great! And the best part? It's delicious and healthy, too!
Easy low carb broccoli cheese soup
The best thing about this easy, low-carb recipe for broccoli cheese soup is that it only has five ingredients! That's not bad at all, especially considering that most of us have these ingredients in our pantry already. And what's more, this recipe is vegetarian and low-carb, making it a great starter dish or vegetarian meal for company. Here's how to make it:
First, start by peeling the broccoli and washing it well. Next, chop it finely. You can use store-bought shredded cheese. Also, keep the heat low, as this will prevent cheese from clumping. You can also add a bit of arrowroot powder or cornstarch before stirring the soup. To avoid clumping, you may want to add the cheese a little at a time, stirring it in constantly. You can also puree the soup using a blender.
Making it in a slow cooker
One of the most popular recipes for broccoli cheese soup is a classic crock pot recipe. This recipe combines broccoli and cheese, and is creamy and delicious. You can use VELVEETA(tm) Original Cheese, extra-sharp Cheddar, or Parmesan cheese to make your soup even creamier. Alternatively, you can add diced potatoes and carrots for a heartier soup.
For a thicker soup, you can use evaporated milk, which is milk that has half the water removed. This method is similar to using heavy cream, but is much lower in fat and calories. A can of condensed milk contains 40% sugar and is therefore not suitable for this recipe. If you don't have evaporated milk or cream, you can also use half cheddar and butter paste. Add the cream cheese and half of the cheddar, and stir until well-combined. Once it's thickened, add the cheese.
Freezing it
Broccoli cheese soup freezes well. The key is to cool the soup to room temperature before freezing. It will retain its crunch, but the creamy base will separate. When freezing, place the frozen soup in a shallow pan of ice-cold water to quickly release any heat. This will prevent any harmful bacteria from growing in the frozen soup. This soup is great as leftovers, too. Just make sure to freeze it in individual serving sizes.
After freezing, thaw the broccoli cheese soup. To reheat it, heat it gently on medium-low heat, whisking often. It will take around 20 minutes to heat. Once thawed, add the toppings. To ensure that the toppings aren't soggy, add additional cheese, if desired. This soup freezes well for up to three months. To make it even more delicious, stir in fresh cheese before serving.
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