Can you freeze cheddar broccoli soup?

From my personal experience, soup that contains milk (or even cream) does not hold up well in the freezer. Normally it separates and turns grainy when rewarmed. However, it will keep refrigerated for up to 3 days. When reheating the soup, do it over low heat on the stovetop. I would not recommend reheating in the microwave.

What kind of cheese melts best in soup?

Cheeses that are higher in moisture such as mild Cheddar, Colby, Monterey Jack, and Swiss melt best in soups, because they have a lower melting point. In addition, freshly grated cheese melts better than pre-shredded varieties, which contain anti-caking agents.

Why did my broccoli cheddar soup curdle?

Using a stovetop heat that is too high will cause the soup to curdle, especially when adding dairy products. Simmer over medium to low heat, and be careful not to bring the soup to a boil! Also, avoid using reduced-fat milk products.

How can I thicken my broccoli cheddar soup?

If your soup is too thin for your liking, try simmering it longer, and feel free to stir in more cheese. Or, use a starch thickener such as arrowroot powder or cornstarch. To do so, combine a tablespoon of starch with a tablespoon of cold water or milk. Then, stir it into the soup.

Easy Broccoli Cheese Soup with Milk

Description

The easiest bowl of comfort food! This lightened up classic is made with olive oil and milk instead of butter and cream. It’s loaded with wholesome broccoli and freshly grated cheddar cheese.

Ingredients

Units Scale

3 Tbsp. extra-virgin olive oil
1 small onion, diced, 3/4 cup
1 medium carrot, diced, 1 cup
3 garlic cloves, minced
1/4 cup all-purpose flour
1 bay leaf
1/2 tsp. dry mustard
1/4 tsp. nutmeg
1 tsp. kosher salt
1/2 tsp. black pepper
2 cups whole milk
3 cups low-sodium vegetable stock
4 cups fresh broccoli florets
8 oz. block cheddar cheese*, freshly grated, plus more for serving
cayenne pepper, for serving, optional

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Instructions

In a 4-quart dutch-oven, heat olive oil over medium heat.
Add onions and carrots, and sauté for 4-5 minutes, stirring occasionally, until the onions are soft.
Stir in the garlic and cook for additional 30 seconds.
Stir in the flour and cook for 1 minute while stirring. Add the bay leaf, mustard, nutmeg, salt, pepper, and then gradually whisk in the milk until smooth. Add the vegetable stock and bring to a simmer, then simmer for 3-4 minutes or until slightly thickened.
Add broccoli, reduce heat to medium-low and simmer, uncovered, for 8-10 minutes or until tender.
Turn off the heat, discard the bay leaf, and gradually stir in cheese. Taste for salt and pepper.
Serve immediately, topped with extra cheese and cayenne pepper, if desired.

Notes

Buy a block of cheese and shred it yourself. It’s much creamier and melts way better than pre-shredded bagged cheese. Only melt cheese over low heat or it will separate and look grainy.
Leftovers will keep refrigerated up to 3 days. My biggest tip would be to reheat the soup on the stovetop over low heat so it does not separate. Soup does not freeze well.
Variations: Use frozen broccoli instead of fresh. Amount and instructions are the same. For non-dairy milk, full-fat coconut milk is a good alternative. You will need one (14 oz.) can which yields anywhere from 1 2/3 cups to 1 3/4 cups of milk, depending on the brand.

Nutrition

Serving Size:
Calories: 322
Sugar: 8.3 g
Sodium: 937.5 mg
Fat: 21.7 g
Carbohydrates: 19.7 g
Protein: 14.3 g
Cholesterol: 44 mg