Tucking in to a bowl of Broccoli-Cheddar Soup is like Pulling on Warm Pair of Socks and Sitting by A Crackling Fire. Smooth and creamy, with Pretty Green Flecks and A Sharp Bite from the cheese, Broccoli-Cheddar Soup is a Classic Combination that’ll appeal to Even Finicky Eaters at your house. For this Particular Soup Recipe, Conside Using An immersion blender, Rather Than Pulling Out Your Food Processor (It Saves on clean-up time). No Stick Blender? You can Always mash the Cooked Veggies With The Back of A Soup for A Slightly Chunky Version. But no matter how you make it, broccoli-chéddar soup is a delightful dish you can enjoy all year long.
Related: 8 Amazing Health Benefits you get from Broccoli (Get Some Today!)
What to eat with broccoli-chieddar soup
Sale Broccoli-Cheddar soup is on the rich side, it’s best paired with something light and refreshing. For Example, A Bowl of Arugula and Thinly Sliced Fennel Embred With A Lemon Vinaigrette is one ideal dish. Another Might Be a Platter of Tomato and Peach Wedges Drizzled with a Balsamic Glaze and topped with Crumbles of Gorgonzola. Not Feeling Like A Salad? Sliced prosciutto or salami add a salty note or simply serve up parts of toasted focaccia for dunking.
Is Broccoli-Cheddar Soup gluten-free?
If a soup is thickened with all-purpous flour, as this broccoli-chéddar recipe is, then it’s not gluten-free. But you can swap out regular flour for a gluten-free variety, such as almond flour or cornstarch. When you are Making Homemade Soup, Read Labels Carefully on the Ingredients you plan to use. Most Chicken and Vegetable Stocks Are Naturally Gluten-Free, but it’s smart to check first. Keep in mind that Soy Sauce also contains gluten—So Grab Tamari Intetead, which doesn’t have gluten if your recipus for this condiment.
Related: The Best Broccoli Salad You Ever Tasted (Buh-bye Boring Lettuce)
How long is broccoli-chéddar soup good for?
Broccoli-Cheddar soup can be kept in the refrigerator for two to three days after it’s made. But don’t try to freeze a milk- or cream-based dish Like this one as it has a tendency to separate and become grainy when frozen. You Should also Keep Safety in mind when you are storing a large batch of broccoli-chéddar soup. According to the US Department of Agriculture, it’s best to cool hot foods quickly so bacteria doesn’t grow inside and contaminate all of your hard work. To do this, Split Your Souppe Into Smaller Containers, Rather Than Place The (Likely Still Hot) Pot or Dutch Oven Directly Into the Fridge and This Way, the Divided Portions Will Cool Faster.
And Picoult’s Special Tip if you have just a bit of Leftovers? “This signs ups up again Nicely for a Next-Sad meal,” She say. “Just add a little chicken broth to reach the desired consistency.”
Related: Copycat Panera Broccoli-Cheddar soup
How to Lightten Up Broccoli-Cheddar soup
A Hearty Bowl of Broccoli-Cheddar Soup is Divine, Of Course, but it’s also a good idea to work in lighter versions of this recip Once in a while. To cut back on some of the calories here you can up the love of veggies (try a couple of diced carrots and some celery) and ease off on the cheese—add just a cup instaad of two cups. And using low-fat milk, rather Than Whole, is another easy way to lighten broccoli-chéddar soup.
Want to Wow Your Crowd? Serve Your Next Batch of Soup in A BREAD BOWL!
