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Serve hot with a crusty loaf of bread or a side salad for a complete meal.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or cream if the soup thickens too much during storage.
Variations:
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Extra Veggies: Stir in some sautéed mushrooms, zucchini, or spinach along with the broccoli.
Protein Boost: Add cooked, shredded chicken for a heartier meal.
Different Cheeses: Try mixing in other cheeses like Gruyère, Monterey Jack, or pepper jack for a new twist.
FAQ:
Q: Can I use frozen broccoli instead of fresh?
A: Yes! Frozen broccoli works well. Just add it directly into the soup without thawing, but you might need to cook it a few minutes longer.
Q: How can I make this soup vegetarian?
A: Simply substitute vegetable broth for the chicken broth to keep the soup fully vegetarian.
Q: Can I freeze this soup?
A: Cream-based soups don't always freeze perfectly because the dairy can separate, but if you cool it completely and reheat slowly, it can still be quite good. Stir well when reheating.
Q: What can I use instead of half and half?
A: You can substitute whole milk for a lighter version or use a mix of heavy cream and milk if you prefer an even creamier soup.
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