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If you have leftover broccoli cheese soup, you can allow it to cool and transfer it to an airtight container. Store refrigerated for up to 5 days.
How can I reheat this dish?
To reheat your broccoli cheese soup, remove your soup from the container and add it to a pot on the stove over medium heat. Heat for about 10 minutes, stirring occasionally. Serve warm, garnished with additional cheese.
Can I make this vegetarian?
Yes, this recipe is already vegetable forward. Just swap the chicken stock for vegetable stock. It will still be just as delicious.
What is another variation I can make?
If you’re short on time and don’t want to tend to the stove, you can make this broccoli cheese soup in the crockpot. Make as directed and stir in the flour about 30 minutes before you’re ready to serve to thicken your soup. Cook on low for 6 hours or high for 2 hours.
Can I make this ahead of time and freeze it?
Broccoli cheese soup is a great make-ahead meal to freeze for later. Prepare your soup as directed and allow it to cool completely. Transfer to an airtight container or resealable bag allowing room for expansion. When you’re ready to reheat, allow the soup to come to room temperature in the refrigerator. Place the thawed soup into a pot and cook, stirring occasionally, for about 10 minutes.
What size pot did you use?
I used a 6-quart Dutch oven for this recipe. If you have something larger, that will work, or you can always cut this recipe in half for a smaller pot.
What else can I add for additional flavors?
While this recipe is bursting with flavor on its own, here are a few ideas on how to make it your own.
