This humble one-pot broccoli cheddar soup recipe hits the spot between meetings and calls at work! (It’s also even great for dinner, but shhhhh! We want this for lunch!)
Instead of using heavy cream or half and half, which is traditional for this recipe, we’re using regular milk but we aren’t sacrificing any of the thickness. If you don’t like broccoli, this would work well with cauliflower, too. This recipe is not freezer-friendly, so make sure to whip it up during a week when you’ll need a cozy meal to get you through and you’ll be more than happy to eat this soup a few times.
This recipe is also featured in my cookbook, The Workweek Lunch Cookbook: Easy, Delicious Meals to Meal Prep, Pack, and Take On The Go! It includes 60 approachable recipes designed to be meal-prepped and stored.
For best results, allow the soup to cool completely, then pour into plastic containers, leaving an inch or two of space at the top to give the soup room to expand as it freezes. Seal the containers and freeze for up to 2 months.
How do you keep broccoli cheddar soup from curdling?
This is one of those million-dollar questions about creamy soups, isn’t it?
Here’s the answer: If you add the milk while the soup is too hot, you may experience curdling. To avoid this, make sure you are on medium heat and are stirring consistently with a whisk as you add in the milk. You can even turn it down to medium-low!
How to adapt this one-pot broccoli cheddar soup recipe
I wouldn’t recommend making too many changes here, but there are a few swaps you can make if needed!
- If you don’t have chicken or veggie stock, you can use water instead. The water will turn into stock, so to speak, as it cooks.
- Use frozen or fresh broccoli; your call!
- Skip the cayenne if you don’t like heat, and remember you can add any other spices you love! This particular soup does well with a dash of paprika on the top before serving; trust me!
- If you don’t have mustard powder, you can leave it out or substitute it for 1 tsp of high-quality mustard such as Dijon.
- I recommend shredding your cheese from the block for this recipe; it just seems to make for a creamier product. However pre-shredded cheese will work as well, if that’s what you’ve got or what you prefer.
- If you want to add more veggies, I would stick to something simple such as chopped cauliflower or potato.
- Feel free to add 1/2 cup drained and rinsed white beans to this recipe to make it a bit more filling. You won’t even really taste them, but they add a subtle creaminess. (Hint: they’re also good to help thicken any non-dairy creamy soup!)
- Switch out the milk for a plant-based milk, but just know it may not be as creamy and thick as regular milk. And if you’re using a nut-based milk, that flavor will impart to the soup. I recommend soy or oat; their flavor isn’t quite as pronounced as almond milk, for example.
- You can also use heavy cream if you like, half-and-half, or whole milk.
Broccoli Cheddar Soup (Easy Freezer Meals)
FAQ
Can you freeze soups with cheese in them?
Can you freeze cheesy broccoli?
Can you freeze Panera broccoli cheese soup?
Can I refreeze broccoli cheese soup?