How to Freeze Broccoli and Cheese Soup
Homemade soups tend to be one of the easiest food items to preserve in the freezer because you don't have to worry about maintaining a firm texture or any distinctive flavors. Broccoli and cheese soup is actually one of the more difficult soups to freeze because of its creamy base. When you freeze items that contain dairy products, they can separate into watery layers, but if you package and thaw this soup correctly, it can withstand the freezing process. Does this Spark an idea?
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Instructions
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Prepare your broccoli and cheese soup as directed in your recipe. Let the finished soup sit undisturbed until it completely cools to room temperature.
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Pour the cooled soup into one large, airtight freezer storage container or several smaller containers. Stop pouring the soup once it reaches approximately 1/2 an inch from the top of the container.
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Place the airtight containers of soup into your freezer. Store them in the freezer for a maximum of two months.
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Transfer the frozen soup to your refrigerator when you're ready to use it, then let it thaw completely. Pour the thawed soup into a large saucepan on your stove.
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Set your stove to "medium" heat. Whisk the soup approximately every five minutes until it is completely heated through (about 20 minutes total).
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Tips & Warnings
If you want to save room in your freezer, pour the cooled broccoli and cheese soup into freezer storage bags and lay them flat.
Stir in fresh cheese or extra salt and pepper after you thaw the soup. Since freezing may make the soup lose some of its flavor, fresh ingredients will ensure it is not bland.
Never freeze broccoli and cheese soup while it is hot because the sudden change in temperature can cause excess moisture to build up in the container and make the soup freeze unevenly.
