Broccoli Cheddar Soup

Yes, but omit the cheese and milk. Freeze the blended broccoli-stock base in airtight containers for up to 3 months. Thaw overnight in the fridge, reheat over medium heat, then stir in milk and cheese over low heat just before serving.

Mild cheddar or Gruyère work well, though mild cheddar will produce a less assertive flavor. Avoid pre-sliced cheese and always use freshly grated cheese for the smoothest melt.

The heat was too high or the soup boiled after the cheese went in. Always add cheese off the heat or over very low heat, and stir gently until melted. If it separates, strain through fine mesh to recover texture.

Yes. The soup is naturally creamy from the puréed broccoli; you can omit the milk entirely and use 5 cups of stock instead. The texture will be slightly thinner but still satisfying.

Crusty bread, crispy croutons, crispy bacon bits, or a drizzle of truffle oil. Serve with a side salad or a grilled cheese sandwich.

Keep in an airtight container in the fridge for up to 4 days. Reheat gently over medium-low heat, stirring occasionally, and add a splash of milk if the soup seems too thick. Do not boil.