I knew I would be freezing part of this soup, so I went about this a little differently. I never add milk or cheese before freezing so here’s what I did. I simmered the broccoli in only two cans of chicken broth. Once I added the flour to the sautéed onions, I added the third can of broth, instead of the milk, and then added that back to the broccoli mixture. At this point I stopped and packaged this for the freezer. Once thawed, I began re-heating and added the milk. I also cut way back on the Velveeta and just added about two ounces to two servings. This was good and using frozen chopped broccoli really saved a lot of time. I did think it needed some salt, but that’s an easy fix. UPDATE 12/9/13 - We had this again last night and I am changing my star rating from 4 stars to 5. The second time around (last night) was much better than the first. I'd advise making this at least a day in advance!
Was this review helpful?
2 users found this review helpful
I knew I would be freezing part of this soup, so I went about this a little differently. I...