Fresh vs Frozen Broccoli for soup?
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
Best Answer
I can't imagine there would be a great difference as it's a soup and if you're worried about them becoming mushy then in broccoli cheese soup it should not make much of a difference as they're going to be blitzed anyway. If you were using them though you can keep them from going mushy and keep them green by adding them frozen to a hot pan with just a little water in, stirring often, more here.
Hope this helps!
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Is fresh or frozen broccoli better for soup?
Store in the fridge for up to 3 days. Frozen broccoli can be used, but fresh broccoli florets will give you the best texture.Can you substitute fresh broccoli for frozen in soup?
I used fresh broccoli in this recipe, but you can easily substitute frozen broccoli. It may take longer using frozen broccoli because the heat of the soup will drop. You can also use the frozen California vegetable medley where it's broccoli, cauliflower, and carrots.Can I substitute fresh broccoli for frozen broccoli?
Recipe NotesYou can substitute fresh broccoli for the frozen broccoli. Fresh broccoli will yield a bit longer cooking time than frozen. Also, the size you cut your broccoli will affect its cooking time as well. If you like your broccoli more on the softer side, cook it longer.Whats the difference between frozen broccoli and fresh broccoli?
In fact, in some instances, frozen vegetables are actually more nutritious than their fresh counterparts. For example, frozen broccoli has 400% more beta-carotene than fresh broccoli! Frozen vegetables can keep high level of nutrients because they're picked at peak ripeness, and then flash frozen within 24 hours.Fresh Veggies vs Frozen Veggies | #ScienceSaturday
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Answer 2
If you use frozen you will not have the option of having a thick cheese soup with more crisp broccoli; i.e. if you were considering adding the broccoli toward the end after blanching it for a more toothsome floret, this would only be fruitful with fresh.
I am unsure about the blogspot link in Sebiddy's post, but my experience with frozen broccoli is that it gets the job done but not very well. As a point of logistics, using frozen without first thawing will net you a hearty release of water from the broccoli if you don't thaw first and may cause your mornay some heart-ache if timed poorly.
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