How To Reheat Broccoli Cheddar Soup. Web stir in the carrot, broccoli, cauliflower, and garlic. Heat the soup over low heat, then stir in the milk, mustard, nutmeg, and cayenne (if using).
Broccoli Cheddar Soup Little Broken
Preheat the oven to 350 f. Heat the soup over low heat, then stir in the milk, mustard, nutmeg, and cayenne (if using). Then, stir and reheat for 10 minutes more or until the soup is warmed through. If needed, add a splash of milk or broth to prevent scorching and enhance the creaminess. Web stir in the carrot, broccoli, cauliflower, and garlic. Let simmer until the vegetables are tender. Reheat for about 10 minutes. If you heat it too quickly, it can curdle the cream and make it grainy or textured. Web stovetop method 1a. Place the cold (not frozen) broccoli cheddar soup portions in the oven.
Web stir in the carrot, broccoli, cauliflower, and garlic. Place the cold (not frozen) broccoli cheddar soup portions in the oven. Reheat for about 10 minutes. Web stovetop method 1a. Then, stir and reheat for 10 minutes more or until the soup is warmed through. Preheat the oven to 350 f. Heat the soup over low heat, then stir in the milk, mustard, nutmeg, and cayenne (if using). If needed, add a splash of milk or broth to prevent scorching and enhance the creaminess. If you heat it too quickly, it can curdle the cream and make it grainy or textured. Web stir in the carrot, broccoli, cauliflower, and garlic. Let simmer until the vegetables are tender.
