Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

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?

share|improve this question
Please read the tag wiki for [ingredient-selection] before using that tag again. – Aaronut Feb 1 '12 at 23:08
up vote 1 down vote accepted

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.

share|improve this 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!

share|improve this answer
Just because it's a soup doesn't mean you won't notice a difference with superior produce. – mfg Feb 1 '12 at 21:52
@mfg The produce will be of equal quality just it may be mushy from being frozen. – Sebiddychef Feb 3 '12 at 21:15
I would disagree for the same reason that it is better to use fresh, rather than almost rotten ingredients; " This is a very bad idea, unless you like to start your soups and sauces with a watery, bitter, insipid, poorly balanced liquid" – mfg Feb 6 '12 at 14:17

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.