Broccoli Vermicelli Soup Calories

Yes, frozen broccoli works in broccoli vermicelli soup and does not need to be thawed first. Add it directly to the simmering stock, allow it to soften, then add the vermicelli so the pasta does not overcook.

Thin wheat vermicelli is a common choice for broccoli vermicelli soup because it cooks quickly and blends into the broth. Broken angel-hair pasta also works; check it early, since very thin noodles can turn soft fast.

Add the vermicelli to broccoli vermicelli soup only when the broccoli is nearly tender, and cook it just until done. If you expect leftovers, cook the noodles separately and add them to each bowl before serving.

Yes, broccoli vermicelli soup can be made creamy without cream by blending some of the cooked broccoli into the broth. For a smoother texture, blend the broccoli before adding the vermicelli, then stir the pasta back in.

Broccoli vermicelli soup can be served chunky or blended, depending on the texture you want. For a smooth result, cook and blend the broccoli first, then add the vermicelli; blending the finished soup can make the noodles mushy.

Yes, a little grated cheddar or Parmesan can be stirred into broccoli vermicelli soup just before serving. Take the pot off the heat first so the cheese melts smoothly instead of clumping or sticking to the bottom.

Broccoli vermicelli soup goes well with crusty bread, a simple green salad, or a grilled cheese sandwich. For a more substantial meal, serve it alongside roasted chicken or a bean salad.

Broccoli vermicelli soup keeps in a covered container in the refrigerator for about three days. The vermicelli will continue absorbing broth, so add a splash of water or stock when reheating and heat the soup thoroughly.

Yes, broccoli vermicelli soup can be frozen, although the vermicelli may soften after thawing. For better texture, freeze the broccoli and broth without the pasta, then cook fresh vermicelli and add it when you reheat the soup.