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Freezer Friendly Broccoli Cheese Soup

My “go to” soup at any restaurant is the Broccoli Cheese soup.  It’s my absolute favorite- especially when I’m sick.  Or I’ve had a hard day.  Or I’m cold…or hot.  Ok, so it’s always my favorite.  Making it at home can seem challenging.  If you look online there are all kinds of options for the cheese part of the soup and it makes one wonder what will happen to the consistency once it is frozen.  And let’s be honest- I’m going to freeze it.  This recipe is not only amazing fresh but is also smooth and creamy once defrosted.

Freezer Friendly Broccoli Cheese Soup

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 0.25 cup butter
  • 0.25 cup flour
  • 2 cup half and half
  • 2 cup chicken stock
  • 0.5 cup chopped onion
  • 1.5 cup frozen chopped broccoli
  • 1 cup chopped carrots
  • 1 teaspoon pepper
  • 0.5 teaspoon salt
  • 2 cup shredded cheddar cheese
  • 0.25 teaspoon nutmeg

Directions:

In a large stock pan over medium heat, melt butter and add flour.  Whisk together while it cooks for 3-4 minutes.  Slowly stir in half and half and chicken stock, and continue to whisk together.  Cook over medium heat until it begins to simmer.  Once simmering, reduce heat to low and simmer for 20 minutes.  After simmering, add onion, broccoli, and carrots.  Cook over low heat for another 10 minutes or until vegetables are tender.  Add salt, pepper, and cheese.  As the cheese melts, make sure to stir well to combine.  Once cheese has melted, add nutmeg and remove from heat.  Soup will be have vegetable chunks.  If you prefer your soup smoother, use an immersion blender to get desired consistency.

Freezing Directions:

Prepare soup as directed above and allow to cool.  Divide into quart or gallon freezer bags, label, and freeze.  To serve: reheat in microwave for 1-2 minutes or on stovetop for 10 minutes until warmed through.

Servings: 4

**conversion chart image provided by Erik Spiekermann

 

7 Responses to “Freezer Friendly Broccoli Cheese Soup”

  1. Julia says:

    Made this today and it is just fantastic!! Nice fresh bread and a bowl of soup on a wet, chilly day, was the perfect fit =)

  2. Julie Kelley says:

    I made this yesterday and brought it to work today…it was the perfect mid-day comfort food. I doubled the recipe, but I only used 3 cups of cheese. It is FABULOUS!

  3. Angela says:

    If you freeze it & defrost it, won’t it curdle from the half & half when reheated?

  4. Brandi says:

    Can you use fresh broccoli and have the same outcome? (May sound like a dumb question, but curious as the moisture/ice from the frozen won’t be there on fresh) Also, I want to make a larger batch of this to freeze so would I just double or triple this recipe with no problems?

    *Can you tell someone found a god sale on fresh broccoli?! :)

    • Kelly says:

      Yes you can use fresh but I would steam or blanch it first so it’s semi cooked. Yes you can double or triple the recipe. As far as finding a good sale i would just keep an eye on your grocery circulars or check your farmers market.

  5. SandyH says:

    Just add the fresh brocolli at the start of the 20 minute simmering time and let it cook that way. It will be plenty tender enough to then blend. No need to steam beforehand.

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