Back

Freezer Friendly Broccoli Cheese Soup - Lunch Version

Plan This Recipe Print

Freezer Friendly Broccoli Cheese Soup - Lunch Version

Katie
The Cook
4 Servings
11 Ingredients
15 Comments

A freezer friendly recipe that uses real cheese for Broccoli Cheese Soup and is smooth and creamy.

4 Servings
11 Ingredients
15 Comments

Ingredients

  • ¼ cups Butter
  • ¼ cups Flour, All-Purpose
  • 2 cups Half and Half
  • 2 cups Chicken Broth/Stock
  • ½ cups dice Onion
  • 1 ½ cups Broccoli Cuts, Frozen
  • 1 cup dice Carrot
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 cups Cheddar Cheese, Shredded
  • ¼ teaspoons Nutmeg

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large stock pan over medium heat, melt butter and add flour.
  2. 4251904 Upgrade to a paid membership 54428 to unlock all instructions 65588
  3. 1564616 Upgrade to a paid membership 88962 to unlock all instructions 79775
  4. 6562969 Upgrade to a paid membership 36070 to unlock all instructions 54142
  5. 357861 Upgrade to a paid membership 99831 to unlock all instructions 59619
  6. 757731 Upgrade to a paid membership 28451 to unlock all instructions 68208
  7. 1260426 Upgrade to a paid membership 7787 to unlock all instructions 31981
  8. 3986658 Upgrade to a paid membership 54181 to unlock all instructions 43734
  9. 8444621 Upgrade to a paid membership 98385 to unlock all instructions 71422
  10. 237631 Upgrade to a paid membership 82560 to unlock all instructions 9263
  11. 6069213 Upgrade to a paid membership 7156 to unlock all instructions 48400
  12. 1658740 Upgrade to a paid membership 36912 to unlock all instructions 7900

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 1007538 Upgrade to a paid membership 93207 to unlock all instructions 31993

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
544
Total Fat
43g
Saturated Fat
26g
Trans Fat
2g
Cholesterol
129mg
Sodium
1125mg
Total Carbohydrates
21g
Fiber
2g
Sugar
8g
Protein
20g
WW Freestyle
21

15 Comments

Join the discussion
  1. 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. 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. 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?! 🙂

    1. 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.

    2. I just made a slightly different recipe off of a low carb website. It only has about 5 ingredients. I used fresh broccoli. It is very good. I would add the salt last. The cheese and broth make it plenty salty.

  4. 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.

    1. Yes, but it is still recommended that you thaw first. For the future, this would not be safe if there was meat in the recipe.

    1. Hi Amy! That is one of the many perks that our members are able to utilize! In addition to this, the serving size can be adjusted and it can be placed into a meal plan where we provide shopping lists, prep instructions, recipe cards, labels and how to order them for maximum efficiency!

  5. Made this today, but with heavy whipping cream (didn’t have half and half or milk) and fresh broccoli (needed to use and didn’t have any frozen). Idk how it will turn out when i freeze it and unthaw later, but right now its delicious!!! Will be making again!!! I used a block of sharp cheddar cheese that i grated myself (somewhere along my way i read that the already shredded has a preservative in it that can make the cheese grainy when melting). 1/2 tsp is just the right amount of salt

    1. Made this again today but this time with half and half. It’s still delicious, but I think it was better with the heavy cream. Now when my previous batch was frozen and then reheated, it was kind of oily, I’m sure from all the fat from the heavy cream. This batch is going straight to the freezer, so we will see how it reheats!!