Freezer Friendly Broccoli Cheese Soup - Lunch Version
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
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?
- In a large stock pan over medium heat, melt butter and add flour.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 have vegetable chunks. If you prefer your soup smoother, use an immersion blender to get desired consistency.
15 Comments
Join the discussionMade this today and it is just fantastic!! Nice fresh bread and a bowl of soup on a wet, chilly day, was the perfect fit =)
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!
If you freeze it & defrost it, won’t it curdle from the half & half when reheated?
Angela, I’ve had no problems with curdling when reheating. The half and half gets cooked well before you freeze it.
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?! 🙂
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.
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.
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.
could you heat it up in a crockpot?
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.
It would be great if this was printable.
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!
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
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!!
It helps to reheat from frozen and not to thaw first – or only partially thaw.