Menu

Freezer Friendly Broccoli Cheese Soup - Lunch Version

<p>A freezer friendly recipe that uses real cheese for Broccoli Cheese Soup and is smooth and creamy.</p>
4 Servings Recipe By

Ingredients

  • 1/4 cups Butter
  • 1/4 cups Flour, All-Purpose
  • 2 cups Half and Half
  • 2 cups Chicken Broth/Stock
  • 1/2 cups dice Onion
  • 1 1/2 cups Broccoli Cuts, Frozen
  • 1 cup dice Carrot
  • 1/2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 cups Cheddar Cheese, Shredded
  • 1/4 teaspoons Nutmeg

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 544 Calories
  • 43g Total Fat
  • 26g Sat Fat
  • 2g Trans Fat
  • 129mg Cholesterol
  • 1125mg Sodium
  • 21g Total Carb
  • 2g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 20g Protein
  • 21 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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.
  11. Let cool completely.
  12. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

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. Reheat in microwave until warmed through.

© 2024