Freezer Meal Recipes / Lunch / Freezer Friendly Broccoli Cheese Soup

Freezer Friendly Broccoli Cheese Soup

A freezer friendly recipe that uses real cheese for Broccoli Cheese Soup and is smooth and creamy.
4 Servings Meet The Cook Print
Freezer Friendly Broccoli Cheese Soup

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

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

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. Reheat in microwave for 1-2 minutes until warmed through.

9 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.

  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.

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