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 @ Onceamonthmom.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

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This entry was posted on Saturday, October 13th, 2012 at 9:30 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.