Broccoli Cheddar Soup
Imagine coming home after a long day to a comforting, creamy soup brimming with vibrant broccoli and the irresistible allure of cheddar cheese. It's like a warm hug for your taste buds on even the busiest of days
Equipment
- 1 gallon freezer bag
- 1 Slow Cooker
Ingredients
- 4 cups chicken broth
- 1 1/2 cup heavy cream
- 2 cups carrots shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Dijon mustard
- 1 head broccoli florets roughly chopped
- 1 cup frozen onions diced
- 6 cups sharp cheddar cheese* shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour unbleached
Instructions
Freezer Prep Directions
- Prepare a gallon freezer bag, labeling according to your preferred method.
- Add all ingredients, except broth, cheese, and heavy cream, to the freezer bag.
- Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions
- No need to thaw, meal can go straight from freezer to slow cooker.
- Dump contents of gallon freezer bag, plus 4 cups broth, into slow cooker.
- Cook on low for 6-8 hours.
- During the last 30 minutes of cook time, stir in sharp cheddar cheese and heavy cream. Stir, serve, and enjoy!
Notes
*Make sure you buy block cheese and shred. If you purchase pre-shredded cheese the anti-caking agents will prevent your cheese from melting properly in the soup.
Nutrition
Calories: 593kcalCarbohydrates: 16gProtein: 29gFat: 46gSaturated Fat: 29gCholesterol: 150mgSodium: 7537mgPotassium: 401mgFiber: 4gSugar: 3gCalcium: 809mgIron: 3mg
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