Broccoli & Cheddar Soup


In preparation for the arrival of our little Rainbow, I have begun preparing big batches of meals and freezing them so when Hubby and I are beyond exhausted and eating is really the last thing on our minds, sleeping being #1, we can simply warm up these meals and go.  I made a huge batch of Broccoli & Cheddar Soup the other day and here is the recipe.  Be warned, this batch made 30 cups.



  • 12 Cups of Chicken Broth
  • 11 Cups Diced Broccoli
  • 3 Cups Baby Carrots
  • 2 Cups of Water
  • 3 Cloves Minced Garlic
  • 2 Small Onions, Diced
  • 4 Celery Stalks, Diced
  • 2 1/2 Cups Grated Old Cheddar Cheese
  • 6 Tbsp Butter
  • 2/3 Cup Flour
  • 5 Cups Half & Half Cream
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Ground Black Pepper
  • Salt to taste



  1. In a large pot, add stock, water, broccoli and carrots.  Bring to a boil and cook until just tender.  Strain vegetables and set liquid aside.  In a food processor, puree vegetables.  I added some of the liquid to ease with blending.
  2. Over medium heat, add butter until melted in the pot previously used.  Then add onions, garlic and celery until soft.  Add flour and stir for 1 – 2 minutes.   Add reserved liquid, stirring constantly until brought to a boil.  Reduce heat and stir until thickened.
  3. Add pureed vegetables, cream, spices and lastly the cheese and cook until heated through and creamy.
  4. Enjoy!

I got the original recipe from, but tweaked it to my liking and added a few things here and there.  Click here for the original recipe.  With my version, I was able to get 5 meals out of this batch and it cost about $1.16 per serving (based on 1 cup serving).

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