Today I have a guest blog post from my fellow cheap bitch, Amber of Thrifty Ninja. (Yes, that is actually how we refer to each other. We’re cool like that.) We were chatting last night about a delicious broccoli cheddar soup she’d made, and I said that she should write up a guest blog post for my site that tells all of you how to make. So she did. And I’m thrilled. I can’t wait to make it.
When you’re done reading her recipe, please take some time and visit her site. I know she’d love to have you stop by. (While there, check out the guest blog post that I wrote for her.)
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I love when I can find a great deal on something and stock up. But what do you do when you have several heads of broccoli or bags of carrots or whatever? You don’t want them to go bad before you can use them…and you know things like that can go bad very quickly.
The answer is simple. Find recipes you can make in bulk and then freeze. The more recipes you have already made and frozen, the more time you save when you need to make dinner! Plus, you save money because you bought those items when they were really, really cheap! Win/Win!
Today I’m sharing a recipe for Broccoli Cheddar Soup. It is easy to make, tastes delicious and freezes perfectly. You can make as much or as little as you’d like. This recipe is enough for one meal for my family of five, so you can adjust accordingly.
Ingredients:
2 Tbs Butter
2 Cloves minced Garlic
½ Medium Zucchini, grated
1 Carrot, peeled and grated
½ Onion, grated
1 Head Broccoli, chopped into small pieces (you can also use a bag of frozen chopped broccoli)
3 cups Chicken Broth
1 Tbs Butter
¼ cup Flour
1 cups Milk
2 cups grated Cheddar Cheese
Directions:
1. In large pot, melt butter over medium heat.
2. Add garlic, zucchini, carrots and onion. Saute until vegetables are tender.
3. Stir in broccoli and broth. Simmer until broccoli is tender.
4. Meanwhile, melt butter in large pot. Whisk in flour and cook 1-2 minutes.
5. Whisk in milk until smooth. Simmer until thickened.
6. Whisk in cheddar cheese. Whisk until smooth and add to the veggie mix.
To freeze:
Allow to cool to room temperature. Portion into freezer bags, seal and label.
To serve, defrost and reheat in the microwave or slow cooker.
This recipe is delicious, healthy and so easy! Your family will love it, even the ones that won’t normally eat veggies!
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Thanks, Amber, for stopping by and sharing this delicious recipe with all of us.