Creamy Broccoli Cheddar Soup (Meal Prep & Freezer Friendly)
This Creamy Broccoli Cheddar Soup is rich, comforting, and packed with fresh broccoli, carrots, onions, garlic, and sharp cheddar cheese. It's an excellent make-ahead meal for busy weekdays. Prepare a large batch and store four individual servings in your 4-compartment silicone storage container for quick lunches or dinners.
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat.
- Sauté onion and garlic until fragrant.
- .Add grated carrot and broccoli florets.
- Sprinkle flour over the vegetables and stir for one minute.
- Slowly pour in the vegetable broth while stirring continuously.
- Simmer for 15–20 minutes until the broccoli is tender.
- Blend half of the soup for a creamier texture, leaving some broccoli chunks.
- Add milk and heavy cream, then stir well.
- Gradually mix in the cheddar cheese until fully melted.
- Season with salt, pepper, and paprika.
- Let the soup cool completely.
- Divide evenly into the four compartments of your silicone storage container, cover with the lid, and refrigerate or freeze.
Notes
- Use freshly grated cheddar for the smoothest texture.
- Blend more or less depending on your preferred consistency.
- Garnish with extra cheddar cheese and fresh parsley before serving.
Creamy Roasted Tomato Basil Soup (Meal Prep & Freezer Friendly)
Warm, comforting, and full of fresh flavors, this Creamy Roasted Tomato Basil Soup is the perfect make-ahead meal. Made with roasted tomatoes, garlic, onions, and fresh basil, it's rich in antioxidants and naturally comforting. Prepare a large batch and freeze individual servings in your 4-compartment silicone storage container for quick lunches or dinners anytime.
Ingredients
Equipment
Method
- Preheat the oven to 200°C (400°F).
- Arrange tomatoes, onion, and garlic on a baking tray.
- Drizzle with olive oil and roast for 30–35 minutes until soft and lightly caramelized.
- Transfer the roasted vegetables to a large saucepan.
- Add vegetable broth, basil leaves, oregano, salt, and pepper.
- Simmer for 10 minutes.
- Blend until smooth using a blender or immersion blender.
- Stir in fresh cream if using.
- Let the soup cool completely.
- Divide evenly into the four compartments of your silicone storage container.
- Cover with the lid and refrigerate or freeze.
Notes
- For a vegan version, omit the cream or use coconut cream.
- Garnish with fresh basil and cracked black pepper before serving.
- Add grilled cheese on the side for a complete meal.