I picked some broccoli from the garden last week. Last night I decided to make broccoli cheese soup. W will not touch broccoli with a 10 foot pole. When I make a pot of this soup, I divide it into single servings and freeze it for future meals. This is a good example of one of my homemade frozen dinners.
I do not have a particular recipe. I coarsely chop some broccoli, carrots, and onions. This goes in a pot with enough chicken broth to barely cover the vegetables. I boil it for a 12-15 minutes to soften the vegetables. I like my soup more creamy than chunky so I use the immersion blender to smooth it out. I then mix equal parts melted butter and flour in a small pot and cook for 3 minutes (browned and thickened). Then I stir in a couple cups of the vegetable mixture and pour everything back into the larger pot. Finally I add in some warmed half and half and shredded cheese. The amount depends on your taste. Additional salt and some black pepper can go in as well.
I would have had six containers, but I ate one for supper last night. The amount of vegetables varies based on what I have on hand. I usually just eyeball the carrot and onion amounts based on how much broccoli I have.