Creamy Mushroom Sauce and Carrot Soup: Two Freezer Meal Prep Lunches
Two blocks from the freezer, two completely different lunches, and neither one needs a pot on the stove.
One is a silky mushroom cream sauce full of tender mushroom slices and soft onion. The other is a velvety roasted carrot soup that turns golden and glossy as it melts.
Drop a block into a glass dish, heat it, then finish it with a crack of black pepper or a handful of Parmesan. Lunch is on the table in about ten minutes.
| Prep time | 2 minutes |
| Reheat time | 6 to 10 minutes, straight from frozen |
| Freeze time | Already done, using blocks from your freezer |
| Makes | 1 lunch per block |
| Keeps | Up to 3 months in the freezer |
Why a Glass Dish Is Worth It Here
A small square glass dish is almost the same size as a 1-cup freezer block, so the block sits flat and melts evenly instead of thawing at the edges while the middle stays frozen.
Glass is microwave-safe and won’t hold on to stains from carrot or the smell of mushrooms. You can eat straight from it too, so there is only one thing to wash.
Cover it loosely while it heats. The trapped steam melts the top of the block at the same time as the bottom.
Why Freeze Sauce and Soup in Blocks
Portioned blocks let you take out exactly one lunch. A big tub has to be thawed all at once, and whatever you don’t eat can’t go back in the freezer.
Flat, square blocks also stack neatly in a zip-top freezer bag, so a whole batch takes up very little room and your mold is free for the next one.
Ingredients
- 1 frozen block of Creamy Mushroom Sauce
- Freshly ground black pepper, to finish
- 1 frozen block of Roasted Carrot and Chickpea Soup
- About 2 tablespoons finely grated Parmesan
- Cooked pasta, toast, rice or mashed potatoes, to serve with the mushroom sauce (optional)
You will also need two microwave-safe square glass dishes (about 2-cup size) with lids, and a spoon. Haven’t made the blocks yet? The full recipes are in the Creamy Mushroom Sauce and Roasted Carrot and Chickpea Soup posts.
How to Reheat Creamy Mushroom Sauce and Carrot Soup
Part 1: Creamy Mushroom Sauce
1. Pop A Block Out Of The Mold
Press on the bottom of the silicone mold and the frozen block slides right out. If your blocks are already bagged, just take one from the bag.
These are the 1-cup silicone freezer molds I use to portion every component. Get the freezer molds on Amazon.
2. Put It In A Glass Dish
Set the frozen block flat in a microwave-safe glass dish. There is no need to thaw it first.
3. Cover And Heat Gently
Cover the dish loosely and microwave at 50% power for 8 to 10 minutes, stirring every few minutes once the edges soften.
Keep the heat gentle, because cream sauce that boils hard can separate.
4. Finish With Black Pepper
Once the sauce is smooth and steaming, grind plenty of black pepper over the top.
5. Stir Until Smooth
Stir the pepper through. If the sauce looks thicker than you like, loosen it with a splash of milk, broth or water.
6. Serve It Your Way
Eat it with a spoon and a piece of crusty toast, or pour it over freshly cooked pasta, seared chicken or a pile of mashed potatoes.
Part 2: Roasted Carrot Soup
7. Pop Out A Soup Block
Push the carrot soup block out of its mold the same way. It comes out bright orange and firm.
8. Put It In A Glass Dish
Place it flat in a second microwave-safe glass dish, straight from frozen.
9. Cover And Heat
Cover loosely and microwave on full power for 6 to 8 minutes, stirring halfway through. You can also warm it in a small saucepan over medium-low heat with the lid on.
10. Check That It Is Fully Melted
The soup should be smooth, glossy and steaming all the way through. If the center is still cold, stir and give it another minute.
11. Sprinkle With Parmesan
Scatter about 2 tablespoons of finely grated Parmesan over the hot soup.
12. Stir Until Melted
Stir it through right away, while the soup is hot, so the cheese melts into soft, savory strands.
13. Serve
Eat it straight from the dish or pour it into a bowl. A few crushed red pepper flakes on top add a gentle kick.
Storage and Variations
Both kinds of blocks keep for up to three months in the freezer, so write the date on the bag. Once a block has been reheated, eat it rather than refreezing it, and keep any leftovers in the fridge for up to three days.
For the mushroom sauce, try a few fresh thyme leaves, a handful of baby spinach stirred in at the end, or a spoonful of Parmesan. For the carrot soup, add a swirl of Greek yogurt, a drizzle of olive oil, or a few crispy roasted chickpeas on top.
