This freezer broccoli cheddar soup is thick, cheesy and full of tender broccoli, and it is built to taste just as good after a stay in the freezer. It makes two bowls, so you can enjoy one dinner tonight or tuck both portions away for a busy evening later. A simple butter-and-flour base and a blended spoonful of broccoli keep the soup creamy without heavy cream, which is what helps it reheat smoothly. A bowl of this waiting in the freezer is a small gift to your future selves.
Why you’ll like this soup
- Two bowls, one pot. Just enough for the two of you, with no giant batch to work through.
- Made to freeze. The base is designed to hold together after thawing and reheating.
- No heavy cream. Whole milk and a flour roux give it a creamy body that is less likely to separate.
- About 40 minutes start to finish. Fast enough for a weeknight, easy enough to make on a Sunday for later.
- Real cheddar flavor. Sharp cheddar and a little Parmesan make it rich and savory.
What makes this soup freeze well
A flour roux. Cooking flour in butter before the milk goes in creates a stable, thickened base. Flour-thickened soups hold their texture after freezing much better than soups that rely on cream alone.
A partly blended base. A quarter of the broccoli cooks in the soup first and gets blended smooth. That puree adds body and helps keep the milk and cheese bound together, while the rest of the broccoli goes in afterward so you still get tender pieces in every spoonful.
Cheese off the heat. Cheese turns grainy and oily when it boils. Turning off the heat and stirring it in a handful at a time lets it melt gently into a glossy soup.
Gentle reheating. Thawing in the fridge and warming the soup slowly with a splash of milk keeps it smooth. A hard boil is what makes dairy soups break.
Ingredients for freezer broccoli cheddar soup
The exact amounts are in the recipe card below. These notes cover the choices that matter.
- Butter and flour: the roux that thickens and stabilizes the soup.
- Onion, carrot and garlic: they build a sweet, savory base. Grate the carrot so it melts into the soup.
- Mustard powder: a classic in cheese soups. It sharpens the cheddar flavor without tasting like mustard.
- Whole milk and vegetable broth: whole milk gives the creamiest result; the broth adds savory depth and keeps the soup from feeling heavy.
- Broccoli: about 1 small crown, chopped into small florets. Peel and slice the tender part of the stem too if you like.
- Sharp cheddar: shred it yourself from a block. Sharp or extra-sharp gives the most flavor.
- Parmesan: a small amount deepens the savory, cheesy taste.
- Salt and pepper: cheese is salty, so the recipe starts light; taste and adjust at the end.
How to make freezer broccoli cheddar soup
- Soften the onion and carrot in butter for about 5 minutes, then add the garlic.
- Stir in the flour and seasonings and cook for about 2 minutes.
- Whisk in the milk and broth and simmer for about 4 minutes, until it coats a spoon.
- Cook a quarter of the broccoli for about 2 minutes, then blend the soup smooth.
- Add the rest of the broccoli and simmer for about 8 minutes.
- Turn off the heat and stir in the cheddar and Parmesan. Serve, or cool and freeze.
Cooking cues
Toast the flour. After the flour goes in, keep stirring until it smells nutty and coats the vegetables. This cooks out the raw flour taste.
Whisk in the liquid slowly. Pour in the milk a little at a time while whisking so the roux dissolves without lumps, then add the broth. The soup is thick enough when it coats the back of a spoon and a line drawn through it with a finger holds for a moment.
Melt the cheese gently. With the heat off, add the cheese in handfuls and stir until each one disappears before adding more. The finished soup should look glossy and smooth.
How to freeze, thaw and reheat it
Cool it. Let the soup cool, then refrigerate or freeze it within two hours of cooking. Dividing it into two containers right away helps it cool faster.
Freeze it. Use freezer-safe containers or zip-top freezer bags and leave a little room at the top, since the soup expands as it freezes. Bags can be frozen flat on a tray and then stacked to save space. Label them with the date; the soup keeps its best quality for up to 3 months.
Thaw it. Move a container to the refrigerator the night before. Thawing in the fridge is safer than leaving it on the counter and gives the smoothest texture.
Reheat it. Warm the soup in a saucepan over medium-low heat, stirring often and adding a splash of milk as it loosens, until it is steaming hot all the way through and reaches 165°F. Avoid letting it boil. If it looks grainy or separated, whisk in a little hot milk and give it a quick blend.
Refrigerator leftovers. If you are not freezing it, the soup keeps in a covered container in the fridge for 3 to 4 days.
Tips for the creamiest soup
- Shred cheese from a block. It melts more smoothly than pre-shredded cheese.
- Season at the end. Taste after the cheese is in; it often needs little or no extra salt.
- Keep it below a simmer once the cheese is in. Gentle heat keeps it silky.
- Cut the florets small. Small pieces cook evenly and fit nicely on a spoon.
- Freeze in single bowls. Two separate containers mean you can thaw one or both.
Swaps
Frozen broccoli: frozen florets work well. Add them straight from the freezer and simmer a few minutes longer, until tender.
Cheese: sharp cheddar gives the classic flavor. A mild cheddar makes a gentler soup, and a little smoked cheddar adds a smoky note.
Smooth or chunky: for a fully smooth soup, blend everything at the end instead of only the first part.
What to serve with it
Crusty bread, a toasted roll or a grilled cheese sandwich are classic with broccoli cheddar soup. A simple green salad makes it a lighter dinner. For a cozy finish, top each bowl with a little extra shredded cheddar and a crack of black pepper. It is the kind of easy dinner two people can eat on the couch on a cold night. If you like having soups ready for the week, the chicken noodle soup for two is another small-batch favorite.
Make a pot tonight, freeze a bowl or two, and a creamy, cheesy dinner is always only a quick reheat away. Enjoy it hot with a hunk of good bread.
Frequently asked questions
Can you freeze broccoli cheddar soup?
Yes. A soup thickened with a flour roux, like this one, freezes well for up to 3 months. Thaw it in the fridge and reheat it gently so the cheese stays smooth.
Why is my broccoli cheddar soup grainy?
Usually the cheese got too hot. Add it off the heat a handful at a time, shred it from a block, and reheat the soup gently instead of boiling it.
How do you fix broken or separated broccoli cheese soup?
Take it off the heat, whisk in a splash of hot milk, and blend it briefly with an immersion blender. That usually brings it back together.
Can I use frozen broccoli instead of fresh broccoli?
Yes. Add frozen florets straight from the bag and simmer them a few minutes longer, until tender.
What kind of cheddar works best?
Sharp or extra-sharp cheddar shredded from a block gives the most flavor and the smoothest melt.
Print
Freezer Broccoli Cheddar Soup for Two
- Total Time: 40 minutes
- Yield: about 2 bowls
Description
A creamy broccoli cheddar soup for two built to freeze: a butter-and-flour base, a partly blended pot and cheese stirred in off the heat, with freeze, thaw and reheat steps.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup grated carrot
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 1/4 cups whole milk, plus a splash for reheating
- 3/4 cup vegetable broth
- 2 cups chopped broccoli florets (about 1 small crown), divided
- 1 cup shredded sharp cheddar (4 ounces)
- 1/4 cup grated Parmesan
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the onion and carrot and cook, stirring, for about 5 minutes, until soft. Stir in the garlic for a few seconds, until fragrant.
- Sprinkle in the flour, mustard powder, salt and pepper and cook, stirring, for about 2 minutes, until the flour smells toasty.
- Slowly whisk in the milk, then the broth, until smooth. Simmer, whisking often, for about 4 minutes, until the soup coats the back of a spoon.
- Add about a quarter of the broccoli and cook for about 2 minutes, until just tender. Blend the soup until smooth with an immersion blender (or carefully in a blender, then return it to the pan).
- Add the rest of the broccoli and simmer on medium-low for about 8 minutes, until tender.
- Turn off the heat. Stir in the cheddar and Parmesan a handful at a time until melted and smooth. Taste and add salt if needed. Serve hot, or cool and freeze.
Notes
Equipment: medium saucepan, whisk, immersion blender or blender, box grater, 2 freezer-safe containers
- Keep the soup below a simmer once the cheese is in; boiling makes it grainy.
- Shred the cheddar from a block; pre-shredded cheese has anti-caking starch that melts less smoothly.
- Frozen broccoli florets work in place of fresh; add them straight from the freezer and simmer a few minutes longer.
- To freeze, let the soup cool, divide it between two freezer-safe containers and leave a little headspace for expansion.
- If reheated soup looks grainy or separated, whisk in a splash of hot milk and blend briefly.
- Refrigerate leftover soup in a covered container for 3 to 4 days.
- Freeze the soup for up to 3 months. Thaw it overnight in the refrigerator, then reheat gently over medium-low heat, stirring and adding a splash of milk, until steaming.
- Cool the soup and refrigerate or freeze it within 2 hours of cooking (FoodSafety.gov).
- Thaw frozen soup in the refrigerator, not on the counter (USDA).
- Reheat leftover soup to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
