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This creamy, comforting freezer-friendly broccoli cheddar soup is loaded with flavor and perfect for cozy weeknights. Make a batch now, freeze for later, and enjoy a stress-free homemade meal anytime!

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Freezer-Friendly Broccoli Cheddar Soup

Taylor Jackzen
This creamy, comforting freezer-friendly broccoli cheddar soup is loaded with flavor and perfect for cozy weeknights. Make a batch now, freeze for later, and enjoy a stress-free homemade meal anytime!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Servings 6

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 4 cups broccoli florets about 1 large head, chopped
  • 2 large carrots peeled and grated
  • 2 cups half-and-half or whole milk
  • 2 cups sharp cheddar cheese shredded
  • 1/2 teaspoon ground nutmeg optional
  • Salt and black pepper to taste

Instructions
 

  • In a large pot, melt the butter and olive oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for about 2 minutes to eliminate the raw flour taste.
  • Gradually whisk in the chicken or vegetable broth until smooth.
  • Add the chopped broccoli and grated carrots. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
  • Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier soup, blend just a portion of the soup. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
  • Return the blended soup to the pot (if using a regular blender). Stir in the half-and-half or whole milk and bring to a gentle simmer.
  • Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth.
  • Season with ground nutmeg (if using), salt, and black pepper to taste.
  • Allow the soup to cool completely. Transfer the soup to freezer-safe containers or zip-top bags. Label with the date and contents and freeze for up to 3 months.

Notes

Preparation Suggestion: Thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat, stirring occasionally until warmed through. If the soup is too thick, add a little broth or milk to reach the desired consistency.