Craving a cozy, cheesy bowl of soup? This Frozen Cream of Broccoli Soup is your answer! Made with frozen broccoli, cheddar cheese, chicken broth, and milk, this creamy soup comes together in just 25 minutes. It’s the perfect comfort food for chilly nights or a quick weeknight dinner. Serve it with crusty bread or fluffy rolls.
Cream of Broccoli Soup with Frozen Broccoli
In the fall, we love cozying up with homemade soups, and this Cream of Broccoli Soup is at the top of the list! Alongside favorites like my homemade Tomato Soup and Yukon Gold Potato Soup, this soup is creamy, comforting, and perfect for chilly evenings. The best part? It’s made with frozen broccoli, so there’s no chopping or prep stress—just quick, easy, delicious comfort food.
This creamy broccoli soup makes a perfect main course when served with crusty bread or soft dinner rolls for dipping. Rich, cheesy, and full of flavor, this quick broccoli soup is perfect for a cozy weeknight dinner the whole family will enjoy.
How to Make Frozen Cream of Broccoli Soup
In a large pot over medium-high heat, melt butter and add onion, green pepper and minced garlic.
Add frozen broccoli florets and chicken broth. Bring to a boil and then let it simmer.
Use an immersion blender in the soup pot until the soup until it reaches the level of creamy or chunky you want. I prefer a more chunky soup where there are still some broccoli florets, but if you want it velvety smooth, keep blending!
In a small saucepan over medium heat, melt butter and add in the flour, milk and shredded cheese. Mix until thickened.
Pour mixture into the creamy broccoli soup, mix, and season to taste with salt and pepper.
Serve with a side of bread or rolls and enjoy your delicious cream of broccoli soup!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator. If the leftover soup is stored properly, it should last three to four days. To reheat, place the broccoli soup in a large saucepan over medium heat on the stove top or warm it in the microwave.
Can I freeze this?
Yes, you can freeze your leftover cream of broccoli soup! If you’d like your leftovers to last up to two months, store it in a freezer bag or freezer-safe container and ensure it’s closed properly. For best results, write the expected expiration date on the freezer bag, so you won’t forget how long it’s been sitting in the freezer. This is a great recipe if you love to prepare meals and plan ahead!
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Frozen Cream of Broccoli Soup
PrintIngredients
- 5 tablespoons butter
- 1/4 cup onion chopped
- 1 small green bell pepper chopped
- 2 cloves garlic minced
- 2 (10 ounce bags) frozen broccoli
- 3 cups chicken broth
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup shredded cheddar cheese
- salt and pepper taste
Instructions
- In a large soup pot over medium high heat, melt 2 tablespoons butter. Add onion, green pepper and garlic and cook until vegetables are softened, about 2-4 minutes.
- Add frozen broccoli and chicken broth, bring to a boil, and then reduce to a simmer, cover and cook for 10 minutes.
- Use an immersion blender directly into the pot and blend until soup is the consistency you want – either chunky or smooth. If you don't have an immersion blender, you can also use a regular blender, but be careful as the soup is hot.
- In a small saucepan over medium heat, melt 3 remaining tablespoons of butter. Add flour and mix until paste forms. Add milk and shredded cheese and whisk often until thickened.
- Add milk mixture to the pot of puréed broccoli, mixing to combine. Season with salt and pepper.
- Serve in bowls. Optional: add Parmesan cheese on top and serve with crusty bread!
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