Homemade soups tend to hold up well in the freezer because you don’t have to worry about maintaining the texture of the ingredients. Broccoli and cheese soup, however, is actually one of the more difficult soups to freeze because of its creamy base, though any problems with separation can be remedied at the reheating stage. When you freeze items that contain dairy products, they can separate into watery layers, but if you package and thaw this soup correctly, it can withstand the freezing process.
Prepare your broccoli and cheese soup as directed in your recipe. Let the finished soup sit undisturbed until it cools to room temperature.
Pour the cooled soup into one large, airtight freezer storage container or several smaller containers. Stop pouring the soup once it reaches approximately 1/2 inch from the top of the container.
Place the containers into your freezer. Store them in the freezer for a maximum of two months.