I freeze broccoli soup (not 'cream of') all the time.

Dice onion and mince garlic. Saute briefly in the bottom of a sauce pot. Cut broccoli florets into egg-sized pieces and simmer in chicken stock. Salt and pepper to taste. Use an immersion blender to liquefy.

Proportions and times to taste as well. *grin*

dave

S/V Auspicious