Creamy Velveeta Broccoli Cheese Soup Recipe (So Easy!)

Made on the stove top and ready in under 25 minutes, this Velveeta broccoli cheese soup recipe is loaded with tender broccoli, and really does have an unbeatable creamy texture!

Serve it in a homemade bread bowl or with a loaf of crusty bread for an extra special meal that will bring the entire family running.

I had some Velveeta leftover from another recipe, and needed to use it up. My family actually likes broccoli, so I decided to whip up a pot of soup.

The first time I made it, there wasn’t nearly enough broccoli, and the cheese flavor was too strong. So I cut back on the Velveeta and added more broccoli.

Perfection! And with less cheese and more broccoli, the soup is more nutritious. It’s a win/win. I hope you love it as much as I do!

How to make the best broccoli cheese soup

1. PREP – Wash the broccoli and chop it into bite sized pieces. Dice the onion and mince the garlic. Cut the Velveeta into one inch cubes.
2. VEGGIES – Over medium or medium-high heat, saute the onion in melted butter in a large soup pot for a minute or two. Add the broccoli and cook for another 3-4 minutes, stirring often until the broccoli turns bright green.
3. THICKEN – Sprinkle the flour and garlic over the vegetables; stir until the broccoli is coated. Stir in the broth, milk, and cream. Cook and stir until thickened and bubbly.
4. CHEESE – Add the cubed chees, salt, and pepper. Cook and stir over low heat until melted. Add more salt and pepper if desired.
5. SERVE – Ladle hot soup into bowls. If desired, garnish with grated mild or sharp cheddar cheese.

Leftover soup can be stored in an airtight container in the refrigerator for 4-5 days. I don’t recommend freezing creamy soups because they tend to curdle when thawed.

PRO TIPS:

• The secret to silky smooth broccoli cheese soup is to use processed cheese like Velveeta or Cheez Whiz. I’m a huge fan of mild cheddar cheese, but it just doesn’t give you the same creamy consistency.
• After adding the flour, make sure you cook for at least a minute to remove the raw flour taste. You can do this either before you add the liquid, or you can boil the soup for at least a minute.

CHEESY BROCCOLI SOUP VARIATIONS:

• We like large pieces of broccoli in our soup, but if you don’t, you can use an immersion blender to gently puree the soup. (Be careful, you don’t want to completely pulverize it!)
• If you are really in a hurry, you can use frozen broccoli instead. Simply add it with the cheese.
• I often don’t have chicken broth on hand, so I use chicken base or bouillon cubes and water. Works perfectly! You can also substitute vegetable broth if you prefer.
• For an extra rich cheesy flavor, you can add another 4-8 ounces of Velveeta cheese.

FAMILY FAVORITE SOUPS:

• Cheeseburger Soup with Velveeta
• Stuffed Cabbage Soup Recipe
• Hamburger Macaroni Soup Recipe
• Best Homemade Chicken Noodle Soup
• Cheesy Soup with Vegetables
• Ham and Potato Chowder
• Nacho Soup

This easy homemade broccoli cheese soup feels like you’re eating comfort food, but it’s one of the tastiest ways to get healthy fresh veggies into your diet!