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

Velveeta Broccoli Cheese Soup Recipe

Kara Cook

Packed with fresh broccoli florets, this creamy soup makes a quick lunch or dinner the whole family will love!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soups

Cuisine American

Servings 6 servings (1 cup each)

Calories 276 kcal

Equipment

• 2 Piece Cutting Board Marble Finish
• Farberware Stainless Steel 6-Quart Covered Stockpot
• Bamboo Spatula 13-Inch

Ingredients

  

1x2x3x

• 2 Tbsp salted butter
• ½ cup diced onion
• 1 pound chopped broccoli 8 cups packed
• 1 clove garlic minced
• 3 Tbsp all purpose flour
• 1 cup low-sodium chicken broth
• 2 cups 2% milk or whole milk
• ½ cup heavy cream
• 8 ounces Velveeta cheese cut into cubes
• ¼ tsp black pepper or more to taste
• ¼ tsp salt or more to taste

Instructions

 

• Wash and chop broccoli. Dice the onion and mince the garlic.
• Melt butter in a large pot or dutch oven over medium heat. Add the onion and cook for about a minute. Stir in the chopped broccoli and saute for 3-4 minutes, just until the broccoli turns bright green.
• Add the flour and garlic, cook and stir for at least a minute, until the vegetables are evenly coated.
• Add the broth, milk, and cream. Cook and stir with a flat edged spoon or spatula until bubbly.
• Add the cubed Velveeta, pepper, and salt. Turn the heat to low heat and cook until the cheese melts, stirring often.
• Taste and add more salt and pepper if desired.

Notes

• We like our soup with a lot of broccoli, but you can use less if you prefer.
• You can also add more cheese if you like a really rich and cheesy soup.

Nutrition

Serving: 1cupCalories: 276kcalCarbohydrates: 19gProtein: 14gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 55mgSodium: 806mgPotassium: 560mgFiber: 2gSugar: 10gVitamin A: 1331IUVitamin C: 69mgCalcium: 368mgIron: 1mg

Keyword velveeta broccoli cheese soup

Tried this recipe?Let us know how it was!

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!