Velveeta broccoli cheese soup is even creamier using velveeta cheese to make the broth. Cheddar goodness and you’ll need less than 30 minutes to make the recipe. Velveeta cheese is the secret to a broccoli cheddar soup that’s family friendly and easy enough to make for a weeknight dinner.
Recipe Highlights
- How does it taste: Velveeta broccoli cheese soup is better than the original due to its texture. It’s much creamier and the touch of Velveeta is in every spoonful. It’s not over powering but complimented well with actual cheddar. The bites of broccoli are fresh and the carrots add a nice sweetness alongside the bits of garlic and onion.
- Skill level: This is a fairly easy soup to make. If you have experience making a roux then it will be a no brainer. It does require a little prep work because I recommend grating your own cheese. To add the garlic and onions are fresh so those will need to be prepped as well.
- Storing: With the addition of Velveeta and the flour used the soup will freeze fairly well. The veggies may change in texture slightly but the original flavors will all still be there.
Ingredient tips
- Cheese: The mixture of cheddar cheese and Velveeta is a pair you don’t want to skip. I don’t know the science of it but from experience mixing a little cheddar with the Velveeta allows it to really show in soups. I’ve tested using all Velveeta before and it taste very faint without the help of cheddar. Note, do not use pre-shredded cheese in Velveeta broccoli cheese soup.
- Milk: You can use a dairy-free milk in this recipe without any issues but this is not a recipe to make if you want it to be completely dairy-free.
Chef’s tip
It’s very important that you monitor the heat when making this recipe. Having the heat too high can cause burning at the bottom of the pan. To add, cooking dairy products with too much heat can cause them to curdle and this will destroy the texture of the Velveeta broccoli cheese soup, not so much the taste.
How To Make Velveeta Broccoli Cheese Soup
- Start by prepping all the ingredients because the recipe will move fast once you start cooking.
- Next, add the onion, garlic and carrots in the pot and cook until they are getting color to them.
- Now, add in the butter and then the flour. Whisk the flour for a minute with the sautéed veggies.
- After the minute, pour in the chicken broth then the milk. Whisk until it starts to thicken.
- Add in the broccoli then lower the heat and let the Velveeta broccoli cheese soup simmer about 5 minutes to allow the broccoli to cook.
- Once the broccoli is tender, add in the Velveeta cheese and cheddar cheese. Turn off the heat and season the soup with salt and pepper to taste before serving.
Storing & reheating
Velveeta broccoli cheese soup will keep fine in the refrigerator for up to 3 days. You can freeze the soup but I am not a fan at freezing dairy. The soup could thaw very grainy if frozen because dairy “breaks” when being thawed.
For reheating, simply microwave for convenience or reheat on the stove top until warm on a low to medium heat.
Frequently Asked Questions (FAQs)
Why is my broccoli cheese soup clumpy?
Heat is the enemy of dairy when cooking. This is why dairy products are normally added at the very end of the recipe. Clumpy cheddar soup is a sign of too much heat and it cause curdling of the dairy products. As mentioned about this doesn’t effect the taste but it destroys the texture.
How do you keep the soup from separating?
The flour helps bind everything together which is why the roux was made. But, another key is to not use pre-shredded cheese. There is a non-caking agent that will not allow the cheese to stick together or melt together properly. This could also result in a grainy texture in the soup.
Serving suggestions
A great pairing with this Velveeta broccoli cheese soup will be a protein such as crockpot tri-tip, ranch chicken or savory turkey wings. The soup can also stand as a main dish paired with honey cornbread, sweet potato cornbread or cheddar bay swim biscuits.
Velveeta recipes to try next
- Velveeta Chili Cheese Dip
- Baked Velveeta Mac & Cheese
- Velveeta Cheese Sauce
- Stovetop Velveeta Mac & Cheese
- Baked Chicken Spaghetti
- Velveeta Sausage Dip
- Velveeta Broccoli Cheese Casserole
- Crockpot Velveeta Mac & Cheese
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Velveeta Broccoli Cheese Soup
Ingredients
- 1 medium yellow onion (diced)
- 3-4 cloves garlic (minced)
- 1 cup carrots (shredded)
- 4 tablespoon butter
- 1/4 cup all purpose flour
- 2 cup whole milk
- 2 cup chicken broth
- 2 cup broccoli (chopped)
- 16 ounces velveeta cheese (cubed)
- 1 cup sharp cheddar cheese (half of a 8oz block)
- oil for cooking
- salt & pepper to taste
Instructions
- First, chop up the broccoli, dice the onion and mince the garlic.
- Next, sauté the onion, garlic and carrots together until everything is soft and fragrant. Then, add in butter and allow it to melt. Lower the heat to medium.
- Now, once the butter is melted add in the flour and cook the flour for about 30 seconds to make a roux.
- Then, slowly pour in the milk then the the chicken broth. Carefully add the chopped broccoli on top and mix it in.
- Bring the soup to a very light simmer then lower the heat to medium low and cover the pot for 5 minutes to cook the broccoli.
- Now, once the broccoli is done add in the cheeses and mix until everything has melted.
- Lastly, season with salt and pepper to taste before serving. Be careful the soup will be very hot.
Video
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Delicious but way too cheesy! I’d cut the velveeta in half next time. Otherwise delicious!
Delicious. Not sure you really need the cheddar cheese too. Not sure of the purpose of it. I precooked and added some potato chunks to it to make the soup heartier. We loved it!
Delicious
2nd time making this.
Can you freeze this recipe?
Due to the dairy I wouldn’t recommend it. Dairy tends to separate when it’s being thawed from frozen, naturally anyway. Top prevent this chemicals such as stabilizers are used when you find frozen dairy.
I used frozen broccoli for convenience and swapped the milk for non dairy oat milk since I can’t do milk so much and I didn’t add the cheat just Velveeta. We all loved it. Very yummy
I’ve made this many times. This time I accidentally ordered vegetable broth instead of chicken. Can’t tell the difference. I also use frozen broccoli cuts, thaw a few minutes and chop some more .
This was really good
Yummy
This broccoli cheese soup looks very similar to one my mom prepared on my last visit
Delicious
Yummy!
This is the best Broccoli recipe I have seen so far
Best broccoli cheese recipe ever
Amazing
Tantalizing
I love this soup
I’d try this recipe tomorrow and give you feedback. Thanks for sharing
Looks creamy
Best Broccoli Cheese soup recipe I have seen so far
Yeah, I remember the broccoli cheddar soup. It was equally great
10/10 flavor bomb 💥
This recipe is going on repeat!
Creamy
I love this soup! Just what I was craving! So easy, a real keeper!
Delicious!
Hilarious to see people making a CHEESE soup and saying “too much cheese.” I followed your simple directions and had no clumping. Did they just throw a block of cheddar in?! Anyway, it is a great recipe.
I also laughed at the “Because of the dairy, I wouldn’t recommend it.” Why even try a cheese soup that uses milk if you don’t eat dairy?!
Oops … comment didn’t post? I laughed at the “This cheese soup is way too cheesy.” And if someone would taste the diff between just Velveeta and adding some sharp they would maybe tell the difference!
You’d be amazed at some of the comments I get.