Velveeta Broccoli Cheese Soup

ByDarius Pittman Updated:
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Velveeta broccoli cheese soup is ultra creamy thanks to melted Velveeta cheese in the broth giving it rich cheddar flavor in every bite. Ready in 30 minutes, this easy soup is the perfect shortcut to a cozy, comforting meal. It’s a family-friendly broccoli cheddar style soup that’s simple enough for any weeknight dinner.

eating a spoonful of broccoli cheese soup

Recipe Highlights

How it tastes: 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.

Storage: 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.

Creamy Velveeta Broccoli Cheese Soup for a Cozy Dinner 2

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 Tips

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.

Velveeta broccoli cheese soup being serving in a bowl

How To Make Velveeta Broccoli Cheese Soup

This easy broccoli cheese soup is thick, creamy, and packed with cheesy flavor making it a comforting bowl of soup perfect for any night of the week.

  1. Start by prepping all the ingredients because the recipe will move fast once you start cooking.
  2. Next, add the onion, garlic and carrots in the pot and cook until they are getting color to them.
  3. Now, add in the butter and then the flour. Whisk the flour for a minute with the sautéed veggies.
  4. After the minute, pour in the chicken broth then the milk. Whisk until it starts to thicken.
  5. 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.
  6. 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…

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eating a spoonful of broccoli cheese soup

Velveeta Broccoli Cheese Soup

Velveeta broccoli cheese soup is even creamier using velveeta cheese to make the broth. Cheddar goodness and you'll need less than 30 minutes!
4.66 from 47 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Velveeta Broccoli Cheese Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 serving
Calories: 412kcal

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

Calories: 412kcal | Carbohydrates: 24g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 1729mg | Potassium: 613mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5045IU | Vitamin C: 29mg | Calcium: 701mg | Iron: 1mg
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29 Comments

  2. 5 stars
    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!

  4. 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.

  5. 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

  6. 5 stars
    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 .

  9. 5 stars
    This broccoli cheese soup looks very similar to one my mom prepared on my last visit

  26. 5 stars
    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.

  27. 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?!

  28. 5 stars
    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!

4.66 from 47 votes (22 ratings without comment)

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