Velveeta Broccoli Cheese Soup

ByDarius Pittman Updated:
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This Velveeta broccoli cheese soup is made on the stovetop with fresh broccoli, carrots, Velveeta, and sharp cheddar for a smooth, creamy cheese broth. I like combining Velveeta with freshly shredded sharp cheddar because the cheddar gives the soup a stronger cheese flavor than Velveeta alone. It’s a comforting homemade soup that takes about 30–40 minutes from start to finish.

Creamy Velveeta broccoli cheese soup with broccoli florets, shredded carrots, and a spoon in a white bowl.

How to Make Velveeta Broccoli Cheese Soup

  1. Prepare the vegetables and cheese. Chop the fresh broccoli into small florets, dice the yellow onion, mince the garlic, and shred the carrots. Grate the sharp cheddar directly from the block and cut the Velveeta into cubes.
  2. Sauté the vegetables. Heat about 2 tablespoons of oil in a large pot over medium heat. Add the onion, garlic, and shredded carrots. Cook, stirring occasionally, until the vegetables have softened and become fragrant.
  3. Make the roux. Add the butter to the vegetables and let it melt. Reduce the heat to medium if needed, then stir in the all-purpose flour. Cook for approximately 30 seconds, stirring to combine the flour with the butter and vegetables.
  4. Add the broth and milk. Slowly pour in the chicken broth, stirring to incorporate it into the roux. Add the whole milk next and continue stirring until the mixture is smooth. I prefer adding the broth first because it helps absorb some of the heat before the milk goes into the pot.
  5. Cook the broccoli. Add the chopped broccoli and stir it into the soup. Bring everything to a gentle simmer, then reduce the heat to medium-low. Cover and cook for about 5 minutes, or until the broccoli is tender.
  6. Melt the cheeses. Lower the heat and add the cubed Velveeta and freshly shredded sharp cheddar. Stir gently until both cheeses have melted into a smooth, creamy soup. Keep the heat low and avoid boiling the soup while the cheese melts.
  7. Season and serve. Once the cheeses have completely melted, turn off the heat. Taste carefully and season with salt and black pepper as needed. Serve warm.
Velveeta broccoli cheese soup recipe graphic featuring a bowl of creamy broccoli cheese soup.

Tips for Creamy Velveeta Broccoli Cheese Soup

Combine Velveeta with sharp cheddar. I’ve made cheese soups using Velveeta alone, but I find the flavor too mild without some sharp cheddar. Velveeta gives the soup its smooth, creamy consistency, while the cheddar adds a stronger cheese flavor.

Shred the cheddar yourself. I always grate my cheddar directly from the block when making cheese soups. Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts into the broth.

Add the chicken broth before the milk. This is one of my favorite ways to work with a hot roux. Adding the broth first helps bring down the initial heat before introducing the milk, reducing the chance of overheating the dairy.

Keep the heat gentle when adding cheese. High heat can cause cheese sauces to separate or develop a grainy texture. You don’t need to turn off the stove before adding the cheeses. Just keep the heat low, stir until everything melts, and turn it off once the soup is smooth.

Close-up of Velveeta broccoli cheese soup with tender broccoli, carrots, and a creamy cheddar cheese broth.

How to Store and Reheat Velveeta Broccoli Cheese Soup

Store leftover Velveeta broccoli cheese soup in an airtight container in the refrigerator.

For reheating, warm the soup gently in a pot over low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave, stopping to stir as needed.

I don’t recommend freezing this soup. Cheese-based soups can develop a grainy texture or separate after thawing. I prefer keeping the leftovers refrigerated rather than risking that smooth, creamy consistency.

What to Serve with Velveeta Broccoli Cheese Soup

This creamy Velveeta broccoli cheese soup pairs well with homemade bread or a hearty main dish. Here are a few recipes I like serving alongside soups:

Velveeta Recipes To Try Next…

eating a spoonful of broccoli cheese soup

Velveeta Broccoli Cheese Soup

This creamy Velveeta broccoli cheese soup combines fresh broccoli, carrots, Velveeta, and sharp cheddar in a rich, cheesy broth. It's made on the stovetop with chicken broth, whole milk, and a simple roux for a smooth consistency.
4.67 from 48 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Velveeta Broccoli Cheese Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 serving
Calories: 454kcal

Ingredients

  • 2 tablespoon cooking oil
  • 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

  • Prepare the ingredients. Chop the fresh broccoli into small florets, dice the onion, mince the garlic, and shred the carrots. Grate the sharp cheddar from a block and cut the Velveeta into cubes.
  • Sauté the vegetables. Heat the cooking oil in a large pot over medium heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the vegetables soften and become fragrant.
  • Make the roux. Add the butter and allow it to melt. Reduce the heat to medium if needed, then stir in the flour. Cook for approximately 30 seconds, stirring to combine it with the butter and vegetables.
  • Add the liquids. Slowly pour in the chicken broth, stirring to incorporate it into the roux. Add the whole milk next, continuing to stir until the mixture is smooth.
  • Cook the broccoli. Stir in the chopped broccoli and bring the soup to a gentle simmer. Reduce the heat to medium-low, cover, and cook for approximately 5 minutes, or until the broccoli is tender.
  • Melt the cheeses. Keep the heat low and add the cubed Velveeta and freshly shredded sharp cheddar. Stir until both cheeses have completely melted and the soup is smooth and creamy. Avoid boiling the soup.
  • Season and serve. Turn off the heat once the cheeses have melted. Taste carefully and season with salt and black pepper as needed. Serve warm.

Video

Notes

  • Use freshly shredded cheddar. Sharp cheddar adds a stronger cheese flavor to the smooth Velveeta base. I prefer shredding it directly from the block for a smoother consistency.
  • Add the broth before the milk. I use the chicken broth to absorb some of the initial heat from the roux before introducing the milk.
  • Keep the heat gentle. Avoid boiling the soup after adding the cheeses, as excessive heat can affect the creamy texture.
  • Storage: Refrigerate leftovers in an airtight container. Reheat gently and avoid freezing, since the cheese-based soup may separate or develop a grainy texture.

Nutrition

Calories: 454kcal | Carbohydrates: 24g | Protein: 24g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | 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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31 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!

  30. 5 stars
    Excellent Soup! I made this soup for a work potluck and got many many compliments and many raves. I copied it and will definitely be making this again.

4.67 from 48 votes (22 ratings without comment)

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