Velveeta Broccoli Cheese Soup
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If you’re craving something warm, creamy, and loaded with flavor, this Velveeta Broccoli Cheese Soup is your answer. It’s rich, cheesy, and comes together in just 30 minutes with simple ingredients. Perfect for busy weeknights, cozy weekends, or anytime you need an easy, crowd-pleasing soup.
Looking for more must-try soup recipes? I’ve got you! These are a few of our go-to’s for a comforting dinner that even my pickiest eater approves: Lasagna Soup, Homemade Tomato Soup, Copycat Wisconsin Cauliflower Soup!
What Makes This Soup a Keeper
- Family-friendly: Even picky eaters love the mild cheddar taste and soft broccoli pieces.
- Simple ingredients: Everything comes from the pantry or produce drawer—no fancy ingredients required.
- Budget-friendly: Feeds a crowd without breaking the grocery budget.
- Comfort food favorite: Warm, hearty, and satisfying on cold nights or rainy days.
This Velveeta Cheese Soup is one of those recipes that came from needing something quick but cozy. I threw it together on a busy weeknight, using what I had in the pantry, and it instantly became a family favorite. The mix of creamy soup base, tender broccoli, and melty cheese checks every comfort food box.
Over time, I’ve tested a few versions, but I always come back to this one for its simplicity. The potatoes make it hearty enough for dinner, and the Velveeta gives it that smooth, nostalgic flavor everyone loves. Serve it with a side of crusty bread or a sprinkle of bacon on top, and you’ve got a meal that feels homemade without any extra work.
Before You Start Cooking
The beauty of this recipe is how simple the ingredient list is. You need only a handful of ingredients and end up with bold flavor! Truly the BEST broccoli cheese soup with Velveeta cheese. Here is Before you start cooking, take a look at these simple soup ingredients. Each one plays a role in making this broccoli cheese soup creamy, flavorful, and perfectly balanced.
- Bacon (optional): Adds a salty crunch that pairs perfectly with the creamy cheese. You can leave it out for a vegetarian version or replace it with ham for extra protein.
- Russet potatoes: These add thickness and heartiness to the soup. Dice them into small, even cubes so they cook quickly and evenly.
- Yellow onion: A little diced onion builds flavor in the base. You can substitute white onion or even dried minced onion if you’re short on time.
- Water: Keeps the texture light without overpowering the flavor. You can use chicken broth or a splash of whole milk for a richer taste, but it really doesn’t need it.
- Cream of chicken soup: This shortcut ingredient makes the soup creamy and flavorful without needing heavy cream or roux.
- Frozen broccoli: Look for florets with fewer stems or frozen chopped broccoli for the best texture. Fresh broccoli works too. Chop it small and add a few minutes to the cook time.
- Velveeta cheese: The star of the recipe! It melts perfectly smooth and gives that signature cheesy flavor. Cut it into cubes before adding to help it melt faster.
Jesseca’s Recipe Review
This Velveeat cheese soup recipe is the ultimate weeknight comfort meal. It’s one of those recipes that proves simple ingredients can still make something incredible. The creamy base, tender broccoli, and smooth Velveeta cheese hit that perfect balance of rich and cozy without feeling heavy.
Tip from Jesseca:
Cube your Velveeta before adding it to the pot. Smaller pieces melt faster and give the soup that silky, restaurant-quality texture. If you’re making it ahead, reheat slowly over low heat and add a splash of milk or water to bring back that creamy consistency.
Recipe Variations
Make this Broccoli cheese soup with Velveeta extra hearty by adding in some cooked, crumbled sausage or diced ham along with the bacon.
- Spicy Kick:Stir in a dash of hot sauce, a pinch of red pepper flakes, or even some diced jalapeños to give your soup a little heat.
- Extra Veggies: Boost the nutrition by adding in other vegetables like diced celery, carrots, cauliflower, garlic, or peas. Just be sure to adjust the cooking time so everything gets tender or saute in a little butter before adding them in.
- Creamy Texture: If you prefer a thicker, creamier soup, consider adding a splash of heavy cream or half-and-half towards the end of cooking.
- Crockpot Version: For a hands-off approach, toss all the ingredients (minus the Velveeta and bacon) into a slow cooker and cook on low for 6-8 hours. Add the cheese and bacon in the last 30 minutes to melt everything together.
Kitchen Tools I Use Every Time
Having the right tools makes this Velveeta cheesy broccoli soup even easier to pull together. Here are a few kitchen essentials that simplify prep and help you get that creamy, restaurant-style texture every time.
- Storage containers: Great for storing leftovers or freezing extra portions for later.
- Large saucepan: A sturdy, heavy-bottomed pot ensures even heating and prevents scorching as the cheese melts.
- Sharp chef’s knife: Makes prepping potatoes and onions quick and easy.
- Cutting board: A non-slip board keeps everything steady while you chop.
- Ladle: Perfect for serving big, cozy portions straight from the pot.
- Potato peeler: Speeds up prep and gives you smooth, evenly peeled potatoes for better texture.
Recipe FAQs
Yes, you can use fresh broccoli. Just chop it into small florets and steam or blanch it before adding to the soup to ensure it’s tender.
Make sure to cut the Velveeta into small cubes before adding it to the hot soup, and stir constantly as it melts to ensure a smooth texture.
Absolutely! Diced carrots, cauliflower, or peas make great additions. Just be sure to adjust the cooking time so all the veggies are tender.
To thicken, mash some of the potatoes in the pot or add a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water). To thin it, add more water, broth, or milk until you reach your desired consistency.
Yes, you can! Add all the ingredients except the Velveeta and bacon to the slow cooker and cook on low for 6-8 hours. Add the cheese and bacon in the last 30 minutes, stirring until the cheese melts.
Storage and Reheating Instructions
Storage:
- Refrigeration: Let the Velveeta broccoli cheese soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days.
- Freezing: This soup also freezes well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little room at the top for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator.
Reheating:
- Stovetop: Reheat the soup on the stovetop over medium heat. Stir occasionally until it’s heated through. If the soup has thickened too much, add a splash of water, milk, or broth to reach your desired consistency.
- Microwave: For a quicker option, transfer a portion of the soup to a microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring in between, until hot. Just like with stovetop reheating, you can add a little liquid if the soup is too thick.
- Crockpot: If you have a larger batch, you can reheat the soup in a slow cooker on low for 2-3 hours, stirring occasionally.
No matter how you reheat it, the soup will be just as comforting and delicious as when it was freshly made!
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Velveeta Broccoli Cheese Soup Recipe
Ingredients
- 2 large russet potatoes
- 1/2 cup yellow onion (diced)
- 3½ cups water
- 2 (10.5oz) cans cream of chicken soup
- 2 (12oz) bags frozen broccoli (try to get the kind with less stems)
- 16 oz Velveeta
- 6-8 slices bacon, optional (cooked and crumbled)
Instructions
- Peel and rinse the potatoes, then cut them into 1 to 2-inch cubes. Try to keep them close in size so they cook evenly. Dice the onion and add both to a large soup pot.
- Pour in the water and stir in both cans of cream of chicken soup. Use a large spoon to mix until everything is combined and the soup base looks smooth.
- Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. Stir occasionally to keep the bottom from sticking.
- Stir in the frozen broccoli and continue cooking for another 10 minutes, or until the potatoes are fork tender and the broccoli is soft. If you’re using fresh broccoli, cook a few minutes longer.
- Remove the pot from heat and add the cubed Velveeta cheese. Stir slowly until it’s fully melted and the soup is creamy and smooth. If the cheese isn’t melting easily, return the pot to low heat and stir until combined.
- Stir in cooked, crumbled bacon for extra flavor. This step is optional but adds a nice salty crunch.
- Ladle the hot soup into bowls and top with extra shredded cheese, bacon, or crackers. Serve with crusty bread for a cozy, filling meal.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Hi Jesseca! I’m keen on trying this recipe, but here in Australia, grocery stores don’t sell Velveeta. What can I use as a substitute?