Velveeta Broccoli Cheese Soup
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Velveeta Broccoli Cheese Soup is like a warm hug in a bowl—creamy, cheesy, and packed with cozy goodness. If you’re looking for a quick and easy way to get that comfort food fix, this recipe has you covered. Ready in under 30 minutes and only 6 ingredients! Better than Panera and a go-to belly warming dinner that your entire family will love.
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!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this recipe comes together in 30 minutes.
- Minimal Ingredients: You only need a six ingredients, most of which you probably already have on hand.
- Budget-Friendly: Velveeta and broccoli are affordable, making this a cost-effective meal.
- Crowd-Pleaser: This cheesy broccoli soup is perfect for serving at family gatherings or potlucks—everyone loves a good cheese soup!
Okay, friend, let me tell you about this broccoli cheese soup with Velveeta—you need it in your life. Imagine a soup that’s so easy to make, you can throw it together even on your busiest nights. We’re talking minimal effort here, but the payoff? Oh, it’s huge. You get this rich, creamy, cheesy goodness that just wraps you up in comfort. It’s like a big, warm hug in a bowl, and honestly, who doesn’t need that every once in a while?
And let’s talk about that flavor. You cannot beat the cheesy richness that Velveeta brings to the table. It melts perfectly into the soup, giving it that smooth, velvety texture that makes each spoonful better than the last. Plus, the broccoli adds just the right amount of freshness to balance it all out. This soup is a total game-changer, especially when you need something quick, comforting, and absolutely delicious. Trust me, once you try it, you’ll be hooked!
Ingredients You Need
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 what you will need to get started:
- Potatoes: I’ve made this with both russets and yukon golds. We prefer russets. They’re cheaper, boil quickly, and still hold a little shape giving you a more hearty dish.
- Onion: Yellow onion, diced finely. My kid HATES onion and calls me out anytime I add it to a dish. This one slid past him.
- Water: Adding water helps boil the potatoes while also adding to the broth.
- Cream of chicken soup: I know, I know… Do you really need this? Probably not. But it is such a delicious start to this dish. It adds so much flavor to the boiling potatoes and gives depth to the added cheese.
- Broccoli: I like to use frozen chopped broccoli. It saves me so much prep work and I can keep it on hand always.
- Velveeta: Trust me, even Velveeta haters love this soup.
- Toppings: While this is considered optional, I highly recommend stirring in a good handful of cooked and chopped bacon. It is a game changer!
For a full list of ingredients and measurements see the recipe card below.
Substitutions and Variations
- Loaded Broccoli Cheese Soup: Make it 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 carrots, cauliflower, or peas. Just be sure to adjust the cooking time so everything gets tender.
- 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.
Velveeta Broccoli Cheese Soup Recipe
My youngest sister, who absolutely despises any sort of processed cheese, will do anything for a bowl of this broccoli cheese Velveeta soup. She has called me numerous times begging me to bring her a batch.
- Prep the Ingredients: Peel the potatoes, rinse, and cut into 1 to 2 inch cubes. Place in a large pot.
- Simmer the Potatoes: Finely dice the onion and stir in with the potatoes along with the water and canned soups. Mix until combined. Bring to a boil. Reduce the heat and allow the mixture to simmer for 10 minutes.
- Add the Broccoli: Stir in the frozen broccoli and cook for an additional 10 minutes, or until the potatoes are fork tender.
- Cheese it up: Remove the pot from the heat and stir in the broccoli with bacon, if using. Stir until the cheese has fully melted, returning to the heat if you need to warm the mixture.
- Enjoy: Serve with shredded cheese and more bacon pieces and enjoy!
When I brushed her off the last time she showed up on my doorstep with all of the ingredients in hand. So before you head for the hills running give it a try. You will like it. I promise.
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!
Tips for Success:
Cheese Melting Tip: To avoid clumps, make sure the Velveeta is cut into small cubes before adding it to the soup. Stir continuously as it melts for a smooth, velvety texture.
Season Gradually: The cream of chicken soup and Velveeta are already salty, so be careful with added salt. Taste the soup as you go, and season gradually with salt, pepper, and any other spices.
Thicken the Soup: If you prefer a thicker soup, you can mash some of the potatoes directly in the pot before adding the cheese. This will give the soup a heartier texture without needing extra flour or cornstarch.
Garnish for Extra Flavor: Don’t skip the garnishes! A sprinkle of shredded cheese, crispy bacon bits, or even some chopped green onions can add extra flavor and texture to each bowl.
Boost the Flavor: Add a dash of garlic powder, a pinch of nutmeg, or a splash of Worcestershire sauce to enhance the overall taste of the soup without overpowering the main ingredients.
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.
More Must Try Soup Recipes
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Velveeta Broccoli Cheese Soup
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 the potatoes, rinse, and cut into 1 to 2 inch cubes. Place in a large pot.
- Finely dice the onion and stir in with the potatoes along with the water and canned soups. Mix until combined.
- Bring to a boil. Reduce the heat and allow the mixture to simmer for 10 minutes.
- Stir in the frozen broccoli and cook for an additional 10 minutes, or until the potatoes are fork tender.
- Remove the pot from the heat and stir in the Velveeta with bacon. Stir until the cheese has fully melted, returning to the heat if you need to warm the mixture.
- Serve with shredded cheese and more bacon pieces and enjoy!
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?