velveeta cheese broccoli soup recipe

Written ByJenny Smyth Posted on
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The Best velveeta cheese broccoli soup recipe

I’m so excited to share with you my family’s favorite Velveeta cheese broccoli soup recipe. This comforting and creamy soup is a staple in our household, especially during the cold winter months.

The origin of this recipe is unclear, but it’s likely a variation of a classic American comfort food dish. The combination of steamed broccoli, melted Velveeta cheese, and a hint of garlic is pure perfection.

My kids love it when I serve this soup with some crusty bread or crackers on the side. It’s an easy and satisfying meal that’s perfect for a weeknight dinner or a weekend family gathering.

As for the health benefits, this recipe is relatively low in calories and fat, making it a great option for those looking for a comforting meal without feeling too guilty. Plus, the steamed broccoli adds a boost of vitamins and fiber to make it a nutritious choice.

The key to this recipe’s success lies in the technique of slowly melting the Velveeta cheese into the soup, creating a rich and velvety texture that coats your tongue. I’ve tried other recipes that use different types of cheese or add-ins, but this one remains my go-to because of its simplicity and flavor profile.

Whether you’re serving it to your family or as a potluck contribution, this Velveeta cheese broccoli soup is sure to be a hit.

Velveeta Cheese Broccoli Soup

4.8 from 1721 votes

A creamy and comforting soup made with Velveeta cheese and tender broccoli florets. This quick and easy recipe is perfect for a cozy weeknight meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 cups low-sodium chicken broth
4 cups fresh broccoli florets (about 1 large head)
1 cup whole milk
1 pound Velveeta cheese, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Pour in the chicken broth and bring to a boil over high heat.
5Add the broccoli florets, reduce the heat to medium-low, and simmer for 8 to 10 minutes until the broccoli is tender when pierced with a fork.
6Reduce the heat to low and stir in the milk.
7Gradually add the Velveeta cubes, stirring constantly until the cheese is fully melted and the soup is smooth.
8Season with salt and pepper to taste.
9Remove the pot from the heat.
10For a smoother texture, use an immersion blender to puree the soup to your desired consistency.
11Serve hot, garnished with extra black pepper if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 22g

📝Notes

For a lighter version, use reduced-fat Velveeta and 2% milk. You can also add cooked chicken or crumbled bacon for extra protein.

This Velveeta cheese broccoli soup is a recipe I turn to again and again because it is reliable and always gets eaten up. It works for a quick weeknight dinner or a casual weekend lunch and it is easy to double if you are feeding a crowd.

I like to store leftovers in the fridge and reheat them the next day for an easy lunch. The soup thickens up a bit when chilled so I add a splash of milk when reheating to bring back the creamy texture.

For serving I like to pair it with warm crusty bread or a simple grilled cheese sandwich. It also works well as a side dish alongside roasted chicken or a simple salad.

This soup is one of those recipes that feels like a warm hug in a bowl and I think it will become a favorite in your home too.

❓ Frequently Asked Questions About Velveeta Cheese Broccoli Soup

1. What type of cheese should I use instead of Velveeta?

While Velveeta has a unique taste and texture that’s hard to replicate with other cheeses, you can experiment with other options like cheddar, mozzarella, or American cheese if you prefer. However, keep in mind that the flavor profile will change significantly.

2. Can I add protein like chicken or bacon to make it more substantial?

Yes, you can definitely add cooked chicken or bacon to give the soup more heft. Just be sure to adjust the amount of broth accordingly.

3. How do I store leftover soup for later use?

Store leftover soup in an airtight container in the refrigerator for up to three days or freeze it for up to two months. Reheat gently over low heat until warmed through.

4. Can I make this recipe in advance?

No problem! You can prepare all the ingredients ahead of time and store them separately until ready to assemble the soup.
In fact, many people swear by making the broth and roasting the broccoli ahead of time to save time on cooking day.

5. Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly as long as you use vegetable broth instead of chicken broth.
You can also use plant-based milk alternatives if you’re lactose intolerant or prefer dairy-free options.

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