My Dad loves Velveeta cheese. I remember, as a kid, him and I sitting at the counter sneaking slices of the velvety goodness while my mom was busy making dinner. It was always a treat we shared and enjoyed together.
One of my friends shared her recipe for the best broccoli cheddar soup using Velveeta. I knew it was going to be good! I fell in love with her recipe, and it has become a regular in our favorite soups recipe rotation. It’s an easy and comforting meal after a long day, especially on a cold day. We love this easy soup. It has the best creamy texture and a rich cheesy flavor. The Velveeta cheese melts perfectly, giving it the ultimate creamy consistency.
I know what you are thinking, “Andie…Velveeta??” How could you make the best broccoli cheese soup, and the main ingredient is processed cheese?
Okay, so it’s not going to win any prizes for being healthy. But with this soup, my kiddos are eating a whole lot of veggies that they usually would whine and moan about. It’s called picking your battles and finding small wins.
As much as I would like to tell you that my kids are amazing at eating veggies and love healthy foods, that would be more of a dream than a reality. Like many of you, I fight the same battle when getting my kids to make healthier food choices. So I hide veggies in pretty much anything I can. I am sneaking in fresh broccoli, carrots, and celery with this creamy, cheesy soup. I call that a win, friends.
It is also a soup that you can throw together fairly quickly and is great for busy weeknights!
Creamy + Delicious Velveeta Broccoli Cheese Soup
The ultimate smooth and delicious broccoli cheese soup!
- 1 Cup Carrots Chopped
- 1 Cup Celery Chopped
- 2 Cups Broccoli Chopped
- 6-8 Cups Low Sodium Chicken Broth Or Chicken Stock
- 1 16oz Brick Velveeta Cheese
- 1/2 cup Butter
- 1/2 cup All purpose Flour
- Salt + Black Pepper To Taste
Boil veggies over medium-high heat on a stove top in a large pot or dutch oven in the chicken broth until tender for about 10-20 minutes. Cook time may vary, so check if veggies are properly tender
Melt butter and add flour mixture to create roux, slowly add to veggies and chicken broth mixture until well incorporated
Add Velveeta cubed mix together until smooth. May add more chicken broth for desired consistency. Soup will thicken as it cools.
You could sub out the Chicken Borth for Vegetable Stock to make this Vegetarian.
This is terrific served in a bread bowl, warm dinner rolls, or with a loaf of crusty bread or french bread. My kids even like it with saltines and real cheddar cheese on top.
I recommend fresh broccoli florets for best results, but in a pinch, frozen broccoli would also work.
This cheesy broccoli soup is amazingly easy to make and is sure to be a family favorite. Start by chopping all your fresh veggies into small bite-size pieces. You’ll not be blending the veggies at all, so keep this in mind as you are chopping.
Cover veggies with chicken or vegetable broth in a large to medium saucepan until well covered. So it looks about like this. Bring veggies and broth to a boil over medium heat, lower the temperature, and let simmer for 15-20 minutes until veggies are nice and soft. Check to make sure the
When fully cooked veggies, create a roux with butter and flour. I find it easiest to microwave the butter until melted and add the flour to make a paste.
Then you’ll add this to the broth and veggies.
Next, you’ll cube the Velveeta before adding it to the veggies. This allows the cheese to melt more evenly.
Add the Velveeta cubes and mix until smooth. Add more chicken broth for desired consistency if needed. The soup will thicken as it cools.
A couple of notes: the recipe calls for one 16 oz brick, the smaller one. If you like your soup cheesier, go for the bigger size brick of Velveeta. If you choose to go with the big one, you can cut back the amount of butter needed to 1/4 cup and 1/4 cup of flour. I have tried it both ways, and they are both delicious, so it just depends on how much CHEESE you want.
Where to find Velveeta at the store?
Velveeta can be tricky to find at some grocery stores. I typically find it near macaroni and cheese and other pasta products.
Can I Freeze This Soup?
I would advise against it. The soup’s texture can get weird after freezing, so I would stick with eating it fresh. It should keep well in the fridge in an airtight container for 7-10 days and reheats just fine! Perfect for quick lunch.
This is what creamy broccoli cheese soup dreams are made of. My kids cannot get enough, and I am stoked that they are eating their veggies! I think we can call this one a win, ladies! This creamy Velveeta broccoli cheese soup will be one your whole family will love. I have tried other versions of broccoli cheese soup, but we always come back to this one because it is a fan favorite in the Thueson household. This recipe gives Panera bread a run for its money.
Let me know if your kids love this Velveeta broccoli cheese soup as much as mine do! – Happy veggie-hiding friends 🙂