velveeta broccoli soup recipe

Written BySheba G Updated On
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The Best velveeta broccoli soup recipe

I’m so excited to share this Velveeta broccoli soup recipe with you all. It’s a staple in our household, and I’m sure it will become one in yours too. The creamy texture of Velveeta cheese perfectly complements the tender broccoli, making it a delight for both kids and adults.

As a busy mom, I appreciate how easy it is to whip up this soup on a weeknight or for a quick lunch. My kids love helping me in the kitchen, and this recipe is always a hit with them. They can’t get enough of the cheesy goodness!

I’ve also served it at family gatherings, and everyone raves about it. It’s an excellent choice for potlucks or when you need to bring a dish to pass. Plus, the best part is that it’s incredibly healthy, with broccoli providing a good dose of vitamins and antioxidants.

My husband, who’s not a big fan of veggies, even enjoys this soup! He says it’s because the Velveeta makes it taste like a treat rather than a healthy meal. Either way, I’m happy to have found a way to get him eating more greens.

This recipe is also versatile – feel free to add some garlic or onion for extra flavor or use different types of cheese if you prefer. The key to making this soup truly shine is using high-quality ingredients and not overcooking the broccoli. You want it to retain its tender crunchiness.

Velveeta Broccoli Soup

4.8 from 1420 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 dinner or a satisfying lunch.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
3 cups low-sodium chicken or vegetable broth
4 cups fresh broccoli florets (about 1 large head)
8 ounces Velveeta cheese, cut into small cubes
1 cup whole milk or half-and-half
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Pour in the chicken or vegetable broth and bring to a simmer over medium-high heat.
5Add the broccoli florets, reduce heat to medium-low, and let the soup simmer until the broccoli is tender when pierced with a fork, approximately 8 to 10 minutes.
6Reduce the heat to low and add the cubed Velveeta cheese and milk.
7Stir continuously with a wooden spoon until the cheese is completely melted and the soup is smooth, about 3 to 5 minutes.
8Do not let the soup boil after adding the cheese.
9Season the soup with salt, black pepper, and paprika if using.
10Taste and adjust seasonings as needed.
11For a smoother texture, use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Immersion blender (optional, for smoother texture)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 65mg🧂Sodium: 1100mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 22g

📝Notes

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

Watch Video Of How Velveeta Broccoli Soup Works

This Velveeta broccoli soup recipe is always a good idea for any occasion. It comes together quickly with simple ingredients and pleases both kids and adults. I love that I can serve it for a casual family dinner or bring it to a potluck where it always gets compliments.

For storage let the soup cool completely then transfer it to an airtight container. It will keep in the fridge for up to four days. To reheat warm it on the stovetop over low heat stirring occasionally.

If the soup thickens too much add a little milk or broth. You can also freeze it for up to three months. Just thaw it in the fridge overnight before reheating.

Serve it with crusty bread or a simple side salad for a complete meal that everyone will enjoy.

❓ Frequently Asked Questions About Velveeta Broccoli Soup

1. Can I use frozen broccoli instead of fresh?

Yes you can use frozen broccoli in this recipe. Just add it directly to the pot without thawing. You may need to simmer it a few minutes longer until it is tender. Frozen broccoli works well and saves prep time.

2. How do I prevent the soup from becoming too thick?

If the soup gets too thick stir in a little milk or chicken broth until it reaches your desired consistency. Start with a quarter cup and add more as needed. The soup will also thicken as it cools so keep that in mind.

3. Can I make this soup ahead of time?

Yes you can make this soup a day or two in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stove over low heat stirring often. You may need to add a splash of milk to bring back the creamy texture.

4. What can I add to make this soup more filling?

You can add cooked shredded chicken crumbled bacon or even some cooked pasta or rice. These additions make the soup heartier and turn it into a complete meal. I often add leftover rotisserie chicken for extra protein.

5. Is it possible to make this soup without Velveeta?

You can substitute Velveeta with an equal amount of shredded cheddar cheese and a tablespoon of cream cheese for creaminess. However the texture and meltability will be different. Velveeta gives the soup its signature smooth and creamy consistency.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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