Velveeta Cheese Broccoli Soup
Velveeta Cheese Broccoli Soup is a creamy, cozy one pot dinner made with tender broccoli, smooth melted cheese, onion, and milk. With only a few simple ingredients and about thirty minutes of cooking time, it is a comforting family meal that fits easily into busy weeknights.
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Ingredients
- 2 tbsp butter
- ¼ cup diced onion
- 2 tbsp flour
- 2 ½ cups milk
- 12 oz Velveeta cut into 1 inch pieces
- 10 oz frozen chopped broccoli thawed
- pepper to taste
Instructions
- Step 1: Melt the Butter - Place a large pot over medium heat and add the butter. Let it melt completely, but keep an eye on it so it does not start browning. You want a gentle buttery base for the onion and flour. I usually give the pot a little swirl once the butter is mostly melted so the bottom gets evenly coated.
- Step 2: Soften the Onion - Add the diced onion to the melted butter and cook it for a few minutes, stirring occasionally. You are looking for the onion to soften and become slightly translucent. It does not need to brown. Keeping the onion pieces small helps them practically disappear into the finished soup while still giving the whole pot a little extra savory flavor.
- Step 3: Cook the Flour - Sprinkle the flour into the pot with the butter and onion. Stir constantly as the flour absorbs the butter and begins to bubble. Give it a minute or two to cook. This helps remove the raw flour taste and creates the thickening base that will eventually give your soup that creamy, spoon coating texture.
- Step 4: Add the Milk and Thicken - Slowly pour the milk into the pot while stirring. Continue stirring so the flour mixture blends smoothly into the milk rather than forming lumps. Increase the heat and bring the mixture to a boil, then reduce the heat to low. Let it simmer for a couple of minutes. You should notice the mixture beginning to thicken slightly. It does not have to look extremely thick yet because the cheese will add more body.
- Step 5: Melt in the Velveeta - Add the Velveeta pieces to the pot. Keep the heat low and stir often while the cheese melts. Low heat matters here because you want the cheese to melt gently into the milk mixture instead of scorching against the bottom of the pot. As you stir, you will see the soup change from a pale milk mixture into a glossy, creamy cheese base.
- Step 6: Add the Broccoli and Pepper - Stir the thawed chopped broccoli into the melted cheese mixture, then season with pepper to your taste. If you see any especially large pieces of broccoli, use your spoon to break them apart as they warm. I like having plenty of small broccoli pieces throughout the soup so you get a little in almost every bite.
- Step 7: Simmer Until Creamy - Once the Velveeta has completely melted, let the soup simmer gently for about five minutes. Stir occasionally, making sure to scrape along the bottom of the pot. The broccoli will become tender and the soup will settle into that thick, creamy consistency you are looking for. Give it a taste before serving and add a little more pepper if you think it needs it.
Notes
Substitutions
- Fresh broccoli: You can use fresh finely chopped broccoli instead of frozen broccoli, but you may need to simmer it a little longer so it becomes tender.
- Whole milk: Whole milk gives the soup a rich texture, but 2 percent milk can be substituted if that is what your family normally keeps in the refrigerator.
- Yellow onion: White onion or sweet onion can replace the regular onion without changing the recipe much.
- Velveeta varieties: A different Velveeta variety can work if you prefer a slightly different cheese flavor, as long as it melts smoothly.
- Gluten free flour blend: A flour blend designed to replace regular flour in equal amounts can be used if you need a gluten free option, though the final texture may vary slightly.
Variations
- Chicken broccoli cheese soup: Stir in chopped cooked chicken near the end of cooking for a heartier meal with extra protein.
- Potato broccoli cheese soup: Add small cooked potato cubes along with the broccoli for a thicker, more filling soup.
- Carrot and broccoli soup: Add finely shredded carrots with the onion for a little sweetness, color, and another vegetable tucked into dinner.
- Extra cheesy soup: Stir in a handful of shredded cheddar after the Velveeta melts for a sharper cheese flavor.
- Spicy broccoli cheese soup: Add a pinch of cayenne pepper or a small amount of your favorite hot sauce if your family likes a little heat.
- Bacon broccoli cheese soup: Sprinkle cooked crumbled bacon over each bowl right before serving for a salty, crisp finish.
Tips and Tricks
- Cut the Velveeta into small pieces: Smaller chunks melt more evenly and save you from standing at the stove waiting for one stubborn block of cheese to disappear.
- Keep the heat gentle after adding cheese: High heat can make cheese sauces cook unevenly, so turn the heat down and let the Velveeta melt slowly.
- Stir while adding milk: A steady stir helps the flour mixture blend into the milk and keeps the soup smooth.
- Thaw the broccoli first: Starting with thawed broccoli prevents the frozen vegetable from suddenly cooling down your soup.
- Break up large broccoli pieces: Smaller pieces are easier to eat with a spoon and spread the broccoli more evenly throughout each serving.
- Taste before adding extra seasoning: Velveeta already brings plenty of salty cheese flavor, so taste the finished soup before deciding whether anything besides pepper is needed.
- Do not rush the thickening step: Giving the milk mixture a couple of minutes to simmer helps the flour do its job and creates a much nicer final texture.
Serving Ideas
- Crusty bread: A warm piece of crusty bread is great for wiping up the last little bit of cheese soup from the bowl.
- Dinner rolls: Soft buttered dinner rolls make the meal feel extra comforting and are usually an easy win with kids.
- Grilled cheese: Serve smaller portions of soup alongside grilled cheese sandwiches when everybody is extra hungry.
- Simple salad: A crisp green salad gives you a fresh contrast to the creamy cheese soup.
- Fresh fruit: Apple slices, grapes, or berries make an easy side when you want dinner to stay simple and family friendly.
- Crackers: A handful of crackers on the side adds a nice crunch and requires absolutely no additional cooking.
- Baked potatoes: Spoon a little of the thick soup over baked potatoes for a filling dinner that stretches the recipe even further.
Storage and Make Ahead Tips
- Refrigerating leftovers: Let the soup cool, then transfer it to an airtight container and refrigerate it for up to three to four days.
- Reheating on the stove: Warm leftover soup over low heat while stirring frequently so the creamy cheese base heats evenly.
- Reheating in the microwave: Heat individual servings in short intervals, stirring between each one until the soup is hot throughout.
- Thinning leftovers: The soup naturally becomes thicker after refrigeration, so stir in a splash of milk while reheating if necessary.
- Making it ahead: Prepare the soup earlier in the day or the night before, refrigerate it, then gently reheat it when dinner time arrives.
- Freezing: Creamy milk and cheese based soups can change texture after freezing, so I prefer enjoying this one fresh or refrigerated rather than freezing it.
Private Notes
Servings: 4 servings
