Broccoli Cheese Soup

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Broccoli Cheese Soup is the easy way to get kids to eat broccoli and carrots.  Full of cheese flavor, this soup will soon become a staple on your family table.  This version features broccoli, carrots, potatoes, cream of chicken soup and Velveeta.

Broccoli Cheese Soup Recipe

My family is full of soup lovers.  In the cooler months, soup is on the menu at least once a week.  I love how it warms you up when it’s cold outside, but I also love how you put together a delicious, hearty recipe with ingredients found in your pantry or refrigerator (or whatever leftovers you might have).

This recipe is no exception. It consists of frozen (or fresh) broccoli which I typically have in the freezer. The creaminess comes from a combination of cream of chicken soup and Velveeta which I almost always keep on hand.

There’s many different versions of broccoli cheddar soup. This particular one belongs to my sister’s mother-in-law, and it’s made its way to my table. I’ve also enhanced this basic version into another family favorite that contains pork sausage. You can find that recipe here.

Serve this creamy soup with these copycat Olive Garden Garlic Breadsticks!

How to Make Broccoli Cheese Soup with Velveeta

Instructions:

  1. Simmer diced onions, chicken bouillon and water for 20 minutes.
  2. Add diced potatoes, frozen broccoli and shredded carrots, and simmer for an additional 30 minutes.
  3. Stir in cream of chicken soup and Velveeta, and heat until melted.

For the full recipe for broccoli cheddar soup, scroll to the bottom of this page.

Notes About Broccoli Cheddar Soup without Chicken Broth Recipe:

More Delicious Soup Recipes

Broccoli Cheese Soup

Broccoli Cheese Soup is the easy way to get kids to eat broccoli and carrots.  Full of cheese flavor, this soup will soon to become a staple on your family table. 
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Keyword: Broccoli Cheese Soup, broccoli cheese soup with potatoes, broccoli cheese soup with Velveeta
Servings: 8 people
Author: Barbara

Ingredients

  • 4 cubes chicken bouillon
  • 1 cup diced onions
  • 4 cups water
  • 2 1/2 cups potatoes, diced
  • 12 ounces frozen broccoli
  • 1 cup carrots, diced or shredded
  • 2 (10.5) ounce cans of cream of chicken soup
  • 1 pound Velveeta

Instructions

  • In a medium or large saucepan, simmer bouillon, onions and water for 20 minutes.
  • Add potatoes, broccoli and carrots, and simmer for an additional 30 minutes.
  • Stir in cream of chicken soup and Velveeta until melted.

Notes

Note: We use referral links to products we use and think you might enjoy too.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are our own.

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