The Easiest Broccoli Cheese Soup Recipe

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.

I personally think it tastes like it came from Panera. Serve this creamy soup with these copycat Olive Garden Garlic Breadsticks!

Ingredient List

• Onions
• Chicken Bouillon
• Diced potatoes
• Frozen Broccoli Florets
• Shredded Carrots
• Cream of Chicken Soup
• Velveeta
• Salt and Black Pepper (optional)

How to Make Broccoli Cheese Soup with Velveeta

Step by Step Instructions

1. Whisk together diced onions, chicken bouillon and water. Simmer for 20 minutes over medium heat.
2. To the mixture, 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.
4. Serve with a crusty bread and a side salad.

Storage Instructions

Let leftovers cool completely. Store in an airtight container in the fridge for up to a week. Rewarm in the microwave or in a saucepan on the stovetop.

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

Recipe FAQs

• Leave out the carrots if desired. If you do so, feel free to add additional broccoli–up to 20 ounces total.
• Fresh broccoli can be swapped out for frozen.
• If the soup is too thick, add a little bit of water at the end to thin it out.
• If desired, blend with an immersion blender for a smooth soup texture.
• This broccoli cheddar soup recipe is delicious served in a bread bowl and topped with extra sharp cheddar cheese.
• My kids love broccoli. Try Mom’s Broccoli Wild Rice Soup, Fresh Broccoli Casserole, and Low Carb Sesame Broccoli.

Will pre-shredded cheese melt in soup?

Yes, it will but it will take a little longer and be a little stringier than if you shred a block of cheese yourself. But don’t worry, there’s no shame in using store bought pre-shredded cheese.

More Delicious Soup Recipes

• Tuscan Sausage and White Bean Soup
• Low-Carb Tuscan Soup with Sausage and Riced Cauliflower
• Crock Pot Low-Carb Taco Soup
• 20-Minute Ham and Cheddar Chowder

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