Velveeta Broccoli Cheese Soup

This Velveeta broccoli cheese soup is rich, smooth, and exactly the kind of cozy comfort food we all crave when the weather turns chilly. It comes together quickly on the stovetop, and has the perfect balance of creamy, velvety texture (never grainy!) with rich cheddar flavor.

If you love cozy soup recipes, try this Crock Pot broccoli cheese soup for a hands-off version or this old-fashioned chicken and dumpling soup for classic comfort. Be sure to check out our full collection of Easy Soup Recipes, too!

Before You Get Started

Before you turn on the stove, a few quick tips will set you up for success.

• Prevent Curdling: Keep the heat very low once the cheese and cream are added.
• Smooth Broth: Velveeta is key for a smooth, creamy texture that does not break. Grate your own cheddar from a block for the best melting.
• Texture Variety: Fresh or frozen broccoli both work well in this recipe. Puree only part of the soup so you still have texture.

How to Make Velveeta Broccoli Cheese Soup

Velveeta does the heavy lifting here. It melts beautifully and keeps the soup silky, while the cheddar adds that classic broccoli cheese flavor we all love. You get the best of both worlds without any fuss!

Step 1: Soften the Onion

Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, stirring often so it does not brown.

Step 2: Make the Roux

Sprinkle the flour over the onions and stir constantly for a minute or two. This step cooks out the raw flour taste and sets up the soup for a smooth texture.

** Tip: The mixture should look thick and glossy before you add any liquid.

Step 3: Add Broth and Vegetables

Slowly whisk in the chicken broth until smooth.

Add the broccoli and grated carrot, then cover and simmer gently until the broccoli is tender.

Step 4: Season and Partially Blend

Once the broccoli is tender, remove the pot from the heat. Season with salt, pepper, and paprika.

Use an immersion blender to puree a small portion of the soup, leaving plenty of broccoli pieces intact.

** Tip: Stop blending while you can still see chunks. That balance is what makes the texture so good.

Step 5: Stir in Cheese and Cream

Return the soup to very low heat. Whisk in the Dijon mustard, hot sauce if using, Velveeta, cheddar, and half and half. Stir regularly until the cheese melts and the soup is warmed through.

** Tip: Let the half and half or cream sit out for a few minutes so it is closer to room temperature before adding it to the pot. This helps prevent curdling.

** Tip: Do not let the soup boil after the dairy goes in. Gentle heat keeps everything smooth and creamy.

Recipe Variations

• Add meat like diced ham, shredded rotisserie chicken, or crispy bacon.
• Skip the Velveeta and use an extra cup of freshly grated cheddar if preferred.
• Add minced garlic or a pinch of garlic powder for more flavor.
• Use mustard powder or cayenne pepper instead of hot sauce for heat.
• Make it vegetarian by using vegetable broth instead of chicken broth.
• Substitute cauliflower florets for half of the broccoli.
• Cut the recipe in half to make 2 to 3 servings.
• Double the ingredients to make about 11 to 12 cups for a larger family.

Storage and Make-Ahead Tips

How to Store: Leftovers keep well in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat, stirring often.

Freezing: I do not recommend freezing this soup once the dairy is added, as cream based soups tend to separate when thawed.

Make Ahead: If you want to prep ahead, you can make the soup through the vegetable simmering step, then add the cheese and cream when reheating.

Frequently Asked Questions

More Soup Recipes to Try

• Roasted Tomato Soup
• Creamy Vegetable Soup
• Creamy and Easy Cauliflower Soup
• Corn Chowder
• Hamburger Potato Soup