Broccoli Cheese Soup

The easiest and the best Broccoli Cheese Soup – this soup recipe is high on the list of our favorites. Super creamy and cheesy this version of Broccoli Cheese Soup will rival many restaurant versions.

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There is nothing like a warm bowl of soup on a cool night! Serve this Broccoli Cheese Soup with Dinner Rolls or slices of French Bread for the perfect cold night dinner.

The scenario – You are out to lunch, and craving soup. Is there one soup you always hope is on the menu? That one soup that is typically always lick-the-bowl-clean good?

For me, that is Broccoli Cheese Soup. Sometimes eating out can be hit or miss, but the Broccoli Cheese Soup is almost always a win.

Creamy, cheesy – and hey, you can kind of pretend it’s health food because of the broccoli, right? (But don’t worry – I know that it’s not health food.)

So you get that craving at home, and you want to whip up a batch of Broccoli Cheese Soup at home. And I am here today with the best recipe for Broccoli Cheese Soup – the kind that resembles that creamy goodness you get when you go out.

I actually have another version here on the blog – this Broccoli Cheddar Soup. One of the biggest differences between these two versions is that this one uses processed cheese. You know – Velveeta. I know some people have an aversion to any kind of processed foods, but that really is the ingredient that makes this recipe taste just like the soup you get when you go out. (The other recipe is delicious, as well, in case you do want to skip the processed cheese!)

But for this recipe? The Velveeta is the star. And I’m not mad about that, because I can’t get enough of this soup.

Ingredients

Here is a breakdown of what I put in this recipe:

• Butter – I used unsalted butter.
• Onion – One medium is the perfect amount for me – you can add more or less, depending on your preferences.
• Fresh Broccoli – I prefer less of the stems, so I hand cut my florets instead of using pre-cut broccoli.
• Chicken Broth – You could sub in vegetable broth to make this vegetarian, as well.
• Processed Cheese – such as Velveeta. Most stores have a cheaper store brand, but I think the Velveeta brand melts the best.
• Cheddar Cheese – Because you can’t go wrong with more cheese!
• Milk – I used 2% because that is what I always have on hand.
• Garlic Powder – This gives you extra flavor. You could definitely use fresh as well, just make sure to saute it when you cook the onion.
• Cornstarch – This probably seems like a lot (2/3 cup) but I don’t notice any strange flavors, and it also makes it nice and creamy.

How to make Broccoli Cheese Soup

This soup recipe is super simple:

1. Start by melting the butter in a Dutch oven or heavy soup pot. Add the onion and cook until the onion is softened.
2. Stir in the broccoli. Then add the broth in.
3. Bring the mixture to a simmer and allow then let it cook until the broccoli is tender.
4. Add the processed cheese to the pot and cook until it is melted. Stir in the cheese, followed by the milk and the garlic powder.
5. Mix the cornstarch and the water in a small bowl, then add that mixture to the soup pot. Stir until a the soup is thickened, creamy, and delicious!

Frequently Asked Questions:

Can you use frozen broccoli?

Yes – you can use frozen broccoli instead of fresh broccoli. That being said, though, I definitely prefer both the flavor and the texture of the fresh broccoli. But if frozen is easier or if you already have it on hand, I wouldn’t blame you for taking the easier way!

Can you freeze broccoli cheese soup?

I always discourage freezing soups with a dairy base because once thawed, it turns gritty and the texture is off. The good thing is, though, that this soup only takes 45 minutes to make so it’s easy to make a batch when the craving hits!

Do I have to use Velveeta?

If you are looking for a recipe that only uses real cheese, check out this Broccoli Cheddar Soup.

Can I make this in a slow cooker?

Yes, but I don’t know if the slow cooker would really make this soup any easier. But here is how you would do it:

1. In a skillet, saute the onion in the butter until translucent.
2. Add the onion, broccoli and chicken broth to a slow cooker. Cook on low for 4 hours, or until the broccoli has softened.
3. Add the cheese, milk and garlic powder and cook until the cheese has melted, about 30 minutes.
4. Stir together the cornstarch and water and whisk into the soup. Turn the heat to high and cook until it has thickened slightly.

More Soup Recipes

Chicken and Gnocchi Soup
Beef Stew
Sweet Potato Soup
Lasagna Soup
Bean and Bacon Soup
Slow Cooker Cheeseburger Soup

Tools Used:

You need a soup pot – I have this Dutch Oven, but I’m eyeing this Dutch Oven.

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Broccoli Cheese Soup

4.82 from 11 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Course: Soup

Cuisine: American

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The easiest and the best Broccoli Cheese Soup – this soup recipe is high on the list of our favorites. Super creamy and cheesy this version of Broccoli Cheese Soup will rival many restaurant versions.

1x2x3x

Ingredients

• ▢ 1/2 cup unsalted butter
• ▢ 1 medium onion chopped
• ▢ 1 lb chopped fresh broccoli
• ▢ 6 cups chicken broth
• ▢ 1 pound processed cheese such as Velveeta, cubed
• ▢ 1/2 cup cheddar cheese
• ▢ 2 cups milk
• ▢ 2 teaspoons garlic powder
• ▢ 1 cup water
• ▢ 2/3 cup cornstarch

Instructions

• In a large heavy bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, 3-5 minutes.
• Stir in the chopped broccoli. Add the chicken broth. Simmer until the broccoli is tender, 10-15 minutes.
• Reduce the heat and stir in the cheese cubes until they are melted. (I will sometimes use a whisk at this point to make sure the cheese melts in completely.) Stir in the cheddar cheese until melted. Then stir in the milk and the garlic powder.
• In a small bowl, mix together the cornstarch and the water until the cornstarch is dissolved. Stir the mixture into the soup. Stir until the soup is thickened.
• Serve warm.

Recipe Notes:

Slightly adapted from allrecipes.com

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1/6 of recipe, Calories: 621kcal (31%), Carbohydrates: 33g (11%), Protein: 33g (66%), Fat: 37g (57%), Saturated Fat: 23g (144%), Polyunsaturated Fat: 5g, Cholesterol: 138mg (46%), Sodium: 1385mg (60%), Fiber: 2g (8%), Sugar: 11g (12%)

Keywords: broccoli cheese soup