When the evening chill sets in and all I crave is a comforting bowl of warmth, my go-to is this silky smooth Velveeta Broccoli Cheddar Soup. There’s something undeniably cozy about the way the creamy cheese melts into every spoonful—each bite feels like a warm embrace on a cold night. I discovered this gem during a busy weeknight, desperate for satisfying comfort food that didn’t come from a drive-thru.
In just 30 minutes, you can whip up a flavorful, family-friendly dish that beats any fast food option. With frozen chopped broccoli and the magic of Velveeta cheese, this soup avoids the usual graininess of traditional recipes, giving you a rich and luscious soup that everyone will adore. Whether enjoyed solo or as a delightful start to a family meal, this recipe is sure to become a staple in your kitchen. Let’s savor the creamy deliciousness and embrace the simplicity!
Why is Velveeta Broccoli Cheddar Soup a Must-Try?
Quick to Prepare: This recipe comes together in just 30 minutes, making it an ideal choice for busy nights.
Creamy Indulgence: The Velveeta cheese melts effortlessly, delivering a smooth and rich texture that’s a delight with each spoonful.
Family-Friendly Flavor: It strikes the perfect balance, appealing to both kids and adults alike.
Nutritious Touch: With broccoli as a star ingredient, you’re sneaking in healthy greens without compromising taste.
Versatile Delight: Want to switch things up? Add cooked chicken or swap veggies for endless variations.
This soup is not just a meal; it’s a bowl of happiness that you’ll find yourself reaching for again and again! Consider pairing it with a crisp caesar salad for an extra flavor boost. Enjoy!
Ingredients for Velveeta Broccoli Cheddar Soup
For the Soup Base
• Frozen Chopped Broccoli – Adds nutrition and texture to the soup; fresh broccoli can be substituted, just ensure it’s cooked until tender.
• Onion (¼ cup, finely diced) – Provides a subtle sweetness and depth; can be omitted for an onion-free version.
• Butter (Kerrygold Unsalted) – Adds rich flavor; any unsalted butter may be used.
• Flour (All-Purpose) – Serves as a thickener for the soup; gluten-free flour can be used for a gluten-free version.
• Milk (Whole Milk for Creaminess) – Forms the creamy base of the soup; low-fat milk can work, but texture may be less rich.
For the Cheesy Goodness
• Velveeta Cheese (¾ lb, cut into small chunks) – Essential for achieving that creamy, melting quality; American cheese can be substituted, though it may alter flavor and texture.
• Pepper (Freshly Ground) – Enhances the flavor profile; use a pinch to taste for just the right kick.
This quick, creamy Velveeta Broccoli Cheddar Soup is all about comfort, simplicity, and flavor, making it a perfect addition to your weeknight dinner rotation!
How to Make Velveeta Broccoli Cheddar Soup
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Prepare ingredients: Start by dicing the onion, cutting the Velveeta into small chunks, and thawing the frozen broccoli (if using). This ensures everything cooks evenly and quickly.
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Melt butter: In a medium saucepan, melt the unsalted butter over medium heat, allowing it to foam gently. This aroma will be the start of your delicious base!
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Sauté onion: Add the diced onion to the melted butter and sauté until translucent for about 5 minutes. The softening onion will add a rich flavor to your soup.
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Create roux: Sprinkle the flour over the sautéed onion, stirring for about 1 minute until a roux forms. This step thickens your soup and deepens the flavor!
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Add milk: Gradually pour in the milk, stirring continuously to avoid lumps. Keep mixing until it’s fully incorporated and smooth—about 2-3 minutes.
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Bring to boil: Increase the heat to medium-high. Keep stirring until the mixture comes to a gentle boil, which harmonizes the flavors beautifully.
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Simmer: Once boiling, reduce the heat to medium-low and let it simmer for about 1 minute, allowing it to become delightfully creamy.
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Incorporate Velveeta: Slowly stir in the Velveeta cheese chunks in batches, ensuring each addition melts completely before adding more. This prevents any graininess from ruining your soup’s texture.
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Add broccoli and pepper: Gently toss in the thawed broccoli and freshly ground pepper, stirring well to combine. This bright green addition brings nourishment to your bowl!
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Final cook: Continue to cook on low heat for 2-3 minutes, just until the broccoli is heated through and the soup is beautifully creamy.
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Serve and enjoy: Ladle the warm soup into bowls and dig in while it’s hot—there’s nothing quite like enjoying this comforting dish fresh off the stove!
Optional: Garnish with a sprinkle of shredded cheddar cheese for an extra cheesy touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Velveeta Broccoli Cheddar Soup
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Add Cheese Gradually: To prevent graininess, stir in Velveeta cheese in batches, allowing each addition to melt completely before adding more.
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Perfect Roux: Don’t rush the roux! Cook it for at least 1 minute to create a rich base for your creamy soup.
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Prep Broccoli Well: If using frozen broccoli, ensure to press out excess water before adding it to the soup to avoid a diluted flavor.
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Gentle Simmer: Maintain a gentle simmer once cheese is added; excessive boiling can alter the creamy texture of your Velveeta Broccoli Cheddar Soup.
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Flavor Adjustments: Taste as you go! Feel free to add more freshly ground pepper or even a dash of hot sauce for an extra kick.
Make Ahead Options
These creamy Velveeta Broccoli Cheddar Soup options are perfect for busy weeknights! You can prepare the entire soup base (up to 24 hours in advance) by sautéing the onion, making the roux, and stirring in the milk and Velveeta cheese. Once cooled, refrigerate the mixture in an airtight container. When you’re ready to serve, simply reheat the soup over low heat, add the thawed broccoli and freshly ground pepper, and heat for an additional 5-7 minutes until everything is warmed through. This way, you save time and maintain the delightful creaminess that makes the Velveeta Broccoli Cheddar Soup so comforting!
What to Serve with Velveeta Broccoli Cheddar Soup?
Completing your meal with delightful pairings elevates the comfort of this creamy soup to new heights.
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Crusty Bread: The perfect vessel for sopping up the creamy goodness, offering a satisfying crunch with every bite.
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Ham Sandwich: A classic pairing; the savory ham complements the rich cheese flavors wonderfully while providing a hearty addition.
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Caesar Salad: Crisp romaine and creamy dressing contrast beautifully with the warm soup, adding a refreshing touch to your meal.
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Garlic Knots: Soft, buttery, and slightly garlicky, these knots bring an extra layer of flavor that enhances the soup’s cheesy richness.
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Grilled Cheese: For the ultimate comfort food combo, the gooey, melted cheese of a classic grilled cheese sandwich perfectly matches the velvety soup.
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Apple Slices: The sweet, crisp bite of fresh apples provides a delightful contrast that lightens the meal and cleanses the palate.
Each of these delightful pairings allows you to enjoy your Velveeta Broccoli Cheddar Soup in the best way possible, embracing warmth and flavor in every moment spent at the table.
How to Store and Freeze Velveeta Broccoli Cheddar Soup
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat on the stove over low heat, stirring occasionally to restore creaminess.
Freezer: Place the soup in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then stir well before reheating to maintain the desired texture.
Room Temperature: If left at room temperature, consume within 2 hours to ensure food safety.
Reheating: For best results, reheat on the stove rather than in the microwave, as this helps keep the Velveeta Broccoli Cheddar Soup smooth and creamy.
Velveeta Broccoli Cheddar Soup Variations
Feel free to take this delicious soup to new heights by experimenting with various flavors and ingredients!
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Add Protein: Incorporate cooked diced chicken or crumbled bacon for a heartier soup that will keep you full and satisfied. Each element adds a different dimension to your meal.
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Veggie Swap: Switch out the broccoli for other veggies like cauliflower or carrots for a brand-new take. You can even mix and match for a colorful, nutritious soup!
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Spicy Kick: For the heat lovers, try adding red pepper flakes or a splash of hot sauce. It introduces a delightful tang that dances on your palate.
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Herb Infusion: Sprinkle in some fresh herbs like thyme or chives before serving. The bright flavors elevate the comforting creamy base, bringing freshness to every rich spoonful.
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Creamy Dairy Alternatives: Opt for coconut milk or almond milk for a dairy-free version. These substitutes create a unique twist without sacrificing creaminess—perfect for lactose intolerant friends!
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Cheesy Twist: Mix in a blend of different cheeses such as sharp cheddar or pepper jack for a robust flavor. It adds a new texture and mouthfeel that will surprise and delight.
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Topping Masterclass: Top the soup with crispy fried onions or seasoned croutons for extra texture. This added crunch contrasts beautifully with the creamy base, making each bite an adventure.
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Whole Grain Boost: Serve with whole grain bread or top the soup with a scoop of cooked quinoa for added fiber. It boosts the nutritional value while delivering a hearty meal option.
Embrace your creativity with these variations and make this Velveeta Broccoli Cheddar Soup uniquely yours!
Velveeta Broccoli Cheddar Soup Recipe FAQs
How do I choose the best broccoli for this recipe?
Absolutely! When selecting broccoli, look for vibrant green florets without any dark spots or yellowing, which indicate that it’s past its prime. If you’re using frozen broccoli, it should be brightly colored and evenly chopped for the best texture in your soup.
What’s the best way to store leftover Velveeta Broccoli Cheddar Soup?
I recommend transferring leftovers into an airtight container and refrigerating them. They’ll stay fresh for up to 4 days. When you’re ready to enjoy it again, reheat over low heat, stirring occasionally to restore that creamy consistency.
Can I freeze Velveeta Broccoli Cheddar Soup?
Yes, you can! Simply ladle the soup into freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it slowly on the stove, adding a splash of milk to help regain its creamy texture.
What should I do if my soup comes out grainy?
If your soup turns out grainy, it’s usually because the Velveeta cheese wasn’t added gradually. To fix it, try straining the soup through a fine mesh sieve to remove any clumps. Make sure to stir in cheese slowly during cooking next time and keep a gentle heat.
Is this soup suitable for those with dairy allergies?
Unfortunately, this recipe contains dairy and is not suitable for those with dairy allergies. However, you may substitute allergens with non-dairy alternatives like vegan cheese and plant-based milk, although the texture and flavor may vary.
How long does Velveeta Broccoli Cheddar Soup last at room temperature?
It’s best to enjoy your soup fresh! If left at room temperature, consume it within 2 hours to ensure safety. Always prioritize refrigeration if you’re not eating it right away.
Creamy Velveeta Broccoli Cheddar Soup in Just 30 Minutes
Equipment
- - Medium saucepan
Ingredients
For the Soup Base
- 1 bag Frozen Chopped Broccoli Can substitute with fresh broccoli, ensure it's cooked until tender.
- 0.25 cup Onion, finely diced Can be omitted for an onion-free version.
- 2 tablespoons Kerrygold Unsalted Butter Any unsalted butter may be used.
- 2 tablespoons All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
- 2 cups Whole Milk Low-fat milk can work, but texture may be less rich.
For the Cheesy Goodness
- 0.75 lb Velveeta Cheese, cut into small chunks American cheese can be substituted, though it may alter flavor and texture.
- to taste Pepper, freshly ground Use a pinch to taste for just the right kick.
Instructions
Instructions
- Prepare ingredients: Start by dicing the onion, cutting the Velveeta into small chunks, and thawing the frozen broccoli (if using). This ensures everything cooks evenly and quickly.
- Melt butter: In a medium saucepan, melt the unsalted butter over medium heat, allowing it to foam gently.
- Sauté onion: Add the diced onion to the melted butter and sauté until translucent for about 5 minutes.
- Create roux: Sprinkle the flour over the sautéed onion, stirring for about 1 minute until a roux forms.
- Add milk: Gradually pour in the milk, stirring continuously to avoid lumps. Keep mixing until it’s fully incorporated and smooth.
- Bring to boil: Increase the heat to medium-high. Keep stirring until the mixture comes to a gentle boil.
- Simmer: Once boiling, reduce the heat to medium-low and let it simmer for about 1 minute.
- Incorporate Velveeta: Slowly stir in the Velveeta cheese chunks in batches, ensuring each addition melts completely before adding more.
- Add broccoli and pepper: Gently toss in the thawed broccoli and freshly ground pepper, stirring well to combine.
- Final cook: Continue to cook on low heat for 2-3 minutes, just until the broccoli is heated through.
- Serve and enjoy: Ladle the warm soup into bowls and dig in while it’s hot.