This easy broccoli and cheese soup is an instant family favorite.
Cream of chicken soup, milk, and melty Velveeta cheese make the perfect base for bite-sized broccoli florets in this hearty, one-pot soup that goes from stovetop to table with ease.
Easy Cheesy Soup Highlights
- Flavor: Creamy broccoli soup is loaded with Velveeta’s cheesy flavor.
- Difficulty: Everything is tossed in one pot for this quick soup recipe.
- Budget tip: Add rice, egg noodles, or macaroni to stretch this recipe further.
- Swaps: Not a fan of broccoli? Use cauliflower or mushrooms instead.
Broccoli Cheese Soup Basics
Soup: No need to buy the name-brand of cream of chicken soup. You can also use cream of mushroom, cream of celery, or cream of broccoli for an extra bump of savory broccoli flavor.
Cheese: Velveeta adds a creamy texture and cheesy flavor to this recipe, which is why milk is used instead of heavy cream. You can also use freshly shredded cheddar cheese, but you may want to use heavy cream instead of milk for a thicker soup.
Broccoli: Fresh or frozen broccoli florets work perfectly here. No need to thaw frozen florets either.
Soup Switch Ups: Feel free to sneak in a bag of mixed veggies, and the kids won’t even know! Other healthy add-ins include sliced mushrooms, diced zucchini, and chopped kale or spinach.
Make it Meaty: Add diced ham, crumbled bacon, or homemade meatballs.
How to Make Broccoli Cheese Soup
- Cook broccoli in oil until tender-crisp (full recipe below).
- Stir in remaining ingredients and cook until the cheese is melted and broccoli is cooked.
Soup-er Secrets for Success
This is a soup that should be gently stirred in Step 2 to allow the ingredients to blend properly.
For the best flavor, let broccoli cheese soup rest for about 10 minutes before serving. This allows it to thicken up and intensify the flavors.
Save It Right, Savor It Later
Store easy broccoli cheese soup in a covered container in the refrigerator for up to 5 days. Reheat portions in the microwave or on the stovetop on low heat. Whisk in a little milk to make the texture smooth again while reheating.
Serve this Soup With…
Did you enjoy this Easy Broccoli Cheese Soup Recipe? Leave a comment and rating below.
Easy Broccoli Cheese Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 12 ounces broccoli florets cut into bite-sized pieces, 1 bag
- 10.5 ounces condensed cream of chicken soup 1 can
- 1 ½ cups milk
- 8 ounces processed cheese loaf such as Velveeta
- 1 teaspoon onion powder
- ¼ teaspoon black pepper or to taste
Instructions
- Heat oil in a large saucepan over medium heat. Add broccoli and cook until bright green and tender-crisp, about 6-7 minutes. (Add 2-3 tablespoons of water if needed while cooking to help steam the broccoli)
- Stir in cream of chicken soup, milk, processed cheese, onion powder, and pepper. Continue cooking for 10 minutes, stirring occasionally, until cheese is completely melted and broccoli is tender.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Easy Broccoli Cheese Soup Recipe
This soup sounds awesome!! I was wondering if it can be made in a crockpot.
We’ve only made this broccoli soup as written Donna. You could try adding to the crockpot in step 4, and cooking on low 6-7 hours or until broccoli is tender, then add the milk ingredients and cook 30-60 minutes more, and finish off as directed. Let us know if you try it in the crock pot!
This looks wonderful. Pinned. Thank you for sharing.
We may have met by chance…but we become friends by choice,
Simplee Sue
This looks so inviting and I’m featuring it today! Thanks so much for sharing at Mix it up Monday 🙂
https://www.flourmewithlove.com/2013/03/featuring-you_13.html
I love broccoli and this look delicious!! I can’t wait to try it:) Thanks for sharing!