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Broccoli Cheese Soup with Velveeta

Broccoli Cheese Soup

  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American


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.



  • 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


  1. 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.
  2. Stir in the chopped broccoli. Add the chicken broth. Simmer until the broccoli is tender, 10-15 minutes.
  3. 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.
  4. 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.
  5. Serve warm.

Recipe Notes:

Slightly adapted from

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.


  • Calories: 621
  • Sugar: 11 g
  • Sodium: 1385 mg
  • Fat: 37 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 2 g
  • Protein: 33 g
  • Cholesterol: 138 mg

Keywords: broccoli cheese soup