Best Velveeta Broccoli Cheddar Soup

I’ll be honest—for years I turned my nose up at Velveeta. I thought “real” cheddar was the only way to make a decent broccoli cheese soup. Then one winter when I was short on time and patience, I grabbed a block of Velveeta at the store and gave it a shot.

Turns out, I was wrong. Really wrong. Velveeta melts into this silky, smooth soup that never gets grainy or separates like regular cheddar sometimes does. No more standing at the stove whisking frantically, hoping my cheese sauce doesn’t turn into a clumpy mess. This soup comes together in about 20 minutes, and it tastes like comfort in a bowl. Sometimes the shortcut really is the better way.

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What Kind of Velveeta Should I Use?

For this soup, you’ll want to use the classic VELVEETA® Original cheese product that comes in the rectangular box. It melts smoothly and consistently, which is exactly what you need for a creamy soup base. You can find it in the cheese aisle at pretty much any grocery store, usually near the processed cheese products rather than with the refrigerated cheeses. Make sure to cut it into smaller cubes before adding it to your soup – this helps it melt faster and more evenly into the milk mixture. If you can’t find VELVEETA® or prefer a different option, you could substitute with another melting cheese like American cheese, though the flavor and texture will be slightly different.

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Options for Substitutions

This comforting soup is pretty straightforward, but here are some swaps you can make if needed:

• VELVEETA®: While VELVEETA® gives this soup its signature creamy texture, you can use regular sharp cheddar cheese instead. Just shred about 3 cups and add it gradually while stirring. The soup might not be quite as smooth, but it’ll still taste great.
• Milk: Whole milk works best for a rich soup, but you can use 2% milk if that’s what you have. For an even creamier version, replace half the milk with half-and-half or heavy cream.
• Frozen broccoli: Fresh broccoli works perfectly too – just chop about 2 cups of florets and steam them until tender before adding to the soup. You can also use frozen cauliflower or a broccoli-cauliflower blend for a twist.
• Butter: Margarine works as stated in the recipe, or you can use olive oil if you prefer. The flavor will be slightly different but it’ll still do the job.
• Flour: For a gluten-free option, use cornstarch (about 1.5 tablespoons) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the Velveeta too quickly or over high heat, which can cause it to become grainy instead of smooth – always reduce to medium-low heat and add the cheese gradually while stirring constantly.

Another common error is skipping the flour-butter roux step or not cooking it long enough, which leaves you with a thin, watery soup instead of a creamy base, so make sure to stir that flour for the full minute before adding your milk.

Don’t forget to thoroughly drain your thawed broccoli by pressing it in a colander or squeezing it gently with paper towels, since excess water will dilute your soup and make it less rich.

For an even better texture, cut your Velveeta into small, uniform cubes so it melts evenly without leaving you with clumps of unmelted cheese at the bottom of your pot.

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What to Serve With Broccoli Cheddar Soup?

This rich and cheesy soup is perfect with a crusty bread bowl that you can tear apart and dip right into the creamy goodness. I love serving it alongside a simple ham and turkey sandwich or even just some buttery crackers for a quick lunch. If you want to make it more filling, add some cooked diced chicken or crumbled bacon right into the soup, or serve it with a side of roasted vegetables. For an easy weeknight dinner, pair it with a Caesar salad and some garlic toast for scooping up every cheesy bite.

Storage Instructions

Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. The Velveeta keeps everything nice and creamy, so it holds up really well. I like to make a big batch on Sunday and enjoy it throughout the week for quick lunches.

Freeze: This soup freezes pretty well for up to 2 months. Let it cool completely first, then store it in freezer-safe containers or bags. Just know that dairy-based soups can sometimes get a little grainy after freezing, but a good stir usually brings it back together.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often so it doesn’t stick to the bottom. You can also microwave individual portions on medium power. If it seems too thick after reheating, just add a splash of milk and stir until it’s back to the consistency you like.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 80-95 g

Ingredients

• 10 oz frozen chopped broccoli (thawed before adding if you prefer firmer texture)
• 1/8 tsp pepper (freshly ground preferred)
• 2.5 cups milk (whole milk for creamier results)
• 2 tbsp butter (I use Kerrygold unsalted butter)
• 2 tbsp flour (all-purpose works best)
• 0.75 lb Velveeta cheese (cut into small chunks for faster melting)
• 1/4 cup onion (finely diced into 1/8-inch pieces)

Step 1: Prepare Your Mise en Place

• 1/4 cup onion, finely diced
• 0.75 lb Velveeta cheese, cut into small chunks
• 10 oz frozen chopped broccoli

Dice the onion into fine 1/8-inch pieces and set aside.

Cut the Velveeta cheese into small chunks—this is important because smaller pieces melt more evenly and quickly, preventing lumps in your finished soup.

Thaw the broccoli if you prefer a firmer texture, or keep it frozen for a softer result.

Have all ingredients measured and ready before you begin cooking, as this soup comes together quickly once you start.

Step 2: Create the Roux Base

• 2 tbsp butter
• 1/4 cup onion, finely diced
• 2 tbsp flour

Melt the butter in a medium saucepan over medium heat.

Once melted and foaming, add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and softened—this releases the onion’s natural sweetness into the soup.

Sprinkle the flour over the softened onion and stir constantly for 1 minute to cook out the raw flour taste and create a smooth paste (this is your roux).

I like to use Kerrygold butter here because its rich, slightly tangy flavor adds depth to an otherwise simple soup.

Step 3: Build the Creamy Base

• 2.5 cups milk

Gradually pour the milk into the roux while stirring constantly to prevent lumps from forming.

Once all the milk is incorporated, increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.

You’ll notice the mixture thickening as the flour cooks into the milk.

Once it reaches a boil, reduce the heat to medium-low and simmer for 1 minute to fully cook the flour and achieve a smooth, velvety consistency.

Step 4: Melt the Cheese and Build Flavor

• 0.75 lb Velveeta cheese, cut into small chunks
• 10 oz frozen chopped broccoli
• 1/8 tsp pepper

Add the Velveeta cheese chunks to the hot milk mixture in batches, stirring gently after each addition until fully melted before adding more.

The hot cream base will melt the cheese smoothly without scorching.

Once all the cheese is melted and incorporated, add the broccoli (thawed or frozen, depending on your preference) and sprinkle in the freshly ground pepper.

Stir gently to distribute the broccoli evenly throughout the soup.

Step 5: Finish and Serve

Continue cooking over medium-low heat for 2-3 minutes, stirring occasionally, until the broccoli is heated through and the cheese is completely melted into a smooth, creamy soup.

Don’t let it boil at this point—a gentle simmer is all you need.

Taste and adjust seasoning if needed.

I find that the Velveeta provides plenty of salt, but a crack of fresh pepper at the end really brightens the dish.

Ladle into bowls and serve hot.

Best Velveeta Broccoli Cheddar Soup

Delicious Best Velveeta Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1225 kcal

Ingredients

  

• 10 oz frozen chopped broccoli (thawed before adding if you prefer firmer texture)
• 1/8 tsp pepper (freshly ground preferred)
• 2.5 cups milk (whole milk for creamier results)
• 2 tbsp butter (I use Kerrygold unsalted butter)
• 2 tbsp flour (all-purpose works best)
• 0.75 lb Velveeta cheese (cut into small chunks for faster melting)
• 1/4 cup onion (finely diced into 1/8-inch pieces)

Instructions

 

• Dice the onion into fine 1/8-inch pieces and set aside. Cut the Velveeta cheese into small chunks—this is important because smaller pieces melt more evenly and quickly, preventing lumps in your finished soup. Thaw the broccoli if you prefer a firmer texture, or keep it frozen for a softer result. Have all ingredients measured and ready before you begin cooking, as this soup comes together quickly once you start.
• Melt the butter in a medium saucepan over medium heat. Once melted and foaming, add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and softened—this releases the onion's natural sweetness into the soup. Sprinkle the flour over the softened onion and stir constantly for 1 minute to cook out the raw flour taste and create a smooth paste (this is your roux). I like to use Kerrygold butter here because its rich, slightly tangy flavor adds depth to an otherwise simple soup.
• Gradually pour the milk into the roux while stirring constantly to prevent lumps from forming. Once all the milk is incorporated, increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally. You'll notice the mixture thickening as the flour cooks into the milk. Once it reaches a boil, reduce the heat to medium-low and simmer for 1 minute to fully cook the flour and achieve a smooth, velvety consistency.
• Add the Velveeta cheese chunks to the hot milk mixture in batches, stirring gently after each addition until fully melted before adding more. The hot cream base will melt the cheese smoothly without scorching. Once all the cheese is melted and incorporated, add the broccoli (thawed or frozen, depending on your preference) and sprinkle in the freshly ground pepper. Stir gently to distribute the broccoli evenly throughout the soup.
• Continue cooking over medium-low heat for 2-3 minutes, stirring occasionally, until the broccoli is heated through and the cheese is completely melted into a smooth, creamy soup. Don't let it boil at this point—a gentle simmer is all you need. Taste and adjust seasoning if needed. I find that the Velveeta provides plenty of salt, but a crack of fresh pepper at the end really brightens the dish. Ladle into bowls and serve hot.