Easy Broccoli Cheese Soup is a quick, delicious, creamy, cheesy dish! This version is loaded with fresh broccoli, quick melting Velveeta cheese, chicken broth, and milk. Recipe includes crockpot and healthy alternatives to this classic American soup!
Sometimes there’s just nothing like a piping hot bowl of this Easy Broccoli Cheese soup to comfort the body, mind, and soul! This classic soup is loved by just about everyone-kids and parents alike. Even those who claim to hate broccoli, can find something to love in this soup! If you’re the cook then you’ll love how yummy it is and that it can be ready in about 30 minutes.
ingredients
Broccoli – obviously this nutritious ingredient is the star of this soup! I used fresh packaged broccoli, which equals about 4 cups. If you like to stock up on frozen vegetables, you can easily substitute frozen florets for the same flavor!
Onion and Garlic – adds nice savory flavor note to this soup. Since half of the soup will be pureed, most onions haters won’t notice them at all.
Flour – just a small amount to help thicken the soup. If you need a gluten free alternative, try cornstarch, tapioca starch, or gluten free flour.
Milk – gives the soup body and a touch of creaminess. I used to 2% to keep this soup from getting too heavy. You can substitute with whole milk if you prefer. I don’t recommend going below 2%.
Chicken Broth – substitute with vegetable broth to make this a vegetarian soup!
Processed Cheese – I used Velveeta brand, but you can choose your favorite. Use 2% or “light” if you’re watching your calories. If you don’t enjoy processed cheese, then use shredded cheddar cheese-sharp cheddar will give you the most bang for your buck, but medium and mild will work too.
How do I Make Easy Broccoli Cheese Soup?
Please see recipe card below for full instructions.
Making this recipe is very simple!
- Sauté onion and garlic over medium heat for 3 minutes
- Add chicken broth
- Add broccoli florets
- Simmer on low for 10 minutes
- Mix flour and milk with a whisk
- Add milk mixture to broccoli
- Simmer until thickened
- Add cheese and stir until melted
- Place about 1/3 of the soup in a blender and process until smooth. Be very careful when filling your blender with hot liquids. Don’t fill it more than halfway full, or the lid may pop off. Return puree to pot and stir to combine.
Recipe Variation for Making Easy Broccoli Cheese soup in the Crockpot
- Add onion, garlic, broccoli, chicken broth and pepper to crockpot
- Mix flour and milk until smooth. Pour into crockpot along other ingredients; stir to combine.
- Set crockpot to high and cook for 4 hours.
- Puree about 1/3 of the soup in a blender or use an immersion blender. If using a blender, be sure to fill the it only halfway or less to avoid having the lid pop off.
- Return puree to crockpot then add cubed Velveeta.
- Slow cook until the cheese has melted-about 30 minutes more.
Recipe Variation for making Skinny Broccoli cheese soup
- Opt for cooking spray instead of oil-you may need to use a non-stick sauce pan.
- Use 2% milk
- Use only 8 ounces of light or 2% processed cheese
- Skip the cheddar cheese garnish
Serving Suggestions
Easy Broccoli Cheese Soup is great any time of year, but is especially good when the weather cools and comfort food cravings go up! Why not try it with-
- Caesar salad, or any green salad
- Baked white or sweet potato
- Tuna melts
- Turkey, ham or roast beef sandwiches
- Broiled tomatoes
- Sliced tomatoes
Helpful links
Learn how broccoli can help fight cancer from this Harvard study here.
Learn more about the foods you eat from the USDA here.
More popular soup recipes!
- Turkey Taco Soup
- Jalepeño Corn Chowder
- Creamy Potato Soup Recipe
- Easy Onion Soup
- Easy Chicken Tortilla Soup
Easy Broccoli Cheese Soup
Ingredients
- 1 teaspoon mild flavored oil
- ½ onion chopped
- 3 garlic cloves - finely minced or grated
- 3 ½ cups chicken broth
- 1 - 16 ounce package fresh broccoli florets
- 2 cups 2% milk
- ⅓ cup flour
- ¼ teaspoon ground black pepper
- 12 ounces Velveeta cheese cubed
- Shredded cheese for garnish
Instructions
- Heat a large saucepan or dutch oven with 1 teaspoon oil over medium heat.
- Sauté onion and garlic for 3 minutes.
- Add broth and broccoli; bring to a boil then reduce heat to medium and cook for 10 minutes.
- Combine milk and flour with a whisk until blended and smooth. Add to broccoli mixture and cook for 3 minutes, or until thickened.
- Add Velveeta to soup and reduce heat to low. Allow cheese to melt, stirring occasionally.
- In a blender or using an immersion blender, process ⅓ of the soup mixture. Return pureé to pot and stir to combine.
- Garnish with shredded cheese.
For Crockpot:
- Add onion, garlic, broccoli, chicken broth, and pepper to crockpot
- Mix flour and milk until smooth. Pour into crockpot along other ingredients; stir to combine.
- Set crockpot to high and cook for 4 hours.
- Puree about 1/3 of the soup in a blender or use an immersion blender. If using a blender, be sure to fill the it only halfway or less to avoid having the lid pop off.
- Return puree to crockpot then add cubed Velveeta.
- Slow cook until the cheese has melted-about 30 minutes more.
Recipe Notes
- Opt for cooking spray instead of oil-you may need to use a non-stick sauce pan.
- Use 2% milk
- Use only 8 ounces of light or 2% processed cheese
- Skip the cheddar cheese garnish
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