Creamy Broccoli Cheese Soup – comfort served in a bowl. Made with fresh broccoli, cream cheese, Velveeta, milk, butter and flour, these simple ingredients come together in less than 45 minutes to bring you the best ever Broccoli Cheese Soup!
My Aunt Dana is known for her spaghetti sauce, oh how I love that sauce. And while I didn’t think there would ever be a better recipe that could come out of her kitchen, I then had her Cream of Broccoli Soup. And it was divine. And while I not the biggest fan of Velveeta, in this soup it is completely amazing and not overpowering. It just adds to the creaminess and richness of this soup.
My daughter Jersey, 6 years old, loves broccoli! She would eat it all day, of course accompanied with a side of ranch. But the rest of my kids aren’t big green veggie fans, they take after my husband, so broccoli is far from their favorite thing to eat. This Creamy Broccoli Cheese Soup changes all that, they love it. Wiping every last bit from their bowl, this is a meal that brings tears of joy instead of tears of torture for eating the green “trees”. And here is the bonus: not only is it a great meal to serve, but it is super easy, ready in less than 45 minutes and not much prep too, so this recipes makes everyone in the family happy.
Don’t make soup something you only get at Panera. Make this Creamy Broccoli Cheese Soup at home, trust me broccoli is going to become your favorite winter veggie.
Don’t forget to pin this to your favorite Pinterest board for later.
This Creamy Broccoli Cheese Soup is comfort served in a bowl.
- 3 cups water
- 3 chicken bouillon cubes
- 8 cups broccoli, chopped (about 3 large heads)
- ¾ cup onion, chopped
- ½ cup butter
- 2 cups milk
- 4 ounces cream cheese
- 6 tablespoons flour
- 8 ounces Velveeta, cubed
- (optional) 1 cup sharp cheddar cheese, grated
In a medium pot make a white sauce melting ½ cup butter over medium-high heat. Once flour is melted stir in flour until combined, stir in milk. Continuously stir until there are no visible chunks. Let it simmer over heat until it starts to boil, once it is boiling add in cream cheese and Velveeta. Stir until creamy and smooth and no visible chunks. Remove from heat and set aside.
In a large pot bring 3 cups of water and bouillon cubes to a boil. Once the water is boiling add in chopped broccoli and onion. Boil for 10-12 minutes, until 2/3 of the water has evaporated and the broccoli is tender, just eyeball it. Reduce heat to medium and add the sauce you made above to the broccoli & water pot, stir until combined. At this point it will look very watery, don’t freak out. It will be okay! Bring to a slow boil and cook for 15-20 minutes, stirring frequently so that it doesn’t stick to the bottom. In addition, if you like it extra cheesy, stir in a cup of sharp cheddar cheese, grated. Once it has simmered for about 20 minutes, remove from heat, let it sit for 5-10minutes, it will thicken up at this point. Serve with rolls or in a bread bowl. Yum!