Broccoli cheese soup is a comforting winter classic. Rich, creamy, and full of roasted vegetable flavor, this soup works well as a starter or a satisfying main course. Serve it with a sandwich for a hearty supper or pair a small bowl with a garden salad for a lighter lunch.
Cold weather always sends me toward soups. There’s something about holding a warm bowl between your hands that makes the whole room feel cozier. This particular broccoli cheese soup is loaded with carrots, celery, and onions alongside the broccoli, giving it extra body and depth. The family loved it and it disappeared quickly.
Make It a Meal
This broccoli cheese soup becomes a complete meal when served with a sandwich or crusty garlic bread. For a lighter option, a small garden salad pairs perfectly, balancing the soup’s richness.
To add more variety, try serving the soup with crackers, roasted pork, or savory herb crackers—these textures complement the smooth, cheesy base.
Variations
Customize this recipe easily: add diced red and green peppers, toss in torn spinach leaves, or include diced cooked chicken or ham for extra protein. You can also double the recipe and keep it warm in a slow cooker for gatherings or tailgate parties. For a heartier meal after a day outdoors, serve the soup over pasta with a side of garlic bread.
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I’d love to hear how this soup turns out for you. Send a photo or a quick note about any tweaks you tried—feedback is always welcome. If you don’t plan to eat the whole batch within ten days, consider sharing portions with neighbors or halving the recipe since the cheese makes it less suitable for freezing.
Broccoli Cheese Soup Recipe
Ingredients
- 1 small onion
- 1 carrot
- 1 stalk celery
- 2 tablespoons olive oil
- 15 oz frozen broccoli
- 4 cups chicken broth
- 1/2 lb Velveeta cheese, cut into pieces
Directions
- Preheat the oven to 250°F (120°C).
- Chop the onion, carrot, and celery into roughly 1/2-inch pieces.
- Toss the chopped vegetables and the frozen broccoli with the olive oil to coat.
- Spread the vegetables evenly on a baking sheet and roast at 250°F for 1 hour and 15 minutes, which deepens the flavors without browning them excessively.
- Transfer the roasted vegetables to a large saucepan and add the chicken broth.
- Add the Velveeta cheese, cut into small pieces for faster melting.
- Simmer the soup gently over low heat, stirring occasionally, until the cheese is completely melted and the flavors are blended, about 15–25 minutes.
- Adjust seasoning with salt and pepper to taste. For a smoother texture, use an immersion blender or blend in batches until you reach your desired consistency.
Recipe Notes
Prep time: about 10 minutes. Cook time: about 1 hour 15 minutes roasting plus 20 minutes simmering. Total time: roughly 1 hour 35 minutes. Yields about 8 servings. Approximate calories per serving: 150 kcal.
Approximate Nutritional Information
Per serving (based on 8 servings): Calories: 150; Fat: 10 g; Cholesterol: 20 mg; Sodium: 916 mg; Total Carbohydrates: 8 g; Protein: 9 g. These values are estimates and will vary depending on product brands and exact quantities used.
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