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Broccoli Cheese Soup
5 from 2 votes

Broccoli Cheese Soup

Rich and creamy, cheesy and hearty, this broccoli cheese soup is one of my tried and true favorite soup recipes.

Course Soup
Cuisine American
Keyword broccoli, cheese, soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 10
Calories 283 kcal
Author Amy D.


  • 1/2 medium yellow onion diced
  • 1/4 cup butter
  • 2 lbs frozen broccoli florets
  • 4 14.5 ounce cans chicken broth
  • 1 lb Velveeta cheese cubed
  • 2 cups milk
  • 1 Tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup cold water


  1. In a large stockpot, melt the butter over medium heat. Add the onions and cook until soft and translucent.
  2. Add the broccoli and chicken broth. Bring to a simmer. Let simmer for 10-15 minutes or until the broccoli is very tender.
  3. Remove from the heat and very carefully mash the broccoli with a potato masher until the broccoli is small enough to be bite sized and fit on a spoon.
  4. Return to the burner and over medium-low heat add the milk and Velveeta cubes. Stir occasionally until the Velveeta is melted. Then blend in the garlic powder.
  5. In a small bowl, combine the cornstarch and water. Add this mixture to the soup, stirring constantly until thickened.