Easy Broccoli Cheese Soup
This Easy Broccoli Cheese Soup is a semi-homemade recipe made with the most basic of ingredients and is a hearty, delicious meal that you can enjoy on those cold winter nights!
This post was originally shared in October 2015; updated January 2021.
Are y’all ready for cooler weather yet? Or maybe you already have cooler weather? It’s been cold here in Mississippi for more than a week which is so unusual. We almost never have actual winter weather – especially for days on end.
But we have this year and it’s amazing. I’ve had a fire going in my fireplace for days and lots of snuggling under my favorite throws from Kohl’s.
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Anyway, in the spirit of wintery-weather, I cooked soup. My first ever big pot of Broccoli Cheese Soup. And it was fabulous. It’s so super duper easy and delicious.
Easy Broccoli Cheese Soup FAQ:
- This is not a from-scratch recipe, but rather a semi-homemade recipe.
- This recipe includes canned cream of chicken soup and Velveeta cheese.
- I used frozen broccoli but fresh broccoli works too.
- You could make this recipe in the slow-cooker! Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
More Soup Recipes…
- Mac & Cheese Chicken Soup
- The Best Squash Soup Recipe
- Easy Taco Soup
- Kitchen Sink Minestrone Soup
- 25 Amazing Soup Recipes You’ll Love!
- Instant Pot Black Bean Soup
- Brett’s Brunswick Stew
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Easy Broccoli Cheese Soup
- Total Time: 16 minutes
- Yield: 12–14 1x
Description
This semi-homemade soup is chunky, creamy, filling, and delicious. And easy! That’s probably my most favorite trait of the soup!
Ingredients
- 6 cups water
- 6 teaspoons of Better than Bouillon*
- 26 oz. can of cream of chicken soup
- 28 oz. bag of frozen broccoli florets
- 4 medium red potatoes, peeled and diced (appx. 1.5 pounds)
- 1 lb. block of Velveeta cheese, cubed
- 1–2 tsp. salt (to taste)
- Shredded Cheese & Crackers (optional)
Instructions
- In a large pot, add in the water, bouillon, cream of chicken chicken soup, broccoli, diced potatoes, and cubed Velveeta.
- Stir until it’s mixed up, then turn it on medium-high heat. As soon as it comes to a simmer, turn it down to low.
- Put the lid on and let it cook for about an hour. Stir every 15 minutes or so to make sure it doesn’t stick on the bottom.
- Salt to taste.
- Serve with shredded cheese and crackers.
Notes
- If you can’t find Better than Bouillon, you can use traditional bouillon cubes or a similar product. OR substitute 6 cups of chicken broth to replace the water and Better than Bouillon.
- You can substitute fresh broccoli for frozen broccoli.
- You could make this recipe in the slow-cooker! Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
- Prep Time: 15
- Cook Time: 1
- Category: Soup
- Method: Cooktop
- Cuisine: American
Love broccoli? Check out my other recipes here:
Easy Broccoli Rice & Cheese Casserole
Slow Cooker Teriyaki Chicken with Steamed Broccoli
