Broccoli Cheese Soup
Thick, cheesy, and comforting from the first bite. This fan-favorite blend makes a restaurant-worthy broccoli cheese soup with almost zero effort. Perfect for a cold night or a cozy weekend lunch.
What You'll Need
2 (12 oz) bags frozen broccoli · 1 (16 oz) block Velveeta, cubed · 4 cups water
Suggested Pairings
Crusty sourdough bread, bread bowls, oyster crackers, or a grilled cheese sandwich
Great For
Cold nights, quick weeknight dinners, lunch meal prep, kids love it
Crockpot Directions
Add broccoli, packet, and water to crockpot. Lightly season with salt if desired. Stir. Cover. Cook. Add cubed Velveeta during the last hour of cooking and stir until smooth.
Alternative Cooking Method
Stovetop: Add broccoli, water, and packet to a large pot. Bring to a boil then simmer 20 minutes until broccoli is tender. Add cubed Velveeta and stir over low heat until fully melted and smooth.
Blend Ingredients
Nonfat dry milk (nonfat milk, vitamin A palmitate, vitamin D3), corn starch, chicken soup base (salt, dextrose, hydrolyzed corn protein, onion powder, turmeric [color], cornstarch, monosodium glutamate, tricalcium phosphate [free flowing agent], natural and artificial flavors), minced onion, thyme, basil, black pepper
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It a Bread Bowl
Hollow out a sourdough boule and ladle the soup right in for the ultimate cozy cold-weather presentation.
Add Protein
Stir in diced cooked chicken or crumbled bacon to make it a heartier, more filling full meal.
Make It Extra Cheesy
Add an extra half block of Velveeta or a cup of shredded sharp cheddar for an even richer, more indulgent soup.
Make It Smooth
Use an immersion blender to fully blend the soup for a silky smooth restaurant-style consistency.
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