Cheesy Broccoli and Vegetable Soup Recipe -
Cheesy Broccoli and Vegetable Soup Recipe
  • READY IN 35 mins

Cheesy Broccoli and Vegetable Soup

Recipe by  

"This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2009

One of the easiest and best soup's I've every made. Used the frozen Calif. mixed veggies but used fresh broccolil - about 4 big stalks cut into bite sized pieces. Only used 1/3 cup flour and stirred that into the 1/4 cup butter and stirred until it was a nice golden color. Used 2% milk. This time I used the real velveeta cheese next time I'll try it with the 2% velveeta and I really don't think it will change anything but the calorie count. Also put 4 chicken bouillion cubes and 2 beef boulilion cubes into the broth - think it give it a bit more depth of flavor. Being in Texas I had to add a few sprinkles of crushed red pepper flakes. Great on a cold winter night!

Most Helpful Critical Review
Nov 15, 2010

i was disappointed with this. i dont know what it was that i didnt like about it. i followed the directions. i used velvetta made with 2% milk. and slightly less vegetables that it called for, just because the bags i bought were 14 oz and 12 oz. but i wouldnt of thought that would make much of a difference.

May 05, 2009

I have been making this recipe for about 10 years now and my family loves it. Sometimes I make it as the recipe says, but it is also great with a few extras. My husband finds it more filling when I add some diced potatoes, diced ham, and a can of whole kernel corn. Good stuff!!!

Jun 05, 2009

This soup is fabulous. My family and I loved it. I used skim milk in place of regular milk just to lighten it up a bit and still got a nice creamy soup. I served it with some nice warm crusty dinner rolls. So good. A definate keeper.

Dec 30, 2011

very good. loved it. quick and easy. i used a cup of chicken broth (its all i had left) and then made my own broth from water and ramen noodle seasoning to finish the other cup.. i know its ghetto, but its all i had to work with. i know that if next time i actually have enough broth, or if i use a little less seasoning from ramen, it will be better, cuz the flavor was a bit too strong. but that was all on me. it was my fault. otherwise, AWEsome!! UPDATE: I made this again, and made some additions and substitutions.. MMMmmMMm... yummy. not as thick as I normally like it, but deLICious flavor.. the first four ingredients I left alone. I had all of them. And since I didn't have Velveeta cheese (and it's processed. trying to be more healthy ;)) I changed the rest of the ingredients to my way of making cheese sauce without it. I used 4 tbs butter, 1/4 c flour, 1 cup milk, and 2 cups of regular shredded cheese. Also, when melting the butter, I added a little less than half an onion and 1 stalk of celery to saute in butter then did the rest as is.. still such an awesome recipe. I really love this stuff, and there's a few ways to do it without ALL the ingredients and its still similar to the original and SO SO mmm mmm good!! hehe.

Dec 01, 2009

This was extremely delicious and simple to make. I used a Mexican Cheese blend instead of Velveeta (which I didn't have on hand), and cut up some chicken breast to add to the soup. Very filling! My entire family raved about it.

Feb 08, 2010

Pretty good. I wasn't sure why the roux was made separately then added in, so I just did the roux first then added in the milk, broth, and veggies. My cheese, which was a nacho cheese instead of velveeta, was frozen as well, so I added that in a minute or two after adding the veggies. I had to use a regular mixed veggie blend instead of the broccoli--we don't have broccoli in the house (freezer or otherwise) right now, but it worked well. Just maybe made it less of a broccoli soup. I halved the soup and it still made enough to go with our lunch today and for 2 lunches at work for the both of us this week. I'm surprised there's no seasonings anywhere in this recipe; without the nacho cheese, I'd definitely be wanting to add some salt, pepper, and maybe some garlic and onion. For all that, though, it's an easy, quick soup recipe. Thanks for sharing!

Sep 30, 2011

This soup is DELICIOUS! I made it last night for my husband and we both loved it! The only thing I changed was I didn't add the mixed vegetables, but I added about 2 lbs. of cut up russet potatoes. I did everything else as written. Thanks so much for this yummy recipe this will definitely be made again, and again! This is a keeper.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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