Cheesy Broccoli and Vegetable Soup

Cheesy Broccoli and Vegetable Soup

Bryanne Affleck Robison 0

"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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35 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 52 Ratings

Most helpful positive review

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 sti...

Most helpful critical review

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, j...

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 sti...

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 whe...

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 di...

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 ghet...

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!...

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 ...

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 potato...

I have been looking for a recipe like this for quite some time and decided to try this one based on the reviews. I substituted fresh broccoli and fresh carrots instead of frozen, added some cho...

Inexpensive, quick, and easy! I cut the recipe in 1/2 for just my hubby and I to have with was a perfect way to get some veggies! I plan on using the leftovers tossed with past...