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broccoli cheese soup in a white bowl on burlap placemat

Easy Broccoli Cheese Soup

  • Author: Rose
  • Total Time: 16 minutes
  • Yield: 12-14 1x


This semi-homemade soup is chunky, creamy, filling, and delicious. And easy! That's probably my most favorite trait of the soup!


  • 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)


  1. In a large pot, add in the water, bouillon, cream of chicken chicken soup, broccoli, diced potatoes, and cubed Velveeta.
  2. 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.
  3. 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.
  4. Salt to taste.
  5. Serve with shredded cheese and crackers.


  • 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! ┬áCover 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

Keywords: broccoli, cheese, cheddar, soup, broccoli cheese, slow cooker

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