Cheese Vegetable Soup is full of flavor with a thick and creamy cheese base. It has two types of cheese and is filled with chunky potatoes, carrots, and broccoli, then topped with crisp bacon crumbles and more shredded cheddar.
Why I love this recipe
This Broccoli Cheese Soup is homemade from scratch and ready in just 30 minutes. This soup makes a great warm and comforting soup course, lunch, or dinner for two. It is an easy and quick small-batch recipe that serves 2.
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Want to make it even more impressive? This soup would taste great served in these Homemade Bread Bowls. Make them ahead of time so they are cooled and ready to receive the soup.
Ingredients
(amounts are listed in the recipe card at the bottom of the post)
broccoli, potato, and carrots
shredded cheddar and Velveeta cheese
bacon
chicken broth
onion powder
butter
flour
milk
salt
garlic powder
Substitutions
You can use julienned or pre-sliced carrots instead of larger carrots that need to be chopped.
Equipment used for this recipe
How to make Chunky Veg Soup
Step 1 – On a cutting board, chop the broccoli and potato (and carrots if necessary) into bite-sized pieces.
Step 2 – Cut the Velveeta cheese into small cubes.
Step 3 – Cut the bacon into 1-inch pieces and cook in a medium frying pan until crisp. Leave the bacon grease in the pan and drain the bacon on a paper towel. Set aside.
Step 4 – At the same time, in a medium saucepan combine the chicken broth, carrots, potato cubes, and onion powder. Bring to a boil, cover, and simmer for about 10 minutes.
Step 5 – Add the broccoli pieces, cover, and simmer for an additional 10 minutes.
Step 6 – While the veggies simmer, over medium heat melt the butter in the pan with the bacon grease.
Step 7 – Whisk in the flour and cook for about one more minute or until golden brown.
Step 8 – Pour in the milk and whisk, cooking for an additional 5 minutes or until the sauce thickens.
Step 9 – Add the shredded cheddar cheese and Velveeta cheese cubes. Stir until it is melted and mixed.
Step 10 – Sprinkle in the salt and garlic powder. Stir to combine.
Step 11 – Pour the cheese sauce into the large pot over the cooked veggies and stir until well combined.
Step 12 – If you want a thinner consistency you can add more milk and additional salt and pepper to your taste.
Step 13 – Transfer to serving bowls and top with the bacon crumbles and additional shredded cheddar, if desired. Serve warm.
Recipe FAQs
The best cheese for a soup generally has a meltable smooth texture, like Velveeta and freshly shredded cheddar. Make sure it’s in a form that melts well also, like freshly shredded from a block of cheese or chopped into small pieces.
You may also enjoy
- Bean and Bacon Soup
- Pumpkin Ginger Soup
- Slow Cooker Loaded Baked Potato Soup
- Butternut Squash Soup
- Mushroom Soup
- Fresh Tomato Basil Soup
- Crockpot French Onion Soup
- Cheddar Beer Soup
Cheese Vegetable Soup
Ingredients
- 1 cup broccoli
- 1 small potato
- 4 ounces Velveeta cheese
- 2 slices bacon
- 2 cups low sodium chicken broth
- ½ cup carrots (julienned, chopped, or sliced)
- ¼ teaspoon onion powder
- 1 Tablespoon butter
- ⅛ cup flour
- ½ cup milk
- ½ cup shredded cheddar cheese (plus more for topping)
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
Instructions
- On a cutting board, chop the broccoli and potato (and carrots if necessary) into bite-sized pieces.
- Cut the Velveeta cheese into small cubes.
- Cut the bacon into 1 inch pieces and cook in a medium frying pan until crisp. Leave the bacon grease in the pan and drain the bacon on a paper towel. Set aside.
- At the same time, in a medium sauce pan combine the chicken broth, julienne carrots, potato cubes, and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
- Add the broccoli pieces, cover and simmer for an additional 10 minutes.
- While the veggies simmer, over medium heat melt the butter in the pan with the bacon grease.
- Whisk in the flour and cook for about one more minute or until golden brown.
- Pour in the milk and whisk, cooking for an additional 5 minutes or until the sauce thickens.
- Add the shredded cheddar cheese and Velveeta cheese cubes. Stir until melted and mixed.
- Sprinkle in the salt and garlic powder. Stir to combine.
- Pour the cheese sauce into the large pot over the cooked veggies and stir until well combined.
- If you want a thinner consistency you can add more milk and additional salt and pepper to your taste.
- Transfer to serving bowls and top with the bacon crumbles and additional shredded cheddar, if desired. Serve warm.
Notes
- Homemade from scratch and ready in just 30 minutes. This soup makes a great warm and comforting soup course, lunch, or dinner.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Fina
Tuesday 11th of April 2023
What can be substituted for Velveeta cheese?
Zona
Wednesday 12th of April 2023
The best cheese for a soup generally is something that melts easily and has a smooth texture, like Gruyère, fontina, or Monterey Jack. You can also use a mixture of flavors. When you add the cheese to the soup, you want to make sure it's in a form that melts well, like shredded or chopped into pieces. Choose the flavor that appeals to you the most, but it will change the taste of this soup.