Our New Favorite Cheese Broccoli Soup

posted by Andrea | 02/4/2014

cheese broccoli soup

It’s been REALLY REALLY cold and REALLY REALLY snowy here in West Michigan lately. Dave even ended up with 3 snow/cold days last week — making 6 snow days for the entire year (definitely the most he’s had in one year since he started teaching). It was so nice to have him home all day, have a break from full-time “Nora duty”, have the opportunity to run errands ALONE, and work on some of those “to-do-before-baby projects” I’m trying to knock of my list.

However, with all the frigid temperatures, I found that we were craving warm comfort foods like soup and homemade bread — so since I hadn’t made Cheese Broccoli Soup all winter yet, I decided to give it a go with a new recipe for us.

I’m actually not a huge fan of Cheese Broccoli Soup (or any super thick and rich cream soups) but it’s definitely one of Dave’s top favorite soups, so I figure I should make it every now and then. This time, I made a couple changes that I think improved the soup — and Dave didn’t complain, so they must have tasted OK!!

I used mashed potato flakes instead of flour or cornstarch to thicken the soup — we all really liked this change.

I chopped the broccoli up into REALLY REALLY tiny pieces (mostly because Nora won’t do big chunks) but also because I don’t particularly love eating creamy soups with large chunks in them. I even peeled the stems of the broccoli (with a veggie peeler) and then chopped those into tiny chunks so nothing went to waste!

I shredded the carrots (using a cheese grater) which, along with the tiny broccoli bits, really helped the soup to taste thick and creamy.

Nora loves cheese, broccoli, and potatoes so I figured this recipe would be a winner with her — and I have to admit, I was pleasantly surprised with how well I liked it myself 🙂

If you’re looking for a creamy, cheesy, winter-friendly meal you can whip up in about 30 minutes on a cold day, give this one a try!

Recipe for Cheese Broccoli Soup:

Serves 6-8

{print this recipe}


  • 3 T. butter
  • 1 onion; minced
  • 1 T. minced garlic (or approximately 3 garlic cloves)
  • 1 quart water or broth
  • 2 large carrots; shredded
  • 2 medium potatoes; peeled and chopped into very small pieces
  • 1 full head of broccoli (including the stems) chopped into very tiny pieces
  • 2 c. milk or cream
  • 1.5 c. mashed potato flakes (a.k.a. instant potatoes)
  • 2-4 c. shredded cheddar cheese (or 1 “loaf” Velveeta cheese — which Dave ALWAYS requests)
  • additional water or broth to thin soup as desired


  • In a large sauce pan, melt butter and sauté onions and garlic until soft
  • Add water (or broth) carrots and potatoes and simmer for 5-10 minutes
  • Add broccoli and continue simmering until veggies are tender
  • Add milk and potato flakes and stir until thickened (it will only take a couple minutes)
  • Add cheese and additional water or broth to reach desired consistency
  • Serve with fresh bread and a salad
  • Store leftovers in the refrigerator (this soup does not freeze well)

Although Cheese Broccoli Soup wouldn’t make the top of my “favorite meals” list, this recipe did hit the spot on a cold winter day. Plus, it’s really quick to make, it’s a great meatless meal, and you should have seen Dave and Nora gobble it up (totally worth my efforts!)

What are your favorite “cold winter day” soups?

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  1. Lyndz


    Looks good but do you really call it “Cheese Broccoli Soup” in Miichigan? In New England, we say “Broccoli Cheddar Soup.” Huh.


  2. Christy


    Two of my children do not like thick soups either. I started making my creamy or cheesy soups with a can of evaporated milk. I add it after I’ve added my broth or water. Then I usually add shredded cheddar jack mix or a strong flavored cheese instead of velveeta When I dish up the bowls of soup I add a little more cheese and/or real creme to our bowls since we like it cheesy and thick. I’ve noticed the soup re heats better if I don’t use milk or cream in the pot of soup and I don’t get clumps in my soup. I do this with potato soups, bacon cheeseburger soup, sausage tortellini soup and broccoli cheese soup.


  3. Robin


    This soup looks delicious! I hope to try soon. I have a question though — when you say “one loaf” of Velveeta Cheese, is it the big loaf, which I think is two pounds, or the smaller loaf, which is one pound. Can’t wait to try on a cold winter’s night here in Michigan!


  4. Krista


    It has been a few months since this post went up… and I just wanted to come back and say I’ve made this soup MULTIPLE times now and it is FANTASTIC!!!! One of my favourites. Thank-you, Andrea, for sharing this recipe! 🙂


    Andrea Reply:

    Thanks so much Krista — glad you liked the soup!! We love it around here too!


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  6. Jen


    This sounds yummy. I wonder if I could leave out the potato flakes for a thinner soup? We aren’t big on real thick “chowdery” type soups.

    Yeah for a meal that Nora loves!


  7. Melissa


    My favorite go-to cold weather soup is Italian Sausage soup. I admit, when I first heard of it, it just sounded awful, but it really is delicious! It is hearty and filling. I use the sweet Italian sausage, celery, garlic, onion and diced tomatoes with bow tie pasta and a chicken broth base.


    Andrea Reply:

    YES! I have an awesome recipe for sausage and cheese tortellini soup and it’s for sure my all-time favorite soup. I’ve brought it to many potlucks and parties and the slow cooker is always scraped clean!


  8. Stacie Kaltz


    How ironic, I have this on my meal planning for tonight! However I will be trying the potato flakes. Thanks! 🙂


    Andrea Reply:

    yum… hope you like the potato flakes addition as much as we did!