Creamy Cheddar Vegetable Soup Recipe for Cozy Weeknights

Cheese Vegetable Soup is rich and comforting, built on a thick, creamy cheese base. The recipe combines two types of cheese with chunky potatoes, carrots, and broccoli, and is finished with crisp bacon crumbles and extra shredded cheddar for garnish.

Why I love this recipe

This Broccoli Cheese Soup is made from scratch and on the table in about 30 minutes. It’s a cozy, satisfying choice for a starter, lunch, or a light dinner for two. This small-batch recipe is quick to prepare and perfect when you want something hearty without a long cook time.

Table of Contents

• Why I love this recipe
• Substitutions
• How to make Chunky Veggie Soup
• Recipe FAQs
• You may also enjoy

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Serve this soup in homemade bread bowls for an extra-special presentation; prepare the bowls ahead so they’re cooled and ready for the hot soup.

Substitutions

If you prefer, use pre-sliced or julienned carrots to save prep time instead of chopping larger carrots.

How to make Chunky Veggie Soup

Step 1 – On a cutting board, chop the broccoli and potato (and carrots, if needed) into bite-sized pieces.

Step 2 – Cut the Velveeta into small cubes so it melts quickly.

Step 3 – Cut bacon into 1-inch pieces and cook in a medium frying pan over medium heat until crisp. Leave the rendered bacon grease in the pan, drain the bacon on paper towels, and set aside.

Step 4 – In a medium saucepan, combine the chicken broth, carrots, potato cubes, and onion powder. Bring to a boil, then cover and simmer for about 10 minutes.

Step 5 – Add the broccoli, cover, and simmer an additional 10 minutes, until the vegetables are tender.

Step 6 – While the vegetables simmer, melt the butter in the pan with the reserved bacon grease over medium heat.

Step 7 – Whisk in the flour and cook for about one minute, until golden and fragrant.

Step 8 – Pour in the milk while whisking and cook about 5 minutes until the sauce thickens.

Step 9 – Add the shredded cheddar and the Velveeta cubes, stirring until the cheeses melt into a smooth sauce.

Step 10 – Season with salt and garlic powder and stir to combine.

Step 11 – Pour the cheese sauce into the pot with the cooked vegetables and stir until everything is well combined.

Step 12 – If you prefer a thinner soup, add more milk and adjust salt and pepper to taste.

Step 13 – Ladle into bowls and top with the bacon crumbles and extra shredded cheddar if desired. Serve warm.

Recipe FAQs

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

Zona Cooks and Zona’s Lazy Recipes

Cheese Vegetable Soup Recipe

Cheese Vegetable Soup combines two cheeses with chunky potatoes, carrots, and broccoli, topped with crisp bacon and extra cheddar. Ready in 30 minutes.

4.75 from 16 votes

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Soups and Stews

Cuisine American

Servings 2

Calories 515 kcal

Equipment

• Cutting board
• 12″ high-sided skillet or medium frying pan
• 3-quart saucepan
• Whisk

Ingredients

• 1 cup broccoli
• 1 small potato, diced
• 4 ounces Velveeta cheese, cubed
• 2 slices bacon
• 2 cups low-sodium chicken broth
• 1/2 cup carrots (julienned, chopped, or sliced)
• 1/4 teaspoon onion powder
• 1 Tablespoon butter
• 1/8 cup flour
• 1/2 cup milk (plus extra if needed)
• 1/2 cup shredded cheddar cheese (plus more for topping)
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder

Instructions

1. Chop the broccoli and potato (and carrots if needed) into bite-sized pieces.
2. Cut the Velveeta into small cubes.
3. Cut bacon into 1-inch pieces and cook until crisp. Reserve the bacon grease, drain the bacon, and set aside.
4. In a medium saucepan, combine chicken broth, carrots, potato cubes, and onion powder. Bring to a boil, cover, and simmer 10 minutes.
5. Add broccoli, cover, and simmer an additional 10 minutes.
6. While the vegetables cook, melt butter in the pan with the bacon grease over medium heat.
7. Whisk in the flour and cook about one minute until golden.
8. Slowly whisk in the milk and cook 5 minutes until the sauce thickens.
9. Add shredded cheddar and Velveeta cubes, stirring until melted and smooth.
10. Season with salt and garlic powder and stir to combine.
11. Pour the cheese sauce over the cooked vegetables and stir until well combined.
12. If you prefer a thinner soup, add more milk and adjust seasoning to taste.
13. Serve in bowls topped with bacon crumbles and extra shredded cheddar. Serve warm.

Notes

• This soup is homemade and ready in about 30 minutes. It makes a comforting meal for lunch or dinner.

Nutrition

Serving: 1

Calories: 515 kcal

Carbohydrates: 26 g

Protein: 30 g

Fat: 34 g

Saturated Fat: 18 g

Sodium: 1696 mg

Fiber: 2 g

Sugar: 10 g

Calcium: 646 mg

Hi there — I’m Zona House. I create simple, satisfying recipes that make cooking approachable and enjoyable.

I hope this soup becomes a favorite comfort dish in your kitchen. Eat, drink, and savor every moment!

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