Bacon Broccoli Cheese Soup

This soup was also my first experience with Velveeta cheese. I can’t even tell you how many years ago I started making this soup. I remember falling in love with it from the first bite. I’ve tried making different broccoli cheese soups through the years, trying different cheeses, but none were as good as using Velveeta. It’s now my family’s favorite recipe for broccoli cheese soup and Velveeta is a big part of it. It makes the soup smooth and creamy while adding extra deliciousness.

I mentioned many times before that my husband is anti-vegetable. Unlike the little man, he tried to avoid eating veggies at any cost. One time, I caught him giving his broccoli to the little man because he didn’t want to eat it.

So it was major when he ate this soup entirely and loved it. I’ve been making this soup ever since and always trying to make it a bit healthier and jam come extra veggies in it. I added some crispy bacon to make him happy and extra hidden veggies to make me happy.


  • 2 bunches of broccoli
  • 1 medium carrot
  • 5 crispy bacon strips
  • 6 oz sharp cheddar cheese block not shredded (I use 2%)
  • 4 oz Swiss block not shredded
  • 6 oz Velveeta cheese
  • 1/2 medium yellow onion
  • 1 clove of Garlic
  • 3 tbs vegetable oil
  • 3 tbs flour
  • 1 1/2 cups 2% milk
  • 1 1/2 cups vegetable stock
  • salt
  • fresh cracked peppercorn
  • 2 tsp minced fresh parsley
  • US Customary - Metric


  1. Steam broccoli until soft. Mash about half the broccoli with a fork, set aside.
  2. In a medium pot, heat up the oil on medium heat. Add chopped onion and shredded carrot. Saute until the onion is transparent.
  3. Add minced garlic clove, stir well and saute until fragrant.
  4. ......................................

for full instruction please see :

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