Easy Cheesy Vegetable Soup
This cheesy vegetable soup recipe has become a favorite in our household. The recipe is not only easy, but also filling; being packed full of vegetables, including onion, green pepper, potato, and broccoli.
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Cheesy vegetable soup can be so comforting on a cold winter day (but is also good year round!) This is one recipe that has been developed by me, as it started as a random crockpot broccoli cheddar soup recipe I found years ago on Pinterest and now has undergone several rounds of changes to get to where it is now. It is, in my opinion, the perfect vegetable cheese soup, pairing perfectly with some saltines or a piece of sourdough bread.
Tips:
- I use my Food Chopper
to dice my onion and bell pepper.
- To make the Velveeta melt a little faster, I first slice the giant block of Velveeta into 1 inch slices. I then cut each slice into 4 squares.
- Feel free to leave out or add in any vegetables your heart desires (or you want to trick your kids into eating!) I’ve used cauliflower in this soup before and left out the potatoes! I LOVE the potatoes in this soup, but I don’t always have them on hand!
to dice my onion and bell pepper.Easy Cheesy Vegetable Soup
- 2 tbsp olive oil
- 1 green pepper (diced)
- 1 onion (diced)
- 1 large potato (cubed)
- 2 pounds Velveeta (cubed)
- 2 10 oz cans cream of chicken soup
- 3 cups milk
- 1 cup diced ham
- 20 oz frozen broccoli
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Heat olive oil in a large pot over medium high heat. Add diced onion and green pepper. Saute until onions begin to soften and become clear (3-4 minutes).
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Add milk, cream of chicken soup, Velveeta, potato and ham to onion and pepper and heat over medium heat until Velveeta is melted. Stir the pot every 5 minutes, being sure to scrape the bottom and sides of the pan.
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After Velveeta has melted, add broccoli and continue to heat soup until potatoes become tender.
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If planning to freeze soup, allow it to cool to room temperature. Add appropriate serving size to reasealable freezer storage bag. Label bag and place in freezer.
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To thaw frozen soup, simply place frozen serving in refrigerator for 12-24 hours to thaw or remove ziplock bag from frozen soup (scissors help!) and place in a glass bowl. Heat in microwave.
Stay savvy,
YUM! I’m going to use this in my months worth of dishes for the fall. Thank you so much!