This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
🧀 This creamy Cheese Soup is loaded with veggies, Velveeta, and comfort! A cozy one-pot favorite straight from the café to your kitchen.
Pin this now to find it later
Pin ItCheese Soup Recipe
There’s something special about enjoying a bowl of warm, creamy soup on a chilly afternoon – especially when it’s a cheese soup recipe as rich and velvety as this one.
I first had this unforgettable bowl during a trip to Austin, Texas, at the iconic 1886 Bakery and Cafe in the historic Driskill Hotel. The moment I tasted it, I knew I had to figure out how to make cheese soup just like theirs at home.
This is my take on a comforting classic – a cheese soup recipe with Velveeta that’s smooth, flavorful, and perfect for any cozy occasion. If you’ve ever looked for a Velveeta soup recipe that delivers cafe-quality results, you’re in the right place.
⭐ Why You’ll Love This Recipe
- It’s inspired by a real café favorite that has stood the test of time.
- This cheese soup recipe with Velveeta melts into a perfectly smooth and creamy finish.
- Easy to make in one pot – perfect for busy weeknights or weekend comfort meals.
- Learning how to make cheese soup at home means you can enjoy this treat anytime.
🛒 Ingredients & Substitutions
- butter
- carrots – parsnips can be used for a slightly different flavor
- onion
- celery
- all-purpose flour – use a gluten-free blend if needed
- vegetable stock – chicken stock works too
- heavy cream – half-and-half can lighten it up
- Velveeta cheese – American cheese is an option, but the texture will vary
- cayenne pepper – omit or reduce for less heat
- salt and pepper
- croutons – use store bought or homemade croutons, optional but great for crunch
✨ Variations
- Add diced potatoes or broccoli for extra texture.
- Stir in cooked, crumbled bacon or ham for a heartier version.
- Use sharp cheddar with the Velveeta for a more complex cheese flavor.
- Make it spicy by increasing the cayenne or adding hot sauce.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Use a food processor to puree the veggies for a smooth texture.
- Add the Velveeta gradually and blend well for the creamiest results.
- Don’t let the soup boil after adding cream – keep it at a gentle simmer.
- A stick blender makes it easy to blend directly in the pot with less mess.
❓ FAQs
Because it contains cream, freezing may affect the texture. It’s best enjoyed fresh or refrigerated.
I based this recipe on their famous version and recreated it for home kitchens using accessible ingredients.
Swap the all-purpose flour for a 1:1 gluten-free flour blend.
The Velveeta melts smoothly and creates that signature café-style creamy finish.
🍽️ Other Recipes You May Enjoy
Cheese Soup
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- large stock pot
Ingredients
- 1 stick butter, (8 tablespoons)
- 2 medium carrots, peeled
- 1 large onion, peeled
- 3 stalks celery
- 1 cup all-purpose flour
- 1 quart vegetable stock
- 3 quarts heavy cream
- 1¼ pounds Velveeta cheese, cubed
- 1 teaspoon cayenne pepper
- salt and pepper, to taste
- croutons, for serving
Instructions
- Add the carrots, onion, and celery to a food processor and blend until pureed.
- In a large stock pot, melt the butter over medium heat. Add the pureed vegetables and cook for about 5 minutes, stirring occasionally.
- Sprinkle in the flour and stir until the mixture forms a thick roux.
- Gradually whisk in the vegetable stock until smooth. Stir in the heavy cream and bring to a gentle simmer. Cook for 5-10 minutes, stirring frequently to prevent scorching.
- Remove the pot from the heat. Use a stick blender to blend the soup until smooth.
- Add the Velveeta cheese in batches, blending with the stick blender after each addition until fully melted and incorporated.
- Stir in the cayenne pepper. Season with salt and pepper to taste.
- Serve hot, topped with croutons if desired.
Notes
🥡 STORAGE
- Refrigerate leftovers in an airtight container for up to 4 days.
- Store croutons separately to keep them crisp.
♨️ REHEATING
- Microwave in 30-second bursts, stirring between each.
- Reheat on the stovetop over low heat, stirring constantly.
- Avoid boiling to prevent the cream from curdling.
❄️ FREEZING
- Not recommended due to the high dairy content – texture may change when thawed.
💡 TIPS FOR BEST RESULTS
- Puree the vegetables very finely for the smoothest texture.
- Add cheese gradually and blend after each addition for an ultra-creamy finish.
- Stir often to avoid burning the bottom of the pot.
🍳 ALTERNATE COOKING METHODS
- Use an immersion blender directly in the pot for less cleanup.
- A high-powered blender can be used instead of a stick blender (blend in batches and return to the pot).
♻️ LEFTOVERS
- Use leftover soup as a base for broccoli cheese soup or potato chowder.
- Serve over baked potatoes or use as a dip with crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
