Broccoli Cheddar Soup with Dinner Rolls
October 24, 2026
It’s still a bowl of broccoli. We just made sure nobody would notice!
Our Lil’ Broccoli & Cheddar Soup is made in-house and sold frozen by the quart: broccoli, carrots, celery and potatoes in a thick cheddar base. Your part is thawing it, warming it up without scorching the bottom, and putting rolls on the table.
Twenty minutes on the stove after an overnight thaw. A quart is four cups, which is two good bowls. Feeding four heavy eaters? Grab two quarts.
Why There’s Velveeta in It
Read our label and you’ll see Velveeta listed right after the cheddar. That’s not a shortcut. It’s the reason the soup survives a freezer.
Real cheddar is a fragile thing to reheat. Heat it too hard or too long and its proteins tighten and squeeze out the fat. The result is a grainy soup with an oil slick on top, which is what happens to most homemade cheese soups the second time around. Processed cheese contains emulsifying salts, the same thing that makes it melt so smooth on a burger. A little of it in the pot keeps the cheddar’s fat and protein bonded through freezing, thawing and reheating.
It isn’t invincible. Boil it and it will break anyway. And if it looks a little separated when it first comes out of the fridge, that’s normal; it smooths back out as it warms and you stir.
Read the Label: This One Isn’t Vegetarian
Broccoli cheddar gets filed under vegetarian soups by default. Ours lists chicken base and bacon base in the ingredients, which is a big part of why it tastes like it simmered all afternoon.
That matters if you’re feeding a vegetarian, so now you know before you get to the table. For everyone else, it’s the explanation for why a bowl of broccoli tastes this good. If you’re adding bacon on top, you’re just finishing what the soup started.
Broccoli Cheddar Soup with Dinner Rolls
Prep time: 5 minutes (plus an overnight thaw) · Cook time: 20 minutes · Serves: 4 (heavy eaters, grab two quarts)
You’ll Need
- 1–2 quarts Lil’ Broccoli & Cheddar Soup
- 1 package Lil Butcher Shoppe Dinner Rolls
- 1 cup shredded cheddar cheese for topping
- 4 slices Lil Butcher Shoppe Bacon, cooked and crumbled (optional)
- Black pepper
Let’s Cook
- Thaw the night before. Move the soup from the freezer to the fridge. The label says thaw, then reheat.
- Reheat low and slow. Pour the soup into a pot over medium-low heat and stir every few minutes for 15–20 minutes, until it’s steaming. Don’t let it boil. It’s cheese and milk, so it will scorch on the bottom.
- Warm the rolls. Wrap them in foil and put them in a 350°F oven for the last 10 minutes.
- Serve. Ladle the soup into bowls and top with cheddar, bacon if you’re using it, and a little black pepper. Put the rolls on the table.
It’s still a bowl of broccoli. We just made sure nobody would notice.
More from Our Homemade Cooking Case
Soup is one of a long list of things we cook so you don’t have to. Our Homemade Cooking lineup includes gumbo, meatloaf, chicken pot pies, casseroles, crawfish pies, stuffed pork chops, stuffed bell peppers and Stuffed Potatoes in sour cream, bacon and cheddar, ham and cheddar, shrimp, crawfish and crabmeat.
In the store you’ll also find our homemade red beans with sausage by the quart and jalapeño and cheese cornbread, which both belong on the table next to a bowl of this.
Tips from Behind the Counter
- Give the thaw a full day. A solid quart takes about 24 hours in the fridge. Forgot? Set the sealed container in a bowl of cold water and change the water every 30 minutes. Don’t thaw it on the counter.
- Stir across the bottom. Scorching starts where the pot touches the burner. A flat wooden spoon or spatula scraping the bottom does more than a whisk circling the middle.
- Hot enough is 165°F, and boiling is 212°F. The USDA puts leftovers at 165°F on its safe temperature chart. That’s steaming hot, and it’s well short of the boil that breaks cheese. You have plenty of room between the two.
- Thin it with milk, not water. If it’s thicker than you like after reheating, stir in a splash of milk. Water dilutes the flavor; milk keeps it rich.
- Cheese on top goes on off the heat. Shredded cheddar sprinkled on a bowl melts from the soup’s own heat. Stir it into the pot and you’re asking for the grainy texture this soup was built to avoid.
- Microwave in short rounds. Reheating one bowl? Microwave 1 minute at a time and stir between rounds, so the edges don’t boil while the middle stays cold.
Ways to Change It Up
- Over a stuffed potato. Ladle it over a sour cream, bacon and cheddar Stuffed Potato. That’s two homemade things and zero effort.
- Add smoked sausage. Slice a link of Jalapeño & Cheddar Smoked Sausage, brown it in a skillet and stir it into the pot for the last five minutes.
- Pair it with a sandwich. A Ham Grilled Cheese and a bowl of this is the kind of lunch that cancels your afternoon. Worth it.
- Broccoli cheddar mac. Stir a quart into a pound of cooked elbow pasta, top with cheddar and bake at 350°F until bubbly.
- Bread bowls. Hollow out round loaves, toast them for five minutes and fill. You’ll eat the bowl.
One Stop for Soup Night in Hattiesburg
Family owned and operated in Hattiesburg since 1991. Hours: Monday–Tuesday and Thursday–Saturday, 9:30 a.m. to 5:30 p.m. Closed Wednesday and Sunday. Phone: 601-261-2765. Address: 1910 Broadway Drive, Hattiesburg, MS 39401. Smoked sausage ships nationwide; also on shelves across Mississippi and the Gulf South.
Soup night on a Wednesday or Sunday? We’re closed those days, so grab a quart the day before. It’s coming home frozen anyway; just move it to the fridge the night before you want it.
Want first word on specials and new dishes in the case? Text Butcher to 601-281-6633 to join our VIP list.