velveeta cheddar broccoli soup recipe

Written ByJenny Smyth Posted on
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The Best velveeta cheddar broccoli soup recipe

I have to say, I’m a bit of a soup lover, and when it comes to comforting, creamy soups that the whole family can enjoy, Velveeta Cheddar Broccoli Soup is at the top of my list. It’s a recipe that’s been passed down through generations of home cooks, and I’ve tweaked it just enough to make it my own.

The key to this recipe is the way the Velveeta cheese melts into the broccoli and chicken broth, creating a rich and velvety texture that’s just divine. This soup is a staple in our household, especially during the colder months when we’re looking for something hearty and satisfying.

My kids love it because it’s easy to eat and packed with flavor, and I love it because it’s so easy to make – just toss all the ingredients into a pot and let it simmer until the cheese is melted and the broccoli is tender. One of the things I appreciate most about this recipe is how adaptable it is.

You can serve it as a main course, or use it as a side dish for your next family gathering. And if you’re feeling fancy, you can even add some crusty bread or crackers on top for added crunch.

But what really sets this soup apart is its incredible health benefits. Broccoli is packed with vitamins and antioxidants, while the Velveeta cheese adds a boost of calcium to keep your bones strong.

And let’s not forget about the convenience – this soup is ready in just 30 minutes, making it perfect for busy weeknights or lazy Sundays.

Velveeta Cheddar Broccoli Soup

4.9 from 742 votes

This creamy and cheesy soup combines tender broccoli florets with melted Velveeta cheese for a comforting and quick meal. It is perfect for a cozy lunch or dinner, ready in under 30 minutes.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups whole milk
1 pound broccoli florets, chopped into bite-sized pieces
8 ounces Velveeta cheese, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and cook until softened, about 3 to 4 minutes, stirring occasionally.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Sprinkle the flour over the onion mixture and whisk continuously for 1 minute to form a roux.
5Slowly pour in the chicken broth while whisking to prevent lumps, then add the milk.
6Bring the mixture to a gentle simmer over medium heat, stirring often.
7Add the chopped broccoli florets to the pot and reduce the heat to medium-low.
8Cook for 8 to 10 minutes, stirring occasionally, until the broccoli is tender when pierced with a fork.
9Add the cubed Velveeta cheese to the soup and stir until completely melted and smooth, about 2 to 3 minutes.
10Season with salt and black pepper, then taste and adjust seasoning if needed.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a thicker soup, mash some of the broccoli with a potato masher before adding the cheese. You can also add a pinch of nutmeg for extra warmth.

Watch Video Of How Velveeta Cheddar Broccoli Soup Works

This Velveeta Cheddar Broccoli Soup recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a comforting side dish for your next family gathering.

One of my favorite things about this recipe is how easily it reheats – simply place leftovers in an airtight container and refrigerate or freeze until ready to serve again.

❓ Frequently Asked Questions About Velveeta Cheddar Broccoli Soup

Q: What kind of cheese should I use?

A: For this recipe, I recommend using Velveeta cheese as it has a unique melting properties that gives the soup its creamy texture. However, if you’re looking for a lower-fat option, you can substitute it with reduced-fat cheddar or mozzarella cheese.

Q: Can I use fresh broccoli instead of frozen?

A: Yes, you can use fresh broccoli if you prefer. Just be sure to chop it into smaller florets so they cook evenly with the other ingredients.

Q: How do I store leftover soup?

A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe ahead of time by preparing all the ingredients and storing them in separate containers until you’re ready to assemble and cook the soup.

Q: What’s the best way to reheat this soup?

A: To reheat this soup, simply place it in a saucepan over low heat and stir occasionally until warmed through. You can also reheat individual portions in the microwave on high for 30-60 seconds or until hot.

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