Description
Transform your kitchen into a restaurant-quality soup haven with this velvety cheddar broccoli soup using Velveeta cheese. Creamy, rich, and foolproof every time.
Ingredients
Scale
- 4 cups fresh broccoli florets (about 2 large heads)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups whole milk
- 1 cup heavy cream
- 8 oz Velveeta cheese, cubed
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup mild cheddar cheese, shredded
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon paprika
Instructions
- Wash and cut broccoli into 1-inch florets; finely dice onion.
- Heat butter in a large pot, add onion and cook until translucent. Add garlic and cook 1 minute more.
- Stir in flour and cook for 2 minutes to make a roux.
- Slowly whisk in chicken broth, then add milk and cream. Simmer gently.
- Add broccoli and cook 8-10 minutes until fork-tender.
- Lower heat, add Velveeta and stir until melted. Then add cheddar cheeses gradually.
- Season with salt, pepper, garlic powder, nutmeg, and paprika. Adjust to taste.
- Simmer 5 more minutes for thicker consistency or add broth for a thinner version.
Notes
Use fresh-grated cheese for best results. Avoid high heat to maintain creamy texture. Can substitute half the broccoli with cauliflower or use coconut cream for dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg