Description
This velveeta broccoli cheese soup chicken broth recipe blends rich chicken broth, creamy Velveeta, and fresh broccoli into a fast, comforting soup loaded with nutrients and flavor – ready in just 40 minutes.
Ingredients
Scale
- Essential Components:
- 4 cups low-sodium chicken broth
- 1 pound fresh broccoli florets
- 8 oz Velveeta cheese, cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Wash and chop broccoli, dice onion, mince garlic, and cube Velveeta. Set aside.
- In a large pot, melt butter over medium heat. Add onion and sauté 3-4 minutes. Stir in garlic for 30 seconds.
- Add flour and stir constantly for 2 minutes to form a roux.
- Slowly whisk in chicken broth. Bring to a gentle simmer.
- Add broccoli and cook 8-10 minutes until tender.
- Remove from heat, add Velveeta cubes, and stir until fully melted and smooth.
- Stir in milk, thyme, paprika, salt, and pepper. Warm through on low heat for 2-3 minutes without boiling.
Notes
Use vegetable broth for a vegetarian version. Substitute sharp cheddar for Velveeta or use Greek yogurt in place of milk for a protein boost. For a gluten-free version, use cornstarch instead of flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g