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cheddar broccoli soup recipe with velveeta cheese
Lily Brooks

Cheddar Broccoli Soup Recipe with Velveeta

Transform your kitchen into a restaurant-quality soup haven with this velvety cheddar broccoli soup using Velveeta cheese. Creamy, rich, and foolproof every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 -8 servings
Course: Soup
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Wash and cut broccoli into 1-inch florets; finely dice onion.
  2. Heat butter in a large pot, add onion and cook until translucent. Add garlic and cook 1 minute more.
  3. Stir in flour and cook for 2 minutes to make a roux.
  4. Slowly whisk in chicken broth, then add milk and cream. Simmer gently.
  5. Add broccoli and cook 8-10 minutes until fork-tender.
  6. Lower heat, add Velveeta and stir until melted. Then add cheddar cheeses gradually.
  7. Season with salt, pepper, garlic powder, nutmeg, and paprika. Adjust to taste.
  8. Simmer 5 more minutes for thicker consistency or add broth for a thinner version.

Nutrition

Serving: 1cupCalories: 385kcalCarbohydrates: 15gProtein: 18gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 720mgFiber: 3gSugar: 4g

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.

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