30 minute Velveeta Broccoli Cheese Soup

Jump to Recipe

Velveeta broccoli cheese soup is even creamier using velveeta cheese to make the broth. Cheddar goodness and you’ll need less than 30 minutes!

Velveeta broccoli cheese soup

Get ready to cozy up and warm your soul with a steaming bowl of creamy Velveeta broccoli cheese soup. This delicious and comforting soup is the perfect way to beat the winter chill and indulge in a satisfying meal. Made with the smooth and velvety richness of Velveeta cheese, this soup is guaranteed to melt in your mouth and leave you craving for more.

The combination of tender broccoli florets and the creamy cheese base creates a harmonious blend of flavors that will tantalize your taste buds. This classic soup was popular with Panera breads broccoli cheddar soup but this version add velveeta.

Each spoonful is filled with the goodness of wholesome vegetables and the comforting embrace of melted cheese. Whether you’re seeking a quick weeknight dinner or a hearty lunch on a lazy Sunday afternoon, this recipe is a foolproof option that will please the whole family.

Not only does this soup taste incredible, but it is also incredibly easy to make. With just a handful of simple ingredients and minimal effort, you can whip up this luscious dish in no time. So grab a blanket, put on your favorite movie, and enjoy a bowl of warm, velvety goodness with Velveeta broccoli cheese soup.

How To Make Velveeta Broccoli Cheese Soup

Ingredients needed

  • Velveeta cheese
  • Broccoli
  • Onion
  • Cheddar cheese
  • Chicken broth
  • Milk
  • Garlic
  • Shredded carrots

Quick tip before starting

It’s very important that you monitor the heat when making this recipe. Having the heat too high can cause burning at the bottom of the pan. To add, cooking dairy products with too much heat can cause them to curdle and this will destroy the texture of the soup, not so much the taste.

Velveeta broccoli cheese soup

Making the Velveeta broccoli cheese soup

  1. First, chop up the broccoli, dice the onion and mince the garlic.
  2. Next, sauté the onion, garlic and carrots together until everything is soft and fragrant. Then, add in butter and allow it to melt. Lower the heat to medium.
  3. Now, once the butter is melted add in the flour and cook the flour for about 30 seconds to make a roux.
  4. Then, slowly pour in the milk then the the chicken broth. Carefully add the chopped broccoli on top and mix it in.
  5. Bring the soup to a very light simmer then lower the heat to medium low and cover the pot for 5 minutes to cook the broccoli.
  6. Now, once the broccoli is done add in the cheeses and mix until everything has melted.
  7. Lastly, season with salt and pepper to taste before serving. Be careful the soup will be very hot.

Frequently Asked Questions (FAQs)

Why is my broccoli cheese soup clumpy?

Heat is the enemy of dairy when cooking. This is why dairy products are normally added at the very end of the recipe. Clumpy cheddar soup is a sign of too much heat and it cause curdling of the dairy products. As mentioned about this doesn’t effect the taste but it destroys the texture.

How do you keep the soup from separating?

The flour helps bind everything together which is why the roux was made. But, another key is to not use pre-shredded cheese. There is a non-caking agent that will not allow the cheese to stick together or melt together properly. This could also result in a grainy texture in the soup.

What to serve with Velveeta broccoli cheese soup?

Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!

Velveeta broccoli cheese soup

Velveeta Broccoli Cheese Soup

Velveeta broccoli cheese soup is even creamier using velveeta cheese to make the broth. Cheddar goodness and you'll need less than 30 minutes!
2.75 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6 serving

Ingredients
 

  • 1 medium yellow onion, diced
  • 3-4 cloves garlic, minced (depending on clove size)
  • 1 cup shredded carrots
  • 4 tablespoon butter
  • 1/4 cup all purpose flour
  • 2 cup whole milk
  • 2 cup chicken broth
  • 2 cup broccoli, chopped
  • 16 ounces velveeta cheese, cubed
  • 1 cup sharp cheddar cheese, cubed (half of a 8oz block)
  • oil for cooking
  • salt & pepper to taste

Instructions
 

  • First, chop up the broccoli, dice the onion and mince the garlic.
  • Next, sauté the onion, garlic and carrots together until everything is soft and fragrant. Then, add in butter and allow it to melt. Lower the heat to medium.
  • Now, once the butter is melted add in the flour and cook the flour for about 30 seconds to make a roux.
  • Then, slowly pour in the milk then the the chicken broth. Carefully add the chopped broccoli on top and mix it in.
  • Bring the soup to a very light simmer then lower the heat to medium low and cover the pot for 5 minutes to cook the broccoli.
  • Now, once the broccoli is done add in the cheeses and mix until everything has melted.
  • Lastly, season with salt and pepper to taste before serving. Be careful the soup will be very hot.
Keyword Velveeta Broccoli Cheese Soup
Tried this recipe?Leave a rating and comment, thank you

1 thought on “30 minute Velveeta Broccoli Cheese Soup”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top