Velveeta Broccoli Cheese Soup

eating a spoonful of broccoli cheese soup

This creamy Velveeta broccoli cheese soup combines fresh broccoli, carrots, Velveeta, and sharp cheddar in a rich, cheesy broth. It's made on the stovetop with chicken broth, whole milk, and a simple roux for a smooth consistency.

4.67 from 48 votes

Print Pin

Course: Soup

Cuisine: American

Keyword: Velveeta Broccoli Cheese Soup

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: serving

Calories: 454kcal

Ingredients

2 tablespoon cooking oil
1 medium yellow onion diced
3-4 cloves garlic minced
1 cup carrots shredded
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 half of a 8oz block
oil for cooking
salt & pepper to taste

Instructions

Prepare the ingredients. Chop the fresh broccoli into small florets, dice the onion, mince the garlic, and shred the carrots. Grate the sharp cheddar from a block and cut the Velveeta into cubes.
Sauté the vegetables. Heat the cooking oil in a large pot over medium heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the vegetables soften and become fragrant.
Make the roux. Add the butter and allow it to melt. Reduce the heat to medium if needed, then stir in the flour. Cook for approximately 30 seconds, stirring to combine it with the butter and vegetables.
Add the liquids. Slowly pour in the chicken broth, stirring to incorporate it into the roux. Add the whole milk next, continuing to stir until the mixture is smooth.
Cook the broccoli. Stir in the chopped broccoli and bring the soup to a gentle simmer. Reduce the heat to medium-low, cover, and cook for approximately 5 minutes, or until the broccoli is tender.
Melt the cheeses. Keep the heat low and add the cubed Velveeta and freshly shredded sharp cheddar. Stir until both cheeses have completely melted and the soup is smooth and creamy. Avoid boiling the soup.
Season and serve. Turn off the heat once the cheeses have melted. Taste carefully and season with salt and black pepper as needed. Serve warm.

Video

Notes

Use freshly shredded cheddar. Sharp cheddar adds a stronger cheese flavor to the smooth Velveeta base. I prefer shredding it directly from the block for a smoother consistency.
Add the broth before the milk. I use the chicken broth to absorb some of the initial heat from the roux before introducing the milk.
Keep the heat gentle. Avoid boiling the soup after adding the cheeses, as excessive heat can affect the creamy texture.
Storage: Refrigerate leftovers in an airtight container. Reheat gently and avoid freezing, since the cheese-based soup may separate or develop a grainy texture.

Nutrition

Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!