Velveeta Cheese Broccoli Soup
This Velveeta Cheese Broccoli Soup is made with tender broccoli, creamy Velveeta cheese, milk, and a few simple ingredients. It’s warm, filling, and easy to make in about 30 minutes, so it’s perfect for a busy day.
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It makes an easy weeknight dinner, but it’s also a great choice for a casual family lunch, a cozy weekend meal, or even a simple holiday gathering. My family used to enjoy it in fall and winter season.
And for more soup recipes, the recipes below are worth trying:
- Crockpot Ham and Potato Soup
- French Onion Soup Stuffed Mushrooms
- Slow Cooker Chicken Wild Rice Soup
- Creamy Kielbasa Potato Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- ¼ cup diced onion
- 2 tablespoons flour
- 2½ cups milk
- 12 ounces Velveeta, cut into
- 1-inch pieces
- 10 ounces frozen chopped broccoli, thawed
- Pepper, to taste
How to Make Velveeta Cheese Broccoli Soup
Step 1: Add the butter to a large pot and melt over medium heat.
Step 2: Add the diced onion and cook for a few minutes until softened.
Step 3: Sprinkle the flour into the pot and stir constantly until the mixture becomes bubbly.
Step 4: Pour in the milk and bring it to a boil over high heat. Reduce the heat to low and let it simmer for a couple of minutes.
Step 5: Add the Velveeta, broccoli, and pepper. Stir often as the cheese melts, breaking apart any large pieces of broccoli as it cooks.
Step 6: Once the cheese has completely melted, let the soup simmer for another 5 minutes.
Serve warm and enjoy!
Important Recipe Notes
- Cut the Velveeta into small pieces so it melts more quickly and evenly into the soup.
- Stir often while the cheese melts to keep the soup smooth and prevent it from sticking to the bottom of the pot.
- Thaw the broccoli first so it heats through evenly and doesn’t add extra water to the soup.
- Keep the heat low after adding the cheese. Avoid boiling the soup once the Velveeta is added, as gentle heat helps keep the texture creamy.
- Adjust the pepper to taste. Velveeta already adds plenty of flavor, so you may not need much additional seasoning.
- For a thicker soup, let it simmer a little longer after the cheese has melted, stirring occasionally.
- Serve it warm and fresh for the creamiest texture.
Velveeta Cheese Broccoli Soup
Ingredients
- 2 tablespoons butter
- ¼ cup diced onion
- 2 tablespoons flour
- 2½ cups milk
- 12 ounces Velveeta cut into 1-inch pieces
- 10 ounces frozen chopped broccoli thawed
- Pepper to taste
Instructions
- Add the butter to a large pot and melt over medium heat.
- Add the diced onion and cook for a few minutes until softened.
- Sprinkle the flour into the pot and stir constantly until the mixture becomes bubbly.
- Pour in the milk and bring it to a boil over high heat. Reduce the heat to low and let it simmer for a couple of minutes.
- Add the Velveeta, broccoli, and pepper. Stir often as the cheese melts, breaking apart any large pieces of broccoli as it cooks.
- Once the cheese has completely melted, let the soup simmer for another 5 minutes.Serve warm and enjoy!
