Description
This Velveeta broccoli cheese soup is the ultimate comfort food—rich, creamy, cheesy, and loaded with tender broccoli. Perfect for a cozy night in or a quick weeknight dinner, this soup comes together in under 40 minutes and delivers restaurant-style flavor with minimal effort. Great for both beginners and soup lovers alike!
Ingredients
2 tablespoons unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth (or vegetable broth)
2 cups whole milk (or half-and-half)
3 cups broccoli florets, chopped small
1 cup shredded carrots (optional, for color and sweetness)
2 cups Velveeta cheese, cubed (about 12 oz)
Salt and black pepper to taste
Pinch of paprika or ground mustard (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and garlic. Sauté until soft and fragrant (about 4–5 minutes).
Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the broth and milk, making sure there are no lumps.
Bring the mixture to a gentle simmer.
Add the broccoli and carrots. Cook uncovered for 10–12 minutes until the broccoli is tender.
Reduce heat to low. Add the Velveeta cheese and stir until fully melted and smooth.
Season with salt, pepper, and optional paprika or ground mustard.
Serve warm with crusty bread or toppings like shredded cheese or croutons.
Notes
For a thicker soup, reduce milk slightly or add a cornstarch slurry.
Want more depth? Add a splash of hot sauce or Dijon mustard.
To make it vegetarian, use vegetable broth instead of chicken broth.
Leftovers can be stored in the fridge for up to 3 days. Reheat slowly over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American