Velveeta Broccoli Cheddar Soup
Introduction
I first stumbled onto this Velveeta Broccoli Cheddar Soup on a blustery evening when I needed something quick, warm, and utterly comforting. The kitchen filled with the soft hiss of simmering broth and the rich, cheesy scent that made the whole house feel like a hug.
I remember breaking the Velveeta into cubes, watching it melt into a luxuriously smooth swirl that blended perfectly with tender broccoli florets. That first spoonful took me straight back to cozy family dinners and potlucks where everyone lingered over second helpings.
This recipe became a weeknight staple because it is fast, forgiving, and wildly satisfying. If you like creaminess that clings to a spoon and broccoli that still has a little bite, you will love it. For a different but equally comforting soup idea, try this roasted veggie tomato soup with cheddar puff pastry for another family-friendly meal.
What Makes This Recipe Special
- Quick to prepare on busy nights while still tasting rich and indulgent.
- Family-approved: kids love the smooth cheese, adults love the nostalgic comfort.
- Forgiving technique: simple steps that withstand small timing or measurement changes.
This soup is special because it balances convenience and flavor. Using Velveeta gives a silky texture that melts smoothly, while fresh or frozen broccoli adds color, nutrients, and texture. It’s one of those recipes that feels celebratory but comes together with minimal fuss.
Ingredients You’ll Need
For the Soup Base
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup) use sweet onions for mild flavor
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (for thickening)
- 4 cups low-sodium chicken broth or vegetable broth (for vegetarian option use vegetable broth)
- 2 cups half-and-half or whole milk (for extra richness use half-and-half)
- 16 ounces Velveeta, cubed (about 2 cups) room temperature cubes melt more evenly
- 1 cup sharp cheddar cheese, freshly grated (optional for extra tang)
- 4 cups broccoli florets, fresh or frozen (if frozen, do not thaw)
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional, enhances creaminess)
For Garnish
- Chopped chives or parsley
- Croutons or toasted bread for serving
Notes: Use high-quality fresh broccoli when possible for best texture. If you prefer a sharper cheese flavor, increase cheddar and reduce Velveeta slightly.
How to make Velveeta Broccoli Cheddar Soup
Step 1: Prepare aromatics
- In a large heavy-bottomed pot over medium heat, melt 3 tablespoons butter. Add chopped onion and cook 5 to 7 minutes until soft and translucent, stirring occasionally. Add minced garlic and cook 30 seconds until fragrant.
Step 2: Make the roux
- Sprinkle 1/4 cup flour over the onions and stir to combine. Cook for 1 to 2 minutes to remove raw flour taste; the mixture should look slightly pasty and bubbling.
Step 3: Add liquids and simmer
- Slowly whisk in 4 cups broth until smooth. Bring to a gentle simmer and cook 5 minutes, stirring so the soup begins to thicken.
Step 4: Add broccoli and milk
- Stir in 4 cups broccoli florets and 2 cups half-and-half. Return to a simmer and cook 8 to 10 minutes until broccoli is tender but not mushy (test with a fork).
Step 5: Melt the cheese
- Reduce heat to low. Add 16 ounces cubed Velveeta and 1 cup shredded cheddar if using. Stir constantly until fully melted and smooth, about 3 to 5 minutes. If you want a smoother texture, use an immersion blender to purée half the soup, leaving some broccoli chunks.
Step 6: Season and finish
- Taste and season with salt, pepper, and a pinch of nutmeg. Keep warm on low heat, stirring occasionally. Do not boil after adding dairy to prevent separation.
Step 7: Serve
- Ladle into bowls and garnish with chopped chives and croutons. Serve immediately.
Tips & Recipe Variations
- Use freshly grated cheddar rather than pre-shredded for a creamier melt.
- For a thicker soup, simmer a few minutes longer; for thinner, add a splash more broth or milk.
- Avoid boiling after adding cheese to prevent graininess.
- Vegetarian version: swap chicken broth for vegetable broth.
- Dairy-free attempt: use a plant-based cream and dairy-free melting cheese, but texture will differ.
- Low-carb option: omit flour and blend cooked cauliflower with some soup to thicken.
- To store: refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk if needed.
- Freezing: Cheese-based soups can change texture when frozen; freeze only if necessary and expect some separation. Reheat slowly and whisk well.
How to Serve
- Pair with a crusty baguette, buttery crackers, or a classic grilled cheese sandwich for dipping.
- Serve with a crisp green salad or roasted vegetables to balance richness.
- For presentation, swirl a little extra cream on top and sprinkle fresh herbs.
- Serves about 4 to 6 (1 to 1.5 cups per serving). Estimated calories per serving ~ 350 to 450 depending on milk and cheese choices.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Prepare through step 5, cool, and refrigerate. Reheat gently, adding a splash of milk and whisking until smooth.
Q: Can I freeze the leftovers?
A: It is not ideal because the cheese and dairy can separate. Freeze only if necessary, and reheat slowly while whisking.
Q: What’s the best way to prevent a watery soup?
A: Do not overcook broccoli. If watery, simmer longer to reduce or thicken with a small slurry of flour and water, cooking until incorporated.
Q: Can I use only cheddar instead of Velveeta?
A: Yes, but Velveeta gives a uniquely smooth texture. Mixing cheddar with a melting cheese like American or processed cheese will approach the same creaminess.
Conclusion
This Velveeta Broccoli Cheddar Soup is my go-to when I want something quick that still feels special. It brings people together over warm bowls and simple conversation, and it’s forgiving enough for cooks of any skill level. If you want to compare with another classic version or find inspiration for tweaking the recipe, check out this trusted recipe: Velveeta Cheesy Broccoli Soup Recipe. Please try it, share your variations, and let me know how it turned out.
“Rich, nostalgic, and utterly satisfying. This soup warmed our whole family on a rainy night and disappeared fast. A new staple for cozy dinners.”
Velveeta Broccoli Cheddar Soup
Ingredients
Method
- In a large heavy-bottomed pot over medium heat, melt the butter.
- Add chopped onion and cook for 5 to 7 minutes until soft and translucent, stirring occasionally.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onions and stir to combine.
- Cook for 1 to 2 minutes to remove raw flour taste; the mixture should look slightly pasty and bubbling.
- Slowly whisk in the broth until smooth.
- Bring to a gentle simmer and cook for 5 minutes, stirring so the soup begins to thicken.
- Stir in the broccoli florets and half-and-half.
- Return to a simmer and cook for 8 to 10 minutes until broccoli is tender but not mushy.
- Reduce heat to low.
- Add the cubed Velveeta and shredded cheddar, if using.
- Stir constantly until fully melted and smooth, about 3 to 5 minutes.
- If you want a smoother texture, use an immersion blender to purée half the soup, leaving some broccoli chunks.
- Taste and season with salt, pepper, and a pinch of nutmeg.
- Keep warm on low heat, stirring occasionally. Do not boil after adding dairy to prevent separation.
- Ladle into bowls and garnish with chopped chives and croutons.
- Serve immediately.
Notes
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