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Velveeta Broccoli Cheddar Soup

A quick and comforting soup made with melted Velveeta and tender broccoli, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

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
  • a pinch nutmeg (optional, enhances creaminess)
For Garnish
  • Chopped chives or parsley
  • Croutons or toasted bread for serving

Method
 

Preparation
  1. In a large heavy-bottomed pot over medium heat, melt the butter.
  2. Add chopped onion and cook for 5 to 7 minutes until soft and translucent, stirring occasionally.
  3. Add minced garlic and cook for 30 seconds until fragrant.
Making the Roux
  1. Sprinkle the flour over the onions and stir to combine.
  2. Cook for 1 to 2 minutes to remove raw flour taste; the mixture should look slightly pasty and bubbling.
Simmering
  1. Slowly whisk in the broth until smooth.
  2. Bring to a gentle simmer and cook for 5 minutes, stirring so the soup begins to thicken.
Adding Broccoli and Milk
  1. Stir in the broccoli florets and half-and-half.
  2. Return to a simmer and cook for 8 to 10 minutes until broccoli is tender but not mushy.
Melting the Cheese
  1. Reduce heat to low.
  2. Add the cubed Velveeta and shredded cheddar, if using.
  3. Stir constantly until fully melted and smooth, about 3 to 5 minutes.
  4. If you want a smoother texture, use an immersion blender to purée half the soup, leaving some broccoli chunks.
Final Seasoning
  1. Taste and season with salt, pepper, and a pinch of nutmeg.
  2. Keep warm on low heat, stirring occasionally. Do not boil after adding dairy to prevent separation.
Serving
  1. Ladle into bowls and garnish with chopped chives and croutons.
  2. Serve immediately.

Notes

Use high-quality fresh broccoli when possible for best texture. For a thicker soup, simmer a few more minutes; 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.