Broccoli Cheese Soup is full of flavor with a thick and creamy cheese base. It has two types of cheese, just 9 ingredients, and is ready in just 20 minutes!
Why I love this recipe
This is the best broccoli cheese soup and the whole family will love it.
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Substitutions
You can use vegetable broth instead of chicken broth.
How to make Cheesy Broccoli Soup
Step 1 – On a cutting board, chop the broccoli into bite-sized pieces.
Step 2 – Cut the Velveeta cheese into small cubes.
Step 3 – In a large saucepan combine the chicken broth, chopped broccoli, and onion powder. Bring to a boil over medium-high heat, cover, lower the heat, and simmer for about 10 minutes.
Step 4 – While the veggies simmer, over medium heat melt butter in a skillet.
Step 5 – Whisk in the flour and cook for about one minute or until golden brown.
Step 6 – Pour in the milk a little at a time and whisk continuously until combined and thickened.
Step 7 – Add the shredded cheddar cheese and Velveeta cheese cubes. Stir until melted and mixed.
Step 8 – Sprinkle in the garlic powder. Stir to combine.
Step 9 – Pour the cheese sauce into the large pot over the cooked veggies and stir until well combined. If you want a thinner consistency, you can add more milk and additional salt and black pepper to your taste.
Step 10 – Transfer to serving bowls and top with additional shredded cheddar, if desired. Serve warm.
Pro Tips
Store leftover homemade soup in an airtight container in the fridge for up to 4-5 days.
Recipe FAQs
This version of broccoli cheese soup should not be placed in a freezer.
You may also enjoy
- Monterey Chicken Soup
- Chicken Piccata Soup Recipe
- Chicken Broccoli Cauliflower Pasta
- Chicken Broccoli Stuffing Casserole
- Garlic Tortellini Tuscan Soup
Broccoli Cheese Soup Recipe
Ingredients
- 3 cups fresh broccoli
- 8 ounces of Velveeta cheese
- 3 cups low-sodium chicken broth
- ½ teaspoon onion powder
- 3 Tablespoons butter
- ¼ cup flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
Instructions
- On a cutting board, chop the broccoli into bite-sized pieces.
- Cut the Velveeta cheese into small cubes.
- In a large saucepan combine the chicken broth, chopped broccoli, and onion powder. Bring to a boil over medium-high heat, cover, lower the heat, and simmer for about 10 minutes.
- While the veggies simmer, over medium heat melt butter in a skillet.
- Whisk in the flour and cook for about one minute or until golden brown.
- Pour in the milk a little at a time and whisk continuously until combined and thickened.
- Add the shredded cheddar cheese and Velveeta cheese cubes. Stir until melted and mixed.
- Sprinkle in the garlic powder. Stir to combine.
- Pour the cheese sauce into the large pot over the cooked veggies and stir until well combined. If you want a thinner consistency, you can add more milk and additional salt and black pepper to your taste.
- Transfer to serving bowls and top with additional shredded cheddar, if desired. Serve warm.
Notes
- Store leftover homemade broccoli cheese soup in an airtight container in the fridge for up to 4-5 days.
- This version of broccoli cheese soup should not be placed in a freezer.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.
Wednesday 22nd of May 2024
So delicious!