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.
Equipment used for this recipe
How to make Broccoli Cheese 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.
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Broccoli Cheese Soup
Equipment
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. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!
Wednesday 22nd of May 2024
So delicious!