Broccoli Cheese Soup Recipe
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! This is the best broccoli cheese soup and the whole family will love it.
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
Serving: 1Calories: 434kcalCarbohydrates: 23gProtein: 26gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 82mgSodium: 1250mgPotassium: 685mgFiber: 2gSugar: 9gVitamin A: 1612IUVitamin C: 59mgCalcium: 643mgIron: 1mg
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