Cheesy Broccoli Soup Velveeta Recipe

Who doesn’t love a big bowl of cheesy broccoli soup? It’s that perfect combination of richness from the cheese, freshness from the broccoli, and a velvety smooth texture that wraps you up in comfort. And when you add Velveeta cheese to the mix, things get even better. This recipe takes that classic combination of broccoli and cheese to a whole new level, making it even easier to whip up and more satisfying with every spoonful.

Velveeta, often regarded as the "secret weapon" in many cheesy recipes, brings a smooth, gooey texture that can’t be beat. It’s known for its ability to melt without separating, making it an ideal choice for creamy soups. If you’ve never tried Velveeta in a broccoli soup before, get ready for a flavor explosion.

Let’s take a look at the full recipe.

Cheesy Broccoli Soup Velveeta Recipe

This version of broccoli soup uses Velveeta for that melt-in-your-mouth cheesiness, complemented by the savory flavors of fresh broccoli. It’s the perfect dish for chilly nights, and honestly, you can’t go wrong when comfort food is on the menu.

Ingredients Needed

Here’s what you’ll need to make this indulgent bowl of cheesy goodness. This list keeps things simple but delivers all the flavor you want.

• 1 lb fresh broccoli florets – The star of the show! Fresh broccoli brings that vibrant color and earthy flavor.
• 2 tablespoons butter – For sautéing and adding that rich flavor base.
• 1 medium onion, diced – A bit of savory sweetness that’ll complement the cheese beautifully.
• 2 cloves garlic, minced – Because garlic makes everything better, right?
• 2 cups chicken or vegetable broth – The liquid that pulls everything together; use broth for added depth of flavor.
• 2 cups half-and-half or heavy cream – Adds the creamy, velvety texture that makes this soup so indulgent.
• 8 oz Velveeta cheese, cubed – The secret ingredient for that ultra-smooth, cheesy finish.
• 1 cup shredded sharp cheddar cheese – For extra cheese flavor and a more complex taste.
• Salt and pepper – To taste, but honestly, don’t skimp on the salt-it brings all the flavors together.
• 1/2 teaspoon paprika – Optional, but it adds a subtle warmth and depth.

Cooking Instructions

The best part about this soup is how quickly and easily it comes together. Here’s your step-by-step guide:

1. Prepare The Broccoli

   Start by cutting your fresh broccoli into small florets. If you want a smoother soup, you can even chop the broccoli into small pieces or give it a rough chop to make it easier to blend later. Set it aside for now.

2. Sauté The Aromatics

   In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 4-5 minutes, until it softens and becomes translucent. Toss in the garlic and cook for another 1-2 minutes, just until it becomes fragrant. This forms your flavor base.

3. Add Broth & Cream

   Pour in the chicken or vegetable broth and bring it to a simmer. Once it’s simmering, pour in the half-and-half or heavy cream. Stir everything to combine and bring the soup to a gentle simmer.

4. Cook The Broccoli

   Add the broccoli florets to the pot. Stir well and let it cook for about 10 minutes, or until the broccoli is tender. You want it soft enough to easily blend but not mushy.

5. Add The Cheeses

   Now, the magic happens. Turn the heat down to low, and stir in the cubed Velveeta cheese and shredded cheddar cheese. Stir constantly until both cheeses melt into the soup and it becomes silky smooth. Season with salt, pepper, and paprika to taste. Feel free to adjust the seasoning as you go!

6. Blend For Smoothness (Optional)

   If you prefer a smoother soup, use an immersion blender to blend everything right in the pot. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth.

7. Serve And Enjoy

   Once everything is creamy and well combined, ladle the soup into bowls. Serve it hot, perhaps with a slice of crusty bread or a sprinkle of extra cheddar cheese on top.

Ingredient Insights

• Velveeta Cheese

  Velveeta is a processed cheese product that’s known for its super smooth texture when melted. It doesn’t separate or become stringy like regular cheese, which is why it’s a favorite for creamy soups, sauces, and dips. While some might shy away from processed cheese, Velveeta brings a consistency and flavor that’s hard to beat in this recipe.

• Broccoli

  Fresh broccoli is not just nutritious, it’s also packed with flavor. It’s a great source of fiber, vitamins C and K, and various antioxidants. Plus, it holds its texture well in soup without turning to mush, providing a pleasant bite with every spoonful.

• Half-and-Half Vs. Heavy Cream

  Using half-and-half will give you a lighter, creamier soup, while heavy cream will take it to a more indulgent level. Either works fine, but heavy cream will make your soup richer.

Expert Tips

1. Adjust Consistency

   If your soup is too thick after blending, you can thin it out by adding more broth or half-and-half. Conversely, if you like it thicker, just simmer it a bit longer to reduce the liquid.

2. Use Fresh Broccoli

   Fresh broccoli will give your soup the best texture and flavor. Frozen broccoli works in a pinch, but it tends to have a softer, mushier texture once cooked.

3. Boost The Cheese

   Feel free to mix in other cheeses! Gruyère or mozzarella would be great additions if you’re looking for more complexity in flavor.

4. Add Protein

   For a more filling soup, you can throw in some cooked chicken, bacon bits, or even sausage. It’s a great way to turn this side dish into a full meal.

5. Make It Spicy

   If you enjoy a little heat, add a pinch of red pepper flakes or a diced jalapeño to the soup for a spicy kick.

Recipe Variations

1. Vegan Version

   Replace the Velveeta with a vegan cheese substitute and use coconut milk or almond milk instead of cream. Swap in vegetable broth for a completely plant-based version.

2. Low-Carb/Keto

   Skip the potatoes (if you’re considering them as a filler) and use cauliflower instead. Cauliflower works surprisingly well as a substitute for potatoes in creamy soups!

3. Cheese Lovers’ Dream

   If you’re a cheese fanatic, consider adding more types of cheese-like fontina, mozzarella, or goat cheese. You could even top the soup with a cheese crust by sprinkling cheese on top and broiling it for a minute.

Final Words

This Cheesy Broccoli Soup with Velveeta is all about comforting simplicity, bringing rich, cheesy goodness to your table with minimal effort. Whether you’re making it for a cozy dinner or a crowd-pleasing lunch, this soup is a winner. The Velveeta cheese takes the creamy factor to a whole new level, and the fresh broccoli adds the perfect bite, making each spoonful a delightful experience.