Broccoli And Cheese Soup With Velveeta Recipe

Broccoli and Cheese Soup with Velveeta-just saying it out loud makes you crave that creamy, rich, and comforting bowl of deliciousness. Imagine sitting down to a warm, velvety smooth soup that’s brimming with tender pieces of broccoli, and the unmistakable, melt-in-your-mouth flavor of Velveeta cheese. This is comfort food at its finest! Whether you’re cozying up on a chilly day, preparing a simple dinner for the family, or just in the mood for something indulgent, this broccoli and cheese soup is a guaranteed hit.

What makes this soup so irresistible is the Velveeta. It’s known for its smooth, creamy texture that melts effortlessly, creating a luscious cheese base that coats every bite. And when paired with the freshness of broccoli and a few other simple ingredients, you’ve got yourself a hearty and satisfying dish. It’s quick to whip up, and you don’t need to be a culinary expert to get it just right. So, let’s dive into the recipe and explore everything you need to know to make this creamy, cheesy masterpiece!

Broccoli And Cheese Soup With Velveeta Recipe

Ingredients Needed

Before we dive into the magic of cooking, let’s gather our ingredients. You don’t need any fancy or hard-to-find items-this soup uses everyday staples that you likely already have in your kitchen.

• Broccoli: Fresh is always best for this soup, though you can use frozen broccoli in a pinch. Cut it into small florets so they cook evenly and blend nicely into the soup.
• Velveeta Cheese: The star of the show. This processed cheese is the key to achieving that perfectly smooth, melty texture.
• Cheddar Cheese: A sharp cheddar is an excellent addition to balance out the creaminess of the Velveeta, giving it a bit more flavor depth.
• Milk: Whole milk is the best choice for that rich, creamy base. You could also use half-and-half for extra decadence.
• Chicken or Vegetable Broth: This gives the soup a savory depth. You can swap this for water in a pinch, but the broth adds essential flavor.
• Onion: One medium onion, finely chopped, adds some aromatic warmth to the soup.
• Butter: For sautéing the onions and adding richness to the overall flavor.
• Flour: A small amount of flour is used to create a roux, which will help thicken the soup.
• Garlic: Fresh garlic brings a punch of flavor, balancing the sweetness of the broccoli.
• Salt & Pepper: To taste. These basic seasonings enhance the overall flavor.
• Optional: Crushed Red Pepper Flakes: For a little heat, if you’re into spicy flavors.

Cooking Instructions

Now, let’s roll up our sleeves and get cooking! Here’s how to bring all those wonderful ingredients together into a bowl of creamy goodness:

1. Prep the Broccoli: If you’re using fresh broccoli, wash it thoroughly and chop it into small florets. For frozen, just measure out the amount you need and set aside.
2. Sauté the Onion and Garlic: In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté for about 3-5 minutes, until soft and translucent. Add the garlic and cook for another minute until fragrant.
3. Create the Roux: Sprinkle the flour over the softened onions and garlic. Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the flour starts to turn a light golden color. This helps cook out the raw flour taste and thickens your soup.
4. Add the Broth and Milk: Slowly pour in the chicken or vegetable broth, stirring to avoid any lumps. Then add the milk, continuing to stir until the mixture is smooth.
5. Simmer the Soup: Bring the mixture to a gentle simmer, allowing it to cook for about 5-7 minutes, stirring occasionally. You’ll see the soup start to thicken slightly.
6. Add the Broccoli: Drop in your broccoli florets and cook for 8-10 minutes, or until they are fork-tender. You can choose to leave the broccoli florets in larger pieces for texture or break them down a bit more for a smoother soup.
7. Melt in the Velveeta and Cheddar: Once the broccoli is tender, it’s time to add the cheese. Stir in the Velveeta and cheddar, letting them melt completely into the soup. This will create that rich, velvety texture that we love in a good cheese soup.
8. Season to Taste: Add salt and pepper to taste. If you’re feeling adventurous, sprinkle in some red pepper flakes for a kick, or throw in a dash of garlic powder if you want to ramp up the flavor.
9. Serve and Enjoy: Ladle the soup into bowls, and for an extra treat, top with shredded cheese or a dollop of sour cream. You can also serve it with a side of warm, crusty bread to dip into the cheesy goodness.

Ingredient Insights

• Velveeta: This processed cheese is famous for its meltability and smooth texture. Unlike regular cheddar, it doesn’t separate when melted, making it the perfect choice for a smooth, creamy soup.
• Broccoli: Not only does it add great texture and flavor, but broccoli is packed with vitamins, minerals, and fiber, making this soup a nutritious choice.
• Cheddar Cheese: A sharp cheddar gives a contrast to the rich creaminess of Velveeta. It adds depth and enhances the overall flavor of the soup.
• Milk and Butter: Whole milk and butter contribute to the rich, comforting texture, while also allowing the cheese to shine. You could go lighter with low-fat milk, but you might sacrifice some of that decadence.
• Flour: A small amount of flour thickens the soup, but you could also use cornstarch or arrowroot powder if you want to keep it gluten-free.

Expert Tips

• Blending for Smoothness: If you prefer a super smooth soup, you can use an immersion blender to purée the soup after adding the broccoli. This creates a velvety texture with no chunks.
• Adjusting Thickness: If your soup turns out too thick, simply add a bit more milk or broth to reach your desired consistency.
• Make Ahead: This soup can easily be made ahead of time and stored in the fridge for up to 3 days. It also freezes well-just be sure to let it cool completely before storing in an airtight container.
• Add-ins: Want to make it heartier? Try adding cooked chicken, bacon bits, or even some shredded carrots for a twist.

Recipe Variations

While this recipe is already a crowd-pleaser, there are plenty of ways to switch things up and make it your own:

• Spicy Broccoli and Cheese Soup: Stir in some chopped jalapeños or a few dashes of hot sauce to give the soup a spicy kick.
• Bacon Lovers’ Soup: Crumble crispy bacon and stir it into the soup for added crunch and smoky flavor.
• Low-Carb Version: Swap the flour for a low-carb thickener like xanthan gum or omit it entirely, and use cauliflower in place of broccoli for a lighter version.
• Vegan Adaptation: Use vegan cheese and plant-based milk, such as almond milk or oat milk, to create a dairy-free version of this soup. You can even swap the butter for olive oil.

Final Words

Whether you’re a cheese connoisseur or just in need of a comforting meal, broccoli and cheese soup with Velveeta is a classic that always delivers. It’s easy to prepare, quick to cook, and deeply satisfying. Each spoonful is packed with the perfect balance of creamy cheese and fresh broccoli, making it a dish that both kids and adults will love. Plus, with its adaptability, you can easily tweak the recipe to suit your tastes.