Easy Broccoli Cheese Soup with Velveeta Ready in 35 Minutes
If you’re craving a warm, cheesy soup, this Broccoli Cheese Soup with Velveeta is an easy one to make. It’s ready in about 35 minutes, with tender broccoli and Velveeta that melts right into the soup for a smooth, creamy finish. Serve it with bread or crackers for an easy lunch or dinner on a chilly day.
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If you’re in the mood for another cozy bowl, try this Crockpot Loaded Potato Soup next.
How to Make Broccoli Cheese Soup with Velveeta
Here are the ingredients you need to make this Broccoli Soup with Velveeta Cheese, plus step by step instructions for how to make it.
Ingredients
- 2 tbsp butter
- ¼ cup diced onion
- 2 tbsp flour
- 2 ½ cups milk
- 12 oz Velveeta, cut into 1 inch pieces
- 10 oz package frozen chopped broccoli, thawed
- Pepper, to taste
Step by Step Instructions
1. Melt the butter in a large pot over medium heat. Add the onion and cook for a few minutes, stirring occasionally, until it begins to soften.
2. Sprinkle the flour over the onions and stir continuously until the flour is fully mixed with the butter and the mixture begins to bubble.
3. Slowly pour in the milk while stirring to keep the mixture smooth. Increase the heat to high and bring it to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for a couple of minutes, stirring occasionally as it begins to thicken.
5. Add the Velveeta, broccoli, and pepper. Cook over low heat, stirring often, until the cheese is completely melted. As the broccoli heats through, use your spoon to break any larger pieces into smaller, bite-size pieces.
6. Once the cheese has melted and the soup is smooth and creamy, simmer for another 5 minutes. Stir occasionally, then serve warm.
This broccoli cheese soup is simple, filling, and especially good when it’s cold outside. Ladle it into bowls, add some bread on the side, and you’ve got an easy meal that doesn’t need much else.
More Easy Comforting Soup Recipes
Broccoli Cheese Soup with Velveeta
Ingredients
- 2 tbsp butter
- ¼ cup diced onion
- 2 tbsp flour
- 2 ½ cups milk
- 12 oz Velveeta, cut into 1 inch pieces
- 10 oz package frozen chopped broccoli, thawed
- Pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook for a few minutes, stirring occasionally, until it begins to soften.
- Sprinkle the flour over the onions and stir continuously until the flour is fully mixed with the butter and the mixture begins to bubble.
- Slowly pour in the milk while stirring to keep the mixture smooth. Increase the heat to high and bring it to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for a couple of minutes, stirring occasionally as it begins to thicken.
- Add the Velveeta, broccoli, and pepper. Cook over low heat, stirring often, until the cheese is completely melted. As the broccoli heats through, use your spoon to break any larger pieces into smaller, bite-size pieces.
- Once the cheese has melted and the soup is smooth and creamy, simmer for another 5 minutes. Stir occasionally, then serve warm.
