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–+ servings
a bowl of broccoli cheese soup with a hand holding a spoon.
5 from 2 votes

Velveeta Broccoli Cheese Soup

This Velveeta broccoli cheese soup is easily cooked up in the Dutch oven and is a rich, cheesy comfort food for the whole family.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Fat 17
Carbs 15
Protein 19
Yield 8

Ingredients

  • 1 tablespoon olive oil
  • ¼ large white onion minced
  • 1 large carrot minced
  • 2 stalks of celery minced
  • 12 oz. broccoli florets chopped
  • 2 cloves garlic minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 16 oz. Velveeta cheese cubed
  • 4 oz. shredded cheddar cheese ~1 cup

Instructions

  • Heat a large Dutch oven over medium heat. Add the olive oil, onion, carrots, and celery. Cook for 3-4 minutes. Add the broccoli and garlic and cook for another 2 minutes.
    a pan with vegetables in it on a white surface.
  • Add the butter to the Dutch oven. Once it has melted, add the flour. Combine so that the flour is coating the broccoli like a paste. Cook for 1-2 minutes.
    a pan filled with broccoli and carrots on a white surface.
  • Add the broth and milk. Using a whisk or spatula, scrape the sides and the bottom of the pot. Stir the milk so that it thickens slightly.
    a bowl of soup with broccoli in it.
  • Bring to a boil and then reduce the heat to a simmer. Cook for 15-20 minutes.
  • Add in the Velveeta and shredded cheddar cheese and stir until melted.
    a bowl of broccoli and cheese soup with a spoon.
  • Serve immediately.
    a bowl of broccoli cheese soup with a hand holding a spoon.

Tips & Notes

  • If you would like to use frozen broccoli in this recipe, you can add it in during step 4. Or you can cook it via package instructions and add it before serving.

Watch it

Nutrition Facts

Calories: 285kcal | Carbohydrates: 15g | Protein: 19g | Fat: 17g | Fiber: 1g | Sugar: 8g