Velveeta Broccoli Cheese Soup
This is my family's favorite Velveeta Broccoli Cheese Soup! It's made in a Dutch oven in less than an hour.
Servings: 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.
- 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.
- 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.
- 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.
- Serve immediately.
Video
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.
Nutrition
Calories: 285kcal | Carbohydrates: 15g | Protein: 19g | Fat: 17g | Fiber: 1g | Sugar: 8g