Are you ready to make the most delightful, creamy and cozy soup of all time? Our creative and delicious Velveeta Cheese and Broccoli Soup Recipe is the answer! With our recipe, you’ll have all the right ingredients to make a soup that’s sure to please.
Why settle for subpar soups when you can enjoy restaurant-grade recipes from the comfort of your own kitchen? Get creative and try our recipe today—you won’t believe how delicious homemade Velveeta Cheese and Broccoli Soup can be!
There’s something so comforting and soothing about having a warm bowl of this goodness in front of you! Our recipe comes with easy-to-follow directions, so you won’t have any trouble preparing this amazing dish from start to finish. So start cooking today – it’s worth it! Trust us.
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What Do I Need To Make Velveeta Cheese And Broccoli Soup?
- White Onion
- Frozen Broccoli
- Chicken Broth
- Velveeta Cheese
- Cheddar Cheese
- Half and Half
- Garlic Powder
How Do I Make Velveeta Cheese And Broccoli Soup?
Looking for an easy, delicious meal? Look no further! Start by heating a large soup pot over medium-high heat and add butter & chopped onion. Stir frequently as you simmer until the veggies are softened – about 5 to 7 minutes will do it!
Then plop in some frozen broccoli florets with chicken broth (saving 1 cup!). Bring everything up to a boil then reduce the heat & let it stew away for 20 minutes or so until your desired tenderness is reached.
Now’s time to top off this savory dish: Add Velveeta cheese, shredded cheddar cheese, half n half cream plus garlic powder; stir them all together while letting it melt on low heat another 10 minutes more. As if that weren’t enough zestiness already – now combine cornstarch with those extra one cups of yumminess from earlier before stirring into the mix – voila you’ve got yourself a hearty bowl of soul-satisfying goodness!!
Make It A Meal:
- Appetizer: Cheesy Zucchini Quick Bread
- Main Course: How To Smoke A Brisket
- Dessert: Starburst Popsicle Recipe
- Beverage: Crockpot Peppermint Hot Chocolate
Want a Soup made in the Instant Pot? Try our Instant Pot Broccoli Cheese Soup.
When Making Soup Should It Be Covered Or Uncovered?
To give your soup that perfect texture and taste, take the lid off during cooking! Reducing the amount of water through evaporation will create a more concentrated flavor – plus it’ll ensure every spoonful is deliciously thick.
How Long Does Broccoli Cheese Soup Last In The Refrigerator?
Make a big batch of broccoli cheese soup for the week and you’ll be set! Keep it in your fridge, then when hunger strikes just heat up some reheatable deliciousness on low power. Whether microwaving or cooking over low heat – voilà… Comfort food ready to go!
What You Might Need To Make This Recipe:
Best Choice Products 6qt Ceramic Non-Stick Heavy-Duty Cast Iron Dutch Oven w/Enamel Coating, Side Handles for Baking, Roasting, Braising, Gas, Electric, Induction, Oven Compatible, BlueOXO Good Grips Large Wooden Spoon, BeechNorpro 4-Cup Capacity Plastic Measuring CupBamboo Wood Cutting Board for Kitchen, 18imarku Paring Knife – Paring Knives, 3.5 Inch Small Kitchen Knife – Japanese SUS440A Stainless Steel Fruit Knife, Ergonomic Pakkawood Handle, Ultra Sharp KnifePyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer SafeNagao WY-06 Whisk, Stainless Steel, Wood, Made in Japan
Can You Freeze Soup After?
Got a hankering for soup? Make sure you get it in the freezer quickly! Meat-based soups should be cooled and frozen within three days of being cooked. That way, they can stick around in your fridge up to three months – but keep an eye on that expiration date; after all, nothing beats freshly made soup!
Now that you know how to make the best Velveeta Cheese And Broccoli Soup Recipe, it’s time to get cooking! We hope you enjoy this delicious soup as much as we do. Be sure to share this recipe with your friends and family so they can enjoy it too.
More Delicious Soups To Try:
- ½ cup (1 stick) salted butter
- 1 white onion finely diced
- 2 bags (16 oz each) frozen chopped broccoli
- 4 cans (14.5 oz each) chicken broth, separated
- 16 oz Velveeta cheese
- 1 cup shredded cheddar cheese
- 2 cups half and half
- 1½ teaspoon garlic powder
- ½ cup cornstarch
- In a large soup pot, over medium-high heat, add the butter and chopped onion. Cook until softened, stirring frequently to prevent burning, for about 5-7 minutes.
- Add the frozen chopped broccoli and chicken broth (reserving 1 cup).
- Bring to a boil, you may have to increase the heat as needed, once boiling reduce heat to medium and let it simmer for 20 minutes or until broccoli is softened to your liking.
- Add the Velveeta cheese, shredded cheese, half and half, and garlic powder. Stir together and let it cook for about 10 minutes until the cheese is melted and combined.
- Add the cornstarch with the 1 cup of chicken broth. Stir well and add to the soup. It will thicken fairly quickly so watch it carefully and make sure the heat is not too high so it does not burn.
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