Description
A comforting and creamy Broccoli Cheese Soup with Velveeta, perfect for cold days and satisfying for the soul.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups fresh broccoli florets, chopped
- 16 ounces Velveeta cheese, cut into cubes
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon nutmeg
- Pinch of cayenne pepper (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onions and sauté for about 3-5 minutes until translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Sprinkle the flour over the mixture and cook for about 2 minutes to create a roux.
- Gradually whisk in the chicken broth, then add the whole milk and heavy cream, stirring until well mixed.
- Bring the mixture to a gentle simmer.
- Toss in the chopped broccoli florets and simmer for about 10-15 minutes until tender.
- Reduce heat to low and add Velveeta and cheddar cheese, stirring until melted.
- Season with salt, pepper, paprika, nutmeg, and cayenne pepper. Adjust to taste.
- Ladle the soup into bowls and enjoy!
Notes
Pair with crusty bread or a grilled cheese sandwich for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg