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Square overhead shot of a bowl of Velveeta broccoli cheese soup.
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5 from 3 votes

Velveeta Broccoli Cheese Soup

A rich and creamy Velveeta broccoli cheese soup with tender broccoli, carrots, and cheddar in a smooth, comforting broth.
Course Dinner, Lunch
Cuisine American
Keyword broccoli cheese soup, broccoli cheese soup recipe, velveeta broccoli cheese soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 cups (approximately)
Calories 504kcal
Author Blair Lonergan

Equipment

Ingredients

  • ¼ cup salted butter
  • ½ cup diced onion
  • ¼ cup all-purpose flour
  • 2 cups chicken broth (or use vegetable broth for a meatless option)
  • 8 ounces chopped fresh broccoli florets (about 4 cups) (or substitute with 4 cups of thawed, drained frozen broccoli florets)
  • 1 large carrot, peeled and grated
  • Pinch of sweet paprika
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon hot sauce (optional)
  • 4 ounces Velveeta cheese, cubed
  • 1 cup (about 4 ounces) grated sharp cheddar cheese (or sub with extra Velveeta)
  • 2 cups half-and-half or heavy cream, at room temperature
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh parsley
  • Optional, for serving: warm baguette

Instructions

  • Melt butter in a large pot over medium heat. Add onion and cook, stirring regularly, until soft (about 5 minutes). Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes.
    Cooking the flour with butter and onion.
  • Slowly whisk in the chicken broth until incorporated.
    Whisking in the liquid.
  • Add broccoli and carrots. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the broccoli is tender, stirring occasionally. Remove from heat.
    Adding the vegetables to a pot of soup.
  • Season with salt, pepper and paprika.
    Adding the seasoning to a pot of broccoli cheese soup.
  • Use an immersion blender to puree a small portion of the soup, leaving plenty of visible broccoli florets and carrots in the soup for a little bit of texture.
    Immersion blender pureeing a portion of broccoli cheese soup.
  • Return soup to very low heat; whisk in the Dijon mustard, hot sauce (if using), Velveeta, cheddar, and half-and-half. Cook, stirring regularly, until cheese is melted and soup is warmed through (about 5-7 more minutes). Do not boil.
    Velveeta broccoli cheese soup in a pot.
  • Ladle into individual bowls, garnish with fresh parsley, and serve with warm, crusty baguette.
    Horizontal overhead image of a bowl of broccoli cheese soup with Velveeta.

Notes

  • Velveeta melts smoothly and helps prevent a grainy or broken soup.
  • Always grate your own cheddar for the best texture and melting.
  • Replace the cheddar with extra 4 ounces of Velveeta, if desired.
  • Fresh or frozen broccoli both work. Thaw and drain frozen broccoli first.
  • Puree only part of the soup for a creamy texture with visible veggies.
  • Keep the heat very low once the cheese and cream are added.
  • Do not let the soup boil after adding dairy or it may curdle.
  • Half and half or heavy cream give the richest texture.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently over low heat, stirring often.

Nutrition

Serving: 1cup | Calories: 504kcal | Carbohydrates: 14g | Protein: 13g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 831mg | Potassium: 356mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4020IU | Vitamin C: 36mg | Calcium: 326mg | Iron: 1mg