Creamy Velveeta Broccoli Cheddar Soup in Just 30 Minutes
This Velveeta Broccoli Cheddar Soup is a comforting dish that combines fresh broccoli and melting cheese for a quick, creamy delight in just 30 minutes.
Equipment
- - Medium saucepan
Ingredients
For the Soup Base
- 10 oz Frozen Chopped Broccoli Thaw before adding if a firmer texture is desired
- 1 tsp Ground Pepper Freshly ground is preferred for the best results
- 2 cups Milk Whole milk is recommended for a richer taste
- 2 tbsp Butter (Kerrygold unsalted) Use unsalted to control seasoning levels
- 2 tbsp Flour All-purpose flour works best to make a roux
- 8 oz Velveeta Cheese Cut into small chunks for faster melting
Instructions
Steps to Make the Soup
- Prep Ingredients: Start by dicing the onion into 1/8-inch pieces and cutting Velveeta cheese into small chunks.
- Cook Onion: In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Make Roux: Sprinkle the flour over the cooked onion, stirring constantly for about 1 minute.
- Add Milk: Gradually pour in the milk while stirring to avoid lumps. Bring the mixture to a gentle boil.
- Thickening: Lower the heat and allow the mixture to simmer for 1 minute.
- Melt Cheese: Slowly add the Velveeta chunks, stirring consistently until each piece melts completely.
- Incorporate Broccoli: Stir in the thawed or frozen broccoli along with freshly ground pepper.
- Final Adjustments: Simmer gently, taste your creation, and adjust the seasoning as necessary. Serve hot.
Notes
Optional: Garnish with additional pepper or shredded cheese for an extra special touch.