Broccoli Cheese Soup
- Mandy
- Apr 1, 2020
- 1 min read
This is a simple, no-fuss way to make quick Broccoli Cheese Soup. We are staying in during this pandemic so I have to work with the ingredients currently in my pantry, freezer, and fridge. Trust me, I wouldn't be sharing this here if it wasn't both easy and comforting during this difficult time for our world.
Ingredients
2 tablespoons butter
1/2 yellow onion, small dice
1-2 garlic cloves, minced
2 tablespoons flour
2 cups of chicken broth
2 cups of milk
12 ounces Velveeta, cut into 1/2 inch cubes
10 ounces frozen chopped broccoli, thawed and drained
Kosher salt and pepper
In a heavy-bottomed Dutch oven, melt the butter over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and stir for a minute. Add the flour and stir constantly while it cooks for another minute.
Slowly pour in the broth and milk, stirring to avoid clumps. Bring the soup to a low boil. Add the cheese cubes and stir until melted and creamy. Add the broccoli last and stir until heated through. Taste and add salt and pepper as needed. Ladle into bowls and enjoy!
I'll have to check that out! I use to LOVE Velveeta, but at some point I realize I no longer loved it... Not sure what happened there. Every now & then I can eat it in something and not care. But it's no longer my go to cheese for stuff.
Hey @Kimberkurachi! I totally get that some people avoid velveeta. I found this article on American Cheese to be really interesting on the subject: https://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html
For an alternative to Velveeta, you can use cheddar cheese. I prefer American cheese because it melts beautifully and doesn't break or get greasy the way traditional cheese does.
Yum! If I don’t typically eat velveeta is there an alternative cheese you’d recommend?