Description
This Creamy Broccoli Cheese Soup is a rich and comforting dish perfect for chilly days. Made with tender broccoli, a luscious blend of cream cheese, Velveeta, and sharp cheddar, and a silky white sauce, this soup offers a satisfying cheesy flavor with a smooth, creamy texture. It’s an ideal meal to enjoy with warm rolls or a bread bowl.
Ingredients
Soup Base
- 3 cups water
- 3 chicken bouillon cubes
- 8 cups broccoli, chopped
- 3/4 cup onion, chopped
White Sauce
- 1/2 cup butter
- 6 tablespoons flour
- 2 cups milk
- 4 ounces cream cheese
- 8 ounces Velveeta, cubed
Cheese Topping
- 1 cup cheddar cheese, grated (plus more for topping if desired)
Instructions
- Make the white sauce: In a medium pot, melt 1/2 cup butter over medium-high heat. Once melted, stir in 6 tablespoons of flour until well combined. Gradually add 2 cups of milk, continuously stirring to avoid lumps. Let the mixture simmer until it begins to boil. Then add 4 ounces cream cheese and 8 ounces Velveeta cubes, stirring until creamy, smooth, and free of lumps. Remove from heat and set aside.
- Cook the broccoli and onions: In a large pot, bring 3 cups of water and 3 chicken bouillon cubes to a boil. Once boiling, add 8 cups of chopped broccoli and 3/4 cup chopped onion. Boil for 10-12 minutes until about two-thirds of the water has evaporated and the broccoli is tender. You can eyeball this for texture.
- Combine sauce with vegetables: Reduce heat to medium, then pour the prepared white sauce into the broccoli mixture. Stir well to combine. The soup will look thin at this point, but that’s normal. Bring to a gentle boil and cook for 15-20 minutes, stirring frequently to prevent sticking.
- Add extra cheddar: Stir in 1 cup of grated sharp cheddar cheese for an extra cheesy flavor. Continue simmering for about 20 minutes. Then remove from heat and let the soup sit for 5-10 minutes to thicken before serving.
- Serve: Ladle the hot soup into bowls, optionally topping with extra cheddar cheese. This soup pairs wonderfully with fresh rolls or served inside a bread bowl for a hearty meal.
Notes
- For a vegetarian version, replace chicken bouillon cubes with vegetable bouillon.
- If you prefer a smoother texture, use an immersion blender before adding the cheddar cheese.
- You can substitute half-and-half or cream for milk for a richer soup.
- Adjust the amount of cheese based on your preference for cheesiness.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
