Kraft Velveeta Broccoli Cheese Soup

Recipe Notes And Tips:

*Whole milk or 2% milk will work but soup wont be as creamy. I used fat-free half-and-half to reduce the fat amount.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Original 1886 Velveeta Cheese Soup

Not sure who gave me this recipe as I have had it for many years. This is a wonderful soup and great comfort food as well.

Provided by Dari Donovan

4 cups chicken broth

4 cups milk

1/8 teaspoon baking soda

1 lb Velveeta cheese, cubed

1 teaspoon salt & pepper

• Melt butter in heavy saucepan. Saute’ vegetables until tender.
• Stir in flour and cornstarch. Cook until bubbly.
• Add stock and milk gradually
• blending into smooth sauce.
• Add soda and cheese cubes stir until
• thickened.
• Season with salt & pepper add parsley.
• Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
• Garnish with paprika.
• Serve and enjoy!

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How To Make Broccoli Cheese Soup

This soup recipe is super simple:

Start by melting the butter in a Dutch oven or heavy soup pot. Add the onion and cook until the onion is softened.

Stir in the broccoli. Then add the broth in.

Bring the mixture to a simmer and allow then let it cook until the broccoli is tender.

Add the processed cheese to the pot and cook until it is melted. Stir in the cheese, followed by the milk and the garlic powder.

Mix the cornstarch and the water in a small bowl, then add that mixture to the soup pot. Stir until a the soup is thickened, creamy, and delicious!

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Tips From The Betty Crocker Kitchens

• tip 1 Always keep the slow cooker covered for the specified cook time. Removing the cover lets heat escape, adding 15 to 20 minutes to the cook time. Only remove the cover if a recipe specifies, and only after the first 2 hours of cooking.
• tip 2 If you want to reheat any leftovers, do it over low heat or use the microwave on a low setting, being careful not to boil it.
• tip 3 Using some processed cheese with the natural cheeses helps keep the soup smooth, as sharp Cheddar can separate when heated.
• tip 4 The base of the soup is a classic white sauce, but its being made in slow motionthickening up over the low heat of the slow cooker. Its convenient to use the frozen broccoli florets, but feel free to use fresh broccoli.
• tip 5 For easy cleanup, coat the inside of the insert or cooker with cooking spray.
• tip 6

Can I Make This In A Slow Cooker

Yes, but I dont know if the slow cooker would really make this soup any easier. But here is how you would do it:

In a skillet, saute the onion in the butter until translucent.

Add the onion, broccoli and chicken broth to a slow cooker. Cook on low for 4 hours, or until the broccoli has softened.

Add the cheese, milk and garlic powder and cook until the cheese has melted, about 30 minutes.

Stir together the cornstarch and water and whisk into the soup. Turn the heat to high and cook until it has thickened slightly.

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Can You Use Frozen Broccoli For This Recipe

Good question! While it may be tempting to use frozen broccoli, keep in mind that it will produce a different taste and texture than using fresh.

One of the steps in this Broccoli Cheese Soup recipe is to cook the raw broccoli and then proceed in creating the rest of the soup. If you skip and just add in frozen broccoli, theres a chance that you may have more liquid at the end of the recipe than you want. Plus, the frozen broccoli will break up more because it isnt as tough as raw broccoli.

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How To Make Broccoli Cheese Soup In The Crockpot:

• Broccoli I use 2 heads of broccoli or about 6 cups after being cut.
• Carrots Shred these with a cheese grater or dice.
• Onion
• Thickening agent I whisk cornstarch into the chicken broth above
• Seasonings Garlic powder and pepper.
• Cheese I use Velveeta, this makes a velvety smooth soup
• Heavy Cream This helps thicken the soup too.

• Add the vegetables and seasonings to the slow cooker.
• In a large bowl whisk together the cornstarch and chicken broth. Add to the slow cooker.
• Stir. WAIT TO ADD THE VELVEETA CHEESE AND HEAVY CREAM UNTIL THE END OF THE COOKING TIME.

What Toppings Go Well With Broccoli Cheese Soup

Anything! Crackers, sour cream, even more cheese.the sky is the limit! Always taste test a spoonful first, and then decide what you want to top your delicious Instant Pot Broccoli Soup!

2 broccoli crowns, washed and chopped

3 cups chicken broth

1 tablespoon dry minced onion

1 teaspoon garlic powder

8 ounces Velveeta cheese, cut into chunks

1 cup half and half

shredded cheddar cheese for serving, optional

Add broccoli, broth and spices to instant pot. Place the lid on the pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes. When cooking cycle is complete, let pressure release naturally for 10 minutes before quick releasing remaining pressure and opening pot.

Use a potato masher to mash broccoli. Stir in cheese and cream. Heat on sautee for a few additional minutes if necessary to completely melt cheese. Serve topped with shredded cheddar cheese if desired.

Makes 6 cups Serves 4

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What Type Of Cheese Should You Use In Instant Pot Broccoli Cheese Soup

This Broccoli Cheese Soup recipe calls for Velveeta, and for good reason. Velveeta cheese is one of those cheeses that just seems to melt perfectly. Its not stringy or clumpy and it makes for a simple and smooth soup or dip each and every time.

While there is the possibility that you could add in or try other variety of cheeses for this Instant Pot Broccoli Cheese Soup, you can guarantee that it wont have the same smooth consistency or outcome.

Velveeta Cheese Soup Recipe

Give the gift of delicious with this VELVEETA® Cheese Soup Recipe. This soup is easy and quick to whip up on a weeknight with a few basic ingredients. You won’t mind when they ask for our VELVEETA® Cheese Soup Recipe again .

Provided by My Food and Family

Yield 4 servings, 1 cup each

Number Of Ingredients 6

1 can fat-free reduced-sodium chicken broth

1 cup milk

1/2 lb. VELVEETA, cut into 1/2-inch cubes

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA cook and stir 3 min. or until melted.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g

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Can Broccoli And Cheese Soup Be Frozen

I know that everyone wants to be able to freeze soup leftovers for later, but not all soups freeze well.

This is one of them. Soups with a lot of dairy, such as this one, tend to separate and the texture becomes weird after freezing.

If you are looking for soup recipes to make ahead and store in the freezer, Id recommend trying Tortilla Soup, Stuffed Pepper Soup, or Easy Chicken Chili.

I hope you enjoy this easy, creamy Broccoli and Cheese Soup as much as my family does. Its one way to make sure everyone enjoys eating their broccoli!

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Velvety Vegetable Cheese Soup

OMG – I made this tonight and I haven’t tasted a soup this good in a long, long time. I had some Velveeta cheese left over, and saw this recipe in my recent Kraft Food and Family magazine. This is also so incredibly easy. Try it….trust me….you will LOVE it!

Provided by tree luee dee

Yield 6 Cups, 6 serving

Number Of Ingredients 3

1 package frozen broccoli carrots cauliflower mix

2 cans reduced-sodium fat-free chicken broth

12 ounces Velveeta cheese, pasteurized prepared cheese product cut up

Steps:

• Place vegetables and broth in large saucepan cover. Bring to boil on medium-high heat. Reduce heat to low simmer 10 minute or until vegetables are tender.
• The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. .
• Stir in Velveeta cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.

Nutrition Facts : Calories 169.7, Fat 12.3, SaturatedFat 8.1, Cholesterol 44.8, Sodium 839.4, Carbohydrate 5.5, Sugar 4.5, Protein 9.1

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Instant Pot Broccoli Cheese Soup Recipe

The combination of broccoli and cheese never disappoints, ever. Its a pairing that paves the way to taste bud heaven. By using your pressure cooker, this Instant Pot Broccoli Cheese Soup is soon to be one of your favorite family dinner ideas the whole family will love!

Skip straight to the recipe

With all the amazing soup options available, its hard to deny that one of the top tasting ones out there is Broccoli Cheese Soup. Its creamy, cheesy, and truly addictive. Filling your bowl once is never enough! One other great aspect of this Instant Pot Broccoli Cheese Soup? Its just as delicious served as leftovers if you happen to have any left.

The next time that you or someone in your family states that they have soup on the brain, give this Instant Pot Broccoli Cheese Soup a try. Youll be so delighted that you did.

Plus, this recipe is great if you happen to be low on time, too. Your Instant Pot can be the star of the show and get it all prepared in a jiffy, while you get to look like the hero who saved dinner!

Broccoli And Cheese Soup With Velveeta

Look, Im going to get this out of the way upfront: My Broccoli and Cheese Soup uses Velveeta.

I know that Velveeta is a controversial ingredient. I mean, I have no real problem using it every once in a while and even I will admit that it is definitely not cheese.

But it really is the secret ingredient in so many dishes, including Chicken Spaghetti and Rotel Dip.

And honestly, I have found that the creamiest, silkiest Broccoli and Cheese Soup has Velveeta in it.

Have you ever had Broccoli and Cheese Soup that was kind of grainy?

No thanks. Ill take a serving of this smooth-as-silk, cheesy soup instead.

And then Ill make a big pot of my hearty Sausage and Lentil Soup a few days later to balance it out. Life is all about balance, ya know.

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Cheese Soup With Broccoli

A great Cheese Soup recipe. It can be used as a light meal with salad, but we like it best with ham.

Provided by Aubra

salt and pepper to taste

4 cups milk

1 pound processed cheese food , cubed

Steps:

• In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
• In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
• Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

Nutrition Facts : Calories 349.3 calories, Carbohydrate 22.8 g, Cholesterol 38.4 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.8 g, SaturatedFat 8.1 g, Sodium 1538.3 mg, Sugar 14 g

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