Cheesy Broccoli Soup with Velveeta
Cheesy broccoli soup with Velveeta: broccoli, onion, carrot and celery simmered in chicken broth and milk, thickened with a butter-flour paste and finished with Velveeta and cheddar. Serves 8.
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Ingredients
- 1 tablespoon olive oil
- 1/4 large white onion minced
- 1 large carrot minced
- 2 stalks celery minced
- 12 ounces broccoli florets chopped
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 16 ounces Velveeta cubed
- 4 ounces cheddar cheese shredded, about 1 cup
Instructions
- Heat a large Dutch oven over medium heat. Add the olive oil, onion, carrot and celery and cook for 3 to 4 minutes. Add the broccoli and garlic and cook for another 2 minutes.
- Add the butter to the Dutch oven. Once it has melted, add the flour and stir so the flour coats the broccoli like a paste. Cook for 1 to 2 minutes.
- Add the broth and milk. Using a whisk or spatula, scrape the sides and the bottom of the pot. Stir so the milk thickens slightly.
- Bring the soup to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes.
- Add the Velveeta and the shredded cheddar and stir until the cheese is completely melted.
- Serve immediately.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Reheat covered to a rolling boil (165°F).
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 14.7gProtein: 16.8gFat: 22.5gSodium: 1413mgFiber: 1.7gSugar: 7.4g