Velveeta Cheesy Broccoli Soup Recipes

VELVEETA® CHEESY BROCCOLI SOUP

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook 1 min. or until bubbly, stirring constantly.
• Stir in milk. Bring to boil; simmer on medium-low heat 1 min.
• Add remaining ingredients; stir. Cook 5 to 8 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

BROCCOLI & VELVEETA CHEESE SOUP

Steps:

• Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
• Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
• Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

BROCCOLI CHEESE SOUP

Steps:

• In a large soup pot, over medium-high heat, add the butter and chopped onion. Cook until softened, stirring frequently to prevent burning, for about 5-7 minutes.
• Add the frozen chopped broccoli and chicken broth (RESERVE 1 CUP FOR CORNSTARCH SLURRY). Bring to a boil, you may have to increase the heat as needed, once boiling reduce heat to medium and let it simmer for 20 minutes or until broccoli is softened to your liking.* I like to cover my pot with a lid while the broccoli is cooking. This helps the broccoli cook faster
• Add the Velveeta cheese, shredded cheese, half and half, and garlic powder. Stir together and let it cook for about 10 minutes until the cheese is melted and combined.
• Combine the cornstarch and reserved 1 cup chicken broth in a small bowl. Stir with a fork until mixed. Add into the soup and let it cook for about 5-10 minutes or until the soup is thick enough to your liking. * Once you add the cornstarch slurry it will thicken fairly quickly so watch it carefully and make sure the heat is not too high so it does not burn.
• Serve immediatley. We like to top ours with some additional shredded cheddar cheese. The soup will thicken up slightly as it cools.
• Store leftovers in an air-tight container for 3-4 days in the fridge. This soup can also be frozen as well. Heat up frozen leftovers in a soup pot with some additional water (like 1/2 cup or so).

VELVEETA® CHEESY BROCCOLI SOUP

Steps:

• Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
• Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
• Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

BROCCOLI WITH CHEESY VELVEETA SAUCE

Steps:

• Combine all ingredients except broccoli in microwaveable bowl.
• Microwave on HIGH 3 min. or until VELVEETA is completely melted, stirring after each minute.
• Pour over broccoli. Serve immediately.

VELVEETA® EASY BROCCOLI-CHEESE SOUP

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 remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and broccoli is heated through.

VELVEETA® HAM AND BROCCOLI SOUP

Steps:

• Cook onions in hot oil in large saucepan on medium heat 5 to 7 min. or until tender. Stir in milk. Bring to simmer, stirring frequently.
• Add VELVEETA and broccoli; cook and stir 6 to 8 min. or until VELVEETA is melted and broccoli is heated through.
• Stir in ham and corn; cook 4 to 5 min. or until heated through, stirring occasionally.