Easy Broccoli Cheese Soup is a quick and delicious dish! This version is loaded with broccoli and quick melting Velveeta cheese, chicken broth, and milk. Recipe includes crockpot and healthy alternatives to this classic American soup!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 Servings 1x
1 teaspoon mild flavored oil
½ onion, chopped
3 garlic cloves – finely minced or grated
3 ½ cups chicken broth
1 – 16 ounce package fresh broccoli florets
2 cups 2% milk
⅓ cup flour
¼ teaspoon ground black pepper
12 ounces Velveeta cheese, cubed
Shredded cheese for garnish
Heat a large saucepan or dutch oven with 1 teaspoon oil over medium heat.
Sauté onion and garlic for 3 minutes.
Add broth and broccoli; bring to a boil then reduce heat to medium and cook for 10 minutes.
Combine milk and flour with a whisk until blended and smooth. Add to broccoli mixture and cook for 3 minutes, or until thickened.
Add Velveeta to soup and reduce heat to low. Allow cheese to melt, stirring occasionally.
In a blender or using an immersion blender, process ⅓ of the soup mixture. Return pureé to pot and stir to combine.
Garnish with shredded cheese.
Add onion, garlic, broccoli, chicken broth, and pepper to crockpot
Mix flour and milk until smooth. Pour into crockpot along other ingredients; stir to combine.
Set crockpot to high and cook for 4 hours.
Puree about 1/3 of the soup in a blender or use an immersion blender. If using a blender, be sure to fill the it only halfway or less to avoid having the lid pop off.
Return puree to crockpot then add cubed Velveeta.
Slow cook until the cheese has melted-about 30 minutes more.
Nutritional information provided is an estimate.
Follow these tips to make a Skinny version of Easy Broccoli Cheese Soup:
Opt for cooking spray instead of oil-you may need to use a non-stick sauce pan.