Ingredients
Scale
- 4 tablespoons unsalted butter (or vegan butter)
- 1 medium onion, diced
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 cups fresh broccoli florets, chopped
- 1 cup carrots, diced (optional)
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 4 cups vegetable stock
- 2 cups shredded sharp cheddar cheese
- 1 cup Velveeta cheese, cubed
- Salt and black pepper, to taste
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and sauté for an additional minute.
- Add broccoli and carrots (if using) to the pot and sauté for 5 minutes.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes.
- Slowly pour in vegetable stock while stirring continuously. Bring to a simmer and cook for 10–15 minutes until broccoli is tender.
- Reduce heat to low and add shredded cheddar and Velveeta, stirring until melted.
- Season with salt, black pepper, and cayenne (if desired).
- Serve hot with optional garnishes or bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat to maintain texture.
- For a gluten-free version, use cornstarch instead of flour.
- Add more broth if the soup thickens too much upon cooling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg