VELVEETA Cheesy Broccoli Soup

VELVEETA cheese was invented in 1918 by Emil Frey, a Swiss immigrant to the United States. It was originally marketed as a nutritious and affordable alternative to traditional Swiss cheese.

This is vegetarian and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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VELVEETA Cheesy Broccoli Soup

Cooking Method: Boiling Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 2 cup Broccoli
• 8 ounce VELVEETA Cheese
• 2 tablespoon Butter
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Flour
• 4 cup Milk
• 2 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the flour to the pot and cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the milk and vegetable broth, making sure there are no lumps.
4. Add the chopped broccoli and season with salt and pepper. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.
5. Remove the pot from heat and stir in the VELVEETA cheese until melted and creamy.
6. Allow the soup to rest for 5 minutes before serving.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 30g10%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.