• Cooking Time: 20 minutes
  • Servings: 6 servings
  • Preparation Time: 10 min


  • 1/4 cp. butter
  • 1/4 cp. flour (all purpose)
  • 3 cps. chicken broth (I use low-sodium one)
  • 2 cps. milk
  • 1 cp. half and half (low fat one)
  • 1/2 tsp. salt
  • 1/2 tsp. white pepper
  • 1 tsp. garlic powder
  • 2 cps. broccoli florets (frozen and cooked according to pkg. directions)
  • 1 small box velveeta
  • 3 cps. sharp cheddar


  • 1. In large pot or dutch oven, heat the butter, add the flour and reduce the heat.
  • Cook 2 minutes.
  • 2.Add the broth, milk, half and half,salt, pepper and garlic powder. Bring to a boil.
  • Reduce the heat and simmer for 10 minutes.
  • 3. Stir in the velveeta and cheddar and simmer on low until cheese is melted, and
  • add the broccoli. Continue to simmer for an additional 5 minutes.


This is my favorite recipe for cheddar and broccoli soup. Love this when its cold outside, and its easy to make.

Categories: Bisque/Cream  Soup 

Author Credit: adapted from a simply delicious cookbook

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