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) and sauté for 5 minutes until slightly softened.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Slowly pour in vegetable stock, 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. Stir until melted and creamy.
- Season with salt, pepper, and cayenne to taste.
- Serve hot, garnished with extra cheese if desired.
Notes
- For a gluten-free version, use cornstarch instead of flour.
- Adjust cayenne pepper to control spiciness.
- Serve with fresh bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg