Best Original 1886 Velveeta Cheese Soup Recipes

BROCCOLI & VELVEETA CHEESE SOUP

Steps:

• Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
• Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
• Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

1886 CAFE & BAKERY CHEESE SOUP

Steps:

• Melt butter in large saucepan.
• Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
• Stir in flour and cornstarch.
• Cook about 3-5 minutes.
• Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce.
• Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
• Add parsley, cayenne and Paprika.
• Keep soup warm over very low heat or in a double boiler if not using immediately.
• Season with salt and pepper to taste.

CREAMY VELVEETA SANTA FE SOUP

Steps:

• Brown ground beef with onion; drain fat well.
• In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
• Cube cheese and add to soup pot; stir over low flame until melted and blended.