To make Velveeta broccoli soup, gather 1 10-ounce package of frozen broccoli, 12 ounces of Velveeta cheese, 1/4 cup onions, 2 tablespoons flour and 1/8 teaspoon pepper. Also reserve 2 tablespoons of butter and 2 1/2 cups milk. Begin by melting the butter in a large saucepan, and add remaining ingredients in stages until the end result is smooth and creamy.
Chop the onion for simmering in the pan, and slice the Velveeta into approximately 1/2-inch cubes. Thaw the broccoli, and drain it of excess water in a colander. Heat the butter in the large saucepan, and add the onions, cooking them for about five minutes, or until tender. Add the flour, and continue cooking the mixture for another minute, stirring constantly until the contents bubble. Introduce the milk.
With the milk added, bring the contents of the pan to a boil, stirring constantly so that the milk does not scald. Reduce the heat to medium-low, and simmer another minute. Add the Velveeta and pepper to the pan, and cook the contents until the cheese is completely melted and the entire soup is heated through, approximately eight minutes. Taste the finished soup, and add additional pepper or salt if desired. Serve hot. This recipe yields approximately six individual 1-cup servings.