Soups & Stews
A Betty Crocker broccoli cheese soup recipe brings creamy comfort in just 20 minutes—rich, velvety cheese meets bright, fresh broccoli for the perfect bowl.
This recipe captures the classic Betty Crocker approach: a smooth roux-based foundation, melted cheddar that creates a luxurious finish, and simple ingredients that come together effortlessly. I’ve tested this version countless times, and it’s the one that always gets rave reviews from even the pickiest eaters.
The secret to achieving that restaurant-quality creaminess without heavy cream lies in the roux—equal parts butter and flour cooked until golden. This creates a stable base that holds the cheese without breaking, even when reheated later.
Fresh broccoli adds vibrant color and a subtle crunch, while sharp cheddar delivers that signature tangy richness. The best part? No blender required—just a few simple steps and a pot on the stove.
What you’ll end up with is a silky-smooth soup with tender broccoli florets swimming in a blanket of melted cheese, topped with a golden, buttery crust from the roux.
The aroma alone will have everyone gathering around the table, and the first spoonful delivers that perfect balance of cheesy comfort and fresh vegetable brightness. This is the kind of soup that warms you from the inside out—ideal for chilly evenings or as a cozy lunch.
For extra heartiness, stir in crispy bacon or diced potatoes while simmering, or keep it classic with just the essentials. The beauty of this recipe is its versatility—it’s simple enough for weeknights but impressive enough for company. Let’s get cooking!
Ingredients for betty crocker broccoli cheese soup
Pantry staples plus a handful of fresh ingredients—this soup comes together faster than you can say 'Betty Crocker'!
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Fresh Broccoli 🥦 | 2 cups | Florets, chopped into bite-size |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Milk 🥛 | 2 cups | Whole milk for creaminess |
| Chicken Broth 💧 | 2 cups | Low-sodium for flavor control |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic depth |
| Dried Mustard 🌿 | ½ tsp | Adds subtle tang |
| Heavy Cream 🥛 | ¼ cup | Optional for extra richness |
The butter and flour are your golden ticket here—don’t skimp on quality. Land O'Lakes unsalted butter works perfectly, and grab all-purpose flour from the bulk bins at Whole Foods if you want that extra-smooth texture. The broccoli should be bright green and firm—Trader Joe's has the best pre-cut florets if you're short on time. For the cheddar, Cabot or sharp White Cheddar from the deli section melts like a dream. Pro tip: keep your butter cold when cutting it into cubes—this prevents the roux from turning into a greasy mess.
No sharp cheddar? Pepper Jack or Gruyère will give you a different but still delicious flavor profile. Short on milk? Evaporated milk or half-and-half works in a pinch. The dried mustard can be swapped for a pinch of Dijon if you've got it. For the broth, low-sodium is key—you can always add more salt at the end. The heavy cream is optional, but if you're making this for a crowd, it's worth the extra richness. And if you're worried about the roux burning, keep your heat medium-low and stir constantly—that golden color is your goal.
This soup tastes even better the next day—honestly, it's my go-to for meal prep. Store leftovers in an airtight container for up to 5 days in the fridge. Freezes beautifully for 3 months if you portion it into individual containers. For serving, I like to sprinkle extra shredded cheddar on top and add a swirl of cream. The roux-based texture means it reheats like a dream—just stir gently over medium heat until smooth. Perfect for chilly evenings or packed lunches!
Why You'll Love This Recipe
- No-Fuss Roux Magic: I swear by that simple butter-and-flour roux—just melt, whisk, cook. No fancy techniques, no burnt messes if you keep an eye on it. That’s the secret to the soup’s creamy, velvety base without any heavy cream or weird shortcuts.
- Cheese Pulls Punch: Sharp cheddar isn’t just in this soup—it’s the star. The moment it melts into the broth, that salty, tangy depth hits you like a warm hug. And honestly? The more you stir it in, the more addictive it gets.
- Weeknight Workhorse: This is the soup I make when I’m too tired to think. Toss in whatever broccoli I have (fresh or frozen, no judgment), and boom—dinner’s ready. Leftovers? Even better cold the next day, straight from the fridge to a thermos for lunch.
- Budget-Friendly Luxury: Butter and flour cost next to nothing, and a block of cheddar stretches further than you’d think. Between us, this is how I feed my family hearty, satisfying meals without breaking the bank. Plus, the onion adds just enough depth so it never tastes bland.
Step-by-Step instructions for Betty Crocker broccoli cheese soup
This velvety, comforting soup comes together faster than you'd think—creamy, cheesy, and packed with bright broccoli flavor.
🍳 Step 1: Make the Perfect Roux
In a large pot over medium heat, melt the 0.5 cup unsalted butter until it foams. Immediately whisk in the 0.5 cup all-purpose flour and cook for 2-3 minutes, stirring constantly. You want a smooth, golden roux that smells nutty and toasty—not brown or crumbly.
Here's the thing—don't rush this step. The roux is the flavor foundation, and if it darkens too much, your soup will taste bitter. Keep whisking until the mixture is the color of peanut butter and smells richly buttery. This takes patience but makes all the difference in that creamy texture.
🍳 Step 2: Cook the Aromatics and Broccoli
Add the diced yellow onion and minced garlic cloves to the roux, stirring for 1 minute until fragrant. Pour in the 2 cups milk and 2 cups chicken broth all at once, whisking vigorously to prevent lumps. Bring to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes until slightly thickened.
Add the 2 cups chopped fresh broccoli and 0.5 teaspoon dried mustard, stirring well. Let it cook for 8-10 minutes until the broccoli is tender but still bright green—it should hold its shape but be easily pierced with a fork. This is where that subtle tang from the mustard really shines through, balancing the richness.
🍳 Step 3: Build the Creamy Cheese Base
Lower the heat to medium-low and gradually whisk in the 2 cups sharp cheddar cheese until fully melted and smooth. Stir in the 1.5 teaspoons salt and 0.5 teaspoon black pepper, tasting as you go. The soup should be thick and luxurious—if it's too thick, whisk in 1-2 tablespoons of hot broth to reach your desired consistency.
This is where the magic happens. The cheese should melt completely, creating that signature velvety texture. If you see any unmelted cheese, keep stirring gently—it'll come together. The soup should coat the back of a spoon but still be pourable. Here's a pro tip: use block cheese and grate it yourself for the best melt and flavor.
⏰ Step 4: Finish with Cream and Rest
Stir in the 0.25 cup heavy cream and let the soup simmer for 2-3 minutes to let the flavors meld. Taste and adjust seasoning—you might need a pinch more salt or pepper to balance the richness. Remove from heat and let it rest for 5 minutes before serving.
This resting time is crucial. It allows the soup to thicken slightly and the flavors to settle. The cream will give it that extra luxurious mouthfeel, but don't skip it if you're watching calories—it's optional for good reason. Serve hot with crusty bread or oyster crackers for the ultimate comfort experience.
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- Cook Onions Low: The Betty Crocker recipe might call for sautéing onions until soft, but I learned the hard way—don’t rush this. Cook them at medium-low heat for 8-10 minutes until they’re translucent but not browned. That extra patience keeps the soup from tasting bitter, especially when you’re adding flour and cheese later.
- Cut Broccoli Small: Skip the florets if you want creamy texture. Chop the broccoli into tiny pieces—think rice-sized—so it cooks down evenly. Big chunks stay crunchy or turn mushy, and no one wants that in a soup meant to be smooth and cheesy.
- Whisk Cheese Slow: When stirring in the sharp cheddar, do it off the heat and slowly. I used to dump it all in at once, and half the time it clumps into a greasy mess. Add a splash of the hot broth first to melt the cheese, then whisk in the rest while the soup’s still simmering gently.
- Salt the Flour: The recipe probably doesn’t say this, but trust me—mix ½ teaspoon of salt into the flour before making the roux. It seasons the base of the soup, and you’ll taste the difference. (Yes, even if you’re adding salt later, this is the thing that matters most.)
Creative variations of betty crocker broccoli cheese soup
Classic Cheesy Twist
Add ½ cup cooked bacon bits or crumbled cooked sausage to the finished soup for a smoky, savory depth. I like using Applewood-smoked bacon from Oscar Mayer—it adds a subtle sweetness that pairs perfectly with the cheddar.
For extra richness, stir in ½ cup sour cream at the end, just before serving. This variation is a crowd-pleaser, especially for those who love a heartier bowl. 🧀
Potato-Enhanced Version
Incorporate 1 cup diced Yukon Gold potatoes with the broccoli in Step 2. The potatoes will soften into creamy chunks, adding natural thickening and a satisfying bite. For extra flavor, season the potatoes with ½ teaspoon smoked paprika before adding them to the pot.
This version feels like a cross between broccoli cheese soup and creamy potato soup—absolute comfort in a bowl. 🥔
Spicy Kick Option
For heat lovers, stir in ½ teaspoon cayenne pepper with the dried mustard in Step 2. If you prefer a milder burn, swap for 1 teaspoon hot sauce like Cholula or Tabasco at the end.
Top each serving with chopped jalapeños for a fresh, spicy contrast. The cayenne enhances the cheese’s tang without overpowering the broccoli’s brightness. 🌶️
Lighter Greek-Inspired
Swap the cheddar for 1 cup crumbled feta and 1 cup shredded mozzarella, then stir in ½ cup chopped Kalamata olives and 2 tablespoons chopped fresh dill at the end.
Use low-fat milk and omit the heavy cream to keep it lighter. This Mediterranean twist adds briny, herby notes that cut through the richness beautifully. 🌿
Bacon & Cheddar Bites
Turn your soup into a handheld appetizer by baking it in a greased cast-iron skillet. After Step 3, pour the soup into the skillet and top with ½ cup crushed Ritz crackers and ½ cup shredded cheddar.
Bake at 375°F for 10 minutes until bubbly and golden. Serve with a side of marinara for dipping—this is perfect for game day or parties. 🏀
Slow Cooker Adaptation
For a hands-off version, combine all ingredients (except cheese and cream) in your slow cooker and cook on Low for 4-5 hours or High for 2-3 hours. Stir in the cheese and cream at the end, then let it sit for 10 minutes before serving.
The slow cooker’s gentle heat keeps the broccoli vibrant and the roux smooth. This is ideal for busy weeknights when you want minimal effort. ⏰
Nutrition facts
Frequently asked questions
Can I make this broccoli cheese soup without a roux?
The roux is key for that authentic Betty Crocker-style creaminess, but you can substitute it with 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Whisk this into the simmering broth and cook for 2-3 minutes until thickened. The texture won't be as rich, but it'll still hold together nicely. For a dairy-free option, use ½ cup nutritional yeast blended with ½ cup water instead.
Why did my cheese soup turn out grainy?
Grainy cheese usually means the cheese didn't melt completely. Use block cheese and grate it yourself just before adding it to the soup—pre-shredded cheese contains anti-caking agents that prevent proper melting. Also, keep the heat medium-low while stirring constantly. If it happens, blend the soup briefly with an immersion blender for a smoother finish.
How do I make this soup ahead of time?
This soup actually tastes better the next day! Store it in an airtight container in the fridge for up to 5 days. Reheat gently over medium-low heat, stirring occasionally to prevent scorching. For freezing, portion into individual containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The flavors meld beautifully over time, making it even more comforting.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works perfectly—just don't thaw it first. Add it directly to the simmering soup in Step 2. Since frozen broccoli is already blanched, it'll cook faster than fresh, so reduce the cooking time to 5-7 minutes instead of 8-10 minutes. The texture will be slightly softer, but the flavor remains vibrant. For extra brightness, add a squeeze of lemon juice at the end.
What's the best way to serve this soup?
Classic pairings include crusty bread, oyster crackers, or buttered toast points for dipping. For extra flair, top individual servings with extra shredded cheese, a swirl of sour cream, or crispy fried shallots. Serve with a simple green salad to balance the richness. This soup is hearty enough for a main course but light enough for a starter—it's totally versatile!