Soups & Stews
Betty Crocker’s broccoli cheddar soup delivers that creamy, comforting classic with every spoonful—just like the boxed versions you love, but made from scratch with real ingredients.
This recipe captures the velvety cheese swirls and hidden veggie power that make it a family favorite, perfect for chilly evenings or quick weeknight dinners. The secret lies in a simple roux and proper cheese melting, ensuring no grainy texture or separated sauce.
What sets this apart is the balance of sharp cheddar and creamy texture without heavy cream—just a touch of milk and butter creates that signature smoothness. Fresh broccoli adds brightness, while a sprinkle of garlic powder and onion powder deepens the flavor.
It’s a foolproof method that even beginners can master, with minimal prep and just 30 minutes of active cooking time.
The result is a rich, golden soup with tender broccoli florets and swirls of melted cheese that cling to every spoonful. The aroma alone will have everyone gathering around the table, and the taste—creamy, cheesy, and just slightly tangy—is pure comfort food.
This version stays true to Betty Crocker’s trusted style while adding a homemade touch that elevates it beyond the box.
Serve it with crusty bread for dipping or a side salad to lighten the meal. The leftovers reheat beautifully, making it ideal for meal prep or feeding a crowd. Ready to make the perfect bowl of broccoli cheddar soup? Let’s get started.
Ingredients for betty crocker broccoli cheddar soup
Simple pantry staples transform into Betty Crocker's iconic creamy, cheesy comfort in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Yellow Onion 🧅 | 1 whole | Medium size, diced fine |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux base |
| Fresh Broccoli 🥦 | 1 ½ lb | Florets cut small |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Thyme 🌿 | ¼ tsp | For subtle earthiness |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor |
The cheese selection is critical—sharp aged cheddar delivers that signature tangy bite. Kraft Natural or Cabot work perfectly, but avoid pre-shredded (it contains anti-caking agents that prevent smooth melting). For the roux, cold butter is essential—it creates small, flavorful bits that won't cook into a greasy mess. The medium yellow onion should be finely diced (about 1/4-inch pieces) to dissolve completely into the broth. Fresh thyme adds subtle depth without overpowering the cheddar's sharpness, but if you only have dried, reduce to one-quarter teaspoon.
No sharp cheddar? Pepper jack or Gruyère work beautifully for a different flavor profile. Substituting milk? Half-and-half or evaporated milk creates extra richness, though the texture will be slightly heavier. For a dairy-free version, unsweetened almond milk works surprisingly well (though the cheese swirls will be less pronounced). The lemon juice might seem odd, but it's crucial for balancing the richness—freshly squeezed makes all the difference. If you're using pre-shredded cheese, pulse it in a food processor first to break up any clumps. And for the broth, homemade or high-quality low-sodium is ideal—it prevents the soup from becoming too salty.
This soup reheats beautifully—simmer gently to prevent cheese separation. Store leftovers in the fridge for up to 4 days, covered tightly to preserve freshness. For freezing, portion into airtight containers and freeze for up to 3 months. The cheese swirls will be less dramatic after reheating, but the flavor remains rich and comforting. To revive texture, stir in a splash of milk or a pat of butter when reheating. The broccoli florets should be tender-crisp—if they're too soft, reduce simmering time slightly.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me less than $5 for a full batch, thanks to that butter-onion base and flour trick. No fancy ingredients, no last-minute grocery runs—just what you’ve got. And the leftovers? Freezer-friendly, so you’re never scrambling for dinner.
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping like a fine-dining chef, no stressing over multiple pans. Just melt butter, toss in diced onion, and let the roux do the heavy lifting while you stir for three minutes. That’s it. (Yes, even on a Tuesday night.)
- Creamy Without the Drama: Here’s what sold me—the way the flour-to-butter roux thickens the soup just right. It’s velvety but not gluey, and the cheddar melts into those little pockets of golden goodness. Honestly, I’ve tried store-bought versions, and this one actually tastes homemade.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. It reheats like a dream, keeps for days in the fridge, and the kids (even the picky ones) devour it cold in thermoses. Throw in some crusty bread, and you’ve got a week’s worth of lunches without the hassle.
Step-by-step instructions for Betty Crocker broccoli cheddar soup
Here's how to craft a restaurant-quality broccoli cheddar soup with velvety texture and bold flavor.
Create the Roux Foundation
In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat. Once fully melted and foaming subsides, add the 0.25 cup all-purpose flour all at once. Stir continuously with a wooden spoon for 2-3 minutes until the mixture turns a rich, golden brown color—this is your roux.
This roux forms the flavor base of your soup. Watch carefully—if it darkens too quickly, reduce the heat slightly. The roux should coat the back of a spoon smoothly with no graininess. This step builds the soup's velvety texture and rich depth of flavor that sets it apart from basic recipes.
Cook the Aromatic Base
Immediately add the 1 whole yellow onion and continue stirring for 3-4 minutes until softened and translucent. Sprinkle in the 1 tsp garlic powder, 1 tsp onion powder, and 0.25 tsp dried thyme, stirring for another 30 seconds to toast the spices and release their aromas.
The onions should cook until completely tender with no raw taste remaining. This aromatic base forms the flavor foundation—don't rush this step. The spices should be fully incorporated and the mixture should smell deeply savory. This is where the soup develops its complex flavor profile before the broth and cheese come together.
Build the Soup Base
Gradually pour in the 4 cups chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 10 minutes. Add the 1.5 lb fresh broccoli florets and simmer for another 8-10 minutes until the broccoli is tender but still vibrant green.
You'll know the broccoli is perfectly cooked when it holds its shape but yields slightly when pierced with a fork. The soup should now have a smooth, thickened consistency from the roux. If it appears too thick, you can thin it slightly with a splash of water or milk later. This step develops the soup's body while preserving the broccoli's bright color and texture.
Finish with Creamy Elements
Remove the pot from heat and stir in the 2 cups whole milk and 2 cups sharp cheddar cheese until completely melted and smooth. Season with the 1.5 tsp salt and 0.5 tsp black pepper. Return to low heat and stir in the 1 tbsp fresh lemon juice just until incorporated.
The lemon juice brightens the rich, cheesy flavors while adding a subtle tang that balances the dish. The cheese should melt completely, creating beautiful swirls throughout the soup. If the soup appears too thick, you can adjust the consistency with a bit more milk or broth. This final step transforms the soup from simple to luxurious with its velvety texture and rich flavor.
Serve with Perfect Presentation
Ladle the soup into bowls and garnish with additional shredded cheddar cheese if desired. Serve immediately while hot, as the cheese continues to melt and the flavors meld together. Each spoonful should deliver creamy texture, tender broccoli, and rich cheddar flavor with just a hint of lemon brightness.
This soup makes 4 generous servings and pairs beautifully with crusty bread or a simple green salad. The velvety texture and hidden vegetable power create a comforting yet sophisticated dish that's perfect for any occasion. The key to success lies in the proper roux development and careful balancing of flavors at each step.
Pro Tips For Making Betty Crocker Broccoli Cheddar Soup
- Cook the Onion Slowly: Betty Crocker’s recipe calls for sautéing the onion until soft, but I learned the hard way that medium-low heat is non-negotiable here. Rush it, and you’ll get a bitter, caramelized taste that clashes with the cheddar. Five minutes at steady heat—no browning—keeps the base flavor clean and sweet.
- Use Cold Butter for Roux: The recipe says “melt the butter,” but I now add cold butter cubes to the flour instead. This prevents the roux from cooking too fast and turning sandy. Stir like you mean it for 2-3 minutes until it’s a pale golden paste—any darker, and you’ll taste flour, not cheese.
- Skip the Pre-Cooked Broccoli: The recipe often suggests boiling broccoli first, but that kills the texture. Instead, add fresh florets raw to the simmering soup in the last 5 minutes. They’ll soften just enough to blend smoothly while keeping that satisfying bite. (Yes, even if you’re impatient like me.)
- Salt the Water Early: The soup relies on the roux for thickness, but if you forget to salt the water before adding the flour-butter mix, the final flavor will taste flat. Add 1 teaspoon of salt to the simmering liquid before stirring in the roux—it makes a real difference in the cheesy depth.
Creative variations of this betty crocker broccoli cheddar soup
Creamy Potato Twist
Add 1 cup diced Yukon Gold potatoes with the broccoli for extra heartiness. Simmer them for 12-15 minutes until tender, then mash slightly with a potato masher to create creamy pockets throughout the soup. The potatoes absorb the cheesy flavor beautifully while adding natural creaminess without extra dairy. 🥔
Smoky Chipotle Kick
Infuse the broth with smoky depth by adding 1 tsp adobo sauce from a can of chipotle peppers (like Goya) when you pour in the chicken broth.
This adds warmth without overpowering the cheddar. For extra heat, stir in ½ tsp cayenne pepper at the end. The smoky-sweet contrast elevates the classic flavor profile.
Spinach & Sun-Dried Tomato
Wilt 2 cups fresh spinach directly into the finished soup in the last 2 minutes of cooking. For extra brightness, add 2 tbsp chopped sun-dried tomatoes (oil-packed) with the cheese.
The spinach adds freshness while the tomatoes provide a tangy, umami depth that cuts through the richness. Stir in 1 tsp balsamic vinegar at the end for a restaurant-quality touch.
Creamy Cauliflower Version
Swap half the broccoli for 1 cup cauliflower florets to create a lower-carb option. The cauliflower blends seamlessly into the creamy texture while adding subtle sweetness. For extra indulgence, stir in ¼ cup sour cream at the end instead of milk.
This version has the same velvety consistency but with a lighter profile—perfect for those watching their carb intake.
Herb-Infused Variations
Brighten the soup with fresh herbs: Add 1 tbsp chopped chives or 1 tsp dried dill when serving for a fresh, garden-like finish. For a Mediterranean twist, stir in ½ tsp dried oregano with the thyme during cooking.
These herbs add complexity without overpowering the cheddar's sharpness. Garnish with extra herbs for a pop of color and freshness. 🌿
Spicy Sriracha Swirl
For a bold kick, stir in 1 tbsp sriracha (like Huy Fong) with the lemon juice at the end. Top each serving with a drizzle of sriracha-infused olive oil (mix 1 tbsp sriracha with ¼ cup olive oil) for a creamy-spicy contrast.
The heat balances beautifully with the cool, creamy texture. Start with ½ tbsp sriracha if you prefer mild heat.
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
The roux creates that signature velvety texture, but you can substitute with 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Stir it into the simmering broth and cook for 2-3 minutes until thickened. The result won't be quite as rich, but it'll still be creamy and delicious.
Why does my cheese separate when reheating?
Cheese separates when reheated too quickly or with too much heat. Always reheat on low heat and stir constantly. Add a splash of milk or broth to help emulsify the cheese. For best results, reheat only until warmed through—don't boil. The cheese swirls will re-form beautifully.
Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the best texture, shred your own sharp cheddar or pulse pre-shredded cheese in a food processor first. If you must use it, reduce the amount by 1/4 cup since it compacts when packed. The result won't be as velvety, but it'll still taste great.
How do I make this soup dairy-free?
Replace the milk with unsweetened almond milk or coconut milk for creaminess. Use dairy-free cheddar shreds (like Violife) and add 1 tablespoon nutritional yeast for a cheesy flavor. The texture will be lighter, but the bright broccoli and savory broth will still shine through.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge—never microwave directly from frozen. The cheese may separate slightly after reheating, so stir in a splash of milk when warming.