Betty Crocker Broccoli Cheese Soup Recipe: Velvety Cheddar and Hidden Veggie Magic

Betty Crocker's broccoli cheese soup delivers that creamy, comforting classic we all know and love—rich cheddar, tender broccoli, and a velvety texture that makes every spoonful satisfying.

I’ve recreated this timeless recipe with a few modern touches to ensure it’s foolproof, whether you’re feeding a family or reheating leftovers for lunch. The secret lies in the roux foundation, which builds that signature thickness without lumps or graininess.

This recipe stays true to Betty Crocker’s original while offering flexibility—add cooked chicken for extra protein or a sprinkle of crispy bacon bits for smoky depth. The broccoli cooks down just enough to disappear into the soup, leaving behind its natural sweetness without overpowering the cheddar.

With just 30 minutes of active time, you’ll have a pot of soup that tastes like a hug in a bowl.

The result is a smooth, velvety soup with a golden hue from the cheddar and a subtle nutty finish from the flour-butter roux. It’s the kind of dish that feels indulgent yet balanced, perfect for chilly evenings or as a side for grilled meats.

Serve it with crusty bread to soak up every last drop—because this soup is worth the seconds.

For extra heartiness, stir in cooked rice or a dollop of sour cream before serving. The possibilities are endless, but the foundation remains the same: creamy, cheesy, and undeniably comforting. Let’s get cooking!

Ingredients for betty crocker broccoli cheese soup

Creamy cheddar, tender broccoli florets, and a velvety roux—these ingredients transform into Betty Crocker's iconic comfort soup.

The cheddar is non-negotiable here—sharp, aged cheddar melts best and delivers that signature tang. Grab a block from Whole Foods or your local cheese counter if possible, or use pre-shredded (though it packs down more). For the broccoli, fresh is best, but frozen works in a pinch—just thaw and drain well. The butter-flour roux is where the magic happens: whisk constantly over medium heat until it's a rich, golden paste. Don't rush this step—3-5 minutes of patience prevents lumps. The broth? Low-sodium is key so you can control the seasoning.

No sharp cheddar? Monterey Jack or Gruyère melts beautifully, though the flavor shifts slightly. Out of butter? Olive oil works, but it'll have a different finish. The heavy cream adds luxurious body—half-and-half cuts fat but still works. For extra depth, stir in 1 tsp Dijon mustard with the cheese. The garlic and onion are flavor anchors: sauté them until soft but not browned. Want to make this ahead? Skip adding the cheese until reheating—it keeps the soup smoother. And if you're watching carbs, swap the bread for toasted baguette slices or cauliflower crust.

This soup tastes even better the next day—4-5 days in the fridge, sealed tightly. For freezing, cool completely first, then portion into airtight containers with 1-inch headspace. Thaws beautifully in the fridge overnight. I always double the batch—leftovers become quick lunches or sandwich fillings. The bread? Toast it fresh before serving—crusty and warm is non-negotiable. Store any extra cheese in the freezer for up to 6 months to preserve its sharpness.

Step-by-step instructions for Betty Crocker broccoli cheese soup

Here's how to create that signature creamy texture and rich cheddar flavor everyone loves.

Melt the 0.5 cup unsalted butter in a large pot over medium heat. Add the 1 medium yellow onion and 3 cloves garlic cloves (minced) and cook for 4-5 minutes until the onion becomes translucent and the garlic releases its aroma. This foundational step builds flavor—don't rush it or the garlic will burn.

Here's the thing—if your garlic starts to brown too quickly, reduce the heat slightly. You want it fragrant but not crispy. I like to stir occasionally to ensure even cooking, especially with the onion which takes longer to soften. This aromatic base will carry through the entire soup, giving it depth.

Sprinkle the 0.5 cup all-purpose flour over the sautéed onions and garlic, stirring constantly for 1-2 minutes to cook off the raw flour taste. This creates a light roux that will thicken our soup beautifully. Pour in the 4 cups chicken or vegetable broth all at once, whisking vigorously to prevent lumps from forming.

Bring the mixture to a gentle boil, then reduce heat to medium-low and add the 4 cups fresh broccoli florets. Let it simmer for 8-10 minutes until the broccoli becomes tender but still retains its vibrant green color. You'll know it's ready when a fork slides in easily—overcooking turns broccoli mushy, which ruins the texture.

Stir in the 3 cups whole milk and 0.5 cup heavy cream gradually, whisking constantly to prevent curdling. Add the 1.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper, then bring the soup back to a gentle simmer. This is where the magic happens—the milk and cream create that signature velvety texture we all love.

Simmer uncovered for 5-7 minutes until the soup thickens slightly but remains smooth. If you notice any skin forming on top, simply stir it back in. I always taste at this stage to adjust seasoning—sometimes the broth needs a little more salt or pepper to balance the cheddar we're about to add.

Reduce the heat to low and gradually whisk in the 2 cups sharp cheddar cheese until completely melted and smooth. This is the moment that matters: the cheese should dissolve completely, creating a thick, creamy consistency. If you see any cheese clumps, add a splash of the hot soup and whisk vigorously to break them down.

Let the soup sit off heat for 5 minutes to allow the flavors to meld together. The cheese will continue to melt slightly, and the soup will become even creamier. Here's where it gets fun—taste again and adjust seasoning if needed. Real talk: the sharpness of the cheddar should shine through, but it shouldn't overpower the delicate broccoli flavor.

Ladle the soup into bowls and serve immediately with the 8 slices crusty bread on the side. The bread soaks up all that creamy goodness, making every bite even more satisfying. I like to garnish each serving with a sprinkle of extra cheddar cheese for that restaurant-quality presentation.

This soup tastes even better the next day as the flavors continue to develop. If you have leftovers, simply reheat gently on the stove, stirring occasionally to prevent scorching. The key to perfect broccoli cheese soup is patience—don't rush any of these steps, and you'll have a creamy, comforting bowl that's pure comfort food perfection.

Dietary considerations for this betty crocker broccoli cheese soup

Gluten-Free Adaptation

To make this soup gluten-free, replace the all-purpose flour with ½ cup gluten-free all-purpose flour blend like Bob's Red Mill 1-to-1. The roux will still thicken beautifully, though it may require an extra 1-2 minutes of cooking to fully develop its flavor.

Use tamari or gluten-free soy sauce if you're adding any umami boosters—just 1 tsp will enhance the depth without overpowering the cheddar. 🌾

Dairy-Free Options

For a dairy-free version, swap the butter for ½ cup olive oil and use 3 cups unsweetened almond milk instead of whole milk. Replace the heavy cream with ½ cup full-fat coconut milk for richness.

The cheese is trickier—opt for nutritional yeast (¼ cup) or dairy-free cheddar shreds like Violife for that signature tang. Taste as you go, as dairy-free alternatives can vary in creaminess.

Low-Carb Version

Cut carbs by omitting the bread entirely and using cauliflower florets instead of broccoli—they blend into the soup for a creamy texture. Replace the flour with ½ cup almond flour for the roux, though you may need 1 extra tbsp to achieve the same thickness.

Skip the heavy cream and use ½ cup coconut cream instead. The result is still velvety but with half the carbs of the original.

Vegetarian Protein Boost

Add 1 cup cooked white beans (like cannellini) or ½ cup lentils for extra protein without altering the texture. Drain and rinse the beans first to remove excess starch.

For a meaty flavor, stir in 1 tsp smoked paprika with the cheese. This keeps the soup vegetarian but heartier—perfect for a filling meal. 💪

Allergen-Friendly Swaps

For nut allergies, ensure your gluten-free flour blend is nut-free (check labels) and use sunflower seed milk instead of almond milk. If dairy-free cheese is an issue, try dairy-free butter (like Miyoko's) for the roux and cashew cream (blend ½ cup soaked cashews with ½ cup water) for richness.

Always verify ingredient labels—hidden allergens can sneak into unexpected places.

Kid-Friendly Tweaks

Make it fun for picky eaters by blending ½ the broccoli into the soup for a smoother texture, leaving the rest as small florets for visual appeal. Stir in ½ cup pureed butternut squash for natural sweetness that kids love.

For extra appeal, top each bowl with crispy fried shallots (store-bought works) or a sprinkle of Parmesan cheese—it adds a fun color contrast they’ll notice. 🧀

Frequently asked questions