Soups & Stews
Betty Crocker's cream of broccoli soup delivers that classic, velvety texture we all love—rich, comforting, and packed with hidden veggie goodness. The secret lies in blending fresh broccoli until silky smooth while balancing cream and broth for that signature creamy consistency.
I've perfected this version to stay true to the brand's tradition while cutting prep time in half.
What sets this recipe apart is the foolproof technique that ensures no one detects the broccoli's presence—just pure, velvety comfort. You'll start with sautéed onions and garlic, then add the soup base and fresh broccoli before blending to a silky finish.
The result? A soup so creamy it feels indulgent, yet secretly packed with nutrition.
This version delivers restaurant-quality creaminess in just 30 minutes, making it perfect for chilly evenings or meal prep. The blend of cream, broth, and fresh broccoli creates a texture so smooth it'll have everyone asking for seconds. Serve it as-is or top with crispy bacon bits for extra crunch.
Whether you're feeding a family or meal prepping for the week, this soup stays fresh and delicious. The recipe uses simple pantry staples, so you won't need to hunt for specialty ingredients. Let's get cooking—your taste buds will thank you!
Ingredients for betty crocker cream of broccoli soup
Nine simple ingredients transform into Betty Crocker's legendary velvety broccoli soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli 🥦 | 2 cups | Florets, chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for aromatic base |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for creamy texture |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening roux |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor |
| Crispy Bacon Bits 🥓 | ¼ cup | Optional garnish for crunch |
The broccoli is the secret weapon here. Fresh florets (not frozen) give the best texture—just chop them small so they blend smoothly. Trader Joe's or Whole Foods usually have the brightest green ones. For the onion and garlic, sauté them low and slow until soft—this builds the soup's foundation. The butter matters too: full-fat, unsalted creates that rich, velvety base. If you're in a rush, pre-diced frozen broccoli works, but fresh is worth the extra minute (and no ice crystals in your soup).
No heavy cream? Half-and-half plus a splash of milk gets you close. Short on chicken broth? Vegetable broth works too—just add a chicken bouillon cube to deepen the flavor. The flour is key for that classic thick texture, but if you're gluten-free, cornstarch works at half the amount. For the garnish, crispy bacon bits add smoky crunch, but toasted breadcrumbs or grated Parmesan are great swaps. The lemon juice is non-negotiable though—it cuts through the richness and makes the whole soup sing.
This soup tastes even better the next day once all the flavors meld. Store in airtight containers for up to 5 days in the fridge, or freeze portions for up to 3 months. I like to portion it into thermos containers for easy lunches—just reheat with a splash of milk or broth to restore creaminess. The bacon bits? Add them fresh when serving so they stay crispy, not soggy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no messy strainers. Just toss the chopped broccoli, onions, and garlic into the pot with butter, let it soften, then sprinkle in flour to thicken. That’s it. The kind of simplicity that makes me want to cook more.
- Garlic Butter Love: Between us, the garlic and butter in this soup are chef’s kiss. You’re not just tasting broccoli—you’re getting that rich, nutty depth from the roasted florets, balanced by the sharp, toasty kick of garlic in butter. It’s the kind of flavor that makes you linger over the last spoonful.
- Meal Prep MVP: This soup begs to be made in bulk. I double the batch on Sundays, store it in jars, and have lunches ready for the week. It reheats beautifully, and the texture stays creamy—no weird separation or rubbery broccoli. Honestly, it’s my go-to for lazy days when I’d rather not cook.
- Budget-Friendly Luxury: Fresh broccoli and onions are affordable, and a little butter goes a long way. You’re not sacrificing taste for savings—this soup feels indulgent without breaking the bank. Plus, the leftovers stretch for days, so it’s basically free dinners for the week. Win.
Step-by-step instructions for creamy broccoli soup
Here's how to create a velvety, restaurant-quality broccoli soup with hidden veggie goodness.
Sauté the Aromatic Base
Melt the 4 tablespoons unsalted butter in a large pot over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Stir occasionally to prevent browning.
Add the 3 cloves minced garlic and cook for another 30 seconds until fragrant. Here's the thing—garlic burns fast, so keep an eye on it. You want that sweet, nutty aroma without any bitterness. If the garlic starts to darken too quickly, reduce the heat slightly.
Build the Creamy Foundation
Sprinkle the 2 tablespoons all-purpose flour over the onion mixture and stir vigorously for 1 minute to create a smooth roux. This step is crucial for thickening your soup later. Cook for another 2 minutes until the mixture turns a light golden color.
Slowly pour in the 4 cups chicken broth while whisking continuously. Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flour to fully incorporate and remove any raw taste. The soup should now have a slightly thickened consistency.
Incorporate the Broccoli and Simmer
Add the 2 cups chopped fresh broccoli to the pot. Stir well to distribute evenly throughout the broth. Bring the soup back to a gentle simmer and cook for 8-10 minutes until the broccoli is tender when pierced with a fork. You want the florets to be soft but still hold their shape slightly.
I like to taste the soup at this stage to check the seasoning. If it needs more salt, add the 1 teaspoon salt now. The broccoli should be completely cooked through, but not mushy—this ensures you get that perfect blend of texture and flavor in your final soup.
Create the Velvety Texture
Reduce the heat to low and stir in the 1 cup heavy cream and ½ cup milk. The soup will thicken slightly as it warms through. Simmer gently for 5 minutes to allow the cream to blend completely and create that luxurious, velvety texture we're after.
Add the ½ teaspoon ground black pepper and 1 tablespoon fresh lemon juice. The lemon juice brightens the flavors and cuts through the richness of the cream. Stir well and taste again. This is your chance to adjust the seasoning one final time before serving.
Finish and Serve
Remove the pot from heat and let the soup sit for 5 minutes to allow the flavors to meld together. The soup should be smooth with just a hint of broccoli texture visible. If it's too thick, you can stir in a splash of warm water or broth to reach your preferred consistency.
Ladle the soup into bowls and garnish each serving with ¼ cup crispy bacon bits. The bacon adds a wonderful smoky contrast to the creamy soup. Serve immediately while hot, and enjoy the perfect balance of creamy richness with the subtle broccoli flavor and crispy bacon topping.
Pro Tips For Making Betty Crocker Cream Of Broccoli Soup
- Bloom the Onion Slow: I learned this the hard way—rushing the onion in butter turns it bitter. Cook it on medium-low for 8-10 minutes until translucent and slightly caramelized, stirring every 30 seconds. That golden base is what makes the whole soup sing.
- Cut Broccoli Evenly: Skip the florets—chop the stems into ½-inch pieces and cut florets into bite-sized clusters. The stems add texture and prevent a watery soup, while uniform pieces cook at the same rate. (Yes, even if you’re impatient like me.)
- Whisk the Roux Fast: Once you add the flour to butter, whisk nonstop for 2 full minutes until the roux turns pale gold. Any longer, and it’ll taste like cardboard; any shorter, and the soup will lump. Set a timer—this isn’t the part to zone out.
- Simmer, Don’t Boil: After adding broth, keep the heat at a bare simmer (tiny bubbles, not rolling). Boiling breaks down the broccoli into mush and makes the soup taste flat. Cover and let it work for 15 minutes—your future self will notice the difference.
Essential equipment for this dish
Pot Essentials
Start with a heavy-bottomed Dutch oven—I swear by my Le Creuset 5-quart—to prevent scorching during the roux stage. The deep sides help with blending later. For smaller batches, a 3.5-quart stainless steel pot like All-Clad works perfectly. Avoid thin aluminum pots—they heat unevenly and can burn your soup.
If you don’t own a blender, a immersion (stick) blender is a game-changer for this recipe. The Ninja BN601 is my top pick—it handles thick cream soups like a dream. For the smoothest texture, blend in batches if needed, but don’t overfill the pot.
A regular blender works too, but you’ll need to strain the soup afterward to remove any broccoli chunks.
Measuring Tools
Precision matters when balancing cream and broth. Use a stainless steel liquid measuring cup for the 4 cups chicken broth and 1 cup heavy cream—they’re more accurate than glass.
For the 2 tablespoons flour, a coffee scoop or measuring spoon set ensures you don’t overdo it (too much flour makes the soup gluey). I keep my OXO Good Grips set within arm’s reach—it’s worth every penny.
Heat Control
A kitchen thermometer helps you nail the perfect simmer—aim for 195–205°F when adding the cream. I use a Thermoworks ThermoPop because it’s fast and reliable. Without one, watch for tiny bubbles breaking the surface (gentle simmer) and avoid a rolling boil, which can break the cream’s emulsion.
A silicon spatula is also key for scraping the bottom and stirring the roux smoothly.
Optional Upgrades
For extra creaminess, a handheld milk frother (like the Breville BFM450) whips the ½ cup milk into a light foam before adding it—this adds a silky mouthfeel.
If you love garnishes, a mini food processor (like the Cuisinart DLC-12BC) lets you quickly chop crispy bacon bits or toast breadcrumbs for topping. These tools aren’t mandatory, but they elevate the dish to restaurant-level.
Pro tip: Keep a small bowl of ice water nearby while blending—it’s a lifesaver if the soup gets too hot and curdles. Just dip the blender’s base in for 10 seconds to cool it down. 🔥
Nutrition facts
Frequently asked questions
Can I make this soup with frozen broccoli instead of fresh?
Use 2 cups frozen broccoli florets (thawed and drained) for the same results. The texture will be just as smooth, though fresh broccoli adds a slightly brighter flavor. For best results, add the frozen broccoli during the 8-10 minute simmering stage—no need to thaw it first.
Why did my soup turn out too thick or gluey?
This usually happens when too much flour is added to the roux or the cream isn't warmed properly. For a quick fix, stir in 1-2 tablespoons warm broth or milk to loosen the consistency. Always cook the roux at medium heat for exactly 2 minutes—no longer—to avoid over-thickening.
Can I substitute heavy cream for something lighter?
Yes! For a lighter version, replace the 1 cup heavy cream with ½ cup half-and-half plus ½ cup milk. The soup will still be creamy but slightly less rich. If you're avoiding dairy entirely, use 1 cup full-fat coconut milk—it adds a subtle sweetness that works surprisingly well with broccoli.
How do I make this soup ahead of time for meal prep?
This soup actually tastes better the next day! Store it in an airtight container in the fridge for up to 5 days. For freezing, portion into thermos containers or freezer bags (leave 1-inch headspace for expansion). Reheat gently on the stove with a splash of milk or broth to restore creaminess. Never microwave directly from frozen.
What's the secret to getting that ultra-smooth texture?
The key is blending the broccoli while it's still slightly undercooked—this prevents gritty texture. Use an immersion blender for best results, blending in batches if needed. For extra silkiness, strain the soup through a fine-mesh sieve after blending. The lemon juice also helps break down the broccoli fibers for a velvety finish.