Soups & Stews
Betty Crocker’s broccoli cheese soup delivers that nostalgic, creamy comfort in every spoonful—rich, cheesy, and perfectly balanced without the fuss of homemade roux. The secret lies in a simple yet foolproof method that transforms basic ingredients into velvety soup with those signature melty cheese clouds.
I’ve perfected this version to stay true to the classic while offering flexibility for dietary tweaks, whether you’re using the instant mix or building it from scratch.
The beauty of this recipe is its one-pot simplicity: no separate steps, no complicated techniques, just a smooth blend of vegetables, cream, and cheese that simmers into creamy perfection.
The broccoli stays tender-crisp, the cheese melts into luscious ribbons, and the seasoning hits just right—savory, slightly tangy, and undeniably comforting. Ready in under 30 minutes, it’s the ideal weeknight solution for feeding a crowd or prepping ahead.
What sets this apart is the customizable approach: swap in bacon for extra depth, add a splash of milk for lighter texture, or boost the veggies with carrots and potatoes.
The result is always the same—creamy, cheesy, and impossible to resist—whether you’re serving it as a starter or a hearty main. Let’s get cooking.
Perfect for chilly days, potlucks, or meal prep, this soup is a crowd-pleaser that feels like a warm hug in a bowl. The instructions are straightforward, the ingredients are accessible, and the outcome? Restaurant-quality without the effort. Here’s how to make it.
Ingredients for betty crocker broccoli cheese soup
Creamy, cheesy, and nostalgic—these 13 ingredients transform into velvety soup with signature melty cheese clouds.
| Ingredient | Amount | Notes |
|---|---|---|
| Broccoli Florets 🥦 | 6 cups | Fresh, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced |
| Low-Fat Milk 🥛 | 3 cups | Whole milk for creamier texture |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated from block |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening roux |
| Unsalted Butter 🧈 | 2 tbsp | Cold for roux |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Mustard Powder 🍽️ | ¼ tsp | For subtle tang |
| Optional Bacon 🥓 | 4 oz | Cooked and crumbled |
The cheese is non-negotiable here—sharp cheddar from a block melts into luscious ribbons, while pre-shredded gets clumpy. Penzeys or local cheese shops often have the best quality, but a well-marbled grocery store wedge works too. For the broccoli, fresh florets (not frozen) stay tender-crisp when cooked briefly. The low-sodium chicken broth prevents over-salting, though you can adjust to taste. Bacon, if using, should be cooked until crispy for maximum flavor—Applegate or local butcher cuts are ideal, but any bacon works in a pinch.
No sharp cheddar? Gruyère or Monterey Jack blend beautifully for a milder flavor. Substitute the heavy cream with half-and-half or coconut milk for a lighter version—though texture will differ slightly. The flour and butter create a simple roux; Diamond Crystal kosher salt is preferred for its fine grain. Mustard powder adds depth, but Dijon mustard at half the amount works too. For extra richness, add a splash of milk at the end—just enough to reach your desired consistency. The bacon can be swapped for crispy pancetta or smoked sausage for a different flavor profile.
Broccoli wilts fast, so store it in a sealed container with a paper towel for 3-4 days. The shredded cheese keeps 2 weeks in the fridge, but fresh grating is ideal. This soup reheats beautifully—simmer gently for 3-5 minutes to prevent curdling. For meal prep, portion into glass containers and refrigerate for up to 5 days or freeze for 3 months. The cheese may separate slightly when reheated; stir vigorously to restore creaminess.
Why You'll Love This Recipe
- One-Pot Magic: This soup comes together in a single pot—no chopping boards to clean, no extra dishes. Just sauté the onion and garlic, toss in the florets, and let the roux work its magic. Honestly, I’ve made it while scrolling through emails; that’s how hands-off it is.
- Creamy Without Guilt: The combo of low-fat milk and heavy cream gives it that velvety texture without feeling heavy. The garlic cloves? They’re the secret—just a quick minced toss in the pot, and suddenly it’s restaurant-quality. Between us, I’ve been told it tastes like my grandma’s, but with half the effort.
- Leftovers That Beg for More: This soup actually tastes better the next day. The broccoli softens into perfect bite-size pieces, and the cheese sauce thickens just enough to feel indulgent. I freeze half the batch all the time—thaw, reheat, and boom, dinner’s solved for another night.
- Budget-Friendly Crowd-Pleaser: Fresh broccoli florets and a yellow onion stretch into servings for four (or five, if someone’s hungry). The roux from the Betty Crocker mix cuts prep time, and the cream adds richness without breaking the bank. My college roommates called it “the soup that saved us”—and now it’s my go-to for potlucks too.
Step-by-step instructions for Betty Crocker's broccoli cheese soup
This one-pot method delivers velvety texture and melty cheese perfection every time.
Build the Roux for Thickening Power
In a large Dutch oven over medium heat, melt the 2 tablespoons unsalted butter until it foams. Add the 2 tablespoons all-purpose flour and whisk constantly for 2-3 minutes until the mixture turns a pale golden color and smells nutty.
This roux is the foundation of your soup's thickness. Watch carefully—it should bubble gently but not brown. If it darkens too quickly, reduce the heat slightly. The roux will lose its thickening power if it burns, so keep that whisk moving.
Sauté Aromatics Until Fragrant
Add the finely diced yellow onion and minced garlic cloves to the roux. Cook for 4-5 minutes until the onions are translucent and the garlic releases its aroma. Stir occasionally to prevent browning.
Here's where the flavor base develops. You'll know it's ready when the onions lose their raw edge and the garlic smells sweet rather than sharp. If you're using the 4 ounces cooked bacon, add it now and stir to distribute those smoky bits throughout the roux.
Add Broccoli and Broth for Depth
Pour in the 6 cups broccoli florets and 4 cups chicken broth, stirring to combine. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes until the broccoli is tender when pierced with a fork.
The broccoli should soften completely but not disintegrate. If it breaks apart prematurely, reduce the heat slightly. This simmering step develops the soup's flavor by extracting nutrients from the broccoli into the broth.
Finish with Dairy for Creamy Perfection
Stir in the 3 cups low-fat milk, 0.5 cup heavy cream, 1 teaspoon salt, 0.5 teaspoon ground black pepper, and 0.25 teaspoon mustard powder. Bring to a gentle simmer and cook for 5-7 minutes until the soup thickens slightly.
Don't let it boil vigorously—gentle simmering prevents the dairy from curdling. The mustard powder adds subtle tang that balances the richness. Taste and adjust seasoning if needed, remembering that the cheese will add saltiness.
Create Cheese Clouds and Serve
Remove from heat and stir in the 2 cups shredded sharp cheddar cheese until completely melted and smooth. For extra richness, you can cover the pot and let it sit off the heat for 2-3 minutes to allow the cheese to fully incorporate.
Ladle into bowls immediately—this soup thickens as it cools. Garnish with additional cheese if desired. The texture should be velvety with visible cheese strands creating those signature "cheese clouds." Serve with crusty bread to soak up every last drop of that creamy goodness.
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- Sauté Onions Low: I learned this the hard way—walking away from onions on medium heat turns them into something closer to shoe leather than sweet caramel. Keep the flame at a gentle simmer and stir every 30 seconds. You want them soft and translucent, not browned or crispy, because this soup isn’t about crispy bits—it’s about creamy comfort.
- Blanch Broccoli First: Tossing raw broccoli florets straight into the pot with onions and garlic means you’ll end up with a soup that tastes like it’s fighting a losing battle with texture. Blanch the florets in boiling water for 2 minutes first, then shock in ice water—this keeps them bright green and prevents them from turning to mush later. (Yes, even if you’re impatient like me.)
- Temper the Cream: Dumping cold heavy cream into a simmering pot of soup is a one-way ticket to scrambled eggs in disguise. Instead, whisk in a ladle of the hot soup first, then slowly mix in the cream while stirring constantly. This keeps the sauce smooth and prevents it from curdling—because nobody wants to explain why their soup looks like cottage cheese exploded.
- Stir in Cheese Gradually: The Betty Crocker recipe might say to add all the cheese at once, but I’ve found that’s how you end up with clumps the size of golf balls. Start with half the cheese, stir until melted, then add the rest a handful at a time. If you’re using sharp cheddar, resist the urge to rush—it needs time to blend in, not just sit there like a stubborn guest at a party.
Serving suggestions for this recipe
Crusty Bread Pairing
Serve this soup with warm, crusty sourdough or a baguette to soak up every last drop of that creamy goodness. I love using a French-style baguette from Whole Foods, sliced into thick pieces and toasted with garlic butter—the crispy crust contrasts perfectly with the soup’s velvety texture.
For extra flair, sprinkle the toasted bread with freshly cracked black pepper and a pinch of flaky sea salt before serving. 🥖
Cheesy Toppings
Elevate your bowl with extra cheese or creative toppings. A sprinkle of crumbled blue cheese adds a tangy bite, while crispy fried onions bring a satisfying crunch. For a lighter option, try toasted pumpkin seeds or crumbled bacon—both add texture without overpowering the soup.
I often keep a small bowl of extra shredded cheddar on the table so everyone can customize their portion.
Side Salad Balance
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp fresh lemon juice, and a pinch of salt for a bright, peppery contrast.
Add thinly sliced radishes or cherry tomatoes for extra crunch. This keeps the meal light while complementing the soup’s hearty flavors. 🥗
Beverage Pairings
Pair this soup with a crisp white wine like Sauvignon Blanc—its citrus notes refresh your palate. For beer lovers, a light lager such as Heineken or Peroni works perfectly. If you prefer something warm, a spiced chai latte or hot apple cider adds cozy comfort.
Avoid heavy reds or sweet drinks, as they can clash with the soup’s tangy, cheesy profile. 🍷
Make-Ahead Serving
This soup reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months. When reheating, simmer gently on the stovetop for 3-5 minutes—stirring constantly—to prevent curdling.
Serve with pre-sliced bread or crackers on the side for a quick, satisfying meal any time of day. ⏰
Kid-Friendly Extras
Turn this into a fun, interactive meal by letting kids customize their bowls. Set out small bowls of extra cheese, crumbled bacon, or chopped chives so everyone can add their favorites.
For picky eaters, serve the soup in mini bread bowls—hollow out a baguette slice, toast it, and let them fill it with soup and toppings. It’s a great way to make the meal feel special while keeping it simple. 🧒
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
Yes! For a simpler version, skip the roux and stir in 2 tablespoons cornstarch mixed with 2 tablespoons cold water during the final 5 minutes of simmering. This creates the same creamy texture without the flour-butter step. The soup will still be delicious, though slightly lighter.
How can I make this soup vegetarian?
Replace the chicken broth with vegetable broth and omit the bacon. For extra depth, add 1 teaspoon nutritional yeast when stirring in the cheese—it adds a cheesy, umami flavor. You can also boost the veggies with ½ cup diced carrots or ½ cup potatoes for heartier texture.
Why did my cheese separate?
Cheese often separates when the soup boils too vigorously or sits off the heat too long. To fix it, whisk in 1 tablespoon cold water or milk while stirring constantly over low heat for 1-2 minutes. For prevention, stir frequently during the cheese-melting step and serve immediately. The secret to those perfect "cheese clouds" is gentle heat and constant motion!
Can I use the Betty Crocker instant mix?
The instant mix simplifies the process—just follow the package instructions, then stir in 1 cup milk and 1 cup shredded cheese at the end. For extra richness, add ½ cup heavy cream and simmer for 2-3 minutes. The texture will be slightly thinner than homemade, but it’s still creamy and delicious with minimal effort.
How do I prevent the broccoli from turning mushy?
Add the broccoli only 10 minutes before the soup finishes cooking. For extra tenderness without mushiness, blanch the florets in boiling water for 1 minute first, then drain and add to the soup. Also, keep the heat at medium-low during simmering—gentle cooking preserves texture.