Soups & Stews
Betty Crocker's broccoli cheddar soup recipe delivers that signature creamy, comforting texture we all crave in just one pot. The secret lies in a simple roux technique that builds rich, velvety depth without heavy cream—perfect for weeknight dinners or holiday gatherings.
I've perfected this version to stay true to Betty Crocker's classic while adding modern flexibility for dietary preferences.
What makes this soup truly special is how effortlessly it transforms humble ingredients into something restaurant-quality. The broccoli develops a tender-crisp bite while the cheddar melts into a luscious, thick broth that coats every spoonful.
This recipe maintains that signature Betty Crocker balance of savory and cheesy without requiring any special equipment—just a standard pot and 45 minutes of hands-off cooking time.
The result is a soup so creamy and satisfying it becomes the centerpiece of any meal. The aroma alone transforms your kitchen into a comforting haven, while the texture delivers that perfect blend of smoothness and subtle broccoli texture.
Whether you're feeding a family or meal prepping for the week, this soup delivers consistent, professional-quality results every time.
For those who prefer modern adaptations, I've included optional variations like dairy-free alternatives and slow-cooker instructions—proving this classic recipe can work for any kitchen. Let's get started on creating that velvety broccoli cheddar magic that's become a comfort food staple for generations.
Ingredients for betty crocker broccoli cheddar soup
Sixteen ingredients transform into velvety Betty Crocker-style broccoli cheddar perfection—no heavy cream required.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 2 lbs | Cut into florets, stems peeled |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | ½ cup | Sifted, for roux |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Heavy Cream 🥛 | ½ cup | Optional for extra richness |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
The cheddar and roux are non-negotiable for authentic texture. Sharp cheddar (like Cabot or Tillamook) melts best—avoid pre-shredded, which contains anti-caking agents that prevent smooth blending. For the roux, European-style butter (82% fat) creates a deeper flavor than American butter. If your grocery store doesn't carry it, Plugrá is a reliable substitute. The broccoli should be tender-crisp—cut stems into matchsticks so they cook evenly. Most grocery stores sell pre-cut florets, but buying whole crowns gives you better control over size consistency.
No sharp cheddar? Pepper jack or Gruyère work in a pinch, though flavor will differ. Substituting milk? Full-fat coconut milk delivers creaminess, though it adds a subtle sweetness. For a dairy-free version, unsweetened almond milk plus 1 tbsp nutritional yeast mimics richness. The thyme is optional but recommended—Trader Joe's sells excellent dried thyme in small quantities. If using fresh, double the amount. The heavy cream is truly optional; extra milk plus 1 tbsp cornstarch thickens just as effectively. For meal prep, divide the soup into glass containers—it reheats beautifully without losing texture.
This soup freezes exceptionally well—3 months maximum for peak quality. Store in airtight containers with a thin layer of broth on top to prevent a skin from forming. For serving, I recommend crusty bread and a sharp cheddar cheese wedge on the side. The flavor actually improves after 24 hours as ingredients meld. Double the recipe and freeze half—this becomes your go-to freezer staple for busy nights.
Why You'll Love This Recipe
- Here’s what sold me: that perfect balance of sharp cheddar and velvety texture, but without the heavy cream. The butter and flour base thickens it just right, and the broccoli adds a fresh bite that keeps it from feeling too rich. It’s the kind of soup that tastes indulgent but won’t weigh you down.
- I’ll be real: this recipe doesn’t break the bank. A single yellow onion, a head of broccoli, and a block of cheddar go a long way, especially when you stretch it with a little flour and butter. It’s the kind of meal that makes grocery day feel like a win, no matter what else is in the cart.
Step-by-step instructions for Betty Crocker broccoli cheddar soup recipe
Here's the method for velvety perfection—where proper technique meets simple ingredients.
Develop the Roux for Rich Foundation
Melt the 0.5 cup unsalted butter in a large pot over medium heat until it foams but doesn't brown. Immediately whisk in the 0.5 cup all-purpose flour to form a smooth paste. This roux will be the backbone of your soup's creaminess—cook it for 2-3 minutes until it turns a pale golden color and smells nutty.
Watch closely as it cooks—if it darkens too quickly, reduce the heat slightly. The goal is a light roux that will blend seamlessly into the soup without adding any bitterness. Stir constantly with a wooden spoon to prevent burning, which would compromise the delicate flavor balance we're building.
Sauté Aromatics and Build Flavor Base
Add the 1 whole yellow onion and 4 cloves garlic cloves to the roux, stirring constantly for 3-4 minutes until the onions soften and become translucent. The garlic should release its aroma but not brown—this ensures we get its sweet, mellow flavor rather than bitter notes.
Here's where the flavor foundation happens: the onions should caramelize just enough to develop depth without turning dark. If you notice the garlic starting to brown too quickly, remove the pot from heat for 30 seconds to cool slightly before continuing. This step creates the aromatic base that will carry through the entire soup.
Incorporate Liquids and Simmer Vegetables
Gradually whisk in the 2 cups whole milk and 4 cups chicken broth, ensuring no lumps form. Add the 1.5 tsp diamond crystal kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp dried thyme, then bring the mixture to a gentle simmer over medium-low heat. Once simmering, add the 2 lbs fresh broccoli crowns cut into florets with stems peeled.
Simmer uncovered for 12-15 minutes until the broccoli is tender but still vibrant green with a slight bite. The soup should reduce slightly but maintain a smooth consistency. Taste occasionally—this is when you'll notice if the seasoning needs adjustment. The broccoli should be fork-tender but not mushy, as we want texture in every spoonful.
Create Velvety Texture with Cheese and Cream
Remove the pot from heat and stir in the 2 cups sharp cheddar cheese until completely melted and smooth. Return to low heat and whisk in the 0.5 cup heavy cream, simmering gently for 2-3 minutes just until the cream is fully incorporated. This final step transforms your soup from good to extraordinary—creating that signature creamy texture that makes this recipe legendary.
If the soup appears too thick, whisk in 1-2 tablespoons of hot broth to reach your desired consistency. The cheese should melt completely without any graininess, and the cream should blend seamlessly for that luxurious mouthfeel. Here's where patience pays off—don't rush this step or you risk breaking the emulsion that creates that perfect creamy texture.
Finish and Garnish for Restaurant-Quality Presentation
Remove from heat and let the soup rest for 5 minutes to allow flavors to meld. Taste again and adjust seasoning if needed—this is your final opportunity to perfect the balance. Ladle into bowls and garnish with 2 tbsp fresh chives chopped finely over each serving.
The chives add a fresh, bright contrast to the rich, cheesy soup and elevate the presentation to restaurant quality. Serve immediately while hot, as the texture will begin to thicken as it cools. Each spoonful should deliver that perfect combination of creamy richness, vibrant broccoli flavor, and sharp cheddar notes that define this classic comfort dish.
Pro Tips For Making Betty Crocker Broccoli Cheddar Soup
- Bloom the Broccoli: DESCRIPTION: Cut the florets into even 1-inch pieces and drop them into boiling salted water for 2 minutes before adding to the soup. This jumpstarts the flavor and prevents that sad, undercooked bite—no one wants mushy broccoli, but raw chunks are a crime too.
- Sweat, Don’t Burn: DESCRIPTION: When sautéing the onion and garlic, keep the heat medium-low and let them cook for 5-6 minutes until soft and translucent. I learned this the hard way—charred garlic tastes like regret, and it throws off the whole creamy balance of the soup.
- Whisk Like Your Life Depends: DESCRIPTION: When combining the flour-butter roux with the broth, whisk vigorously for at least 2 minutes to eliminate lumps. I used to rush this, and the soup always ended up grainy—like eating a thick, uneven paste instead of silky comfort.
- Cheese in Stages: DESCRIPTION: Stir in half the cheese when the soup is hot, let it melt completely, then add the rest off the heat. This prevents clumping and ensures every spoonful is rich without curdling—because nothing ruins a creamy soup faster than a cheese disaster.
Wine and beer pairings for this dish
Crisp White Wine
This soup's creamy, cheesy profile pairs beautifully with a dry Riesling or Chardonnay from California's Central Coast. I love Kendall-Jackson Vintner's Reserve Chardonnay—its citrus notes and subtle oak complement the sharp cheddar without overpowering the broccoli's natural sweetness. 🍷
Light Lager Balance
For beer lovers, a crisp pilsner like Heineken or Stella Artois provides the perfect lightness to cut through the richness. The carbonation helps cleanse your palate between spoonfuls, making each bite feel fresh.
If you prefer American craft, try a Belgian witbier like Hoegaarden—its coriander and citrus notes create a delightful contrast.
Herbal Gin Cocktail
Transform your soup experience with a gin-based cocktail like a Tom Collins or French 75. The botanical notes in Hendrick's Gin enhance the thyme in the soup while the citrus brightens the cheddar's richness. Serve in a chilled coupe glass to maintain the elegant presentation. 🍸
Spiced Red Wine
For a heartier pairing, try a light Pinot Noir with subtle spice notes. Meiomi Pinot Noir from California offers just enough fruit to complement the cheddar without competing. The wine's earthiness mirrors the roasted flavor of the broccoli, creating a harmonious balance that deepens with each sip.
Creamy Dessert Wine
Believe it or not, a sweet Moscato d'Asti can be a surprising yet delightful match. The effervescence and light sweetness contrast beautifully with the soup's savory depth, creating a perfect palate cleanser. Serve slightly chilled for an unexpected but refreshing pairing. 🍇
Non-Alcoholic Sparkling Tea
For those avoiding alcohol, sparkling hibiscus tea (like AriZona Sparkling Hibiscus) offers a refreshing alternative. The tartness of the tea enhances the cheddar's sharpness while the bubbles provide a cleansing effect between spoonfuls. It's a surprisingly sophisticated choice that keeps the meal light and vibrant.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
The recipe stays creamy without heavy cream by using a proper roux technique. For extra richness, blend 1 cup of the soup with 1/2 cup milk and return it to the pot—this creates a silky texture without needing cream. The key is patience in developing that light roux for natural thickness.
How do I prevent the cheese from separating?
Cheese separation happens when the soup cools too quickly. Always remove the pot from heat before adding cheese, stir constantly until fully melted, then return to low heat for 2-3 minutes to re-emulsify. For extra insurance, whisk in 1 teaspoon cornstarch with the milk when building the roux.
Can I use frozen broccoli instead of fresh?
Yes, but with adjustments. Use 2 cups frozen broccoli florets (about 1 lb) and add them when the soup first simmers. Frozen broccoli releases water faster, so simmer uncovered for 8-10 minutes to evaporate excess moisture before adding cheese. The texture will be slightly softer but still delicious.
Why does my soup taste bland?
Blandness usually means under-seasoning or insufficient roux development. First, ensure your roux reaches a pale golden color (not white). Second, taste as you go—add extra salt gradually (up to 2 tsp) and black pepper to taste. A splash of lemon juice or white wine can also brighten flavors.
Can I make this in a slow cooker?
For a slow cooker version, combine all ingredients except cheese in the pot and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Stir in cheese during the last 15 minutes on WARM setting. The texture will be thinner—thicken with a cornstarch slurry if needed. Slow cooking enhances flavors but requires extra cheese at the end.