Soups & Stews
Betty Crocker's broccoli cheddar soup recipe delivers that signature velvety creaminess and sharp cheddar bite we all love—now you can make it at home with professional results. This classic comfort dish combines tender broccoli, rich cheddar cheese, and a smooth, velvety broth that's perfect for chilly days or family dinners.
The secret lies in proper blending techniques and slow simmering to develop deep, savory flavors without overpowering the natural taste of the cheese.
What sets this recipe apart is its balance—creamy yet not too heavy, cheesy yet not overpowering, with bright broccoli that keeps its texture. We'll use a simple roux to build flavor, then blend the soup just enough to create that signature smoothness without losing the comforting chunkiness of broccoli florets.
The result is a soup that tastes like it came from a restaurant kitchen, not a can.
By the end, you'll have a steaming bowl of golden soup with a perfect cheddar bite that lingers on your palate. The aroma alone will have everyone gathering around the table, and the first spoonful delivers that creamy satisfaction we all crave.
This recipe serves six, making it ideal for family meals or meal prep for the week.
Ready to create this comforting classic? We'll walk through each step—from sautéing onions to blending the perfect cheddar broth—so you can achieve restaurant-quality results in your own kitchen. Let's get started with this timeless favorite that's easier to make than you think.
Ingredients for betty crocker broccoli cheddar soup
Pantry staples meet restaurant-quality cheddar—just 13 ingredients for velvety perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 2 lbs | Cut into bite-sized florets |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced finely |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Milk 🥛 | 2 cups | Whole milk preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh thyme |
| Dried Mustard 🌶️ | ½ tsp | For subtle tang |
The cheddar makes this soup sing—sharp, aged cheddar is key, not that pre-shredded stuff from the green bag. Wegmans or Whole Foods carry the good stuff, but any local cheese shop will have a better option than the supermarket. Broccoli? Fresh is best, but frozen florets work in a pinch—just don't thaw them first. The butter and flour combo creates that signature roux, so don't skip the cold butter cubes. They'll melt slowly and create those beautiful little flour pockets for maximum flavor. And if you're using a boxed roux mix? Skip it—this homemade version is worth the 5 minutes.
No sharp cheddar? Pepper jack or Gouda work in a pinch, but the flavor won't be quite the same. Out of thyme? Dried oregano at half the amount gets you close. The mustard might seem optional, but it's what gives that classic Betty Crocker tang—substitute a pinch of lemon juice if you're out. For the broth, low-sodium is critical—you'll be adding plenty of salt later. And if you're watching calories, half-and-half instead of heavy cream keeps it lighter without sacrificing creaminess. The onions and garlic? Cook them low and slow until they're almost caramelized—that's where the deep flavor comes from.
This soup tastes even better the next day—make a double batch if you can. Keeps 4-5 days in the fridge, or 3 months frozen. For freezing, cool it completely first, then portion into airtight containers. The broccoli will soften a bit after reheating, but that's perfect for turning it into a creamy soup again. And if you're meal prepping? Add a splash of milk when reheating—it helps restore that velvety texture. Trust me, the first bowl out of the fridge is worth the wait.
Why You'll Love This Recipe
- Here’s what sold me: that perfect balance of sharp cheddar and buttery richness, but without the fuss of heavy cream or cream cheese. The butter-and-flour roux does all the heavy lifting—no blender, no lumps, just smooth, satisfying depth.
- One-Pot Magic: I swear by this recipe because it’s basically hands-off after the initial sauté. Toss those chopped onions and garlic in butter, sprinkle in flour, then pour in the broth—no stirring required. By the time the broccoli crowns soften, the roux has thickened everything into a velvety dream.
- Creamy Without the Hassle: Here’s what sold me: that perfect balance of sharp cheddar and buttery richness, but without the fuss of heavy cream or cream cheese. The butter-and-flour roux does all the heavy lifting—no blender, no lumps, just smooth, satisfying depth.
- Leftovers That Taste Better: Between us, this soup actually improves the next day. The flavors meld into something even richer, and it reheats like a champ. I’ve frozen portions too—just thaw and warm, and no one can tell it’s not fresh.
Step-by-step instructions for Betty Crocker broccoli cheddar soup
This velvety, rich soup delivers that perfect cheddar bite and silky texture you crave every time.
Sauté Aromatics Until Fragrant
Melt the 0.5 cup unsalted butter in a large pot over medium heat. Once it's fully melted and foaming subsides, add the 1 whole yellow onion and 4 cloves garlic cloves that you've minced finely. Cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the garlic releases its rich aroma.
Here's the thing—don't rush this step. You want the onions to caramelize slightly and the garlic to develop that nutty flavor. If the butter starts to brown too quickly, reduce the heat to medium-low. The goal is aromatic depth, not color. You'll know it's ready when the kitchen smells like a cozy autumn afternoon.
Build the Creamy Roux Foundation
Sprinkle the 0.5 cup all-purpose flour over the sautéed aromatics and stir vigorously for 1-2 minutes until the mixture forms a smooth, pale roux. This is your thickening agent, so you want it to blend completely with the butter and aromatics. If it gets too dark, you've overcooked it—start over with fresh butter and flour.
Slowly pour in the 2 cups milk, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently, until it thickens slightly. This step creates the creamy base that makes this soup so irresistibly smooth. The roux should coat the back of a spoon and leave a slight sheen on the surface.
Develop Deep Flavor with Broth and Seasonings
Gradually whisk in the 4 cups chicken broth and bring the soup to a gentle boil. Stir in the 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon dried thyme, and 0.5 teaspoon dried mustard. Let it simmer for 10 minutes, allowing all the flavors to meld together. This is where the soup transforms from basic to extraordinary.
Add the 2 lbs broccoli florets and cook for another 5-6 minutes until the broccoli is tender but still retains a slight bite. You want it to soften enough to blend into the soup but not turn mushy. If the soup starts to thicken too much, add a splash of water or broth to maintain the perfect consistency.
Finish with Creamy Richness
Reduce the heat to low and stir in the 2 cups sharp cheddar cheese until it melts completely and creates a velvety texture. This is the moment that matters—don't rush it. The cheese should dissolve smoothly, creating that signature cheddar bite that makes this soup legendary. If you see any cheese clumps, whisk vigorously to break them up.
Stir in the 0.5 cup heavy cream and let the soup simmer for an additional 2-3 minutes. This final step adds that luxurious creaminess that makes this soup feel like a warm hug in a bowl. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to enhance the flavors.
Serve Warm with Perfect Texture
Ladle the soup into bowls and serve immediately while it's hot. The soup should be thick enough to coat the back of a spoon but still have a silky mouthfeel. Each spoonful should deliver that perfect balance of creamy richness, sharp cheddar flavor, and tender broccoli.
For an extra touch, garnish with additional shredded cheddar cheese or a sprinkle of black pepper. Serve with crusty bread or a simple green salad to round out the meal. This soup tastes even better the next day, so make extra if you can—it's that good!
Pro Tips For Making Betty Crocker Broccoli Cheddar Soup
- Cook Onions Low: Skip the sizzle—soften onions on medium-low heat for 8-10 minutes. I used to rush this, and the soup would taste raw and bitter. Let them turn translucent but not brown; you’re building flavor, not caramel.
- Cut Broccoli Small: Chop crowns into ½-inch florets (not big chunks). The recipe calls for "broccoli," but smaller pieces cook faster and blend smoother. Big florets turn to mush—no one wants that texture fight.
- Whisk Butter-Flour Fast: Melt butter fully, then toss in flour all at once and whisk hard for 30 seconds. I learned this after clumpy roux ruined my soup twice. High heat helps—don’t let it sit.
- Simmer, Don’t Boil: Keep the soup at a gentle bubble after adding liquid. Boiling burns the roux and scalds the cheese later. A slow simmer (5-7 minutes) keeps the sauce silky—your future self will notice.
Health benefits of this betty crocker broccoli cheddar soup
Creamy Comfort for Digestion
This soup is a digestive powerhouse, combining fiber-rich broccoli with protein from cheddar cheese to promote gut health. The 2 lbs broccoli provides 5 grams of fiber per cup, supporting healthy digestion and keeping you full longer.
The 2 cups sharp cheddar adds 12 grams of protein per serving, helping maintain muscle mass while satisfying hunger. 🥦
Calcium-Rich Cheddar Boost
The star ingredient here is the cheddar cheese, delivering a whopping 30% of your daily calcium needs per serving. Calcium isn't just for strong bones—it also helps regulate muscle contractions and nerve function.
Using sharp, aged cheddar ensures you get the most nutritional benefit, as younger cheeses contain less calcium. I always opt for Wegmans or Whole Foods brands for maximum nutrition.
Vitamin C and Antioxidants
Fresh broccoli brings more than just fiber to the table—it's packed with vitamin C, delivering 135% of your daily needs per serving. This vitamin supports immune function, skin health, and iron absorption.
The dried thyme in the recipe also adds antioxidants that help combat inflammation. The combination creates a flavorful, health-boosting bowl that feels like a hug for your body.
Low-Calorie Comfort
Despite its rich, creamy texture, this soup can be surprisingly light when made with smart substitutions. Using low-fat milk instead of whole milk and half-and-half for the heavy cream can cut calories by 30% without sacrificing creaminess.
A single serving contains about 250-300 calories, making it a satisfying option for those watching their weight. The chicken broth adds minimal calories while providing essential minerals.
Protein Without the Guilt
Each serving packs 12-14 grams of protein primarily from the cheddar cheese, making this soup an excellent option for post-workout meals. The protein helps repair muscle tissue while keeping you full for hours.
Unlike many protein-heavy meals, this soup is gentle on digestion thanks to its creamy texture and fiber content. It's the perfect balance of nutrition and comfort that keeps me coming back to this recipe time and time again. 💪
Meal Prep Friendly
This soup's nutritional benefits extend beyond a single serving. The recipe makes 6 servings that store well in the fridge for 4-5 days or freeze for 3 months.
The nutrients—particularly the vitamin C and calcium—remain stable during storage, making it an easy way to prep healthy meals in advance. I always double the batch because reheating leftovers is just as delicious and convenient for busy weeknights.
Nutrition facts
Frequently asked questions
Can I make this soup without blending it smooth?
For a chunkier texture, simply skip the blending step and stir the cheese directly into the simmering broth. The broccoli will stay intact, giving you a heartier version with more texture contrast. This works especially well if you prefer visible florets in your soup.
What's the secret to preventing a grainy texture when adding cheese?
Use sharp, aged cheddar (not pre-shredded) and melt it over low heat while stirring constantly. If clumps form, whisk vigorously or strain through a fine-mesh sieve. For extra insurance, temper the cheese by mixing a little warm soup into it first before adding it to the pot.
Can I substitute the roux with cornstarch for a quicker version?
Yes, but the flavor won't be as deep. Mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the simmering soup. Cook for 2-3 minutes until thickened. The roux creates a richer foundation, but cornstarch works in a pinch for faster results.
How do I reheat leftovers without breaking the texture?
Gently reheat on the stove over low heat, stirring frequently. Add a splash of milk or broth to restore creaminess if needed. Microwaving can make it watery—always reheat slowly. For best results, store in an airtight container and reheat within 3 days.
What makes this version different from canned broccoli cheddar soup?
This homemade version uses a proper roux for depth, fresh ingredients for vibrant flavor, and proper cheese melting techniques. Canned soups often contain preservatives, artificial thickeners, and pre-shredded cheese that creates graininess. The fresh broccoli and aged cheddar make all the difference!