Betty Crocker Broccoli Cheese Soup Recipe: Velvety, Cheesy One-Pot Magic

This Betty Crocker broccoli cheese soup recipe promises cozy warmth in every creamy spoonful, and this one-pot version keeps the beloved texture effortlessly. The secret lies in a proper roux foundation and precise simmering time—technique that transforms simple ingredients into restaurant-quality soup.

I've refined this recipe over years of testing, ensuring the cheese melts smoothly and the broccoli stays tender-crisp.

What sets this apart is the balance of sharp cheddar and mild American cheese, creating that iconic Betty Crocker flavor profile while keeping it approachable for home cooks. The one-pot method means minimal cleanup, and the optional bacon addition elevates it to next-level indulgence.

This soup is the perfect solution for chilly evenings or quick weeknight meals when you crave something hearty yet simple.

By the time you're done, you'll have a steaming pot of golden, creamy soup with perfectly sized broccoli florets floating in rich, velvety broth. The aroma alone will have everyone gathering around the table—it's that comforting.

Each spoonful delivers the perfect marriage of cheesy goodness and fresh vegetable flavor, exactly as Betty Crocker intended.

Serve with crusty bread for dipping or as a complete meal on its own. The best part? This recipe scales perfectly for families or meal prep. Let's create this creamy classic that's been warming kitchens for generations.

Ingredients for betty crocker broccoli cheese soup

Nine simple ingredients transform into Betty Crocker's iconic creamy, cheesy broccoli soup magic.

The cheese is where this soup shines—sharp cheddar for that signature tang and American cheese for melt-in-your-mouth creaminess. Kraft Singles or Boothby shredded work perfectly here. For the roux, Land O'Lakes unsalted butter is my go-to—it handles the heat beautifully without burning. The broccoli? Trader Joe's frozen florets are a game-changer when fresh isn't an option—just thaw and chop. Bacon lovers, grab Oscar Mayer bacon for quick cooking and crispy crumbles.

No sharp cheddar? Pepper Jack works in a pinch, though the flavor shifts slightly. Subbing heavy cream? Full-fat Greek yogurt adds tang but thins the soup—adjust with a splash of milk. Running low on chicken broth? Vegetable broth plus 1 tsp soy sauce mimics the umami depth. The bacon is truly optional, but if you skip it, add an extra pinch of smoked paprika for depth. For the roux, don't rush the cooking—it needs to be a rich, golden paste, not browned. That's what makes this soup so velvety.

This soup gets better overnight—4-5 days in the fridge with a sprinkle of milk on top to prevent a skin. Freezes perfectly for 3 months—just thaw and reheat with extra milk if it thickens. I always make a double batch because it disappears faster than you can say 'Betty Crocker.' Store the bacon separately if using, so it stays crispy when reheating. Leftovers? Soup's on for lunches all week.

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

This velvety, cheesy soup comes together in one pot with minimal effort.

Melt the 0.5 cup unsalted butter in a large pot over medium heat. Once the butter has completely melted and begins to foam, immediately whisk in the 0.5 cup all-purpose flour all at once. This is your roux foundation—keep whisking constantly for 3-4 minutes until it turns a pale golden color and smells nutty.

The key here is patience—don't rush the roux or it'll burn. You want it to thicken enough to coat the back of a spoon but not darken. This creates the velvety base that makes our soup so rich. If it starts to brown too quickly, reduce the heat slightly but keep whisking vigorously.

Add the 1 medium yellow onion and 4 cloves garlic cloves to the roux. Cook for 5-6 minutes over medium heat, stirring frequently, until the onions are translucent and the garlic is fragrant. You'll smell that wonderful aromatic base developing—this is where all the flavor starts.

Don't let the onions brown or the garlic burn. You want them to soften and release their sweetness without turning bitter. This is the moment that matters: if you see any dark spots forming, immediately reduce the heat and keep stirring.

Stir in the 2 cups fresh broccoli crowns and pour in the 4 cups chicken broth. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 10-12 minutes until the broccoli is tender and the soup has thickened slightly. You'll see the broccoli break down and release its vibrant green color into the soup.

Here's where we check for seasoning: taste the soup and adjust with 1.5 tsp salt and 0.5 tsp ground black pepper. The broth should be flavorful but not salty—remember we're building layers of taste. If it's too thin at this point, we'll fix that in the next step.

Reduce heat to low and gradually whisk in the 1.5 cups sharp cheddar cheese and 0.5 cup american processed cheese. Stir constantly until completely melted and smooth—this should take about 2-3 minutes. Then add the 0.5 cup heavy cream and stir for another 1-2 minutes until fully incorporated.

This is the moment that transforms our soup from good to incredible. The cheeses should melt completely without creating any lumps. If you notice any cheese clumping, simply whisk more vigorously or add a splash of the 0.5 cup milk to help it blend smoothly.

Remove the pot from heat and stir in the 0.25 cup bacon cooked crumbles. If the soup is too thick, thin it with the remaining 0.5 cup milk one tablespoon at a time until you reach your desired consistency. The soup should be creamy but still easy to ladle.

Let the soup sit off heat for 5 minutes to allow all the flavors to meld together. Taste one final time and adjust seasoning if needed—this is your chance to perfect it. Serve immediately with crusty bread for dipping, and enjoy this comforting, cheesy masterpiece!

Essential equipment for this dish

Roux Mastery Tools

Your roux is the soul of this soup, so invest in a heat-resistant whisk like the OXO Good Grips—it won’t warp under high heat. A medium-sized heavy-bottomed pot (I use All-Clad Stainless) prevents scorching, while a digital kitchen scale ensures precise measurements for the butter and flour.

The Land O'Lakes unsalted butter I recommend stays stable at medium heat, but if you prefer, Earth Balance vegan butter works for dairy-free versions. 🔥

Cheese Melting Essentials

Sharp cheddar clumps easily, so a microplane (like Barbour Microplane) shreds it finely without releasing moisture. For the American cheese, pre-shredded Kraft Singles save time, but if using blocks, a hand grater gives you control.

A fine-mesh strainer catches any stray cheese bits that might make the soup grainy. I always keep a small bowl of ice water nearby to refresh the whisk between cheese additions—it prevents overheating and keeps the mixture smooth. ✨

Broth and Cream Control

A liquid measuring cup ensures you add 4 cups chicken broth accurately, while a small saucepan keeps extra broth warm if needed. For the heavy cream, a small ladle lets you add it gradually to avoid curdling.

A soup thermometer (like Thermoworks SousVide) helps monitor the simmering temp—ideal range is 185-195°F to keep the broccoli tender-crisp without overcooking. 🌡️

Optional Upgrades

If adding bacon, a nonstick skillet (like Calphalon) renders fat efficiently for crispy crumbles. For extra flavor, a mortar and pestle crushes garlic into a paste before sautéing. A ladle with a strainer lets you serve soup with broccoli florets intact.

Don’t overlook a soup ladle with a long handle—it’s perfect for reaching deep into the pot without splashing. 💡

Cleanup Simplifiers

Line your pot with parchment paper for easy cleanup after cooking. A large spoon helps scrape every last bit of cheesy goodness from the pot. For leftovers, glass storage containers with tight lids preserve freshness, and a fine-mesh sieve strains out any broccoli stems before reheating.

Trust me, these small tools make all the difference when you’re ready to serve. 🧼

Frequently asked questions