Soups & Stews
This Betty Crocker cream of broccoli soup recipe delivers that nostalgic, velvety texture we all love—just like the box, but made from scratch with real ingredients.
The secret lies in a simple roux that transforms basic broth into a rich, creamy base, while steamed broccoli adds vibrant green color and fresh flavor. I’ve perfected this version to be ready in 20 minutes, making it ideal for quick weeknight dinners or cozy family meals.
The recipe starts with sautéed onions and garlic for a flavorful foundation, then builds depth with a classic roux before adding broth and steamed broccoli.
A touch of cream and cheddar cheese elevates the soup to that signature Betty Crocker-style creaminess, while a final blend ensures a smooth, velvety finish. No condensed soup cans here—just real ingredients that taste even better than the original.
What you’ll end up with is a creamy, comforting soup that’s smooth, flavorful, and packed with that familiar green goodness. The aroma alone will have everyone gathering around the table, and the texture—thick, velvety, and just the right consistency—makes it impossible to resist a second bowl.
Perfect for chilly evenings or as a starter for holiday dinners.
Whether you’re a Betty Crocker fan looking for a homemade twist or simply craving a classic comfort food, this recipe delivers restaurant-quality results without the fuss. Ready in just 20 minutes, it’s the perfect balance of nostalgia and convenience. Let’s get cooking!
Ingredients for betty crocker cream of broccoli soup
Classic comfort ingredients transformed into velvety Betty Crocker-style perfection in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced finely |
| All-Purpose Flour 🌾 | ¼ cup | White flour for roux |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Broccoli 🥦 | 2 cups | Florets only, chopped small |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | ¾ cup | Freshly grated, block preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing drizzle |
| Freshly Grated Nutmeg 🌿 | ¼ tsp | Microplane for fine texture |
The butter and flour form the foundation—European-style unsalted butter creates a richer roux than salted. Whole Foods or local grocers often carry the best quality, but any cold, high-fat butter works. For the onion, yellow varieties provide the best sweetness when caramelized. Fresh garlic is non-negotiable here—pre-minced garlic lacks the aromatic depth. The flour should be sifted first to prevent lumps in your roux, which can make the soup grainy. Chicken broth quality makes all the difference—Kitchen Basics or Pacific Foods brands are my go-to for that clean, flavorful base.
No fresh broccoli? Frozen florets work perfectly—just steam them until tender-crisp. Heavy cream can be substituted with half-and-half for a lighter version, though the texture will differ slightly. Cheddar cheese preferences vary—sharp cheddar for tang, mild for creaminess. The nutmeg should be freshly grated using a microplane; pre-ground loses potency quickly. For a dairy-free option, coconut cream replaces the heavy cream, though the flavor profile shifts. Lemon juice brightens the final product—freshly squeezed adds a subtle acidity that balances the richness.
Store leftovers in an airtight container for up to 4 days in the refrigerator. The soup reheats beautifully—simply warm on the stove over medium heat, stirring occasionally. For meal prep, portion into glass containers to maintain freshness. Freeze for up to 3 months by storing in heavy-duty freezer bags. When reheating from frozen, add a splash of broth to restore creaminess. The nutmeg and lemon juice can be added fresh after reheating for maximum brightness.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no extra bowls, no messy scraps. Just melt butter, toss in the onions and garlic, let the roux form with flour, then pour in the broth. Stir. Simmer. Done. The flour-thickened base means no blender cleanup either.
- Garlic Butter Bomb: That moment when the garlic hits the butter? Chef’s kiss. It’s rich but not heavy, thanks to the flour creating a velvety texture instead of cloying cream. Honestly, the first time I made it, I added an extra clove of garlic just to see—and now I always do.
- Leftovers That Don’t Suck: This soup actually improves the next day. The flavors meld, the broth deepens, and it’s still creamy without turning gluey. I make a double batch on Sundays because reheating it for lunch is my secret weapon—no sad, watery soup here.
- Budget Pantry Hero: Between us, this recipe uses ingredients you already own. Butter, onions, flour, broth—none of that fancy stuff. And since it’s so filling, it stretches easily for two meals. I’ll be real: I’ve fed a family of four for under $10 with this, and no one complains.
Step-by-step instructions for cream of broccoli soup
Master this classic recipe with a velvety texture and vibrant green color using only 13 essential ingredients.
Create a Rich Roux with Butter and Flour
Melt the 0.5 cup unsalted butter in a heavy-bottomed pot over medium heat. Once fully melted and foaming subsides, reduce heat to medium-low and whisk in the 0.25 cup all-purpose flour continuously for 2-3 minutes. You're building a roux—the foundation of your soup's creaminess. The mixture should turn a pale golden color and smell nutty, indicating proper development. If it darkens too quickly, reduce heat immediately to prevent burning.
This step is critical—undercooked flour won't thicken properly, while overcooked flour adds bitterness. Watch closely as the roux transitions from pale to golden. The perfect roux should coat the back of a spoon smoothly without being grainy. Once achieved, keep it at medium-low heat while you prepare the aromatics.
Sauté Onions and Garlic Until Transparent
Add the 1 whole yellow onion, finely diced, to the roux and cook for 5-6 minutes over medium heat, stirring frequently. The onions should soften and become translucent at the edges before turning golden. This slow cooking process draws out their natural sweetness and removes any raw onion flavor.
After the onions are nearly tender, add the 3 cloves garlic cloves, minced finely. Cook for an additional 1-2 minutes until the garlic becomes fragrant but doesn't brown. The moment garlic turns golden is when it starts to burn—remove from heat immediately if you detect a bitter aroma. This aromatic base forms the flavor backbone of your soup, so don't rush this step.
Build the Soup with Broth and Broccoli
Gradually pour in the 4 cups chicken broth while whisking vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low and add the 2 cups fresh broccoli, chopped into small florets. Let it simmer uncovered for 8-10 minutes until the broccoli becomes tender when pierced with a fork.
During this time, the soup will thicken naturally as the roux hydrates. Stir occasionally to prevent sticking, but avoid over-stirring which can break up the broccoli. You'll know it's ready when the broccoli is fork-tender and the soup has a velvety consistency. Taste the broth now—season with 1 tsp salt and 0.5 tsp ground black pepper, adjusting to your preference.
Finish with Cream and Cheese for Richness
Remove the pot from heat and stir in the 0.5 cup heavy cream and 0.75 cup sharp cheddar cheese, freshly grated. The heat from the soup will melt the cheese completely, creating a luscious, creamy texture. If you prefer extra smoothness, strain the soup through a fine-mesh sieve to remove any broccoli stems or large floret pieces.
Return the soup to low heat and stir in the 0.25 tsp freshly grated nutmeg and 1 tbsp lemon juice. The nutmeg adds warmth while the lemon juice brightens the flavors. Let it simmer gently for 2-3 minutes to meld all the ingredients together. The final soup should be thick enough to coat the back of a spoon but still pourable.
Finish with Olive Oil and Serve Warm
Remove the soup from heat and stir in the 1 tbsp extra-virgin olive oil. This final drizzle adds a silky mouthfeel and balances the richness. Ladle the soup into bowls immediately and serve while hot. The contrast of warm soup against cool air creates the perfect dining experience.
For an elegant touch, garnish each serving with an extra sprinkle of freshly grated cheddar cheese and a crack of black pepper. This soup serves 4 generously, with each portion delivering a perfect balance of creamy texture, vibrant green color, and rich cheesy flavor. The lemon juice ensures the dish doesn't become too heavy, while the nutmeg adds a sophisticated depth that elevates it beyond basic comfort food.
Pro Tips For Making Betty Crocker Cream Of Broccoli Soup
- Cook Onions Low and Slow: That onion needs time to turn sweet, not burn. Simmer it in the butter for at least 5 minutes—yes, even if it looks like it’s not doing much—before adding garlic. I used to rush this and ended up with a bitter, raw onion taste that ruined the whole soup.
- Use Cold Butter for Roux: Take the butter straight from the fridge—this prevents the flour from cooking too fast and turning grainy. Cut it into small cubes, melt it slowly over medium-low, then whisk in the flour. If it browns before you’re ready, you’ll taste that in every spoonful.
- Strain the Broth: Unless you’re going for a rustic texture, skip the sediment. Strain the chicken broth before adding it to the roux—it makes the soup silky instead of gritty. I learned this after slurping through three batches with weird bits at the bottom.
- Bloom the Flour Properly: Whisk the flour into the butter for at least 2 minutes before adding liquid—this removes the raw taste and gives the soup real body. If you just dump the broth in, you’ll end up with a thin, floury paste instead of a creamy base. (Trust me, I’ve made that mistake.)
Essential equipment for perfect results
Heavy-Bottomed Pot
Your soup's success starts with a heavy-bottomed pot—I recommend a 5-quart enameled cast iron Dutch oven like the Le Creuset Signature or All-Clad Stainless Steel. These pots distribute heat evenly, preventing hot spots that can burn your roux.
A 3-quart pot works for smaller batches, but larger pots make cleanup easier. Avoid thin aluminum pots—they heat unevenly and can scorch your soup. 🔥
Immersion Blender
For that signature Betty Crocker-style smoothness, an immersion blender is a game-changer. I use the Ninja Foodi Immersion Blender—it blends directly in the pot, eliminating the need for transferring hot soup to a blender (which can be messy).
If you don’t have one, a high-speed blender like the Vitamix works, but you’ll need to strain the soup afterward to remove broccoli stems. Never skip blending—it’s what gives the soup that velvety texture. ✨
Fine-Mesh Sieve
A fine-mesh sieve is essential for achieving that ultra-smooth finish. I keep a 3-inch stainless steel sieve from OXO in my kitchen—it’s durable and gets the job done without clogging.
If you prefer an even smoother texture, strain the soup twice: once after blending and again after adding cream and cheese. For a rustic look, skip straining entirely and leave some broccoli florets intact. Just remember, straining removes fiber, so add a pinch of salt afterward to compensate. 💫
Cheese Grater
Freshly grated cheese makes all the difference in this recipe. A box grater with multiple holes (like the Microplane) ensures you get fine, even shreds that melt smoothly into the soup. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting.
For extra richness, I like to mix sharp cheddar and Parmigiano-Reggiano (use ½ cup total). The Parmigiano adds umami depth that balances the creaminess. Store your grater in a dry place to prevent rust. 🧀
Wooden Spoon
A wooden spoon is your best friend when making roux and stirring the soup. I prefer a long-handled, sturdy spoon (like the OXO Good Grips) because it helps you whisk continuously without burning your hands.
Wood distributes heat evenly and won’t scratch your pot like metal utensils. Avoid plastic spoons—they can melt if left in hot soup too long. Keep one by your stove for quick access. 🌿
Measuring Spoons
Precision matters when measuring spices and liquids. Invest in a set of stainless steel measuring spoons with clear markings—OXO Good Grips or Weston are my top picks. For this recipe, accurate measurements ensure the right balance of nutmeg, lemon juice, and salt**.
A pinch too much nutmeg can overpower the dish, while too little salt leaves the soup flat. Store your spoons in a drawer with the handles facing out for easy access. 🔑
Nutrition facts
Frequently asked questions
Can I make this soup without an immersion blender?
Use a high-speed blender like a Vitamix instead. After simmering the broccoli, carefully transfer the hot soup to the blender (in batches if needed) and blend until completely smooth. For extra creamy results, strain the blended soup through a fine-mesh sieve to remove any remaining broccoli bits. Just be cautious with hot liquids!
Why does my roux turn brown too quickly?
This happens when the heat is too high or the butter isn't properly melted first. Always melt the butter completely over medium heat before reducing to medium-low for the roux. A proper roux should be pale golden - if it darkens too fast, reduce the heat immediately to prevent bitterness. Patience is key here!
What can I substitute if I don't have heavy cream?
You have several great options! Use half-and-half for a lighter version, or substitute with an equal amount of whole milk plus 1 tablespoon of cornstarch (thickened separately). For a dairy-free option, coconut milk works well though it will alter the flavor slightly. The texture will be slightly different but still delicious.
Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or milk to restore creaminess. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
How do I make this soup extra creamy?
For maximum creaminess, strain the soup twice - once after blending and again after adding cream and cheese. You can also add 1 tablespoon of cornstarch mixed with cold water as a slurry at the end and simmer for 2 minutes. Another trick is to whisk in 1 tablespoon of cold butter at the very end - it adds richness without cooking.