Soups & Stews
Betty Crocker’s cream of broccoli soup delivers that classic, comforting bowl of velvety smoothness with just a hint of hidden veggie goodness.
This recipe captures the creamy, family-friendly appeal that makes it a pantry staple, using simple ingredients to create a rich, satisfying soup that’s perfect for chilly evenings or quick weeknight dinners.
The secret lies in blending fresh broccoli until silky, then combining it with a creamy roux for that signature Betty Crocker texture.
What sets this recipe apart is its balance of ease and indulgence—no fancy techniques required, just a few pantry staples and a blender to transform fresh broccoli into a luscious, creamy base.
The soup’s velvety consistency comes from a proper roux (butter and flour cooked to a golden hue), which thickens the broth beautifully while adding depth of flavor. Every spoonful delivers that familiar, comforting taste without sacrificing nutrition.
By the time you finish blending and simmering, you’ll have a bowl of soup that’s rich, creamy, and subtly vegetal—ideal for serving with crusty bread or a sprinkle of cheese on top.
The recipe is designed to be foolproof, ensuring a smooth, restaurant-quality result every time. Whether you’re feeding a family or treating yourself, this soup delivers on comfort and simplicity.
Pair it with a side salad for a complete meal, or double the batch for leftovers that reheat beautifully. The creamy texture and mild flavor make it a crowd-pleaser, perfect for any occasion where you want warmth and satisfaction in a bowl.
Ingredients for betty crocker cream of broccoli soup
Simple pantry staples and fresh broccoli create this velvety Betty Crocker-style soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 2 lbs | Bright green, stems trimmed |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic base |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens the flavor |
The broccoli is your flavor anchor—look for bright green florets with tight buds at the grocery store. Trader Joe's and Whole Foods often carry the freshest cuts, but any well-stocked supermarket works. Trim the stems (they're edible but fibrous) and save the leaves for garnish. The butter and flour form the roux—use unsalted butter for better flavor control, and sift the flour to avoid lumps. For the chicken broth, low-sodium options like Swanson or Pacific Foods keep the soup from tasting bland. Fresh thyme is ideal, but dried works in a pinch at one-third the amount.
No heavy cream? Half-and-half plus a splash of milk mimics the richness. Short on cheddar? Gruyère or sharp white cheddar add depth, while Parmesan gives a nutty twist. The garlic and onion form the aromatic base—sauté them until golden for maximum flavor. If you're watching calories, reduce the butter to 3 tbsp and use Greek yogurt instead of heavy cream. For a vegan version, swap the butter for olive oil and use coconut cream instead of heavy cream. The lemon juice brightens everything—freshly squeezed is best, but bottled works in a bind.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, portion into 2-cup containers—they reheat perfectly. To reheat, warm over medium heat and stir in a splash of milk or cream to restore creaminess. Garnish with extra cheese, chopped parsley, or a drizzle of cream before serving. The roux keeps well for 1 week in the fridge if you want to make it ahead.
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 measuring cups. Just melt the butter, whisk in the flour, pour in the broth, and let the broccoli steam right into creamy perfection. The heavy cream finishes it off while you’re still chopping the last floret.
- Velvet Smoothness: That first sip of velvety, slightly nutty broth with tender broccoli florets? It’s the kind of soup that makes you pause mid-slurp. The roux (butter + flour) thickens it just enough to coat your spoon, while the heavy cream adds a luxurious richness that feels fancy—even though it’s basically a pantry staple upgrade.
- Lunchbox Hero: Between us, this is my go-to for meal prep. It reheats like a dream (no graininess, no sad textures) and keeps for days in the fridge. Pack it in a thermos for work, or serve it cold over greens for a light dinner—my kids ask for it more than pizza, and that’s saying something.
- Budget Luxury: Honestly? You’re getting restaurant-quality comfort for pennies. Fresh broccoli is the star, but the butter and flour create depth, and the heavy cream makes it feel indulgent. I’ve made this for date nights, sick-day recovery, and even a potluck—no one ever guesses it’s not homemade from scratch. (Yes, even on a Tuesday night.)
Step-by-step instructions for cream of broccoli soup
This method delivers restaurant-quality velvety texture while keeping all the broccoli's natural goodness intact.
Prepare and Blanch the Broccoli
Cut the 2 lbs of fresh broccoli florets into even, bite-sized pieces, reserving the stems for the base. In a large pot, bring 4 cups of the chicken broth to a rolling boil. Add the broccoli florets and blanch for exactly 3 minutes until bright green and tender-crisp. Immediately drain and set aside, reserving the blanching liquid.
While the broccoli cooks, finely chop the stems and set them aside. The blanching process preserves color and texture while extracting flavor into the broth. Don't overcook—you want florets that hold their shape but yield slightly when pierced with a fork.
Build the Roux and Sauté Aromatics
In a large Dutch oven, melt the 0.5 cup of unsalted butter over medium heat until foaming subsides. Add the 1 whole yellow onion and 2 cloves of minced garlic, cooking for 4-5 minutes until softened and translucent. Stir in the 0.5 cup of sifted all-purpose flour and cook for 1-2 minutes until golden brown, stirring constantly to prevent burning.
This roux forms the foundation of your soup's creaminess. You'll know it's ready when it smells nutty and takes on a toasted color. If it darkens too quickly, reduce the heat slightly—you want a light golden roux, not browned.
Simmer the Base and Incorporate Broccoli
Slowly whisk in the remaining 2 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Add the reserved blanching liquid and bring to a gentle simmer. Stir in the chopped broccoli stems, 0.5 tsp of dried thyme, 1.5 tsp of salt, and 0.5 tsp of ground black pepper. Simmer uncovered for 10 minutes until the stems are completely tender.
Remove from heat and carefully blend the soup using an immersion blender until completely smooth. For a perfectly velvety texture, strain through a fine-mesh sieve if you prefer extra smoothness. The soup should be thick enough to coat the back of a spoon but still pour easily.
Finish with Cream and Cheese
Return the soup to medium-low heat and whisk in the 1 cup of heavy cream and 0.5 cup of milk. Stir in the 1 cup of shredded cheddar cheese until fully melted and smooth. Add the blanched broccoli florets and simmer gently for 3-4 minutes just to heat through—don't boil or the cream will curdle.
Finish with the 1 tbsp of fresh lemon juice and adjust seasoning if needed. The acidity brightens the flavors while balancing the richness. For extra depth, you can also add a pinch of nutmeg or a dash of hot sauce to taste.
Serve Warm with Crispy Toppings
Ladle the soup into bowls and serve immediately while hot. Garnish with additional shredded cheddar, fresh parsley, or crispy fried onions for texture contrast. The soup should be thick enough to stand a spoon upright but still smooth enough to drink straight from the bowl.
Each serving delivers that perfect balance of creamy richness and fresh broccoli flavor. The lemon juice keeps it from being too heavy, while the sharp cheddar adds just the right amount of tang. For best results, serve with crusty bread to soak up every last drop of that velvety goodness.
Pro Tips For Making Betty Crocker Cream Of Broccoli Soup
- Blanch Broccoli First: Toss florets in boiling water for 1 minute before adding to the pot—this stops bitterness and keeps them vibrant. I used to skip this, and the soup always tasted faintly grassy afterward.
- Whisk Butter Slowly: Melt the butter over medium-low heat, then whisk in flour gradually to avoid lumps. After burning three batches, I finally realized high heat turns the roux into a gluey mess.
- Strain Half the Broth: After simmering, strain out half the broth and florets for a smoother texture—just blend the solids back in later. Sounds weird, but it works: the soup feels lighter and silkier.
- Swap Cream for Half-and-Half: Use 2 parts heavy cream to 1 part half-and-half to cut richness without sacrificing creaminess. I was skeptical until I tried it—same velvety result, but less likely to curdle.
Creative variations of this dish
Cheesy Potato Twist
Turn this into a loaded potato-broccoli mash by adding 1 cup diced Yukon Gold potatoes to the blanching broth. After simmering with the stems, mash them directly into the soup using a potato masher.
Stir in an extra ½ cup shredded cheddar and 2 tbsp sour cream at the end for a creamy, hearty twist that feels like a hug in a bowl. Top with crispy bacon bits for smoky depth. 🥔
Creamy Cheddar-Gruyère Upgrade
Swap the sharp cheddar for a mix of ½ cup Gruyère and ½ cup sharp white cheddar—Gruyère melts like silk and adds nutty complexity. For extra richness, stir in ¼ cup crème fraîche at the end instead of heavy cream.
This French-inspired version tastes like a gourmet bistro dish. Pair with crusty baguette slices for dipping. 🧀
Spicy Cajun Kick
Add a ½ tsp Cajun seasoning (like Tony Chachere’s) to the roux for a Louisiana-inspired heat. Finish with 1 tbsp hot sauce (like Crystal or Tabasco) and a sprinkle of smoked paprika.
Serve with cornbread and a dollop of sour cream on top. The spice cuts through the creaminess beautifully. 🌶️
Vegan Velvety Version
Replace butter with ½ cup olive oil (or vegan butter), use 1 cup full-fat coconut milk instead of heavy cream, and swap cheddar for ½ cup nutritional yeast (for cheesy flavor).
Add 1 tbsp lemon juice to brighten the coconut taste. This version keeps the creamy texture while being completely plant-based. Garnish with fresh parsley and toasted pumpkin seeds. 🌱
Bacon & Chive Crunch
Cook 4 oz thick-cut bacon until crispy, then crumble it into the finished soup. Stir in 2 tbsp chopped fresh chives at the end for a bright, oniony finish.
The bacon adds smoky depth while the chives provide a fresh contrast. Store-bought bacon works, but I prefer Applegate Farms for cleaner ingredients. 🥓
Herb-Infused Garnish
Elevate your bowl with a trio of fresh herbs: 1 tbsp chopped chives, 1 tsp chopped dill, and 1 tsp chopped parsley. Toss them together with a pinch of salt and sprinkle over each serving.
The herbs add vibrant color and a fresh, bright finish that cuts through the creaminess. For extra flair, drizzle with a touch of truffle oil (just ½ tsp). ✨
Nutrition facts
Frequently asked questions
Can I use frozen broccoli instead of fresh?
Yes! Use 2 cups frozen broccoli florets (thawed and drained) instead of fresh. Skip the blanching step and add it directly to the simmering broth after the roux forms. Frozen broccoli works best when fully thawed to avoid watering down the soup.
Why does my soup turn out lumpy?
Lumps usually happen when flour isn't fully blended into the roux or when adding cheese too quickly. Always whisk the flour into the butter until smooth, and melt cheese gradually over low heat. For extra smoothness, strain through a fine-mesh sieve after blending. The key is patience—don't rush the roux!
Can I make this soup without heavy cream?
Replace the 1 cup heavy cream with ¾ cup whole milk plus 2 tbsp melted butter> or ½ cup Greek yogurt> for tangy depth. The soup will be lighter but still creamy. For a vegan option, use 1 cup coconut milk> and add lemon juice to balance the flavor.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 5 days>. Reheat gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of milk or broth. For freezing, portion into 2-cup containers>—they reheat perfectly without separating. Never microwave directly from frozen.
What's the secret to the perfect roux?
The secret is low-and-slow cooking! Melt the butter first, then whisk in flour over medium heat> until it turns a golden brown color> (about 1-2 minutes**>). Stir constantly to prevent burning—it should smell nutty, not burnt. A proper roux is the foundation of creamy soups!