Betty Crocker Broccoli Cheese Soup Recipe: Velvety Creamy With Hidden Veggie Power

Betty Crocker's broccoli cheese soup delivers that velvety creamy texture we all love, packed with hidden veggie goodness that even picky eaters will devour. This recipe captures the brand's signature approachability—simple steps, familiar ingredients, and a roux-based thickening method that guarantees smooth perfection every time.

I've tested it countless times to ensure the cheese melts into a luscious, comforting blanket while the broccoli stays tender yet vibrant.

The secret to this soup's restaurant-quality feel lies in the slow-cooked roux—buttery, golden, and rich—paired with sharp cheddar that develops depth as it simmers. Unlike many versions, this one balances creaminess with subtle broccoli flavor, so you won't taste the vegetables unless you're looking for them.

The technique is foolproof: sauté onions until soft, build that roux properly, then let the broth and cheese work their magic together.

What you'll end up with is a bowl of soup so creamy it practically melts in your mouth, with just the right amount of cheesy pull and tender florets peeking through. The aroma alone—warm, buttery, and cheesy—will have everyone gathered around your pot.

It's the kind of comfort food that transforms a simple weeknight into a cozy family meal without requiring hours in the kitchen.

Best of all, this recipe adapts effortlessly to slow cookers or Instant Pots for hands-off cooking. Whether you're serving it as a starter, a main dish with crusty bread, or a hearty lunch, the velvety texture and rich flavor will make it a new favorite.

Let's get cooking—your taste buds will thank you.

Ingredients for betty crocker broccoli cheese soup

Simple pantry staples transform into velvety Betty Crocker-style broccoli cheese soup.

The butter and flour combo is non-negotiable for that signature roux—European-style butter gives the best flavor, but any unsalted works. Whole Foods or Trader Joe's have the best prices for bulk butter. For the cheese, sharp cheddar from the deli section melts smoother than pre-shredded. I always grab extra since it keeps well. The broccoli? Fresh is best—frozen works in a pinch, but you'll taste the difference. Look for bright green florets with tight buds at the store.

No sharp cheddar? Gruyère or white cheddar work beautifully—just shred it yourself. Running low on milk? Half-and-half or evaporated milk add richness without thinning the soup. The thyme is optional but adds depth—fresh thyme leaves are perfect if you've got them. For a dairy-free version, use unsweetened almond milk and nutritional yeast instead of milk and cheese. The heavy cream is truly optional but takes this soup to next-level restaurant quality (trust me, it's worth it).

This soup tastes even better the next day as flavors meld. Keeps 4-5 days in the fridge, freezes beautifully for 3 months. I always make a double batch—the leftovers are perfect for quick lunches. For reheating, start with warm soup and add a splash of milk to restore creaminess. Garnish with extra cheese and fresh thyme before serving.

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

Here's how to create that perfect velvety texture with rich cheddar flavor and hidden veggie goodness.

Melt the 0.5 cup unsalted butter in a large pot over medium heat. Once fully melted and foaming subsides, add the 0.5 cup all-purpose flour all at once. Stir constantly with a wooden spoon for 2-3 minutes until the mixture turns a light golden color and smells nutty.

This roux is your flavor anchor—don't rush it. You want it to reach medium brown (like peanut butter color) for maximum richness. If it darkens too quickly, reduce the heat slightly. The roux should coat the back of a spoon smoothly with no graininess remaining.

Add the diced yellow onion and minced garlic cloves to the roux. Cook for 3-4 minutes until the onions soften and become translucent. Stir in the 0.5 tsp dried thyme and 1.5 tsp salt, letting the spices toast for 30 seconds to release their aromas.

Add the 3 cups fresh broccoli florets and stir to coat in the roux. Cook for 4-5 minutes until the broccoli begins to soften but still maintains a vibrant green color. You want to preserve that fresh vegetable taste—don't let it turn mushy. Pour in the 4 cups chicken broth and bring to a gentle boil.

Reduce heat to medium-low and let the soup simmer uncovered for 10-12 minutes. Stir occasionally to prevent sticking. The broccoli should be fork-tender with just a slight bite remaining—this ensures it holds its shape while still releasing flavor.

Taste and adjust seasoning with additional salt or 0.5 tsp black pepper if needed. The soup should be flavorful but not salty. If it's too thick at this point, whisk in 2-3 tablespoons of milk to loosen the texture slightly. This is where you'll build that creamy base.

Lower heat to low and gradually whisk in the 0.5 cup milk and 0.25 cup heavy cream. Stir continuously to prevent curdling. Add the 2 cups sharp cheddar cheese a handful at a time, whisking until fully melted and smooth. The cheese should dissolve completely—if you see any lumps, strain the soup through a fine-mesh sieve for that signature silky texture.

Let the soup simmer gently for 5-7 minutes to allow flavors to meld. The creaminess should coat your spoon completely when you lift it. If it's still too thick, whisk in more milk or chicken broth until you reach your desired consistency—it should be thick enough to coat the back of a spoon but still pour easily.

Remove from heat and let the soup rest for 5 minutes to allow the flavors to fully develop. Taste one final time and adjust seasoning if needed. For extra richness, you can stir in an additional 1-2 tablespoons of heavy cream or more cheese.

Ladle the soup into bowls and garnish with additional sharp cheddar cheese if desired. Serve immediately with crusty bread or oyster crackers. The soup should be creamy yet light, with each spoonful delivering that perfect balance of cheesy comfort and fresh broccoli flavor. Leftovers keep well in the refrigerator for up to 4 days—just reheat gently on the stovetop, stirring occasionally to prevent scorching.

Storing and reheating your betty crocker broccoli cheese soup

Refrigerator Storage

Let your soup cool completely before transferring it to airtight glass containers—I prefer Pyrex with snap-on lids for easy reheating. Store at 40°F or below for up to 5 days, though the flavor actually deepens overnight as the cheese and milk meld together.

The roux-based texture holds up beautifully, so you won’t lose that signature creamy consistency. Just remember to leave ½-inch headspace to prevent condensation from diluting the soup. 🥫

Freezer-Friendly Tips

This soup freezes exceptionally well for up to 3 months without sacrificing texture. Use quart-sized freezer bags (lay them flat to save space) or glass containers with tight-sealing lids. Before freezing, stir in an extra 1 tablespoon of milk to maintain creaminess—this prevents the cheese from separating.

Label with the date to track freshness, and avoid overfilling to account for expansion. 🧊

Stovetop Reheating

For the best results, reheat on the stovetop over medium-low heat. Start with the soup at room temperature to avoid temperature shocks that can cause separation. Add 1-2 tablespoons of milk or chicken broth per bowl to restore creaminess—this is especially important if the soup looks thickened after freezing.

Stir constantly for 5-7 minutes until heated through (165°F internal temp), then taste and adjust seasoning with salt or pepper. 🔥

Microwave Revival

If you're short on time, microwave reheating works but requires extra care. Transfer soup to a microwave-safe bowl, cover loosely with a damp paper towel, and heat on 50% power in 1-minute intervals, stirring between each.

This prevents scorching and helps distribute heat evenly. For extra richness, stir in 1 tablespoon of heavy cream after microwaving—it instantly restores that velvety texture. ⚡

Slow Cooker Option

Need to reheat a large batch? The slow cooker is perfect for this. Add ½ cup of milk or broth to the pot, then cook on low for 2-3 hours or high for 1 hour, stirring occasionally.

The gentle heat ensures even warming without breaking down the cheese. If the soup thickens too much, thin it with additional milk before serving. This method is ideal for meal prep—just portion into containers before reheating. 🍲

Garnish Refresh

After reheating, elevate your soup with fresh garnishes. A sprinkle of freshly grated sharp cheddar adds a bright, melty contrast to reheated flavors. For extra crunch, top with toasted breadcrumbs or crumbled bacon.

A few chopped chives or parsley add freshness, while a drizzle of hot sauce or sour cream balances the richness. These finishing touches make reheated soup taste almost as good as fresh! 💫

Frequently asked questions