Soups & Stews
Creating Betty Crocker-style broccoli cheese soup with that signature velvety texture and rich dairy flavor is simpler than you think. The secret lies in a proper roux foundation and careful blending to eliminate lumps while preserving that comforting creaminess.
I’ve perfected this recipe over years of testing, ensuring every spoonful delivers that classic, restaurant-quality taste at home.
This recipe delivers a creamy, dairy-rich soup where the cheese fully melts into the broth, creating a velvety consistency without any graininess. The roux technique—cooking butter and flour to create a smooth base—is what transforms this into a true Betty Crocker classic.
You’ll need just 30 minutes of active time, but the flavors develop beautifully as it simmers.
The result is a smooth, golden-hued soup with tender broccoli florets suspended in a rich, cheesy broth. Each bite offers that perfect balance of creamy cheese, earthy broccoli, and subtle seasoning.
Serve it with crispy crackers on top or a sprinkle of extra cheese for that final touch of indulgence.
Whether you’re making it for a cozy weeknight dinner or a comforting holiday meal, this recipe delivers consistent, professional-quality results every time. The method is straightforward, but the attention to detail ensures that classic Betty Crocker flavor you love.
Ingredients for betty crocker broccoli cheese soup
Pantry staples plus a few key ingredients for that iconic Betty Crocker velvety texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | White, for roux foundation |
| Fresh Broccoli Crowns 🥦 | 1 ½ lb | Cut into small florets |
| Yellow Onion 🧅 | 1 whole | Medium, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced finely |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged variety |
| Monterey Jack Cheese 🧀 | ½ cup | Shredded, mild flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Mustard Powder 🌿 | ¼ tsp | For subtle depth |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra richness |
The butter and flour are non-negotiable for that classic roux—European-style butter if you want extra richness. King Arthur flour works best for a smooth, lump-free base. Broccoli should be bright green and firm—avoid anything with yellow stems. For the cheese, sharp cheddar from a block makes all the difference (pre-shredded gets clumpy). If you're using frozen broccoli, thaw it first and pat dry—excess moisture ruins the roux. The onion and garlic? Yellow onions add sweetness, and garlic from a fresh bulb has more impact than jarred minced.
No sharp cheddar? Pepper jack or Gruyère work in a pinch, but the flavor shifts. Running short on butter? Olive oil works too, though it won’t give that same creamy finish. The mustard powder is optional but worth it for that subtle depth—skip it if you’re sensitive to strong flavors. For the broth, homemade is ideal, but low-sodium store-bought saves time. If you’re making this ahead, add the milk and cheese just before serving to keep it smooth. And for heaven’s sake, don’t skip the roux—that’s what makes this soup restaurant-quality.
This soup tastes even better the next day—reheat gently on low to avoid breaking the cheese. Keeps for 4-5 days in the fridge, but the texture gets grainier after day 3. For freezing, hold off on adding the milk and cheese until reheating. Portion into airtight containers with a layer of plastic wrap pressed on top to prevent a skin from forming. The roux base alone freezes beautifully for up to 3 months—just add the remaining ingredients fresh when you’re ready to serve.
Why You'll Love This Recipe
- Pantry-Friendly Base: This soup starts with just butter, flour, and a splash of milk—no weird ingredients or last-minute grocery runs. I’ll be real: that roux of butter and flour alone makes it taste like you slaved over it, even though it takes two minutes.
- Garlic Butter Magic: The moment you sauté that onion and garlic in butter? Pure flavor payoff. That rich, nutty aroma clings to every spoonful, and the broccoli soaks it up like a sponge—no overpowering spices, just deep, cozy satisfaction.
- Leftovers That Don’t Suck: Unlike soups that turn watery, this one thickens beautifully when reheated. I make a double batch on Sundays, and by Wednesday, it’s still creamy, still cheesy, still the easiest way to feed the family without stress.
- Budget Cheese Win: You don’t need fancy cheddar—just a block of the good stuff, shredded yourself. The flour-butter base stretches it perfectly, so you get that gooey, melty goodness without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker-style broccoli cheese soup
Here's how to create that signature creamy, velvety texture without a single lump.
Build the Roux Foundation
In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat until it foams and bubbles gently. This is your base for the roux that will create the soup's signature creaminess. Add the 0.5 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture turns a pale golden color.
The roux should look like wet sand and coat the back of a spoon—this is your signal it's ready. If it browns too quickly, reduce the heat slightly. This step is crucial for preventing lumps later; the flour needs to cook fully to create a smooth, thick base. Don't rush this—undercooked flour will make your soup grainy.
Add Aromatics and Broccoli
Push the roux to the sides of the pot and add the 1 whole yellow onion and 4 cloves garlic cloves (minced finely). Sauté for 3-4 minutes until the onion softens and becomes translucent, and the garlic releases its fragrance. This builds the flavor foundation.
Add the 1.5 lb fresh broccoli crowns (cut into small florets) and stir to coat in the aromatic oil. Pour in the 4 cups chicken broth and bring to a gentle boil. Reduce heat to medium-low and let it simmer for 10 minutes until the broccoli is tender but still holds its shape. You want it to break down slightly but not turn to mush—this ensures the perfect texture in your finished soup.
Create the Creamy Base
Stir in the 1 cup whole milk and 0.25 tsp dried mustard powder, then let the soup simmer for another 5 minutes. The mustard powder adds subtle depth without overpowering the cheese flavors. Season with 1.5 tsp diamond crystal kosher salt and 0.5 tsp ground black pepper, adjusting to taste. Taste the soup now—it should be flavorful but still have room for the cheese to shine.
Here's where the magic happens: gradually whisk in the 1.5 cups sharp cheddar cheese and 0.5 cup monterey jack cheese (shredded) until fully melted and smooth. If you encounter any lumps, use an immersion blender to blend them out—this keeps the texture velvety. The cheese should melt completely, creating a rich, creamy consistency. If the soup looks too thick, add a splash of warm broth to reach your desired texture.
Finish with Richness and Serve
Remove the pot from heat and stir in the 0.25 cup heavy cream (if using) for extra richness. The cream should blend seamlessly, adding a luxurious finish. Let the soup rest for 5 minutes off the heat—this allows the flavors to meld and the cheese to fully incorporate. Taste again and adjust seasoning if needed; sometimes the cheese needs a little more salt to balance the creaminess.
Serve immediately in warm bowls, garnished with extra shredded cheese if desired. The soup should be thick enough to coat the back of a spoon but still smooth and velvety. Each spoonful should deliver that classic Betty Crocker comfort—creamy, cheesy, and perfectly balanced. This method ensures no lumps, just pure, velvety goodness.
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- Cook Butter Slowly: Melt the unsalted butter over medium-low heat—rushing it makes the roux grainy. I used to crank the heat and wondered why my soup always tasted off. Let it foam gently before adding flour.
- Chop Broccoli Small: Cut the crowns into ½-inch florets—this ensures even cooking and a creamy texture. Big chunks turn mushy while small pieces soften perfectly. Trust me, your soup will thank you.
- Skip the Overcrowding: Don’t dump all the broccoli at once when boiling—it steams instead of blisters. Drop in batches so the water can really work, and you’ll get those crisp-tender florets every time.
- Toast the Flour: Cook the flour-butter roux until it’s golden, not just pale—this deepens the flavor. I learned this the hard way when my soup tasted bland. Two minutes longer makes a real difference.
Essential equipment for this dish
Heavy-Bottomed Pot
A 6-quart Dutch oven or enamel-coated pot is my go-to for this recipe because it distributes heat evenly and prevents scorching during the roux stage. I use a Le Creuset signature pot—it’s durable, retains heat well, and handles temperature changes gracefully.
If you don’t have one, a stainless steel stockpot with a thick base works too, but monitor the heat closely to avoid burning. 🔥
Immersion Blender
An immersion blender is your secret weapon for achieving that lump-free, velvety texture—especially when incorporating cheese. I recommend the Ninja Foodi immersion blender for its powerful motor and easy-to-clean design.
If you don’t own one, a hand mixer or regular blender (transferring in batches) works in a pinch, but be prepared for more cleanup. The key is blending just the cheese-heavy areas until smooth, not the entire pot.
Whisk for Roux
A balloon whisk with a long handle is essential for creating a smooth, lump-free roux. I prefer the OXO Good Grips whisk—it’s sturdy, has angled wires for thorough mixing, and fits comfortably in my hand. Avoid plastic whisks; they can melt under high heat.
If you’re making this in a deep pot, a French whisk with a longer handle gives you better reach without splashing. Whisking vigorously for those 2-3 minutes is non-negotiable for that perfect golden roux.
Cheese Grater
Freshly shredded cheese makes all the difference in this soup. A box grater or microplane ensures you get fine, even shreds that melt smoothly into the broth. I use a Kuhn Rikon box grater—it’s affordable, durable, and produces consistent results.
Avoid pre-shredded cheese from bags; it contains anti-caking agents that create grainy lumps even when blended. Shred your cheese just before adding it to the soup to maintain maximum freshness and meltability. 🧀
Measuring Tools
Precision matters when it comes to the roux ratio (equal parts butter and flour) and cheese quantities. Use a stainless steel measuring cup for the butter and flour to avoid plastic odors or reactions.
For the cheese, a digital kitchen scale ensures accuracy—1.5 cups of sharp cheddar can vary by brand, and weighing it guarantees consistency. I keep a OXO stainless steel scale on my counter for quick measurements.
Don’t eyeball it; the roux and cheese balance is what delivers that Betty Crocker-level creaminess.
Ladle for Serving
A stainless steel ladle with a long handle is perfect for serving this soup without breaking the cheese layer on top. I use a Vollrath heavy-duty ladle—it’s heat-resistant, easy to clean, and holds enough soup for generous servings.
For extra presentation, serve in pre-warmed bowls to keep the soup hot and the cheese melted. If you’re making this ahead, reheat it gently on the stovetop and stir in a splash of milk or broth to restore that silky texture before ladling. ✨
Nutrition facts
Frequently asked questions
Why does my broccoli cheese soup turn out grainy?
Graininess usually happens when cheese doesn't melt fully or the roux isn't cooked properly. Always use freshly shredded cheese (not pre-shredded) and stir constantly while melting. For extra smoothness, blend just the cheesiest parts with an immersion blender. The roux must reach a pale golden color—2-3 minutes of whisking is key to prevent lumps later.
Can I make this soup without butter?
Yes, but the texture will be less rich. Replace the butter with 0.5 cup olive oil or vegetable oil for the roux, though it won't give the same creamy finish. For a dairy-free version, use 0.5 cup nutritional yeast mixed with flour for the roux and coconut milk instead of dairy. The flavor will shift slightly, but it still works well.
How do I prevent the soup from getting too thick?
Add a splash of warm broth or milk while the soup simmers if it becomes too thick. The roux should be pale golden, not dark brown—overcooking makes it absorb more liquid. For a lighter texture, reduce the flour to 0.4 cups or stir in an extra 0.25 cup milk at the end. Always taste as you go!
Is this soup kid-friendly?
Kids love the mild cheddar and Monterey Jack combo. For picky eaters, blend a portion until completely smooth—it tastes like a creamy cheese sauce. Serve with crusty bread or crackers for dipping. Just watch for dairy allergies; this recipe contains milk, cheese, and butter.
Can I make this soup ahead of time?
Yes, but hold off on adding the milk and cheese until reheating. Store the roux-and-broth base in an airtight container for 4-5 days or freeze for 3 months. When ready to serve, reheat the base, then stir in milk and cheese off the heat. Never freeze with dairy added—it separates and gets grainy.