Soups & Stews
Betty Crocker's broccoli cheese soup delivers that creamy, comforting bowl of goodness with a golden crust that's impossible to resist. This classic recipe brings together tender broccoli, sharp cheddar, and a velvety roux for a soup that's as satisfying as it is flavorful.
I've perfected this version to maintain that restaurant-quality texture while keeping the preparation straightforward—no fancy techniques required.
The secret to this soup lies in the two-step cooking process: first building a rich, creamy base with flour and milk, then incorporating the broccoli and cheese for maximum flavor infusion. The golden crust on top adds a satisfying crunch that contrasts beautifully with the smooth, velvety broth.
It's the kind of dish that warms you from the inside out, especially on chilly days.
What you'll end up with is a bowl of soup that's creamy without being heavy, with bright florets of broccoli and sharp cheddar melted throughout. The crust on top is crispy enough to hold a bite, yet soft enough to melt into the soup with every spoonful.
This recipe serves as both a comforting classic and a crowd-pleaser for any gathering.
Ready in about 30 minutes, this soup is perfect for weeknight dinners, potlucks, or as a hearty appetizer. The best part? It reheats beautifully, making it ideal for meal prep. Let's get started on creating this timeless favorite that's been a staple in kitchens for decades.
Ingredients for betty crocker broccoli cheese soup
Pantry staples meet restaurant-quality comfort in this creamy, crunch-topped classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 4 cups | Cut into bite-sized pieces |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| All-Purpose Flour 🌾 | ½ cup | For creamy roux base |
| Whole Milk 🥛 | 4 cups | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Yellow Onion 🧅 | 1 whole | Medium, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For golden crust topping |
| Extra-Sharp Cheddar Cheese 🧀 | ¼ cup | Shredded for topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crispy topping |
The cheese makes or breaks this soup. Sharp white cheddar is non-negotiable—it melts beautifully and adds that signature tang. Grab a block from the deli counter (pre-shredded gets clumpy) and grate it yourself. For the extra-sharp topping, I like Kraft Natural or Cabot—they hold their shape better. The broccoli should be bright green florets, not the sad, yellowing kind. Trader Joe's or Whole Foods usually have the freshest cuts, but any grocery store's frozen florets work in a pinch (thaw first). The butter matters too—use Land O'Lakes unsalted or Plugrá for that rich, clean flavor.
No sharp cheddar? Gruyère or Monterey Jack work well as substitutes—they melt smoothly and add depth. Running low on milk? Half-and-half or heavy cream will make it even richer, but cut the milk down by half. The roux is the secret weapon here—don't rush it. Cook the flour and butter until it's a deep golden color (about 5 minutes) for that nutty, developed flavor. No panko? Regular breadcrumbs toasted in butter will work, but they won't be as crispy. The olive oil on the topping? Don't skip it—it's what makes the crust golden and irresistible.
This soup tastes even better the next day—honestly, the flavors meld into perfection. Store leftovers in an airtight container for up to 5 days in the fridge. For meal prep, portion into 4-cup servings and freeze for up to 3 months. The crust stays crispy if you reheat it covered, then uncover for the last 2 minutes. Double the recipe? It's worth it—this soup disappears fast, especially when you add that golden, cheesy topping.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this soup comes together with just broccoli, cheddar, butter, flour, and milk—no fancy prep, no hidden pantry raids. Honestly, I’ve made it while my toddler "helped" dump flour in the pot (we cleaned it up), and it still tasted like a hug in a bowl.
- Cheese Love Bomb: That sharp white cheddar? It’s the star—melty, tangy, and just salty enough to make every spoonful feel like a reward. Between us, I’ve tried pre-shredded, but grating my own makes all the difference (the soup’s creamier, too).
- Weeknight & Leftovers: Perfect for when you’re starving but don’t want to cook—simmer it once, and it’s ready in 25 minutes. Even better? It reheats like a dream, so I make a double batch and freeze half. My lazy future self thanks me.
- Budget Comfort: Broccoli’s cheap in season, cheddar stretches far, and milk’s a pantry staple. I’ll be real: this soup costs me less than takeout but feels like a fancy dinner. Plus, the leftovers stretch for lunches—win, win.
Step-by-step instructions for betty Crocker broccoli cheese soup
Here's how to create a velvety, cheesy broccoli soup with a crispy golden crust—no separate baking required.
Build the Creamy Base with Perfect Roux
In a large Dutch oven, melt the 0.5 cup unsalted butter over medium heat until it foams. Immediately whisk in the 0.5 cup all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty. This is your roux—the foundation of the soup's creaminess.
Here's the thing—if you rush this step, you'll end up with a raw flour taste. Keep stirring until the roux reaches 180°F on an instant-read thermometer, which should take about 5 minutes total. The moment it smells like toasted bread and coats the back of a spoon smoothly, you're ready for the next step. Don't walk away; roux burns faster than you think.
Sauté Aromatics and Develop Flavor
Add the 1 whole yellow onion and 4 cloves garlic cloves to the roux, stirring to coat them in the buttery mixture. Cook for 4-5 minutes until the onions soften and turn translucent, then begin to caramelize slightly at the edges. This step builds the soup's depth of flavor—don't skip it.
Next, pour in the 4 cups whole milk all at once, whisking vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low and let it cook for 8-10 minutes until slightly thickened. This slow cook time ensures the milk pasteurizes properly and the flavors meld together. If you see any skin forming on top, just skim it off—it's not ideal for texture.
Add Broth and Vegetables for Hearty Texture
Stir in the 4 cups chicken broth and 4 cups fresh broccoli florets, bringing the soup back to a gentle simmer. Let it cook for 10-12 minutes until the broccoli is tender but still holds its shape—you want those bright green florets, not mushy pieces. The soup should now have a rich, savory base ready for the cheesy goodness.
Season with 1.5 tsp diamond crystal kosher salt and 0.5 tsp ground black pepper, then taste. This is where you can adjust the seasoning before adding the cheese. I like to add a pinch more salt at this stage because the cheddar will mellow the flavor slightly. The soup should taste like it needs more—cheese will bring it all together.
Create the Signature Creamy Swirls
Reduce heat to low and gradually whisk in the 2 cups sharp white cheddar cheese, adding about ½ cup at a time to prevent clumping. Keep stirring until the cheese melts completely and the soup becomes luxuriously smooth. This slow incorporation creates those beautiful marbled swirls of cheese throughout the soup.
For extra richness, here's my pro tip: After the cheese is fully melted, stir in 1 tablespoon extra-virgin olive oil. This adds a subtle depth of flavor and helps prevent a skin from forming on top. The soup should now be silky, with visible cheese swirls throughout—this is what makes it restaurant-quality.
Top with Crispy Crust and Serve Immediately
Preheat your broiler to high. In a small bowl, mix together the 0.5 cup panko breadcrumbs, 0.25 cup extra-sharp cheddar cheese, and a pinch of salt. Spoon this mixture evenly over the top of the soup, spreading it out to cover the entire surface.
Broil for 3-5 minutes until the topping turns deep golden brown and crispy. Watch it closely—the moment it starts to brown, it's almost done. The heat from the broiler will create a perfect contrast to the creamy soup below. Serve immediately while the crust is still crisp, with a sprinkle of extra black pepper on top. The first bite should deliver that perfect combination of creamy, cheesy goodness with a satisfying crunch from the crust.
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- Blister the Broccoli First: Toss florets in a dry skillet over medium-high heat for 2-3 minutes until edges char slightly—this deepens the flavor and prevents mushiness. I used to skip this, and the soup always tasted like it was missing something. (Yes, even if you're impatient like me.)
- Use Cold Milk: Chill the whole milk before adding it to the roux—this prevents curdling and keeps the soup silky. After burning three batches with warm milk, I finally learned: cold milk = smooth soup, every time.
- Shred Cheese Coarse: Skip the food processor for sharp white cheddar—hand-grate it into chunks (about ½-inch) so it melts into pockets of gooey goodness instead of dissolving into a bland paste. My grandmother swore by this, and she was right: texture matters more than you think.
- Whisk Like Your Life Depends on It: When combining the flour-butter roux with milk, whisk vigorously for 1-2 minutes to eliminate lumps—no one likes soup with flour grit. I was skeptical until I tried it: the difference is noticeable, even if it feels tedious. (Your future self will thank you.)
Essential equipment for great betty crocker broccoli cheese soup
Dutch Oven Essentials
The 5-quart Dutch oven is my go-to for this recipe—it holds enough volume for the soup to develop properly while allowing room for the crust to crisp.
I swear by the Lodge 5.5-Quart Cast Iron Dutch Oven because its heavy gauge material retains heat beautifully, ensuring even cooking without hot spots. The tight-fitting lid also helps trap steam, which keeps the broccoli tender and the broth flavorful.
If you don’t have cast iron, a stainless steel Dutch oven like the All-Clad Stainless Steel works well too—just be mindful that it won’t retain heat as long. 🔥
Whisk for Smoothness
A balloon whisk is non-negotiable for this recipe—it’s the only tool that can cut through thick roux and incorporate cheese without clumping. My favorite is the OXO Good Grips Balloon Whisk because its sturdy construction and angled wires make whisking effortless, even when the soup is thick.
Avoid wire whisks with thin handles; they bend under pressure. For the crust topping, a small silicone spatula helps spread the panko mixture evenly without tearing the breadcrumbs. Trust me, a smooth, even layer is key to that perfect golden crust.
Instant-Read Thermometer
An instant-read thermometer is your secret weapon for nailing the roux—specifically, the ThermoWorks Thermapen ONE. This tool ensures your roux reaches the perfect 180°F without burning, which is critical for that nutty, developed flavor.
I also use it to check the internal temperature of the broccoli florets (160°F) to guarantee they’re tender but still vibrant. No thermometer? Watch the roux closely—it should smell toasty and coat the back of a spoon smoothly.
But honestly, the thermometer takes the guesswork out of it. 🌡️
Broiler Pan and Rack
For that crispy golden crust, you’ll need a broiler pan with a rack—like the Farberware Classic Non-Stick Broiler Pan. The rack elevates the soup slightly, allowing heat to circulate underneath and crisp the panko evenly.
If you don’t have a broiler pan, a baking sheet with a wire rack placed on top works in a pinch. Just make sure the rack is sturdy enough to hold the weight of the soup bowl.
Pro tip: Line the rack with parchment paper for easy cleanup—those cheesy crumbs stick like glue otherwise.
Cheese Grater and Sharp Knife
Pre-shredded cheese is a no-go here—it gets clumpy and ruins the soup’s texture. A box grater (like the Microplane) is perfect for shredding the sharp white cheddar into fine, even strands that melt beautifully.
For the broccoli, a sharp chef’s knife (I use the Wüsthof Classic) ensures clean cuts that cook evenly. If you’re using frozen broccoli, thaw it first and pat it dry with a paper towel to prevent a watery soup.
A colander also comes in handy for rinsing the florets if they’re particularly dirty. 🥦
Optional: Immersion Blender
If you prefer your soup completely smooth with no visible broccoli pieces, an immersion blender (like the Ninja BN601) is a game-changer. After cooking the broccoli, blend about half the soup until silky, then stir it back in.
This creates a luxurious texture while still keeping some florets for visual appeal. Skip this step if you love the hearty, chunky texture of traditional broccoli cheese soup—the choice is yours! For extra creaminess, blend in 1 tablespoon of the extra-virgin olive oil at the end. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without a Dutch oven?
A Dutch oven isn't strictly necessary, but it's ideal for even cooking. Use a large pot with a tight-fitting lid instead—just stir more frequently to prevent sticking. A 6-quart stainless steel stockpot works well if you don't have cast iron. The key is maintaining gentle heat to develop the roux properly.
What if I don't have panko breadcrumbs for the topping?
Don't worry! Use regular breadcrumbs toasted in 1 tablespoon butter for 3 minutes until crispy. For extra crunch, add 1 tablespoon crushed cornflakes to the mix. The texture won't be identical, but it'll still add a satisfying contrast to the creamy soup.
How can I make this soup dairy-free?
Replace the milk with 4 cups unsweetened almond milk or coconut milk, and use 2 cups dairy-free shredded cheese (like Violife or Daiya). For the roux, use vegetable oil instead of butter. The texture will be lighter, but still creamy and delicious. The golden crust can be made with crushed potato chips or gluten-free breadcrumbs instead of panko.
Why did my soup turn out grainy instead of creamy?
This usually happens when cheese is added too quickly or the heat is too high. Always whisk in cheese slowly over low heat, adding ½ cup at a time. If it's already grainy, blend half the soup with an immersion blender until smooth, then stir it back in. For prevention, make sure your milk is fully incorporated into the roux before adding broth.
Can I prepare this soup ahead of time?
Make the soup up to 2 days in advance and store it in an airtight container. When reheating, cover the pot and warm on low heat, then uncover for the last 2 minutes to revive the crust. For the best results, add fresh broccoli florets when reheating. The flavors actually improve overnight as everything melds together.