Soups & Stews
Betty Crocker’s broccoli cheese soup delivers the kind of velvety creaminess and crispy herb topping that turns a simple weeknight dinner into a comforting classic. This recipe captures the brand’s signature balance of rich, cheesy flavor and tender broccoli—perfect for chilly evenings or family gatherings.
The secret lies in a smooth, velvety base that clings to every spoonful, topped with golden, crispy herbs that add texture and aroma.
The recipe starts with a simple blend of fresh broccoli, sharp cheddar, and a touch of cream to create that signature creamy swirl without lumps. A crispy herb topping—made with buttery breadcrumbs and fresh parsley—adds a satisfying crunch that contrasts beautifully with the smooth soup.
It’s a foolproof method that delivers restaurant-quality results in under an hour, with minimal effort but maximum flavor.
What makes this soup truly special is how it transforms humble ingredients into something indulgent. The broccoli stays tender-crisp, the cheese melts into a luscious blanket, and the herb topping adds a pop of color and crunch.
Each spoonful is a perfect harmony of textures and flavors—creamy, cheesy, and just slightly herby. It’s the kind of dish that feels like a warm hug on a cold day.
Serve it with crusty bread for dipping or alongside a simple green salad to round out the meal. The leftovers reheat beautifully, making it an ideal option for meal prep or feeding a crowd. Here’s how to make it—step by step—for that classic Betty Crocker touch.
Ingredients for betty crocker broccoli cheese soup
Sixteen ingredients transform into velvety creaminess with crispy golden topping perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 6 cups | Cut into bite-sized florets |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Whole Milk 🥛 | 1 cup | For smooth consistency |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening base |
| Unsalted Butter 🧈 | 4 tbsp | Cold for crispy topping |
| Panko Breadcrumbs 🍞 | ½ cup | For extra crunch |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor depth |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌶️ | ¼ tsp | Freshly grated for warmth |
| Dried Mustard 🌶️ | ½ tsp | For subtle tang |
The broccoli should be bright green and firm—avoid any florets with yellowing stems. Trader Joe's and Whole Foods carry excellent fresh cuts, but the standard grocery store florets work fine. For the cheese, sharp white cheddar is non-negotiable—it melts beautifully and adds that signature tang. I always buy a block and shred it myself; pre-shredded cheese contains anti-caking agents that prevent smooth melting. The heavy cream needs to be full-fat—none of that low-fat nonsense. It's what gives that signature creamy swirl in every spoonful.
No sharp cheddar? Pepper jack or Gruyère will give you a slightly different but still delicious flavor profile. Short on panko? Regular breadcrumbs toasted in the oven work in a pinch, though they won't be quite as crispy. The parsley can be fresh or dried—just use one-third the amount if dried. For the garlic, fresh is best, but garlic powder at half the amount will work if you're in a hurry. The mustard adds depth—if you don't have it, a pinch of Dijon mustard powder will do. For those watching their sodium, use low-sodium chicken broth and add salt gradually to taste.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. The crispy topping stays crunchy if you reheat it separately and sprinkle it on top after warming. For meal prep, I double the herb topping recipe and freeze it in portions. The broccoli will soften slightly when reheated, but that's actually preferable for leftovers—just add a splash of milk or broth to restore creaminess. The soup freezes beautifully, though the texture might change slightly. Always thaw in the fridge overnight for best results.
Why You'll Love This Recipe
- Here’s what sold me: it’s cheap to make but feels fancy. A single head of broccoli, a block of cheddar, and a carton of cream stretch far—way more than pricier restaurant soups. Plus, the chicken broth adds depth without breaking the bank. My wallet and my taste buds both win.
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra bowls, just steam, simmer, and stir. The florets soften right in the broth while the cheese melts into a velvety blanket, and honestly? That’s the kind of hands-off cooking I crave after a long day.
- Cheese Love Bomb: That sharp white cheddar isn’t just any cheese—it’s the star. When it melts into the heavy cream and milk, it creates this perfect balance: tangy enough to cut through the richness but creamy enough to make you sigh. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Between us, most soups turn into sad, watery meals by day three. Not this one. The broth stays rich, the cheese clings like it’s meant to, and the broccoli? Still holds its shape. I’ve reheated portions for five days straight—zero complaints, just empty bowls.
Step-by-step instructions for Betty Crocker broccoli cheese soup recipe
Here's how to create velvety, creamy broccoli cheese soup with a perfectly crispy herb topping.
Sauté Aromatics and Prepare Broccoli
Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned. This step builds flavor foundation without burning the garlic.
Add the 6 cups fresh broccoli florets and sauté for 4-5 minutes until they brighten in color but remain crisp. You want them to soften slightly but still hold their shape—overcooking will turn them mushy. Keep the heat at medium to prevent burning.
Build the Creamy Base
Sprinkle the 2 tablespoons all-purpose flour over the broccoli and stir vigorously for 1 minute to coat the florets completely. This creates a roux that will thicken your soup beautifully. Pour in the 4 cups chicken broth and stir constantly for 2 minutes until the mixture smooths out.
Add the 1 cup whole milk and 1 cup heavy cream, then bring the mixture to a gentle boil. Reduce heat to medium-low and let it simmer uncovered for 10 minutes, stirring occasionally. This slow simmer allows the flavors to meld while preventing scorching.
Add Cheese and Seasonings
Gradually whisk in the 2 cups shredded sharp white cheddar cheese until fully melted and smooth. Stir in the 1 teaspoon salt, 0.5 teaspoon ground black pepper, 0.25 teaspoon ground nutmeg, and 0.5 teaspoon dried mustard. The nutmeg adds warmth while the mustard provides subtle tang—both essential for authentic flavor.
Continue simmering for 5-7 minutes until the soup reaches your desired thickness. It should coat the back of a spoon but still be pourable. If it's too thick, whisk in 1-2 tablespoons hot water to adjust consistency. Taste and adjust seasoning if needed.
Prepare the Crispy Herb Topping
In a small bowl, combine the 0.5 cup panko breadcrumbs, 0.25 cup chopped fresh parsley, and 2 tablespoons melted unsalted butter. Mix until the breadcrumbs are evenly coated. Spread the mixture on a parchment-lined baking sheet in an even layer.
Bake at 375°F for 5-7 minutes until golden brown and crispy. Watch closely—the topping burns easily. Remove from oven and let cool for 2 minutes before breaking into small pieces with your fingers.
Combine and Serve
Ladle the warm soup into bowls and immediately top with the crispy herb mixture. The contrast of creamy soup with crispy topping creates the perfect texture experience. Serve with crusty bread to soak up every last drop of that rich, cheesy goodness.
For best results, serve immediately while the topping is still crisp. If storing, keep the topping separate and toast again before serving to maintain its crunch.
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- BLEND IN STAGES: Don’t dump everything in the blender at once—this recipe’s heavy cream and sharp cheddar will turn into a greasy mess if you’re not careful. Start with the broth and broccoli first, then add the milk and cream in two batches. The soup will be smoother and less likely to separate later.
- GRATE CHEESE FINE: Sharp white cheddar loses its punch when it clumps. Use a box grater (not pre-shredded) and pulse it in the food processor for 10 seconds—this creates tiny, even pieces that melt completely. I learned this the hard way when my soup tasted more like cheese sauce than soup.
- SIMMER DON’T BOIL: Once the cheese is stirred in, lower the heat to a gentle simmer. Boiling will scorch the cream and turn the soup grainy. Keep it at 180°F (93°C)—just hot enough for bubbles to break slowly. Your future self will notice the difference in texture.
- TOAST THE BROCCOLI: Before adding florets to the pot, spread them on a baking sheet and broil for 3-4 minutes. The edges will crisp slightly, adding depth of flavor that raw broccoli can’t match. Skip this, and the soup will taste flat—trust me, it’s worth the extra minute.
Troubleshooting this recipe
Lumpy Cheese Fix
If your cheese clumps instead of melting smoothly, I’ve got a foolproof trick: temper the cheese before adding it to the soup. Melt 1 tablespoon butter in a small saucepan over low heat, then whisk in 1 cup shredded cheese until fully melted.
Gradually whisk this mixture into the soup while stirring constantly. This ensures a silky texture every time. 🧀
Broccoli Too Soft
Overcooked broccoli ruins the texture, but you can salvage it by adjusting your timing. Sauté florets for no more than 4-5 minutes—they should stay bright green and slightly crisp.
If they soften too much during cooking, add fresh florets just before serving. For extra crunch, blanch broccoli in boiling water for 1 minute before sautéing, then drain well.
Soup Too Thin
If your soup is too watery, don’t panic! Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Whisk it into the simmering soup and cook for 2-3 minutes until thickened.
For a smoother finish, use a roux next time: cook 2 tbsp butter + 2 tbsp flour for 1 minute before adding broth.
Herb Topping Not Crispy
The secret to a perfect topping is even baking and low moisture. Spread breadcrumbs in a single layer on a parchment-lined tray and bake at 375°F for 5-7 minutes—no more!
If your topping stays soft, add an extra 1 tbsp melted butter or bake for 1-2 minutes longer. For extra crunch, toast panko in a dry skillet for 2 minutes before mixing with herbs.
Broth Too Salty
If your broth tastes too salty, balance it with acidity or sweetness. Stir in 1 tbsp lemon juice or a pinch of sugar to cut the saltiness. For a richer flavor, add ½ cup cream or a splash of milk.
If using low-sodium broth, taste as you go and adjust with kosher salt gradually—it dissolves more evenly than table salt. 💡
Cheese Too Strong
If the cheddar flavor overpowers, balance it with herbs or acid. Stir in 1 tsp fresh thyme or a splash of lemon juice to mellow the sharpness. For a milder taste, reduce cheese to 1½ cups and add ½ cup cream cheese for a smoother finish.
A pinch of smoked paprika adds depth without overpowering the flavor.
Nutrition facts
Frequently asked questions
Can I make this soup without dairy?
Replace the sharp cheddar with 1½ cups nutritional yeast for a cheesy flavor, and use 1 cup coconut milk instead of heavy cream. For the crispy topping, swap butter for olive oil and use gluten-free breadcrumbs if needed. The soup will still be creamy and delicious!
How do I adjust the spice level?
For milder flavor, reduce the nutmeg to ¼ teaspoon and omit the mustard. For extra heat, add ½ teaspoon smoked paprika or a pinch of cayenne. Always taste as you go—you can adjust while simmering! The crispy topping stays neutral, so it won’t overpower.
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it first to avoid excess moisture. For best texture, use 6 cups thawed florets and sauté for 3-4 minutes instead of 4-5. Frozen broccoli works in a pinch, though fresh stays brighter and crunchier.
What’s the best way to store leftovers?
Store the soup (without topping) in an airtight container for up to 5 days in the fridge. Keep the crispy topping separate and toast it again before serving to maintain crunch. For freezing, portion the soup into containers and freeze for up to 3 months. Thaw overnight in the fridge.
Is this soup kid-friendly?
Yes! Kids love the creamy texture and mild flavors. For picky eaters, blend the soup slightly for smoother consistency. Serve with the crispy topping on the side so they can add it themselves. The nutmeg and mustard are subtle, so even little ones will enjoy it.