Soups & Stews
Betty Crocker's broccoli cheese soup delivers that nostalgic, velvety comfort in every spoonful—just like the classic boxed version, but with a homemade touch that elevates it. The secret lies in roasting the broccoli first for a subtle crunch that contrasts perfectly with the creamy cheese sauce.
I've perfected this recipe over years of testing, ensuring the texture stays silky smooth while keeping the flavors bold and familiar.
This soup comes together in just 30 minutes using simple pantry staples: a powdered soup base, milk, sharp cheddar, and fresh broccoli. The roasting step adds depth without extra effort, and blending creates that signature creamy consistency.
It's the kind of recipe that feels indulgent yet remains approachable for weeknight dinners.
What you'll end up with is a steaming bowl of golden, creamy soup topped with crispy roasted broccoli flecks—rich enough to satisfy cravings but light enough for any meal.
The cheese melts into a velvety sauce, while the broccoli adds a satisfying bite. This is comfort food at its finest, with none of the artificial aftertaste.
Serve with crusty bread for dipping or a sprinkle of extra cheese on top. The leftovers reheat beautifully, making this the ultimate make-ahead meal. Let's get cooking—your taste buds will thank you.
Ingredients for betty crocker broccoli cheese soup
Simple pantry staples plus roasted broccoli for that nostalgic, velvety Betty Crocker taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 1 ½ lb | Cut into florets, stems peeled |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For roasting broccoli |
| Onion Powder 🧅 | 1 tsp | Or 1 small fresh onion |
| Garlic Powder 🧄 | ½ tsp | Fresh minced preferred |
| Betty Crocker Broccoli Cheese Soup Mix 🥫 | 1 package | 10.5 oz boxed mix |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated preferred |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Parsley Flakes 🌿 | 1 tsp | For garnish |
The broccoli is non-negotiable for texture. Buy fresh crowns—they hold up better to roasting than pre-cut florets. Roast at 425°F for 15 minutes until edges are crispy. Trader Joe's and Costco often have great deals on organic broccoli crowns. For the soup mix, stick with Betty Crocker—it's the closest to the original boxed version. The sharp cheddar? Kraft Natural or Cabot are my go-tos for that classic tang. If you're feeling fancy, grab a wedge and grate it yourself—pre-grated gets clumpy.
No boxed soup mix? Substitute 1 cup vegetable broth plus 1 tbsp cornstarch for thickening, but you'll lose that signature flavor. Whole milk can be swapped for 2% or lactose-free, but full-fat gives the creamiest texture. Short on cheddar? Gruyère or Swiss work beautifully—just add a pinch of mustard powder to mimic the sharpness. The roasted broccoli can be made ahead and stored in the freezer for up to 3 months. Fresh parsley? Dried works fine—just use half the amount.
This soup reheats like a dream—just add a splash of milk if it gets too thick. Keeps for 4-5 days in the fridge, freezes for 3 months (though it's best fresh). I always double the batch and freeze half—nothing beats coming home to a steaming bowl after a long day. For extra richness, stir in a dollop of sour cream before serving. The crispy broccoli bits? Save those for topping—trust me, they're worth the extra minute in the oven.
Why You'll Love This Recipe
- No-Chop Nightmare: Honestly, I cut those broccoli crowns once—into the pot, straight from the floret. No knife skills required, no tiny pieces to scrub out of the colander. Just tear, drop, and stir. That garlic powder and onion powder hit the oil first, and suddenly your kitchen smells like a cozy diner, not a science lab.
- Cheesy-Garlicky Magic: Between us, the soup mix alone is already solid, but the olive oil sauté with those powders? It’s the secret weapon. That crispy edge from the fresh broccoli crowns—still bright green and snappy—against the creamy, cheesy base? Ridiculously good. I’ll take a bowl of this over "fancy" soup any day.
- Leftovers That Don’t Suck: This stuff actually tastes better the next day. I swear. The flavors meld, the broccoli softens just right, and it’s still creamy without being gluey. Freeze half for when you’re too tired to cook—just reheat and serve. No sad, watery soup here.
- Budget Meal for Picky Eaters: I made this for my college-aged son (who hates "mushy" veggies) and my partner (who lives on carbs). Both ate seconds. Fresh broccoli crowns are cheaper than pre-cut, and the soup mix cuts the cost way down. Plus, it’s the kind of dish that disappears fast, so you’re not left with a fridge full of sad leftovers. Win.
Step-by-step instructions for Betty Crocker broccoli cheese soup
Here's how to transform boxed soup mix into a restaurant-quality dish with rich, velvety texture.
Roast the Broccoli for Maximum Crunch
Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the 1.5 lb fresh broccoli crowns into even florets, peeling the stems if they're thick. Toss the broccoli with 1 tablespoon extra-virgin olive oil, 1 teaspoon onion powder, and ½ teaspoon garlic powder until evenly coated.
Spread the broccoli in a single layer on the prepared baking sheet, leaving space between pieces. Roast for 15-18 minutes until the edges turn deep golden brown and the stems are tender when pierced with a fork. The broccoli should be slightly charred in spots—this adds incredible depth of flavor. Remove from oven and set aside while you prepare the soup base.
Build the Soup Base with Boxed Mix
In a large soup pot, melt 2 tablespoons butter over medium heat. Add 1 tablespoon all-purpose flour and whisk constantly for 1-2 minutes until the mixture forms a smooth paste and turns lightly golden. This creates a roux that will thicken your soup beautifully.
Gradually whisk in the 2 cups whole milk until smooth, then stir in the contents of the 1 package Betty Crocker broccoli cheese soup mix. Add ½ teaspoon salt and ¼ teaspoon black pepper, then bring the mixture to a gentle boil while stirring frequently. Let it simmer for 5-7 minutes until the soup thickens slightly and all the powder is fully dissolved. You're building the flavor foundation here—don't rush this step.
Create the Signature Cheese Sauce
Reduce the heat to low-medium and gradually whisk in the 1.5 cups sharp cheddar cheese until completely melted and smooth. The cheese should create a luxurious, velvety texture that coats the back of a spoon. If the soup becomes too thick, whisk in 2-4 tablespoons of water to reach your desired consistency—it should be thick enough to coat a spoon but still flow easily.
Add the roasted broccoli florets to the pot and stir gently to combine. The broccoli will release its flavors into the soup, creating that perfect balance of creamy richness and fresh vegetable crunch. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to complement the roasted broccoli's intensity.
Thicken and Finish the Soup
Return the soup to a gentle simmer and let it cook for an additional 3-5 minutes to allow all the flavors to meld together. The roasted broccoli should be heated through but still retain its vibrant color and slight crispness. If you prefer an even thicker soup, you can whisk in an additional ½ teaspoon all-purpose flour mixed with 1 tablespoon cold water to create a slurry.
Remove the pot from heat and let the soup rest for 5 minutes to allow the flavors to settle. This resting period is crucial for developing the soup's full flavor profile. Before serving, sprinkle each bowl generously with 1 teaspoon dried parsley flakes for a fresh, herby finish that brightens the rich cheese flavors.
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- Bloom the Broccoli First: Chop those broccoli crowns into ½-inch florets and toss them in cold water for 5 minutes—this softens the tough stems and keeps them from turning to mush. Drain well before adding to the pot, or you’ll end up with a watery soup instead of a creamy one.
- Sauté the Aromatics: Skip the dry powders—heat 1 tablespoon of olive oil in the pot first, then add a pinch of onion and garlic powder after it’s hot. This wakes up the flavors way more than just stirring them into cold water. (Yes, even if the recipe doesn’t say to.)
- Stir in Stages: Don’t dump the whole soup mix in at once. Sprinkle half in first, stir for 30 seconds, then add the rest—this prevents clumping and ensures the cheese powder dissolves smoothly. I learned this the hard way when my first batch looked like lumpy glue.
- Finish with Butter: Swirl in 1 tablespoon of cold butter at the end—it cuts the richness of the cheese and adds a silky texture. The box might not mention it, but this is how the soup goes from "good" to "restaurant-quality." (Trust me, I’ve tasted both.)
Pro cooking tips for perfect results
Roux Perfection
That golden roux is the secret weapon for velvety texture. Melt 2 tablespoons unsalted butter in your pot over medium heat, then whisk in 1 tablespoon all-purpose flour continuously for 1-2 minutes until it turns nutty and light golden.
This creates a smooth paste that thickens the soup beautifully without lumps. I use a heatproof silicone spatula to scrape up any bits from the bottom—those flavorful browned particles add depth. 🌡️
Cheese Melting Mastery
Sharp cheddar is non-negotiable for that authentic Betty Crocker taste. Add the 1.5 cups grated cheese gradually while whisking over low heat—this prevents clumping. For extra smoothness, I press the cheese through a fine-mesh sieve to remove any moisture.
If the soup thickens too much, whisk in 2 tablespoons milk at a time until you reach that perfect creamy consistency. The cheese should melt completely but still coat the back of a spoon luxuriously.
Broccoli Roasting Hacks
Roasting broccoli at 425°F for 15-18 minutes gives you that perfect crunch. Cut florets evenly so they cook at the same rate—I use a mandoline slicer for consistent sizes. Toss them with 1 tablespoon olive oil and 1 teaspoon onion powder for extra flavor.
For even crispier edges, spread them in a single layer with space between pieces. The charred spots? That's where all the flavor lives. 🥦
Flavor Boosting Tricks
Want to take this soup to the next level? Stir in ½ teaspoon mustard powder with the cheese—it mimics the tangy depth of sharp cheddar. For a smoky note, add ¼ teaspoon smoked paprika.
I also like to finish with a splash of lemon juice (just ½ teaspoon) to brighten the richness. The roasted broccoli adds natural sweetness, so balance it with a pinch of salt if needed. Taste as you go—this is where the magic happens.
Equipment Must-Haves
You don't need fancy gadgets, but these tools make life easier: a large enameled cast-iron pot (like Le Creuset) for even heating, a fine-mesh sieve for smooth cheese, and a heatproof silicone spatula for scraping up roux bits.
A digital thermometer ensures your broccoli roasts to perfect doneness—aim for 165°F internal temp in the stems. For serving, I love a soup ladle with a strainer to keep those crispy broccoli bits intact. 💡
Avoiding Common Pitfalls
Never let the soup boil vigorously after adding cheese—it'll break and create a grainy texture. Keep heat at low-medium and whisk constantly. If your soup looks too thin, resist the urge to add more flour—it can make the texture gummy.
Instead, whisk in a slurry of ½ teaspoon flour + 1 tablespoon cold water for a smoother thickener. And for the love of soup, don't skip the resting time! Letting it sit for 5 minutes off heat lets flavors meld beautifully. 🚫
Nutrition facts
Frequently asked questions about Betty Crocker broccoli cheese soup
Can I use frozen broccoli instead of fresh?
Fresh broccoli gives the best texture, but frozen works in a pinch. Thaw and pat dry thoroughly before roasting to prevent excess moisture. For even cooking, spread frozen florets in a single layer and roast 2-3 minutes longer than fresh. The flavor won't be quite as vibrant, but it still adds great texture to the soup.
Why did my soup turn out too thick?
This usually happens when the roux cooks too long or too much cheese is added. To fix it, whisk in 2-4 tablespoons of warm milk gradually until you reach the desired consistency. For future batches, reduce the cheese by ¼ cup or simmer the soup slightly longer before adding it to let flavors meld without extra thickening.
Can I make this soup ahead of time?
This soup actually tastes better the next day as flavors develop. Store in an airtight container in the fridge for up to 4-5 days. For reheating, warm on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of milk. The roasted broccoli will maintain its texture beautifully when reheated gently.
What's the best way to make it dairy-free?
Replace the milk with 2 cups unsweetened almond milk or cashew milk for creaminess. For the cheese, use 1.5 cups dairy-free sharp cheddar shreds (like Violife or Daiya) and add 1 tablespoon nutritional yeast for that cheesy flavor. The roux can be made with butter substitute or olive oil. The texture will be slightly lighter but still delicious!
How do I get that perfect creamy texture?
The secret lies in the roux and cheese melting technique. Cook the roux until it's light golden (not brown) and whisk in the cheese gradually over low heat. For extra silkiness, strain the soup through a fine-mesh sieve before serving. The resting time of 5 minutes off heat also helps the fat redistribute for that velvety finish.