Soups & Stews
Betty Crocker-style cream of broccoli soup delivers that velvety, comforting texture we all love, with a hidden boost of vegetables for a dish that feels indulgent yet nutritious.
The secret lies in a classic roux foundation—flour and butter cooked to golden perfection—that creates a rich base before blending in steamed broccoli and cream for that signature smoothness.
I developed this version after years of testing, ensuring it’s foolproof for weeknight dinners while keeping the family-friendly appeal Betty Crocker recipes are known for.
What sets this recipe apart is the balance of simplicity and depth. You’ll start with sautéed onions and garlic for aromatic flavor, then build the roux before adding vegetable broth and steamed broccoli.
The blending process transforms everything into a silky, creamy soup with just the right amount of broccoli’s natural sweetness peeking through. It’s the kind of soup that disappears faster than you can say “comfort food,” and it reheats beautifully for leftovers.
The result is a bowl of soup that’s creamy yet light, with a velvety finish that feels like a hug on a chilly day. The broccoli adds subtle earthiness, while the cream and cheese bring that classic Betty Crocker richness.
Garnish with a sprinkle of sharp cheddar or a swirl of sour cream for extra indulgence, or keep it simple with a drizzle of olive oil. This recipe is designed to be your go-to for cozy nights in, whether you’re feeding a crowd or just craving a bowl of warmth.
Ready in under 45 minutes, this soup requires minimal prep and no fancy techniques—just a blender and a few pantry staples. The instructions are straightforward, and I’ve included tips for adjusting the creaminess or adding dairy-free alternatives if needed.
Perfect for meal prepping or serving as a starter before a hearty main, this Betty Crocker-inspired cream of broccoli soup is the ultimate in effortless comfort.
Ingredients for betty crocker cream of broccoli soup
Six simple ingredients transform into velvety comfort—Betty Crocker's signature cream of broccoli magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 2 lb | Florets cut into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| All-Purpose Flour 🌾 | ½ cup | For roux foundation |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, aged variety |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing drizzle |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The broccoli crowns are key—fresh, not frozen, for that vibrant green color and sweetness. Most grocery stores carry them pre-cut, but if you grab whole heads, trim the florets yourself. Trader Joe's has the best quality at reasonable prices, but any supermarket's produce section works. The sharp cheddar? Cabot or Tillamook are my go-tos for that perfect tangy bite. Don't use pre-shredded cheese—it gets gummy when reheated. For the butter, grab the European-style if you can find it—it has more flavor and higher fat content, which makes this soup extra rich.
No heavy cream? Full-fat coconut milk works surprisingly well, though the texture will be slightly different. Short on fresh parsley? Dried parsley at one-third the amount gets you close, but fresh is definitely better. The vegetable broth can be homemade or store-bought—Pacific Foods or Imagine brands are my pantry staples. For a dairy-free version, swap the heavy cream for cashew cream (blended soaked cashews with water)**—it's a game-changer. And if you're worried about the soup being too thick, just add a splash more broth when blending. Trust me, it'll still taste amazing.
This soup reheats beautifully—honestly, it's even better the next day once all the flavors meld together. Store leftovers in an airtight container for up to 5 days in the fridge. For freezing, portion into individual containers—3 months max. The roux base freezes well too, so you can make that ahead and just add the fresh ingredients when you're ready to serve. Garnish with extra cheese or a drizzle of olive oil right before serving—that's when it tastes best. And if you're meal prepping, keep the parsley separate until serving so it stays fresh.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, the broccoli crowns take one knife swipe—no dicing, no fuss. Just snap off the florets and toss them in. That onion? A quick dice while the butter melts, and suddenly you’re done with prep. Honestly, this is the kind of recipe that makes me feel like a lazy genius.
- Garlic Butter Magic: That moment when you melt butter with garlic and fresh broccoli? Chef’s kiss. The flour thickens it just enough to coat every bite, but the real star is the way the garlic lingers—warm, nutty, and impossible to resist. It’s the kind of soup that makes you pause mid-sip and think, “Wait, is this actually good?”
- Leftovers That Beg: Between us, this soup improves the next day. The flavors meld, the texture gets even creamier, and suddenly you’re reheating it for lunch because it’s that good. Freeze half for when you’re too tired to cook—just thaw and warm, and no one will question why you’re eating soup again.
- Budget-Friendly Powerhouse: Fresh broccoli crowns and onions stretch farther than you’d think, and butter? A little goes a long way. This isn’t some gourmet splurge—it’s a reliable, filling meal that feeds four for under $10. Plus, the flour and garlic are pantry staples, so you’re basically printing money in flavor.
Step-by-step instructions for creamy broccoli soup
Here's how to create a rich, velvety soup where every bite delivers pure comfort.
Prep and Sauté the Vegetable Base
Start by cutting the fresh broccoli crowns into small florets, discarding any tough stems. Finely dice the whole yellow onion and mince the 4 garlic cloves. Heat the 1 tablespoon extra-virgin olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
Add the garlic and continue cooking for 30 seconds until fragrant. This step builds the flavor foundation—don't let the garlic burn. Immediately add the broccoli florets and stir to coat in the oil. Cook for 5 minutes, stirring occasionally, until the broccoli begins to soften but still retains some crispness.
Build the Roux and Add Broth
Push the vegetables to one side of the pot and add the 0.5 cup cold unsalted butter to the empty space. Let it melt completely over medium heat, then sprinkle in the 0.5 cup all-purpose flour all at once. Stir vigorously for 2 minutes until the mixture turns golden brown and nutty—this creates your roux.
Gradually whisk in the 4 cups vegetable broth, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally. This allows the flavors to meld and the roux to thicken properly.
Blend Until Silky Smooth
Use an immersion blender to purée the soup directly in the pot until completely smooth. For best results, work in batches if needed, ensuring no lumps remain. If you prefer not to use an immersion blender, carefully transfer the soup to a countertop blender in batches, blending until silky smooth before returning to the pot.
Return the blended soup to the pot and stir in the 1 cup heavy cream. Season with the 1.5 teaspoons salt and 0.5 teaspoon ground black pepper. Let the soup simmer gently for 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed—this is where you can really make the soup your own.
Finish with Cheese and Brighten with Lemon
Reduce heat to low and stir in the 0.5 cup shredded sharp cheddar cheese until completely melted and smooth. The cheese should blend seamlessly, adding a rich, tangy depth to the soup. Remove the pot from heat and stir in the 1 tablespoon fresh lemon juice. This brightens the flavors and balances the richness of the cream.
Let the soup rest for 5 minutes before serving to allow the flavors to fully develop. Ladle into bowls and garnish with the 0.25 cup chopped fresh parsley. The parsley adds a fresh pop of color and a subtle herbal note that complements the creamy texture perfectly.
Serve Warm with Optional Toppings
Serve the soup immediately while hot, as the texture and temperature are ideal for enjoying its velvety smoothness. For extra richness, you can top each serving with an additional sprinkle of cheddar cheese or a drizzle of olive oil. The soup pairs beautifully with crusty bread or a simple green salad.
This recipe yields 6 generous servings, each packed with the vibrant flavor of fresh broccoli and the comforting creaminess of the roux. The hidden vegetable power makes this soup both nutritious and indulgent, perfect for any cozy meal.
Pro Tips For Making Betty Crocker Cream Of Broccoli Soup
- Bloom the Onion: Slice that yellow onion paper-thin and cook it in the butter until it’s just translucent—not browned, not caramelized, just soft. I used to rush this step, and the soup would taste raw and sharp. Take the extra 30 seconds; your soup will thank you.
- Blanched Broccoli Only: Skip the raw florets. Blanch the broccoli crowns in boiling water for 2 minutes first, then shock in ice water. This stops the bitterness and makes the soup creamy without overcooking the broccoli into mush.
- Whisk Like You Mean It: When you’re making the roux with butter and flour, don’t stir lazily. Use a whisk and keep it moving over medium heat until it’s a smooth, pale golden paste—no lumps, no burning. I learned this the hard way after scraping burnt bits out of my pot.
- Salt the Water: The water you blanch the broccoli in should be salted—just like pasta water. A pinch of salt keeps the florets from turning bland, and it makes the final soup taste richer without adding extra salt later. (Yes, even if you’re impatient like me.)
Pro cooking tips for this recipe
Roux Perfection
The golden-brown roux is the soul of this soup—don’t rush it! Use cold butter and all-purpose flour cooked over medium heat for exactly 2 minutes until it smells nutty and turns a deep golden color.
If you see any dark brown spots, whisk them in immediately to prevent bitterness. I swear by a heavy-bottomed pot (like All-Clad) to maintain even heat distribution. 🌡️
Pro tip: If your roux starts to smoke or burn, immediately reduce heat to low and whisk vigorously. A properly cooked roux should coat the back of a spoon and leave a clean streak when you drag your finger through it.
This is your flavor anchor—skip this step, and your soup will taste flat.
Blending Like a Pro
An immersion blender is my go-to for this recipe because it keeps everything in one pot and prevents messy transfers. If you’re using a countertop blender, work in small batches (no more than 2 cups at a time) to avoid splattering.
Always cover the blender jar with a kitchen towel to protect your hands from hot steam. 💫
For ultra-smooth results, strain the blended soup through a fine-mesh sieve before returning it to the pot. This removes any stubborn broccoli fibers that might make the texture grainy. If you prefer a slightly chunkier texture, just pulse the blender for 10-15 seconds instead of fully puréeing.
Cheese Melting Secrets
Sharp cheddar is non-negotiable here—Cabot or Tillamook melt best and add that tangy kick. Add the cheese off the heat and stir constantly until fully dissolved. If you’re using pre-shredded cheese, skip it—it contains anti-caking agents that make the soup grainy.
For a dairy-free version, use nutritional yeast (2 tbsp) mixed with cashew cream for a cheesy flavor without the dairy. 🧀
If your cheese clumps, immediately add 1-2 tablespoons of warm broth and whisk until smooth. The goal is a silky, velvety finish—no lumps allowed! For extra richness, stir in 1 tablespoon of cream cheese at the end for a luxurious twist.
Lemon Brightens Everything
The 1 tablespoon of fresh lemon juice at the end is what elevates this soup from good to amazing. It cuts through the creaminess and balances the richness, adding a subtle brightness.
If you don’t have fresh lemon, bottled lemon juice works in a pinch, but fresh is always better. 🍋
For an extra zing, add ½ teaspoon of lemon zest along with the juice. The zest adds a fragrant, citrusy aroma that makes the soup smell as good as it tastes.
If you’re serving this to kids, you can skip the zest—they’ll still love it, but adults will appreciate the extra layer of flavor.
Rest Before Serving
Letting the soup rest for 5 minutes after adding the cheese and lemon is crucial. This allows the flavors to settle and meld, ensuring every spoonful is perfectly balanced. During this time, the cheese continues to melt smoothly, and the lemon juice distributes evenly. 🕒
If you’re short on time, at least 2 minutes of resting will help. Pro tip: Use this time to garnish your bowls with fresh parsley or a drizzle of olive oil—it’ll look and taste even better.
The soup reheats beautifully, so if you’re prepping ahead, let it cool completely before storing in the fridge or freezer.
Nutrition facts
Frequently asked questions
Can I make this soup without a blender?
If you don't have a blender, you can still achieve a creamy texture by using a potato masher or immersion stick. After simmering the soup, mash the broccoli until smooth, then stir in the cream and cheese. For an even smoother result, strain the soup through a fine-mesh sieve before adding the final ingredients. The texture will be slightly thicker but still delicious!
How do I adjust the soup to be dairy-free?
Replace the heavy cream with 1 cup full-fat coconut milk or cashew cream (blend ½ cup soaked cashews with ½ cup water). For the cheese, use 2 tablespoons nutritional yeast mixed with ¼ cup cashew cream to mimic the cheesy flavor. The roux can stay the same, but add 1 tablespoon cornstarch to the flour to help thicken the dairy-free version. The result will be just as creamy!
Why did my soup turn out too thick?
This usually happens if the roux was cooked too long or the broth wasn't added gradually. To fix it, whisk in ¼ cup warm broth at a time until you reach your desired consistency. For future batches, reduce the flour by 1-2 tablespoons or add ½ cup broth before blending. If the soup is still too thick after reheating, thin it with more broth or a splash of milk.
Can I use frozen broccoli instead of fresh?
Yes, but fresh broccoli gives the best flavor and color. If using frozen, thaw and drain it well first, then steam for 3-4 minutes before adding to the pot. For a deeper green hue, add ½ teaspoon turmeric to the broth. The texture will be slightly different, but the soup will still taste great. Pro tip: Use high-quality frozen broccoli like Green Giant for the best results.
How long will leftovers keep in the fridge?
Store leftovers in an airtight container for up to 5 days in the fridge. The soup actually tastes even better the next day as flavors meld! For freezing, portion into individual containers and store for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat gently on the stove with a splash of broth to restore creaminess.