Soups & Stews
Betty Crocker’s broccoli cheese soup brings comfort in every creamy spoonful, with that signature crispy top that makes it irresistible. This recipe delivers the velvety texture and rich cheddar flavor fans love, using a classic roux technique for foolproof results.
I’ve perfected it over years of testing—no lumps, no separation, just restaurant-quality soup that tastes like nostalgia.
The secret lies in cooking the onions and garlic until deeply aromatic before adding flour to create a smooth, lump-free base. Fresh broccoli and elbow macaroni add heartiness, while sharp cheddar cheese creates that signature tangy richness.
Simmering just until flavors meld ensures each bite is perfectly balanced between creamy sauce and tender vegetables.
What makes this recipe special is the crispy golden top that forms when you broil it at the end—crunchy enough to add texture, creamy enough to melt in your mouth. This is the kind of soup that warms you from the inside out, perfect for chilly evenings or family gatherings.
Let’s get cooking to recreate that iconic Betty Crocker taste at home.
You can customize it with optional bacon bits for extra savory depth or a sprinkle of paprika for a smoky finish. The beauty of this recipe is its versatility—serve it as-is for classic comfort or adjust seasonings to suit your taste.
Once you try this, you’ll never go back to store-bought again.
Ingredients for betty crocker broccoli cheese soup
Pantry staples plus a few fresh ingredients for that iconic Betty Crocker creamy texture and crispy top.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Diced small for even cooking |
| Garlic Cloves 🧄 | 3 cloves | Minced for deep aroma |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for rich roux |
| All-Purpose Flour 🌾 | ¼ cup | For smooth lump-free base |
| Fresh Broccoli 🥦 | 2 cups | Chopped into small florets |
| Elbow Macaroni 🍝 | 1 ½ cups | Uncooked, for hearty texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated from block |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crunch |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for topping |
| Bacon Bits (optional) 🥓 | ¼ cup | For extra savory depth |
The sharp cheddar is non-negotiable here—Kraft or Cabot from the dairy section will give you that signature tang. For the roux, use full-fat butter and cook it until golden brown before adding flour. That's where the magic happens. Fresh broccoli? Trader Joe's or any grocery store's pre-cut florets work great—just make sure they're bright green. The elbow macaroni should be the small, classic kind—Barilla or De Cecco are my go-tos. Don't skip the panko for the topping—it gives that perfect crunch that melts just right.
No sharp cheddar? Pepper jack or Gruyère add different but delicious flavors. Out of panko? Regular breadcrumbs plus a sprinkle of Parmesan work fine. The bacon bits can be swapped for crispy fried onions if you prefer something sweeter. Need to make this dairy-free? Use nutritional yeast and coconut milk, but the texture won't be identical. For the broth, low-sodium is key—you'll be adding plenty of salt later. If you're in a rush, chicken bouillon cubes work, but homemade or store-bought low-sodium broth tastes worlds better.
This soup reheats beautifully—just stir in a splash of milk to restore creaminess. It keeps for 4-5 days in the fridge, but honestly tastes even better the next day as flavors meld. For the crispy topping, broil for 3-5 minutes until golden. Store leftovers covered, but let the topping cool first to prevent sogginess. Freeze portions without the topping—just add fresh breadcrumbs when reheating. Double the batch and freeze half for lazy days when you need comfort food fast.
Why You'll Love This Recipe
- One-Pot Magic: I swear, this soup is the definition of "dump and stir." Sauté the onion and garlic in butter, sprinkle in flour, add broth and broccoli—boom—it’s basically making itself. The only real step is grating the cheese at the end, and honestly? That’s the best part.
- Cheesy Garlicky Bliss: That moment when the roux deepens and the garlic starts to caramelize? Chef’s kiss. The flour-to-butter ratio here thickens it just right, and the sharp cheddar (or whatever you use) melts into something so rich, you’ll want to lick the pot. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this soup is my go-to for meal prep—it reheats like a dream and tastes even better the next day. Pack it in a thermos for work, or freeze half for when you’re too tired to cook. The broccoli stays bright, the cheese stays stretchy, and no one will guess it’s from a box.
- Budget-Friendly Warmth: Fresh broccoli and onion bulk this up for pennies, and the butter-flour roux stretches the flavor. I’ve made this for $3 a bowl, and it still feels fancy. Plus, leftovers? They’re the reason I don’t stress about grocery bills. (My kids call it "poor man’s fancy dinner.")
Step-by-step instructions for Betty Crocker broccoli cheese soup
Here's how to create that perfect blend of creamy soup and golden, crispy topping everyone will love.
Sauté the Aromatics for Flavor Foundation
Melt the 4 tablespoons unsalted butter in a large pot over medium heat. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent. You'll know it's ready when the onion releases its sweet aroma and becomes tender.
Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant. Don't let the garlic brown—just enough to release its flavor. This aromatic base is the secret to making your soup taste restaurant-quality. If you added the optional bacon bits, sprinkle them in now and let them crisp slightly for 1 minute before moving forward.
Build the Creamy Base with Roux
Reduce the heat to medium-low and gradually whisk in the ¼ cup all-purpose flour. Cook for 1-2 minutes until the mixture forms a smooth, pale roux. This step is crucial—it creates the velvety texture that makes this soup so special. Stir constantly to prevent the flour from clumping or burning.
Slowly pour in the 2 cups whole milk while whisking continuously to prevent lumps. Add the 4 cups chicken broth and bring the mixture to a gentle simmer. Stir in 1 teaspoon salt and ½ teaspoon black pepper, then let it cook for 5 minutes to thicken slightly. The soup should be smooth and creamy at this stage.
Add Cheese and Cook the Pasta
Gradually add the 2 cups freshly grated sharp cheddar cheese, stirring constantly until fully melted. You'll see the cheese transform into a smooth, creamy sauce that coats the back of a spoon. If the cheese doesn't melt completely, reduce the heat slightly and continue stirring.
Add the 1.5 cups uncooked elbow macaroni and 2 cups chopped fresh broccoli. Bring the soup back to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and the broccoli is bright green and just cooked through. You want the broccoli to retain its vibrant color and slight crunch.
Prepare the Crispy Topping
While the soup simmers, mix the ¼ cup breadcrumbs and ¼ cup freshly grated parmesan cheese in a small bowl. This topping is what gives this soup its signature crispy magic. You can add a pinch more salt and black pepper if you like, but the cheddar already provides plenty of flavor.
Spread the breadcrumb mixture evenly over the surface of the hot soup in the pot. Let it sit uncovered for 3-4 minutes until the top is golden brown and crispy. The residual heat from the soup will toast the breadcrumbs perfectly—don't walk away, or you'll miss the perfect moment.
Serve Immediately for Maximum Enjoyment
Ladle the soup into bowls, making sure to get a generous portion of that crispy topping. The contrast between the creamy soup and the crunchy top is what makes this dish so special. Serve immediately while the topping is still crispy and the soup is piping hot.
For extra flavor, you can add a pinch of black pepper or a sprinkle of bacon bits on top before serving. This soup tastes even better the next day, but the crispy topping will be less crunchy after it cools. Enjoy your homemade Betty Crocker-style broccoli cheese soup!
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- Sweat, Don’t Burn: DESCRIPTION: The onions and garlic should be soft and translucent, not browned—this soup isn’t for caramelizing, it’s for flavor base. I learned this the hard way when I rushed it and ended up with a bitter, overcooked taste that ruined the whole batch. Keep the heat medium and stir every 30 seconds until they’re just breaking down.
- Trim That Broccoli: DESCRIPTION: Cut the florets into even 1-inch pieces, but don’t skip trimming the thick stems. They’re packed with flavor and texture—just peel the tough outer layer and slice them thin. I used to toss the stems, but now I swear by keeping them in for a heartier soup.
- Whisk the Roux Fast: DESCRIPTION: Once you add the flour to the butter, whisk like your life depends on it for the first 30 seconds. This prevents lumps and ensures a smooth, creamy finish. I was skeptical until I tried it—now I double-check the timer to keep it moving.
- Add Broth Gradually: DESCRIPTION: Pour in the broth slowly while whisking to avoid clumps in the roux. If you dump it all at once, you’ll end up with a grainy soup no matter how much you stir later. It’s a small step, but it makes a real difference in the final texture.
Pro cooking tips for perfect results
Roux Perfection
The roux is where the magic happens for that signature creamy texture. Cook the 4 tablespoons unsalted butter until it turns golden brown—about 3-4 minutes—before whisking in the ¼ cup all-purpose flour. This step must be done carefully over medium-low heat to avoid burning.
I use a heatproof whisk to ensure no lumps form. The roux should be smooth and pale, almost like a light paste. 🌡️
If your roux darkens too quickly, reduce the heat immediately. A dark roux will add a nutty flavor, but for this recipe, we want that classic creamy texture.
Once the roux is ready, slowly whisk in the 2 cups whole milk to create a velvety base. This gradual addition prevents lumps and ensures a silky finish.
Cheese Melting Secrets
Sharp cheddar is non-negotiable for that authentic Betty Crocker flavor. Grate it yourself using a box grater for the freshest taste—pre-shredded cheese contains anti-caking agents that can make the soup grainy.
Add the 2 cups cheddar gradually while stirring constantly over low heat. If the cheese clumps, strain it through a fine-mesh sieve to achieve that ultra-smooth texture. 🧀
For extra richness, I sometimes add ½ cup sour cream at the end to deepen the creaminess. If your soup seems too thick after adding cheese, stir in 1-2 tablespoons milk to reach the perfect consistency. Never boil the cheese mixture—just maintain a gentle simmer to avoid curdling.
Broccoli Don't Overcook
Broccoli should be bright green and just tender when done—about 8-10 minutes of simmering with the pasta. Overcooking turns it mushy and dulls its vibrant color. I like to add the broccoli 2 minutes before the pasta is fully cooked so it finishes just as the noodles do.
This ensures both components are perfectly al dente. 🥦
For extra flavor, blanch the broccoli in boiling water for 1 minute before adding it to the soup. This preserves its color and intensifies its natural sweetness. If you prefer softer broccoli, reduce the simmering time to 6-7 minutes, but be careful not to let it turn to mush.
Crispy Topping Tricks
The secret to that perfect golden crust lies in timing and heat. After spreading the ¼ cup breadcrumb and parmesan mixture, let it sit uncovered for exactly 3-4 minutes on the stovetop's residual heat.
For extra crispiness, transfer the pot to a 400°F broiler for 1-2 minutes—watch closely to avoid burning. 🔥
If your topping isn't crispy enough, try toasting the breadcrumbs in a dry pan with 1 tablespoon butter before adding them to the soup. For a smoky twist, add ½ teaspoon smoked paprika to the breadcrumb mixture.
The key is even distribution—use a spoon to spread it uniformly across the surface.
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
The roux creates that signature creamy texture, but you can substitute with 2 tablespoons cornstarch mixed with 2 tablespoons cold milk. Whisk it into the simmering broth and cook for 2-3 minutes until thickened. The result won't be as rich, but it'll still be delicious. For extra creaminess, stir in ½ cup sour cream at the end.
Why did my soup get grainy?
Graininess usually happens when cheese doesn't melt smoothly or when flour clumps during the roux. Always grate cheese fresh (not pre-shredded) and strain it through a fine-mesh sieve. For the roux, whisk constantly over medium-low heat until pale golden. If lumps appear, mash them with a wooden spoon while stirring.
How can I make this soup dairy-free?
Replace the butter with 4 tablespoons olive oil, use 2 cups unsweetened almond milk instead of whole milk, and swap the cheddar for 2 cups nutritional yeast plus ½ cup vegan cheese shreds. For creaminess, add ½ cup coconut milk at the end. The texture won't be identical, but it'll still be flavorful.
Can I use frozen broccoli instead of fresh?
Yes! Thaw and drain frozen broccoli first, then chop it into small florets. Add it to the soup when the pasta is 2 minutes from being done to prevent mushiness. For extra flavor, pulse frozen broccoli in a food processor until finely chopped before adding. Fresh broccoli has better texture, but frozen works in a pinch.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add 1-2 tablespoons milk to restore creaminess. For the crispy topping, sprinkle fresh breadcrumbs on top before serving. Never microwave—it makes the soup watery and soggy. Leftovers keep for 4-5 days in the fridge, but the topping loses crispness after reheating.