Soups & Stews
This Betty Crocker broccoli cheddar soup delivers the cozy, restaurant-quality comfort you crave—creamy cheese swirls, tender broccoli, and a golden, crispy cheese topping that’s impossible to resist. 💛 The secret lies in a velvety roux base that blends seamlessly with sharp cheddar, creating a soup so rich it’ll become your new weeknight staple.
I’ve perfected this recipe to balance simplicity with that just-right texture—no lumps, no blandness, just pure, satisfying comfort in a bowl.
The magic happens in the slow simmer, where onions and garlic develop deep, aromatic flavors before blending into the creamy broth. Fresh broccoli adds vibrant color and a satisfying crunch, while a crispy cheese topping (made with just a handful of ingredients) transforms this soup into a showstopper.
It’s the kind of dish that tastes even better the next day, making it perfect for meal prep or a hearty dinner when you need warmth and ease.
What sets this recipe apart is the crispy cheese topping—a textural game-changer that adds crunch without overpowering the creamy base. Whether you’re serving it to a family gathering or enjoying a solo bowl, the combination of smooth, cheesy goodness and that satisfying bite is pure indulgence.
The best part? It comes together in under 45 minutes, with minimal effort and maximum flavor.
Pair it with crusty bread for dipping or a simple side salad to balance the richness. This soup is versatile enough for everyday dinners but special enough for company—proof that comfort food doesn’t have to be complicated. Ready to make it? Let’s get cooking!
Ingredients for betty crocker broccoli cheddar soup
Cozy soup essentials with a crispy topping twist—just 14 ingredients for ultimate comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for aromatic depth |
| Unsalted Butter 🧈 | ½ cup | Cold for velvety roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth, lump-free roux |
| Fresh Broccoli 🥦 | 2 lbs | Cut into small florets |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged for tangy flavor |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Extra-Sharp Cheddar Cheese 🧀 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For topping crispiness |
The cheddar cheese is non-negotiable here. Store-brand sharp cheddar works fine, but Cabot or Tillamook take this soup to the next level—their tangy flavor stands up to the creamy base. For the crispy topping, Trader Joe's extra-sharp cheddar is my go-to—it melts perfectly while keeping that satisfying crunch. Fresh broccoli is ideal, but frozen florets work in a pinch—just thaw and drain well. The butter matters too: Plugrá or Land O'Lakes unsalted gives the best flavor without adding extra salt.
No sharp cheddar? Parmesan mixed with mild cheddar gets you close. Fresh thyme is ideal, but dried works at one-third the amount. The roux is where the magic happens—don't rush it. Butter should foam, then turn golden before adding flour. For the topping, panko breadcrumbs add extra crunch, but regular breadcrumbs work too. Short on olive oil? Butter works just as well for the topping. The chicken broth can be homemade or store-bought—just watch the sodium if you're sensitive.
This soup tastes even better the next day, so make a double batch and freeze half. Store the base in the fridge for 4-5 days—just reheat and top with fresh cheese. The crispy topping stays crunchy for 2 days if stored in an airtight container. For meal prep, assemble the soup without the topping, store it separately, and add it fresh when serving. The broccoli? Add it back in when reheating for that perfect al dente bite.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s all in one pot—no extra bowls or strainers. Just sauté the onion and garlic in butter until soft, sprinkle in flour to make that golden roux, toss in chopped broccoli, and let the broth work its magic. Honestly, I’ve made it with frozen broccoli in a pinch, and it still turns out creamy and rich.
- Cheesy Garlicky Bliss: That moment when the sharp cheddar melts into the roux? Pure satisfaction. The garlic gets caramelized just enough to add depth, and the cheddar—well, it’s the star here. I’ll be real: I’ve added a pinch of cayenne to mine for a little kick, but even without it, the flavor is dangerously addictive.
- Lunchbox Hero: This soup reheats like a dream, so I always make a big batch on Sundays. Pack it in jars for work lunches or freeze portions for those nights when takeout feels like too much effort. My kids bring it to school in thermoses, and they actually finish it—no leftovers in their lunchboxes.
- Budget-Friendly Comfort: Fresh broccoli and onion stretch far when paired with this simple roux and broth. I’ve made it for under $2 per serving, and it still feels like a restaurant-worthy meal. Plus, the leftovers taste just as good the next day—no sad, watery soup here. It’s my go-to when I need something hearty without breaking the bank.
Step-by-step instructions for creamy broccoli cheddar soup
Here's how to make this velvety, cheesy masterpiece with that perfect crispy topping.
🍳 Step 1: Sauté Aromatics for Flavor Foundation
Melt the 0.5 cup unsalted butter in a large pot over medium heat. Add the 1 whole finely diced yellow onion and cook for 5 minutes until softened and translucent. I like to press down on the onions with a wooden spoon occasionally to help them caramelize slightly.
Add the 4 cloves minced garlic and 1 tsp dried thyme, stirring constantly for 30 seconds until fragrant. Here's the thing—garlic burns fast, so keep the heat at medium and watch closely. You'll know it's ready when the kitchen smells like a cozy restaurant.
🍳 Step 2: Build the Roux for Thickening Power
Reduce heat to medium-low and gradually whisk in the 0.5 cup all-purpose flour. Stir continuously for 2-3 minutes until the mixture turns a pale golden color and smells nutty. This is your roux—the secret to that thick, creamy texture.
Don't rush this step. If it darkens too much, you'll get a bitter flavor. I like to keep my roux at a light golden color for the perfect balance of flavor and smoothness. Once it's ready, you'll notice it coats the back of a spoon completely.
🥘 Step 3: Add Liquids and Simmer the Broth
Slowly pour in the 2 cups whole milk and 4 cups chicken broth, whisking constantly to prevent lumps. Add the 1.5 tsp salt and 0.5 tsp black pepper, then increase heat to medium-high. Bring to a gentle boil, then reduce to medium-low and simmer for 10 minutes to let the flavors meld.
Add the 2 lbs fresh broccoli florets and simmer for another 8-10 minutes until the broccoli is tender but still vibrant green. You'll know it's done when a fork slides in easily—no need to wait until it's mushy. This keeps the broccoli's beautiful color and slight crunch.
🥘 Step 4: Create Cheesy Velvety Swirls
Remove the pot from heat and stir in the 1.5 cups shredded sharp cheddar cheese in small batches. Let each addition melt completely before adding more. This gradual approach prevents clumping and creates those beautiful, silky cheese swirls.
For extra richness, I like to return the soup to low heat and stir for 1-2 minutes until fully melted. The cheese should create a glossy sheen on top—this is your signal that everything's perfectly combined. Taste and adjust seasoning if needed.
🔥 Step 5: Top with Crispy Cheese Magic
Preheat the broiler to high. In a small bowl, mix the 0.5 cup breadcrumbs, 0.5 cup extra-sharp cheddar cheese, and 1 tbsp extra-virgin olive oil. Spread this mixture evenly over each serving of soup.
Broil for 2-3 minutes until the topping is deep golden brown and bubbly. Watch it closely—it goes from perfect to burnt in seconds! The key is getting that crispy texture that contrasts beautifully with the creamy soup below.
Pro Tips For Making Betty Crocker Broccoli Cheddar Soup
- Cook Onions Low: Betty Crocker’s recipe calls for sautéing onions until soft, but I learned the hard way—low and slow is better. Medium heat for 5-6 minutes keeps them from burning while they actually break down, not just brown. (Yes, even if you’re impatient like me, resist the urge to crank it up.)
- Cut Broccoli Small: Big florets turn to mush in soup. Chop broccoli into ½-inch pieces—small enough to cook through but big enough to stay recognizable. If you’re using stems, slice them thinly; they get rubbery if left in chunks. (Your future self will thank you.)
- Whisk in Flour Fast: The roux is where flavor happens, so don’t drag it out. Once the butter’s melted, dump in the flour all at once and whisk like your life depends on it for 1-2 minutes. Any longer, and you’ll taste raw flour—trust me, I’ve been there.
- Add Broccoli Late: The recipe might say to add broccoli early, but I’ve found it’s better to stir it in during the last 3-4 minutes of simmering. This keeps the florets bright green and crisp-tender, not soggy. (And yes, even if the box says otherwise.)
Flavor customization for betty crocker broccoli cheddar soup
Spicy Kick Boost
Add ½ tsp cayenne pepper or 1 tbsp hot sauce (like Frank's RedHot) to the simmering broth for a subtle heat. For extra depth, stir in 1 tsp smoked paprika when sautéing the onions.
I love adding ½ cup diced jalapeños during the final simmer—remove them before serving for a milder kick, or leave them in for spice lovers. 🌶️
Smoky Bacon Twist
Cook 6 oz thick-cut bacon until crispy, then crumble it into the soup during the final simmer. The smoky, salty flavor elevates everything—just reduce the added salt to 1 tsp since bacon is salty.
For extra richness, stir in 2 tbsp bacon fat when making the roux. Trust me, this makes the soup taste like a restaurant special.
Herb Infusion
Swap the thyme for 1 tsp dried rosemary or 2 sprigs fresh thyme for an earthier flavor. Add 1 tbsp fresh parsley at the end for brightness, or stir in 1 tsp dried dill during the simmer.
I also love adding ½ tsp onion powder to the roux for extra depth—it’s a game-changer for depth of flavor.
Creamy Potato Addition
Add 1 cup diced Yukon Gold potatoes with the broccoli for a heartier soup. They’ll soften perfectly in the 8-10 minutes simmer time. For extra creaminess, stir in ¼ cup sour cream or ½ cup Greek yogurt at the end—just don’t boil it or it’ll curdle.
This works especially well if you’re serving the soup as a main course.
Vegetable Variations
Swap or add ½ cup diced carrots or ½ cup corn kernels for extra texture and sweetness. For a winter twist, add ½ cup diced sweet potatoes or ½ cup chopped leeks10 minutes at 400°F to deepen their flavor—this adds a caramelized sweetness that’s irresistible. ✨
Cheese Swap Options
Replace cheddar with Gruyère for a nutty, French-inspired twist or Parmigiano-Reggiano for umami depth. For a lighter option, mix ½ cup sharp cheddar with ½ cup Monterey Jack.
If you love tang, add 2 tbsp crumbled blue cheese at the end—it adds a bold, creamy punch that pairs perfectly with the crispy topping.
Nutrition facts
Frequently asked questions about Betty Crocker broccoli cheddar soup
Can I make this soup without dairy?
This classic recipe relies on dairy for its signature creamy texture, but you can adapt it! Replace the milk with 2 cups unsweetened almond milk and use 1 cup nutritional yeast instead of cheese for a cheesy flavor. For the topping, try crushed nuts (like pecans) with olive oil instead of breadcrumbs and cheese. The texture will differ, but it keeps the comforting essence.
How do I prevent the soup from getting lumpy?
The secret is slow, constant whisking when adding the flour to the butter, and gradually whisking in the milk and broth. For extra insurance, make a slurry by mixing flour with cold water first, then whisking it into the hot pot. The cheese should always be added off the heat in small batches while stirring continuously. Patience here makes all the difference!
Can I make this soup in an Instant Pot?
Sauté the onions and garlic as directed, then add the flour and cook for 1 minute on high. Add the milk and broth, seal the lid, and cook on high pressure for 5 minutes. Quick-release the pressure, stir in the cheese, and add broccoli for the last 2 minutes of cooking. For the topping, broil as directed in the original recipe. The Instant Pot version cooks in just 20 minutes!
Why did my crispy topping turn out soggy?
This usually happens from one of three things: not enough oil in the topping mix, broiling too close to the heat source, or adding the topping before the soup is fully hot. Make sure your topping has 1 tbsp oil per ½ cup breadcrumbs, place the pot 6 inches from the broiler element, and let the soup sit uncovered for 2-3 minutes before broiling to evaporate excess moisture. The topping needs a dry surface to crisp properly!
Can I freeze this soup?
Yes, but freeze the components separately for best results. Freeze the soup base (without the topping) in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently. Make the crispy topping fresh when serving—it won't freeze well but can be made ahead and reheated in a 350°F oven for 5 minutes to restore some crunch. The broccoli will soften more when reheated, so add fresh florets when serving.