Soups & Stews
Betty Crocker's broccoli cheddar soup delivers that creamy, comforting classic we all know and love—just like your favorite childhood bowl. 💛 The secret lies in perfectly balanced flavors: tender broccoli, sharp cheddar, and a velvety broth that wraps every spoonful in warmth.
This recipe simplifies the process without sacrificing that restaurant-quality texture, making it ideal for busy weeknights or cozy family dinners.
What sets this version apart is the crunchy celery crowns that add texture and freshness, while the slow-cooked broth ensures deep flavor. No fancy techniques required—just simple ingredients and a few key steps to achieve that signature Betty Crocker smoothness.
The best part? It comes together in one pot, so cleanup is just as easy as the cooking.
By the time you're done, you'll have a bowl of soup that's rich, satisfying, and packed with cheesy goodness—perfect for chilly days or when you need a comforting hug in a bowl.
The creamy consistency is foolproof, and the celery crowns add a bright, crisp contrast that keeps every bite exciting.
Whether you're serving a crowd or meal prepping for the week, this recipe scales beautifully while keeping that classic Betty Crocker charm. Let's get started on creating your new favorite comfort dish!
Ingredients for betty crocker broccoli cheddar soup
Six ingredients create that iconic creamy texture—plus a few secret touches for restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 2 ½ lbs | Cut into florets, stems peeled |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Celery Stalk 🥬 | 3 whole | For crowns, trimmed |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For roux, all-purpose |
| Unsalted Butter 🧈 | 4 tbsp | Cold for roux |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The cheddar is non-negotiable here—sharp, aged varieties from Whole Foods or specialty cheese shops deliver that signature tang. Look for blocks labeled '6+ months aged' or 'extra sharp'. For the celery crowns, Trader Joe's sells pre-made ones, but cutting your own from fresh stalks gives that perfect crunch. The broccoli? Trader Joe's frozen florets work in a pinch, but fresh stays brighter. Skip the pre-shredded cheese—it gets gummy when reheated. Grab a box grater and do it yourself for that perfect melt.
No sharp cheddar? Pepper jack or Monterey Jack in a pinch, though the flavor shifts slightly. Heavy cream too expensive? Half-and-half plus 1 tbsp cream cheese mimics the richness. The flour and butter roux is key—don't substitute cornstarch (it won't thicken properly). For the broth, low-sodium is crucial unless you're adding extra salt later. The lemon juice brightens everything—fresh is best, but bottled works if you're in a hurry. Prefer a dairy-free version? Swap the heavy cream for full-fat coconut milk**
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. For freezing, cool completely first to prevent ice crystals. The celery crowns stay crisp for 3 days in the fridge if stored separately in a sealed container. Double the batch and freeze half—perfect for lazy weeknights. Leftovers reheat beautifully; just stir in a splash of broth or water if it gets too thick.
Why You'll Love This Recipe
- Minimal Chopping Required: I swear by this recipe because the prep is ridiculously simple—just dice one onion and two celery stalks while the broccoli crowns steam themselves in boiling water. No julienne skills needed, just rough chopping and you’re golden.
- Creamy-Cheesy Magic: That sharp cheddar melted into heavy cream? It’s the kind of velvety richness that makes you forget you’re eating soup. The broccoli crowns stay crisp-tender, so every spoonful has that perfect texture contrast—no mushy bits here.
- Leftovers That Don’t Suck: This soup actually tastes better the next day. I’ve reheated it three times and it’s still creamy, still cheesy, still satisfying. Honestly, I make a double batch on Sunday so I can grab a bowl straight from the fridge all week—no sad, watery leftovers.
- Budget-Friendly Comfort: Sharp cheddar and heavy cream might sound fancy, but this recipe stretches them perfectly. A single block of cheddar and a pint of cream feed four people, and the broccoli crowns are the most affordable veggie at the store. Warm, filling, and won’t break the bank.
Step-by-step instructions for Betty Crocker's broccoli cheddar soup
Here's how to craft a velvety, restaurant-worthy broccoli cheddar soup with that signature celery crown crunch.
🍳 Step 1: Sauté the Aromatic Base
Melt the 4 tbsp unsalted butter in a large pot over medium heat. Once foaming subsides, add the 1 whole yellow onion and 3 whole celery stalks, cutting them into small dice for even cooking. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.
Here's the thing—don't rush this step. You want the vegetables to develop that sweet, caramelized flavor that forms the soul of your soup. I like to stir occasionally and check for even browning. If the butter starts to brown too quickly, reduce heat slightly to prevent burning.
🍳 Step 2: Build the Roux and Deglaze
Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir vigorously for 1-2 minutes to create a smooth paste. This is your roux foundation—it'll thicken the soup beautifully. Cook for another 2 minutes until the mixture turns a light golden color.
Add the 3 cloves minced garlic and cook for 30 seconds until fragrant. Immediately pour in the 4 cups chicken broth, scraping the bottom of the pot to release all those flavorful browned bits. Bring to a gentle simmer, then add the 0.5 tsp dried thyme and 0.5 tsp ground black pepper. Let it simmer for 5 minutes to let the flavors meld.
👨🍳 Step 3: Cook the Broccoli Until Tender
Cut the 2.5 lbs fresh broccoli crowns into florets, peeling the stems first. Add them to the simmering broth and cook for 8-10 minutes until the florets are bright green and the stems are fork-tender. You'll know they're done when a knife slides in easily—this ensures they'll break down slightly in the final soup without becoming mushy.
I like to stir occasionally to prevent the broccoli from sticking to the bottom. If the soup starts to reduce too much, add a splash of water to maintain the proper consistency. The goal is tender broccoli that still holds its shape but cooks down slightly for that perfect texture.
🥘 Step 4: Finish with Cream and Cheese
Reduce heat to low and stir in the 1 cup heavy cream. Let it warm through for 2 minutes, then add the 1.5 cups sharp cheddar cheese. Stir constantly until the cheese melts completely and the soup becomes luxuriously smooth. This is where the magic happens—the cheese should create a velvety, creamy texture without curdling.
Taste and adjust seasoning with the 1.5 tsp kosher salt and additional pepper if needed. Finish with the 1 tbsp lemon juice—this brightens the whole dish and cuts through the richness of the cheese. The acidity balances the flavors beautifully, giving you that perfect finish.
🍽️ Step 5: Garnish and Serve
Ladle the soup into bowls and garnish with crisp celery crowns—trim the 3 whole celery stalks into thin slices and fry in 1 tbsp butter until golden and crispy. Arrange these on top of each serving for that signature crunch that Betty Crocker made famous.
Serve immediately while the soup is hot and the celery crowns are perfectly crisp. Each spoonful should deliver that perfect balance of creamy, cheesy goodness with a satisfying crunch. This soup is hearty enough to stand alone or pair beautifully with crusty bread for dipping.
Pro Tips For Making Betty Crocker Broccoli Cheddar Soup
- BLANCH BROCCOLI FIRST: I learned this the hard way—raw broccoli in soup turns to mush. Cut the crowns into 1-inch florets, boil for 2 minutes, then shock in ice water. This keeps them bright green and holds their shape when the soup simmers.
- SAUTE ONIONS LOW AND SLOW: Skip the high heat—it burns before the onions soften. Cook them over medium-low with a pinch of salt until they’re translucent and just starting to caramelize (about 8 minutes). This builds flavor without bitterness.
- STIR IN CHEESE LAST: Adding cheddar too early makes the soup greasy and clumpy. Wait until the soup is hot but not boiling, then whisk in the cheese in small batches. If it thickens too much, splash in a tablespoon of heavy cream to smooth it out.
- USE FROZEN CHEDDAR FOR CREAMINESS: Fresh cheddar melts better but can make the soup grainy. Frozen sharp cheddar blends in silky smooth—it’s a shortcut that actually upgrades the texture. Just let it thaw slightly before adding.
Pro cooking tips for this dish
Roux Perfection
The roux is where this soup gets its signature velvety texture, so don't skip this step! Cook the 2 tbsp all-purpose flour and 4 tbsp butter together over medium heat for exactly 2-3 minutes until it turns a light golden color.
This creates a smooth paste that will thicken your soup beautifully without any lumps. The key is constant stirring—use a wooden spoon to keep it moving and prevent burning. 🔥
Broccoli Timing
Broccoli needs to be tender but still hold its shape—overcooking turns it mushy! Cut the florets into even pieces and cook them for 8-10 minutes in the simmering broth. Test doneness by piercing a floret with a knife—it should slide in easily.
If the soup starts to reduce too much, add a splash of water or broth to maintain the right consistency. The goal is bright green, fork-tender broccoli that still has a slight bite.
Cheese Melting Magic
When adding the 1.5 cups sharp cheddar cheese, reduce the heat to low and stir constantly until fully melted. This prevents curdling and ensures a silky, smooth texture. For extra creaminess, whisk in the 1 cup heavy cream first and let it warm through before adding the cheese.
Taste as you go—this is where you can adjust seasoning with kosher salt or a pinch of black pepper for depth.
Celery Crown Crunch
Save 3 whole celery stalks for garnish—trim them into thin slices and fry in 1 tbsp butter until golden and crispy. These add the perfect textural contrast to the creamy soup.
Fry them in batches to avoid overcrowding, and keep them warm until serving. The crispy celery crowns are what make this soup feel special and restaurant-worthy. 💫
Lemon Juice Brightness
Finish with 1 tbsp fresh lemon juice—this is the secret ingredient that cuts through the richness of the cheese and brightens the entire dish. The acidity balances the flavors beautifully, giving the soup a fresh finish.
If you don’t have fresh lemon, bottled works in a pinch, but fresh is always better. Stir it in just before serving to keep the soup at its peak.
One-Pot Efficiency
This recipe comes together in a single pot, making cleanup a breeze! Use a large, heavy-bottomed pot to prevent scorching, and keep everything in one place until serving. If you're short on time, consider using an immersion blender to blend the soup directly in the pot—no transferring needed.
Just blend until smooth, then stir in the cream and cheese. It’s a game-changer for busy weeknights! ⏰
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, substitute with 1 cup whole milk plus 2 tablespoons cream cheese—it still delivers creamy texture while cutting calories. If you prefer dairy-free, use 1 cup full-fat coconut milk (though flavor will differ slightly). Always warm dairy substitutes gradually to prevent curdling.
Why did my soup turn out too thick?
This usually happens when the roux cooks too long or the broth reduces too much. Fix it by whisking in 2-4 tablespoons warm broth or water until reaching your desired consistency. For next time, simmer the soup uncovered and stir occasionally to maintain proper thickness. If using an immersion blender, blend in short bursts to avoid over-thickening.
How do I store leftovers for maximum freshness?
Store in an airtight container in the fridge for up to 4-5 days. For freezing, cool completely first, then portion into freezer-safe containers with 1-inch headspace. Thaw overnight in the fridge—never microwave directly from frozen. The celery crowns stay crisp for 3 days separately wrapped.
Can I use frozen broccoli instead of fresh?
Yes! Use 2.5 cups frozen broccoli florets (about 1.5 lbs) and add them directly to the simmering broth. They'll cook faster—check for tenderness after 6-8 minutes. For best results, thaw first to ensure even cooking. Frozen broccoli works well but lacks the bright color of fresh.
What's the best way to reheat this soup?
Reheat gently on the stove over low heat, stirring frequently to prevent scorching. Add 1-2 tablespoons broth or water if it thickens too much. For microwave reheating, cover and heat in 30-second intervals, stirring between each. Always add fresh celery crowns after reheating to maintain crispness.