Soups & Stews
Betty Crocker’s cream of broccoli soup delivers that nostalgic, velvety comfort in every spoonful—no blender required. This recipe captures the classic creamy texture and rich flavor of the iconic boxed version, but with fresh ingredients and a foolproof method that’s easier than you’d expect.
The secret lies in simmering the broth and vegetables until tender, then blending them directly in the pot for a perfectly smooth consistency without a single speck of broccoli.
What sets this apart is the balance of creaminess and depth—heavy cream adds richness, while chicken broth and roasted garlic build a savory foundation. The soup thickens naturally as it cooks, so no extra flour or cornstarch is needed.
A sprinkle of sharp cheddar cheese at the end elevates the flavor, just like the original, but with a homemade touch that tastes far superior. By the time you’re done, you’ll have a silky, restaurant-quality soup that’s ready in under an hour.
The aroma alone—warm, buttery, with a hint of garlic—will have everyone gathering around the table. Serve it with crusty bread or a side salad for a complete meal that feels like a hug in a bowl.
This recipe stays true to Betty Crocker’s legacy while making it your own. No blender? No problem—just a few simple tools and a little patience. Let’s get cooking!
Ingredients for betty crocker cream of broccoli soup
Fresh ingredients transform into Betty Crocker's iconic velvety soup without a blender in sight.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 3 cups | Chopped into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Roasted for depth of flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for optimal richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for balance |
| Sharp Cheddar Cheese 🧀 | ½ cup | Freshly grated for best texture |
| Unsalted Butter 🧈 | 3 tbsp | Cold for even melting |
| All-Purpose Flour 🌾 | 2 tbsp | For natural thickening |
| Salt 🧂 | 1 tsp | Kosher preferred for seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Garlic Powder 🧄 | ¼ tsp | Enhances roasted garlic flavor |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Dried works at half the amount |
The broccoli and onion form the soup's base, so choose fresh, vibrant florets with tight buds and crisp stems—Trader Joe's carries excellent organic options. Roasting the garlic cloves before adding them to the pot unlocks a sweet, caramelized depth that mimics the boxed version's complexity. For the chicken broth, homemade or high-quality low-sodium store-bought ensures balanced flavor without excess salt. The sharp cheddar should be aged at least 6 months for that signature tangy bite that elevates the dish.
No fresh thyme? Dried thyme at half the amount works perfectly, though fresh leaves add a brighter note. Substituting heavy cream for light cream will compromise the soup's luxurious texture, but Greek yogurt blended with a splash of milk creates a tangy alternative. For a dairy-free option, full-fat coconut milk provides richness, though the flavor profile shifts slightly. The roasted garlic can be prepped ahead and stored in the freezer for up to 3 months, making it a convenient shortcut for busy weeknights.
This soup develops better flavors overnight, so reheating is ideal—simply warm through on the stovetop with a splash of broth or milk. The leftovers keep well in the fridge for 4-5 days, though the texture may slightly thicken. For longer storage, freeze portions in airtight containers for up to 3 months. The freshly grated cheddar should be added just before serving to prevent clumping, but the rest of the soup can be prepped ahead and reheated with minimal effort.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because it only asks for one veggie to prep—the broccoli—and even that’s just snapping stems. The onion and garlic get a quick sauté while you steam the florets, so we’re talking five minutes of actual work before the magic happens.
- Garlic-Cream Velvety: That moment when you stir in the heavy cream and chicken broth? Chef’s kiss. The garlic lingers just enough to wake up your taste buds, but the cream smooths it into something so rich, it feels like a hug in a bowl. Honestly, the first time I made it, I nearly skipped dinner.
- Leftover Goldmine: This soup actually improves the next day—yes, really. The flavors meld overnight, and it reheats like a dream. I freeze half the batch in portions, so when I’m too tired to cook, I just grab a container and microwave it. Weeknight savior.
- Budget-Friendly Luxury: Fresh broccoli and onion won’t break the bank, and using a box of Betty Crocker’s soup mix cuts prep time way down. The heavy cream makes it feel fancy, but the cost per serving is still way lower than takeout. Between us? It’s my go-to when I want comfort without guilt.
Step-by-step instructions for cream of broccoli soup
Master this classic soup technique for velvety texture without blending—every step ensures restaurant-quality results.
Sauté the Aromatic Base
Melt the 3 tablespoons unsalted butter in a large pot over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Stir in the 4 cloves garlic cloves, 0.25 teaspoon garlic powder, and 0.25 teaspoon fresh thyme leaves, cooking for another 1 minute until fragrant.
This foundational step develops deep flavor through the Maillard reaction. Don't rush—properly cooked aromatics form the flavor backbone. If the garlic starts to brown too quickly, reduce heat slightly to prevent bitterness.
Cook the Broccoli Until Tender
Add the 3 cups fresh broccoli florets to the pot and stir to combine. Pour in the 4 cups chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the broccoli is fork-tender but not mushy.
The broccoli should break down just enough to release its natural sweetness while maintaining some texture. You'll know it's ready when a knife slides in easily but still offers slight resistance. Overcooking will turn the soup bitter—this is the critical balance point.
Create the Velvety Roux
Remove the pot from heat and let the contents cool slightly for 2 minutes. Whisk in the 2 tablespoons all-purpose flour until completely dissolved. Return to medium heat and cook for 3-4 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon.
This roux technique creates natural thickening without blending. The flour must be fully incorporated to prevent lumps. If the mixture looks too dry at any point, add 1 tablespoon chicken broth to maintain proper consistency.
Finish with Cream and Cheese
Reduce heat to low and gradually whisk in the 1 cup heavy cream. Stir in the 0.5 cup sharp cheddar cheese until fully melted and smooth. Season with 1 teaspoon salt and 0.5 teaspoon ground black pepper. Taste and adjust seasoning if needed.
The cheese should melt completely, creating a rich, creamy texture. If the soup appears too thick, thin with additional chicken broth—this should be the last step before serving. The final product should coat the back of a spoon but remain pourable.
Serve Warm with Garnish
Ladle the soup into bowls and serve immediately. Garnish with additional sharp cheddar cheese and a sprinkle of fresh thyme leaves for presentation. The soup should be silky smooth with visible broccoli pieces throughout, offering both texture and flavor in every spoonful.
This method delivers authentic restaurant-quality cream of broccoli without blending. The key lies in proper cooking times and the roux technique, which creates the signature velvety texture. Each bowl should be rich, flavorful, and perfectly balanced.
Pro Tips For Making Betty Crocker Cream Of Broccoli Soup
- BLEND IN STAGES: I learned this the hard way—dumping all the raw broccoli into the blender at once turns your soup into a thick, gloppy mess. Start by blending half the florets until smooth, then add the rest in batches, scraping down the sides. This keeps the texture velvety, not grainy.
- SWEAT THE ONIONS: Low and slow is the only way to get those onions caramelized enough to actually taste in the soup. After chopping, cook them in the pot with a splash of broth for 8-10 minutes—don’t rush, or you’ll just end up with a sharp, raw onion flavor lurking in the background.
- SAVE THE BROTH: If you’re using bouillon cubes or powdered broth, resist the urge to add all the water at once. Start with 3 cups, taste it, then add the rest—this prevents a watery soup while still letting you adjust the seasoning. (Yes, even if you’re impatient like me.)
- WARM THE CREAM: Cold heavy cream straight from the fridge will curdle your soup faster than you can say "Betty Crocker." Microwave it for 15 seconds or let it sit in warm water for 2 minutes before stirring it into the hot broth. Your soup will stay silky, not lumpy.
Essential equipment for betty crocker cream of broccoli soup
Pot Essentials
Start with a 5-quart heavy-bottomed pot—I swear by All-Clad Stainless Steel for even heat distribution. The deep sides prevent spills when stirring, and the weight maintains steady temperatures during simmering.
A lid with a chimney (like Ozeri Touch-Grip) helps retain moisture while allowing steam to escape, preventing a boil-over when adding the broth.
For stirring, use a heat-resistant silicone spatula—the OXO Good Grips is my go-to. Its flexible edge reaches into corners, and the silicone won’t scratch your pot. A whisk with a long handle (like Cuisinart Stainless Steel) is essential for dissolving the flour roux smoothly without lumps. 🔥
Blending Alternatives
While this recipe avoids blending, having a handheld immersion blender (like Ninja Foodi) on standby solves last-minute texture issues. If you accidentally overcook the broccoli into mush, 10-15 seconds of blending restores that creamy perfection.
For the roux step, a high-quality whisk (not a fork!) ensures no flour clumps remain—those turn into gritty bits.
Cheese Tools
A microplane (like Bar-Keeps) is non-negotiable for freshly grating the sharp cheddar cheese. Pre-shredded cheese contains anti-caking agents that make it clump in soups. For extra efficiency, grate the cheese directly into the pot while the soup simmers—it melts faster this way.
Store any extra cheese in an airtight container in the fridge for up to 1 week.
Temperature Control
Invest in a digital thermometer (like Thermoworks Thermapen) to monitor broth temperatures—ideal simmering range is 180-190°F. This prevents scorching while ensuring the broccoli cooks evenly. For the roux, keep heat at medium to avoid burning the flour.
A kitchen timer (like OXO Good Grips) ensures you don’t overcook the broccoli—set it for 12 minutes and check at 15 for doneness. ⏰
Storage Containers
Use glass Pyrex storage containers with tight-sealing lids for leftovers—they’re freezer-safe and preserve flavor better than plastic. Label containers with dates using a permanent marker to track freshness. For reheating, I prefer stainless steel soup bowls (like Le Creuset) that distribute heat evenly and prevent scorching.
Avoid microwaving—always reheat on the stovetop over low heat to maintain texture. 💫
Nutrition facts
Frequently asked questions
Can I substitute heavy cream with something lighter?
Yes, but expect a slightly different texture. Swap the 1 cup heavy cream with 1 cup whole milk + 2 tablespoons melted butter—this keeps richness while reducing fat. For a dairy-free option, use 1 cup full-fat coconut milk (though the flavor will be subtly different). Never use skim milk or low-fat alternatives—they won’t create the same velvety consistency.
Why does my soup taste bitter?
Overcooked broccoli is the most common culprit! Simmer for exactly 12-15 minutes—any longer turns the florets bitter. Also check your cheese: sharp cheddar must be aged (6+ months) for proper tang. If the broth tastes bitter, reduce the heat or use a low-sodium broth next time. A pinch of sugar (½ tsp) can also balance bitterness in a pinch.
How do I make this soup thicker?
Simmer uncovered for 5-10 extra minutes to evaporate excess liquid. For instant thickening, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons cold water until smooth. If the roux wasn’t thick enough, cook it 1-2 minutes longer on medium heat, stirring constantly. Avoid adding flour directly to hot soup—it clumps!
Can I make this soup ahead of time?
Prepare it 1 day ahead and store in an airtight container. Reheat gently on the stovetop with a splash of broth or milk—never microwave, as it can make the soup grainy. For longer storage, freeze portions for up to 3 months. The cheese should be added fresh when reheating for best texture.
What’s the secret to that classic Betty Crocker flavor?
The magic lies in the roasted garlic and proper seasoning! Toast the garlic cloves until golden brown before adding, and don’t skip the garlic powder—it deepens the flavor. The original recipe also uses a touch of MSG (½ tsp) for umami, but you can substitute with an extra pinch of salt or a dash of soy sauce. A splash of lemon juice at the end brightens the taste too!