Soups & Stews
Betty Crocker's broccoli cheese soup delivers that familiar, comforting bowl of creamy goodness with a velvety texture and hidden veggie power. This classic recipe transforms simple ingredients into a rich, cheesy soup that's perfect for chilly days or family dinners.
The secret lies in blending potatoes and broccoli until smooth, creating that signature thick, velvety base without heavy cream.
What makes this recipe special is its balance of simplicity and depth. You'll use just 10 ingredients—no fancy techniques required—yet the result is restaurant-quality soup that tastes like it's been simmering all day.
The key is cooking the potatoes first to form a natural thickener, then blending in the broccoli for that signature green hue and subtle vegetable flavor. A touch of mustard adds brightness, while sharp cheddar delivers that unmistakable cheesy goodness.
By the time you're done, you'll have a steaming bowl of golden, creamy soup with perfectly melted cheese and tender broccoli flecks throughout. The aroma alone will have everyone gathering in the kitchen, and each spoonful delivers that comforting, familiar taste of childhood.
This is the kind of soup that disappears quickly—so make a big pot and save leftovers for later.
Serve it as-is for classic comfort or add optional garnishes like crispy bacon bits, green onions, or a sprinkle of extra cheese. Perfect for weeknight dinners, potlucks, or meal prep. Let's get cooking!
Ingredients for betty crocker broccoli cheese soup
Ten simple ingredients transform into velvety, comforting broccoli cheese soup that tastes like a classic family recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled and cubed, 1-inch pieces |
| Fresh Broccoli 🥦 | 2 cups | Florets cut into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Milk 🥛 | 2 cups | Whole milk for creaminess |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Dry Mustard 🌶️ | 1 tbsp | Yellow mustard powder |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Salt 🧂 | 1 tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
The potatoes are the secret to that signature creamy texture. Russet potatoes work best—their high starch content creates a natural thickener when cooked. Most grocery stores carry them year-round, but if you're near a Whole Foods or Trader Joe's, grab a few extra for other recipes. Avoid waxy potatoes like red or Yukon Gold; they won't break down properly. For best results, peel and cube them into uniform 1-inch pieces so they cook evenly. The cheese matters too—sharp cheddar delivers that classic tangy flavor, but pre-shredded gets clumpy. Grab a block and grate it yourself for that perfect melt.
No sharp cheddar? Monterey Jack or Colby will work in a pinch, though the flavor won't be as bold. The mustard adds brightness, but if you're sensitive to heat, use Dijon mustard at half the amount. For the broth, low-sodium is key—it lets the cheese and potatoes shine. If you're using instant bouillon, dissolve it in hot water first. The butter should be unsalted to control the seasoning. Fresh garlic and onion are ideal, but frozen chopped onions (no salt added) save time. For the broccoli, florets work best—avoid pre-cut pieces with stems, as they can make the soup watery.
This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, portion it into 2-cup servings and freeze for up to 3 months. The cheese will separate slightly when reheated, so stir vigorously before serving. To serve, top each bowl with extra shredded cheese or a swirl of milk for that classic golden finish. The soup reheats beautifully—just add a splash of milk or water if it thickens too much.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s all in one pot—no chopping boards clogged with scraps, no extra pans to wash. Just dice those Russets and onions, toss them in with the broth, and let the milk and cheddar work their magic while you stir. Honestly, my weekday dinners rarely get simpler.
- Creamy Cheese Obsession: That sharp cheddar? It’s the star. The moment it melts into the milk, you get this perfect balance—creamy but not heavy, rich but not greasy. And the broccoli? It stays bright and tender, not mushy, so every bite has that satisfying crunch.
- Lunchbox Hero: Between us, this soup is my go-to for packing leftovers. It reheats beautifully, and the potatoes keep it hearty enough to fill up grown-ups and kids alike. My daughter even asks for it in her school lunchbox—(yes, even on a Tuesday).
- Budget-Friendly Warmth: Russets and onions are cheap, and a block of cheddar goes a long way. I’ve made this for under $10 for six servings, and it’s the kind of meal that feels indulgent without breaking the bank. Plus, the leftovers taste just as good the next day—no sad, watery soup here.
Step-by-step instructions for betty Crocker broccoli cheese soup
This method delivers a creamy, comforting soup with perfect texture and bold flavor.
Sauté Aromatics in Butter
Melt the 2 tablespoons butter in a large pot over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant—this builds the soup's flavor foundation.
Here's where it matters: Keep the heat at medium to prevent burning. If the garlic darkens too quickly, reduce to medium-low. The goal is to develop flavor without creating bitterness that will carry through the entire soup.
Cook Potatoes and Broccoli
Add the 2.5 lb peeled and cubed russet potatoes to the pot, stirring to coat them in the butter and onions. Pour in the 4 cups chicken broth and bring to a gentle boil. Reduce heat to medium-low, cover partially, and simmer for 15 minutes until the potatoes begin to soften.
After 15 minutes, stir in the 2 cups fresh broccoli florets. Continue simmering uncovered for another 10-12 minutes until the potatoes are fork-tender and the broccoli is bright green but still slightly crisp. This balance ensures the soup maintains texture while achieving creamy perfection.
Blend for Silky Smoothness
Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. Work in batches if needed, ensuring no chunks remain. For a traditional approach, transfer half the soup to a blender, blend until smooth, then return to the pot and repeat.
I prefer the immersion method—it's faster and prevents messy transfers. If you use a countertop blender, be cautious with hot liquids. Let the soup cool slightly before blending to avoid steam burns.
Add Milk and Mustard
Return the pot to medium heat and stir in the 2 cups milk and 1 tablespoon dry mustard. Bring to a gentle simmer and cook for 3-4 minutes until heated through. The mustard adds depth while preventing the soup from tasting overly sweet.
Taste and adjust seasoning with salt and black pepper as needed. The soup should be seasoned to taste, but remember the cheese will add saltiness. I like to add a pinch of salt now and adjust later if needed.
Finish with Cheese and Serve
Reduce heat to low and gradually stir in the 2 cups shredded sharp cheddar cheese until fully melted and smooth. The soup should be creamy with a velvety texture. If it thickens too much, whisk in 1-2 tablespoons of milk to reach your desired consistency.
Serve immediately while hot, garnished with additional cheese if desired. The soup should be rich, creamy, and packed with the subtle sweetness of potatoes and the sharpness of cheddar. Each spoonful delivers a perfect balance of comfort and flavor.
Pro Tips For Making Betty Crocker Broccoli Cheese Soup
- Peel Those Potatoes: DESCRIPTION: Russets have thin skins, but I learned the hard way—scrubbing them aggressively under running water first saves you from peeling every last speck. That extra 30 seconds now means less scrubbing later, and your soup won’t look like it’s hiding dirt.
- Cook Onions Low: DESCRIPTION: The recipe might say "sauté," but don’t rush it—cook onions on medium-low for 8-10 minutes until they’re soft and translucent. Burning them turns the soup bitter, and nobody wants that sad, ashy flavor lurking in their cheesy comfort.
- Shred Cheese Fresh: DESCRIPTION: Pre-shredded cheese has anti-caking agents that make it clump like a lump of glue in soup. Skip the bagged stuff—grate your own sharp cheddar right before stirring it in. Yes, it’s 2 minutes of work, but your soup will actually be creamy, not gloppy.
- Blend in Batches: DESCRIPTION: If your blender can’t handle all the soup at once, split it into two batches. Overfilling it leads to splatter disasters and half-blended lumps—neither of which you want in a soup you’re serving to people who expect smoothness. Trust me, your blender will thank you.
Troubleshooting your betty crocker broccoli cheese soup
Lumpy Cheese Fix
If your cheese clumps up during blending or reheating, it’s usually from pre-shredded cheese’s anti-caking agents. Shred your own cheese using a block of sharp cheddar—it melts smoother and tastes fresher.
For clumps that form after blending, stir in 1-2 tablespoons of milk and simmer for 1-2 minutes until silky. 🧀
Watery Soup Solution
Overly thin soup often means the potatoes weren’t cooked long enough or too much broth was added. Next time, simmer the potatoes 5 minutes longer before blending. If it’s already watery, mash 1-2 extra potato cubes into the pot and blend again.
For instant thickening, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 2 minutes.
Broccoli Too Soft
Broccoli turning mushy usually means overcooking. Add the florets only 10 minutes before the potatoes are done—they should stay bright green and slightly crisp.
If you’ve already overcooked it, strain out the excess liquid and blend the broccoli with 2 tablespoons of milk to create a smooth, vibrant green sauce. Stir this back into the pot for a fresh pop of color. 🥦
Burnt Onion/Garlic Flavor
Browned onions or garlic create a bitter taste that ruins the soup. Keep heat at medium and stir frequently—especially when adding garlic. If you catch it early, strain out the burnt bits or add ½ teaspoon lemon juice to cut the bitterness.
For prevention, use a nonstick pot and add a splash of broth to deglaze if browning starts. 🧅
Too Thick After Blending
If your soup is too thick post-blending, don’t panic. Stir in 2-3 tablespoons of milk or broth and reheat gently. For a smoother texture, blend again briefly—sometimes the heat causes starches to thicken. If it’s still too thick, simmer uncovered for 5 minutes to evaporate excess moisture. 💫
Cheese Not Melting Properly
Cheese that won’t melt usually means it’s being added too quickly or the heat is too high. Lower heat to low and whisk constantly while adding cheese in small batches. If it still clumps, strain the soup through a fine-mesh sieve to remove any unmelted bits.
For extra insurance, temper the cheese by mixing it with 2 tablespoons of warm milk before stirring it in. 🔥
Nutrition facts
Frequently asked questions
Can I make this soup without blending?
Yes! For a chunkier texture, skip blending and simply mash the cooked potatoes with a potato masher until smooth. The soup will be heartier with visible potato pieces and broccoli florets, but still creamy. Just stir in the milk and cheese as directed for that classic flavor.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat, stirring frequently to prevent scorching. Add 1-2 tablespoons of milk or broth if the soup thickens too much. Avoid microwaving—it can make the cheese separate. For best results, reheat until just hot, then stir vigorously to restore that velvety texture.
Can I substitute dairy-free milk?
Use unsweetened almond or oat milk for a creamy, dairy-free version. Start with 2 cups and adjust to reach your desired consistency. The flavor will be slightly lighter, but the soup will still be rich and satisfying. For extra creaminess, add 1 tablespoon nutritional yeast when blending.
Why does my soup taste bland?
Bland soup often means the cheese or seasoning needs adjustment. Stir in an extra ½ teaspoon of salt or ¼ teaspoon of black pepper to intensify flavors. For depth, add ½ teaspoon of lemon juice or a pinch of smoked paprika. The mustard is key—if you skipped it, add ½ teaspoon of Dijon for brightness. Taste as you go!
How can I make this soup gluten-free?
This recipe is naturally gluten-free! Just ensure your chicken broth is certified gluten-free and check the labels on any spices or cheese for hidden gluten. For extra insurance, use a dedicated gluten-free kitchen if you're highly sensitive. The original recipe relies only on fresh ingredients, so no substitutions are needed.