Soups & Stews
This Betty Crocker-style broccoli soup delivers the creamy, comforting velouté you crave—now with a crispy bacon twist that takes it to the next level. 💛 What started as a classic recipe has been elevated with smoky, savory bacon bits that add irresistible texture to every spoonful.
The secret lies in balancing rich, velvety broth with fresh broccoli and just the right amount of cheese for that signature Betty Crocker creaminess.
What makes this recipe stand out is how effortlessly it comes together—no fancy techniques required. You’ll sauté onions and garlic until fragrant, then build layers of flavor with chicken broth, cream, and a blend of cheeses that melts into a luscious, velvety base.
The broccoli cooks just until tender-crisp, preserving its vibrant color and satisfying bite. And those crispy bacon bits? They’re the game-changer that turns a simple soup into a showstopper.
By the time you’re done, you’ll have a steaming bowl of soup that’s creamy enough to satisfy on a chilly evening but still light enough for lunch. The bacon adds a smoky depth that pairs perfectly with the earthy broccoli and rich broth.
It’s the kind of soup that feels like a warm hug—comforting, familiar, and just a little bit indulgent.
Serve it with crusty bread to soak up every last drop of that velvety broth, or pair it with a simple green salad for balance. This recipe is designed to be your go-to for weeknight dinners, potlucks, or cozy family meals. Let’s get cooking—your taste buds will thank you.
Ingredients for betty crocker broccoli soup
Betty Crocker's signature creamy texture meets smoky bacon for a comforting bowl of soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 8 oz | Thick-cut, chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced |
| Broccoli Crowns 🥦 | 2 lbs | Fresh, cut into florets |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Cheddar Cheese 🧀 | 1 cup | Shredded, sharp variety |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra depth |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
The bacon is non-negotiable here—thick-cut for maximum crispiness. Costco or Trader Joe's usually have the best deals on thick-cut bacon, and it's worth the extra money for that perfect crunch. Look for bacon with good marbling—it'll render more fat for flavor. The broccoli should be vibrant green with tight florets; Trader Joe's frozen broccoli crowns are a great shortcut if fresh isn't available. For the cheese, grab sharp cheddar from the deli counter—pre-shredded gets clumpy and lacks flavor. And that chicken broth? Low-sodium is key—you'll be adding plenty of salt later.
No thick-cut bacon? Regular bacon at half the amount works, but you'll need to crisp it longer. Fresh thyme unavailable? Dried works at one-third the amount. The flour is just for thickening—if you're gluten-free, swap for cornstarch. For extra richness, sour cream or Greek yogurt can replace some of the heavy cream (use half the amount). The soup tastes even better the next day, so don't hesitate to make extra—it reheats beautifully. And if you're watching calories, you can reduce the cream to 1/2 cup and add 1/2 cup milk instead.
This soup keeps for 4-5 days in the fridge, but honestly, it's best enjoyed fresh. For crispy bacon bits, bake them at 400°F for 8-10 minutes until golden—don't skip this step! Store leftovers in airtight containers with a layer of broth on top to preserve freshness. Freezes well for up to 3 months, though the texture might get slightly watery after thawing. I always make a double batch—one for dinner, one for lunches the next week. The bacon bits can be stored separately in the freezer for up to 2 weeks.
Why You'll Love This Recipe
- Here’s what sold me: that crispy bacon crumbles right into the soup, turning it into this rich, savory dream. The garlic and onions caramelize just enough to give it depth, while the broccoli stays tender-crisp—like a hug in a bowl.
- One-Pan Magic: Honestly, I swear by this recipe because it’s that simple—just fry the bacon, toss in the onions and garlic, add the broth and broccoli, and let it simmer. No chopping boards full of scraps, no extra pots, just one skillet doing all the work while you sip your coffee.
- Smoky Creamy Bliss: Here’s what sold me: that crispy bacon crumbles right into the soup, turning it into this rich, savory dream. The garlic and onions caramelize just enough to give it depth, while the broccoli stays tender-crisp—like a hug in a bowl.
- Lunch or Dinner: Between us, this soup is my go-to for both. Serve it with crusty bread for a cozy lunch, or pile it over grilled chicken for a hearty dinner. Even my picky teenager asks for seconds when it’s on the table—(yes, even on a Tuesday night).
Step-by-step instructions for creamy velouté with crispy bacon bits
Here's how to make this rich, comforting soup with restaurant-quality texture.
🔥 Step 1: Cook the Bacon Until Crispy
Place a large pot over medium heat and add the 8 oz bacon. Cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. You'll want to hear that satisfying crackle—this is your signal it's ready.
Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving all that delicious rendered fat in the pot. Don't drain the fat—it's the flavor foundation for your soup. If you have any bacon grease leftovers, save them for future cooking.
🍳 Step 2: Sauté Onions and Garlic Until Soft
In the same pot (with the bacon fat still in it), add 2 tbsp butter and 1 whole yellow onion that's been diced. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions become translucent and slightly caramelized.
Add the 3 cloves minced garlic, 0.5 tsp garlic powder, and 0.5 tsp dried thyme. Stir for 30 seconds until fragrant—this is when your kitchen will smell amazing. You'll know it's ready when the garlic releases its aromatic oils and the thyme becomes visible in the mixture.
🥘 Step 3: Build the Soup Base with Broth and Broccoli
Sprinkle 2 tbsp all-purpose flour over the onion mixture and stir vigorously for 1 minute to cook off the raw flour taste. Slowly pour in 6 cups chicken broth while whisking continuously to prevent lumps from forming.
Add the 2 lbs broccoli florets, 1 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes until the broccoli is tender when pierced with a fork. The soup should have thickened slightly but still be velvety.
🍽️ Step 4: Create the Creamy Finish
Remove the pot from heat and stir in the 1 cup heavy cream and 1 cup shredded cheddar cheese. Return to low heat just until the cheese melts completely and the soup reaches a smooth, creamy consistency—about 2-3 minutes. Be careful not to let it boil or the cream may curdle.
Taste and adjust seasoning if needed. The soup should be rich, slightly tangy from the cheese, and perfectly balanced. If you want extra richness, you can add a splash more cream, but this amount gives you that perfect velouté texture.
🍴 Step 5: Serve with Crispy Bacon Bits
Ladle the soup into bowls and top each serving with 2-3 pieces of crispy bacon from your earlier cooking. The contrast between the creamy soup and crispy bacon is what makes this dish truly special. Serve immediately while the bacon stays crispy and the soup is piping hot.
For extra flair, garnish with a sprinkle of freshly cracked black pepper and a few broccoli floret tops for color. This soup tastes even better the next day as the flavors meld together, so consider making a double batch for leftovers.
Pro Tips For Making Betty Crocker Broccoli Soup
- CRISP THE BACON LOW: I used to blast that bacon on high, and it’d turn into greasy sludge before the onions even got a chance. Cook it on medium-low heat until the edges are golden—about 6-8 minutes—and you’ll get crispy bits without burning the whole pot. Those bits are what make the soup sing.
- CHOP ONIONS SMALL: The recipe might say "diced," but I’ve learned the hard way—tiny dice (1/8-inch or smaller) cook faster and melt into the broth instead of sitting like chunks. Skip the food processor; your knife skills here actually matter. The soup should feel like silk, not a stew.
- SAVE THE BROTH WATER: That leftover chicken broth from your freezer? Strain it first. Sediment makes the soup look murky, and no one wants to eat cloudy soup. If you’re in a pinch, use half broth, half water—just add a pinch of chicken bouillon powder to keep it honest.
- BLEND IN BATCHES: Dumping all the soup into the blender at once? Bad idea. Split it into two batches—half the soup, then the other half—so the blender doesn’t overflow or strain. And for heaven’s sake, pulse first to break up the broccoli stems before blending fully. No one wants to chew on florets.
Flavor customization for these flavors
Spicy Kick
Add ½ tsp cayenne pepper or 1 tbsp hot sauce (like Tabasco) when you stir in the heavy cream and cheese. For a smoky heat, swap ½ tsp smoked paprika for the regular garlic powder.
I love adding ½ tsp chipotle powder for a deep, smoky spice that pairs perfectly with the bacon. 🌶️
Creamy Variations
Swap the heavy cream for ½ cup sour cream or Greek yogurt mixed with ½ cup milk to lighten the soup slightly while keeping it creamy. For a vegan option, use 1 cup full-fat coconut milk and ½ cup nutritional yeast for a cheesy flavor.
The coconut milk adds a subtle sweetness that balances the earthy broccoli.
Cheesy Upgrades
Replace the cheddar with ½ cup Gruyère and ½ cup sharp white cheddar for a more complex, nutty flavor. If you love blue cheese, add ¼ cup crumbled Gorgonzola at the end for a tangy kick. For extra richness, stir in 2 tbsp cream cheese along with the heavy cream.
Herb Infusions
Boost the herbs with 1 tbsp fresh parsley and 1 tsp fresh thyme chopped at the end for brightness. Add ½ tsp lemon zest to the broth while simmering for a bright, citrusy note. For a Mediterranean twist, stir in ½ tsp dried oregano when sautéing the onions.
Umami Boosters
Add 1 tbsp Worcestershire sauce to the broth for deeper savory notes. Stir in 1 tsp fish sauce (just a drop!) for an Asian-inspired umami punch. For a meaty depth without meat, add 1 tbsp miso paste when blending the soup. 💫
Texture Contrasts
Top with toasted breadcrumbs mixed with 1 tbsp grated Parmesan for crunch. Add ¼ cup crispy fried shallots for a gourmet touch. For a fresh crunch, stir in ½ cup chopped water chestnuts at the end. These additions elevate the soup from comforting to restaurant-worthy.
Nutrition facts
Frequently asked questions about Betty Crocker-style broccoli soup
Can I make this soup without heavy cream for a lighter version?
Replace the 1 cup heavy cream with ½ cup sour cream or Greek yogurt mixed with ½ cup milk. This keeps the soup rich but slightly lighter. For extra creaminess without dairy, try 1 cup full-fat coconut milk—it adds a subtle sweetness that balances the broccoli's earthiness.
How do I prevent the soup from getting too thick or clumpy?
Stir continuously while adding the 6 cups chicken broth to the flour mixture to avoid lumps. If it thickens too much, thin it with a splash of broth or milk. For extra smoothness, blend half the soup before adding it back—just 10-15 seconds is enough. Never boil after adding cream or cheese to prevent curdling.
What’s the best way to reheat leftovers without losing creaminess?
Reheat gently on low heat or in the microwave at 50% power in 1-minute intervals, stirring between each. Add a splash of broth or milk if it thickens too much. Avoid high heat—it can break the cream's emulsion and make the soup grainy. Store leftovers in an airtight container for up to 4 days.
Can I use frozen broccoli instead of fresh?
Yes! Use 2 lbs frozen broccoli florets (thawed or straight from frozen) for convenience. Add it to the simmering broth and cook 5-7 minutes longer to ensure tenderness. Fresh broccoli has better texture, but frozen works perfectly—just avoid overcooking to prevent mushiness.
Why did my soup turn out too salty?
Low-sodium broth is key—if you used regular broth, the salt accumulates as the liquid reduces. Taste before adding salt and adjust gradually. If it’s too salty, balance it with ½ cup extra heavy cream or milk (dilutes the salt) or a splash of broth. For future batches, reduce added salt to ½ tsp and rely on cheese/broth for flavor.