Soups & Stews
Betty Crocker’s Cream of Broccoli Soup delivers that velvety, restaurant-worthy texture in just 20 minutes—no fancy techniques required. The secret lies in a simple roux and canned soup shortcuts, creating a smooth, creamy base that’s foolproof for home cooks.
This recipe transforms basic ingredients into a comforting classic that’s perfect for chilly evenings or quick weeknight meals.
The magic happens with a smooth, thickened sauce that coats every spoonful, thanks to a butter-flour blend cooked to perfection. Canned broccoli soup forms the foundation, while heavy cream and a touch of cheddar elevate it to creamy, indulgent levels.
The best part? It’s a one-pot wonder, meaning minimal cleanup and maximum flavor.
What you’ll end up with is a silky, golden soup with just the right balance of rich creaminess and subtle broccoli flavor. Each bite is smooth, velvety, and packed with that nostalgic Betty Crocker comfort.
Serve it hot with a sprinkle of fresh parsley or a dollop of sour cream for the perfect finishing touch.
Whether you're feeding a family or treating yourself to a cozy meal, this soup delivers restaurant-quality results without the fuss. The instructions are straightforward, and the ingredients are simple—just a few staples from your pantry. Let’s get started on this creamy classic!
Ingredients for betty crocker cream of broccoli soup
Velvety texture starts with a simple roux and pantry staples you already own.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 3 tbsp | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | Sifted for smooth roux |
| Canned Broccoli Soup 🥦 | 1 can | 10.5 oz, low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, full-fat |
| Chicken Broth 💧 | 1 cup | Low-sodium, homemade or store-bought |
| Fresh Parsley 🌿 | 0.1 cup | Chopped, for garnish |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Sour Cream 🥛 | ¼ cup | Full-fat, for serving |
| Garlic Cloves 🧄 | 2 cloves | Minced, optional for depth |
The butter and flour are your secret weapons here—cook that roux until it's a rich, golden paste (about 3-4 minutes), or you'll end up with a floury mess. Land O'Lakes unsalted butter is my go-to for the best flavor, but any good-quality brand works. For the canned soup, Betty Crocker or Campbell's are classic choices, but any low-sodium version will do. The heavy cream is non-negotiable—light cream won't give you that restaurant-worthy richness. If you're watching calories, you can sub in half-and-half, but trust me on the full-fat version for that velvety finish.
No heavy cream? Coconut cream or evaporated milk works in a pinch, though the texture won't be identical. Skip the cheddar? Gruyère or Swiss adds a lovely depth if you've got it. The garlic is optional but adds a subtle punch—if you're feeling fancy, sauté it with the roux. For the parsley, fresh is ideal, but dried works at a one-third the amount if that's what you've got. The chicken broth should be low-sodium to avoid over-salting the entire dish. Pro tip: Trader Joe's has great low-sodium options if you're not making your own.
This soup tastes even better the next day—honestly, the flavors meld into something magical. Store leftovers in an airtight container for up to 4 days in the fridge. For freezing, portion into single servings to avoid thawing more than you need. The roux can be made ahead and stored in the fridge for up to 3 days—just whisk it back into the soup at the end. Garnish with extra parsley or a dollop of sour cream right before serving, because presentation matters when you're going for that restaurant vibe.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I forget to buy fresh broccoli. The canned soup base cuts the chopping, and the butter-flour roux takes two minutes—just melt, stir, thicken. Honestly, that’s all it takes to turn a lazy afternoon into a warm bowl of something that feels homemade.
- Cheesy Velvety Dream: That sharp cheddar folded into the heavy cream? It’s where this soup gets ridiculously good. The heat of the cheese cuts through the creaminess, and the butter adds this buttery richness that makes me want to slurp it straight from the pot. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Between us, most soups turn sad after day two. Not this one. The cheddar keeps it from getting watery, and the cream adds a silky texture that reheats like a dream. I make a double batch on Sundays—half for dinner, half for lunches that actually taste like more than a sad memory.
- Budget-Friendly Luxury: This recipe costs me about $3 for four servings, and it’s the creamiest, cheesiest soup I’ve ever made without spending a fortune. The canned soup is the MVP here—no fancy ingredients, just good flavor. I’ll be real: it’s my secret weapon when I want to feel fancy without breaking the bank.
Step-by-step instructions for Betty Crocker's cream of broccoli soup
Here's how to transform canned soup into restaurant-quality cream of broccoli in record time.
Create a Silky Roux for Richness
Melt the 3 tbsp unsalted butter in a large saucepan over medium heat. Once the butter foams, immediately add the 0.25 cup all-purpose flour and whisk constantly for 2-3 minutes until the mixture turns a pale golden color. This is your roux—the foundation of the soup's velvety texture.
Watch carefully as the roux cooks. If it darkens to tan or brown, you've overcooked it, which will give the soup a bitter taste. The moment it smells nutty and looks like wet sand, it's ready. Keep the heat at medium—too high will burn the flour before it properly thickens.
Build Flavor with Broccoli and Aromatics
Gradually whisk in the 1 cup chicken broth and 1 can broccoli soup (do not drain) until smooth. Stir in the 2 minced garlic cloves (if using) and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until the flavors meld and the soup thickens slightly.
This is where the magic happens—the broth infuses the roux with depth, while the garlic adds subtle complexity. Taste the soup now—it should be flavorful but still need the richness of the cream. If it tastes flat, add an extra pinch of salt or a splash more broth.
Add Cream and Cheese for Luxurious Texture
Reduce the heat to low and slowly pour in the 1 cup heavy cream, whisking continuously to prevent curdling. Stir in the 0.5 cup shredded sharp cheddar cheese until fully melted and smooth. The soup should now be thick, creamy, and irresistibly smooth.
Here's the thing—adding the cream and cheese together ensures even distribution and prevents lumps. If the soup looks too thick, whisk in 1-2 tablespoons of warm water to reach your desired consistency. The goal is a luxurious, spoon-thick texture that coats the back of a spoon.
Finish with Fresh Herbs and Seasoning
Season the soup with the 0.5 tsp salt and 0.25 tsp ground black pepper, then stir in the 0.1 cup chopped fresh parsley. The parsley brightens the dish and adds a pop of color. Let the soup simmer for 2-3 minutes to let the flavors fully integrate.
Taste again and adjust seasoning if needed. The parsley should add freshness without overpowering the creamy base. For an extra touch of richness, stir in 0.25 cup sour cream at the end—this adds tangy depth and makes the soup even more decadent.
Serve Warm with Crispy Garnishes
Ladle the soup into bowls and serve immediately. Garnish with extra shredded cheddar, a dollop of sour cream, and a sprinkle of parsley for visual appeal. The contrast of the warm, creamy soup with cool garnishes makes every bite even more satisfying.
This soup is best enjoyed fresh, so don't wait too long to serve. The velvety texture and rich flavor will have everyone asking for seconds. Pair it with crusty bread or a simple green salad for a complete meal.
Pro Tips For Making Betty Crocker Cream Of Broccoli Soup
- Whisk the roux fast: The second you melt that butter, dump in the flour all at once and whisk like you’re trying to win a race. I used to add it slowly—big mistake. A quick, aggressive whisk keeps lumps from forming and gives you that silky base faster.
- Use real flour, not powder: All-purpose flour is your friend here, but don’t grab that pre-mixed soup thickener unless you’re in a rush. Real flour adds body and depth—just make sure it’s fully incorporated into the butter before adding liquid. (Yes, even if you’re impatient like me.)
- Warm the cream first: Cold heavy cream in hot soup? That’s how you get curdled disaster. Microwave the cream for 20 seconds or heat it gently in a separate pot until it’s just warm to the touch. Your soup will thank you with a smooth, velvety finish.
- Grate the cheese fresh: Pre-shredded cheddar clumps like a nightmare in warm soup. Grab a box of sharp cheddar and grate it yourself—it melts cleaner and tastes fresher. If you’re lazy, at least shake the pre-shredded bag to break up clumps before adding. (Your future self will thank you.)
Common mistakes when making your betty crocker cream of broccoli soup
Overcooking the Roux
Watch that roux like a hawk—it’s the soul of your soup! If you let it darken past golden to tan or brown, you’ll get a bitter, floury taste that ruins the creamy texture.
I’ve burned more roux than I’d admit, but here’s the fix: keep the heat at medium and whisk constantly. The moment it smells nutty and looks like wet sand, it’s perfect.
If it’s already overcooked, whisk in 1-2 tablespoons of broth to mellow the flavor and keep stirring until smooth. 🌡️
Skipping the Low-and-Slow Simmer
Rushing the simmer after adding broth and canned soup is a big mistake. The soup needs 3-4 minutes on low heat to let the flavors meld and the roux fully incorporate. If you crank the heat high, you’ll end up with a thin, grainy mess.
I’ve learned this the hard way—patience here makes all the difference. Taste it before adding cream to check for seasoning, but resist the urge to rush.
Adding Cream Too Fast
Pouring heavy cream into the soup too quickly causes curdling, which turns your velvety dream into a lumpy nightmare. Instead, reduce the heat to low and whisk the cream in slowly, one ladle at a time.
If lumps form, strain the soup through a fine-mesh sieve for a silky finish. Pro tip: warm the cream slightly before adding it—this helps it blend seamlessly into the soup. 🥛
Ignoring the Cheese’s Role
Cheese isn’t just a garnish—it’s what ties the soup together. If you skip shredding the cheddar finely or add it too early, you’ll end up with clumps. Shred it yourself (or buy pre-shredded) and stir it in after the cream, letting it melt completely over low heat.
For extra richness, add a pinch of mustard powder (½ tsp) with the cheese—it cuts through the creaminess and adds depth.
Over-Salting Early
It’s tempting to salt the soup while simmering, but the canned broth and cheese already pack a punch. Taste the soup after adding cream and cheese, then adjust salt last. If you over-salt early, you can’t fix it—just add more soup or broth to dilute it.
I’ve had to start over because of this, so trust your taste buds and season at the end. 🧂
Using Low-Quality Dairy
This isn’t the place for skim milk or light cream—they’ll make your soup thin and lackluster. Stick with full-fat heavy cream and sharp cheddar (like Kraft Natural or Cabot) for the best results.
If you’re dairy-sensitive, coconut cream works, but the texture won’t be identical. And for the love of soup, never use powdered milk—it’ll turn your creamy masterpiece into a sad, grainy disappointment.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
Yes! For a lighter version, substitute 1 cup half-and-half or 1 cup coconut cream (for dairy-free). The texture will be slightly thinner but still creamy. If you want extra richness without heavy cream, whisk in 2 tbsp cornstarch with 1 tbsp cold water and stir it into the simmering soup for 2-3 minutes to thicken it.
How do I fix a soup that's too thick or too thin?
For a soup that's too thick, whisk in 1-2 tablespoons of warm water or broth until smooth. If it's too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir it in while simmering for 2-3 minutes. The goal is a velvety consistency that coats the back of a spoon.
Can I add other vegetables to this soup? Stir in 1 cup diced carrots or potatoes with the chicken broth, or add ½ cup chopped celery when making the roux. For extra flavor, sauté the veggies in butter before adding the flour. Just
Is this soup freezer-friendly?
Yes, but freeze it before adding the cream and cheese for best results. Portion into airtight containers, leaving ½-inch headspace to prevent expansion. Thaw overnight in the fridge and reheat gently on low heat, stirring in extra cream or cheese to restore richness. Avoid microwaving—it can make the soup grainy.
What's the secret to making it taste like restaurant soup?
The key is in the details: use full-fat dairy, sharp cheddar, and a properly cooked roux (golden, not brown). Finish with a splash of lemon juice (1 tsp) or white wine (2 tbsp) to brighten flavors, and always garnish with fresh parsley and a dollop of sour cream. The contrast of warm soup with cool toppings elevates it instantly.