Soups & Stews
Betty Crocker’s cream of broccoli soup delivers that velvety, restaurant-style richness you crave—without the fuss. The secret lies in a proper roux and slow simmering, which transforms simple ingredients into a creamy, comforting bowl.
I’ve perfected this version to stay true to the classic while adding a crispy celery topping that adds texture and freshness.
This recipe builds flavor through a golden roux that forms the base, then deepens with fresh broccoli, chicken broth, and a touch of cream. The crispy celery topping isn’t just garnish—it’s a textural game-changer, adding crunch that balances the soup’s smoothness.
Ready in under an hour, it’s the kind of dish that feels indulgent yet simple to make.
What sets this apart is the crispy celery topping, which requires just 5 minutes in the oven. It’s the perfect contrast to the creamy soup, and you’ll find yourself reaching for seconds. The soup itself is rich but not heavy, with just enough seasoning to make every spoonful satisfying.
Whether you’re serving it as a starter or a cozy weeknight meal, this recipe delivers restaurant-quality results at home. The velvety broth, tender broccoli, and crispy topping come together to create a dish that’s both nostalgic and elevated.
Ingredients for betty crocker cream of broccoli soup
Simple ingredients that transform into velvety soup with crispy topping magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 4 cups | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Celery Stalks 🥬 | 3 whole | For topping, chopped fine |
| All-Purpose Flour 🌾 | ½ cup | For golden roux |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Grated Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Olive Oil 🫒 | 1 tbsp | For crispy topping |
The broccoli and celery are the stars here—freshness matters. Hit the produce section early for the brightest green florets, and grab a bunch of celery with crisp, white ribs. I always grab Trader Joe's frozen broccoli when I'm in a pinch, but fresh is ideal. For the celery topping, look for stalks that are firm and snap easily—no rubbery ends. The Parmesan? Freshly grated from a wedge makes all the difference. Pre-grated tastes like sawdust in comparison. And that butter? Use unsalted—you control the seasoning here.
No fresh thyme? Dried works at half the amount. Heavy cream too rich? Swap in half-and-half or coconut milk for a lighter version. The roux is non-negotiable—butter and flour cooked until golden is what gives this soup its signature richness. No roux? A cornstarch slurry in a pinch, but trust me, it won't be the same. For the crispy topping, panko breadcrumbs give the best crunch, but regular breadcrumbs work if that's what you've got. The celery topping can be prepped ahead—just bake it when you're ready to serve.
This soup tastes even better the next day—reheats beautifully. Store leftovers in the fridge for 4-5 days, or freeze portions for 3 months. The crispy topping loses its crunch after a day, so I always make it fresh. For a restaurant-style presentation, serve with a sprinkle of extra Parmesan and a drizzle of olive oil. The celery topping can be doubled if you're feeding a crowd—it disappears fast!
Why You'll Love This Recipe
- Here’s what sold me: the balance of velvety texture and bright broccoli flavor. No weird aftertaste—just that classic Betty Crocker comfort, where the creaminess wraps around the florets instead of drowning them.
- 20-Minute Sauté: I swear by the quick onion-celery-butter base—just a few minutes of softening those veggies until they’re fragrant and translucent. The butter adds richness without fuss, and the flour roux comes together faster than you’d think.
- Creamy Without Heavy: Here’s what sold me: the balance of velvety texture and bright broccoli flavor. No weird aftertaste—just that classic Betty Crocker comfort, where the creaminess wraps around the florets instead of drowning them.
- Lunchbox Hero: Between us, this soup is my secret weapon for packing leftovers. The flavors actually improve the next day—thicker, deeper, and perfect for reheating straight from the fridge. (Yes, even on a Tuesday.)
Step-by-step instructions for creamy broccoli soup with crispy topping
Here's how to make this rich, velvety soup with a perfect crispy celery topping every time.
Sauté the Vegetable Base
Heat the 1 tablespoon olive oil in a large pot over medium heat. Add the 1 whole yellow onion and 3 cloves garlic cloves (minced) and cook for 3-4 minutes until softened and translucent. You'll know it's ready when the onion becomes clear and the garlic releases its aroma.
Add the 4 cups fresh broccoli florets and cook for another 5 minutes, stirring occasionally. The broccoli should soften slightly but still retain some color. This step builds the flavor foundation for your soup. If you notice the broccoli browning too quickly, reduce the heat slightly to prevent burning.
Create the Roux for Thickness
Push the vegetables to one side of the pot and add the 0.5 cup unsalted butter (cold, cubed) to the empty space. Let it melt completely, then sprinkle in the 0.5 cup all-purpose flour all at once. Stir vigorously for 2-3 minutes until the mixture turns a rich golden brown color.
This roux is what will give your soup that perfect velvety texture. Don't walk away—keep stirring constantly. If it starts to darken too quickly, reduce the heat to medium-low. Once it reaches that golden color, you're ready for the next step. The roux should coat the back of a spoon smoothly.
Build the Creamy Broth Base
Gradually whisk in the 4 cups chicken broth, 0.5 cup heavy cream, and 0.5 cup milk while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it cook for 10-12 minutes, stirring occasionally.
Add the 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon dried thyme. Taste and adjust seasoning if needed—this is where you'll really notice if your broth was low-sodium or needed extra flavor. The soup should be smooth and creamy, with no visible lumps. If it's too thick, whisk in a splash of warm water or broth.
Prepare the Crispy Celery Topping
While the soup simmers, preheat your oven to 375°F. In a small bowl, combine the 0.5 cup breadcrumbs, 0.25 cup grated parmesan cheese, 1 teaspoon olive oil, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Mix well until evenly distributed.
Spread the mixture on a small baking sheet in an even layer. Bake for 8-10 minutes until golden brown and crispy. Watch it carefully—it burns quickly! The topping should be golden on top and crispy all the way through. Let it cool for 2 minutes before serving to prevent the heat from melting the cheese too quickly.
Finish and Serve
Once your soup reaches the perfect consistency, stir in the 3 whole celery stalks (finely chopped). Let it heat through for 2-3 minutes, just until the celery softens slightly but still maintains some bite. The crispy celery topping will add that perfect textural contrast you're after.
Ladle the soup into bowls, then sprinkle with the crispy celery topping. The contrast between the creamy soup and crispy topping is what makes this recipe truly special. Serve immediately while the topping is still crispy and the soup is steaming hot. Each spoonful delivers that perfect balance of creamy, cheesy goodness with a satisfying crunch.
Pro Tips For Making Betty Crocker Cream Of Broccoli Soup
- STEAM BROCCOLI FIRST: DESCRIPTION: I learned this the hard way—boiling broccoli florets whole until tender makes the soup watery and dull. Instead, cut them into 1-inch pieces and steam them for 3-4 minutes until bright green and just fork-tender. The texture stays crisp, and the flavor stays vibrant. (Yes, even if you're impatient like me.)
- SAUTE ONIONS LOW AND SLOW: DESCRIPTION: The recipe probably says to cook onions until soft, but trust me—this is where flavor builds. Use medium-low heat and let them sweat for 8-10 minutes until translucent and just starting to caramelize. Rushing this step means your soup will taste flat, no matter how much butter you add.
- WHISK FLOUR INTO BUTTER FAST: DESCRIPTION: When making the roux, don’t let the flour clump. Melt the butter first, then immediately sprinkle in the flour and whisk like you’re trying to win an arm-wrestling match. Cook for 1-2 minutes until golden—any longer, and you’ll taste flour instead of flavor. (This isn’t the prettiest method, but it’s the tastiest.)
- SKIP THE CROWDED POT: DESCRIPTION: If you dump all the veggies, broth, and roux into the pot at once, the soup will turn out thin and gluey. Instead, add the flour-butter mix to the pot first, stir for 30 seconds, then gradually pour in the broth while whisking. This ensures a smooth, creamy texture without lumps. (Your future self will thank you.)
Flavor customization for these flavors
Creamy or Light?
Want a lighter version? Swap the 0.5 cup heavy cream for 0.5 cup whole milk or coconut milk—it keeps the creamy texture while cutting richness. For extra depth, stir in 2 tablespoons Greek yogurt at the end to add tanginess without heaviness. 🥛
Extra Vegetable Boost
Add 1 cup diced carrots with the broccoli for a sweeter, more colorful twist. Or stir in ½ cup corn kernels (fresh or thawed frozen) for a subtle sweetness that pairs beautifully with the celery topping. Both work best when added with the broccoli in Step 1.
Cheesy Variations
Swap the 0.25 cup grated Parmesan in the topping for sharp cheddar or Gruyère for a richer, nuttier flavor. For a dairy-free option, use nutritional yeast>—it adds a cheesy depth without the milk.
Just reduce the amount to 2 tablespoons and add it to both the soup and topping.
Spicy Kick Options
Add ½ teaspoon smoked paprika> or ¼ teaspoon cayenne pepper to the roux for warmth. For a smoky touch, stir in 1 teaspoon liquid smoke> (just a drop!) with the thyme. Or top with crispy fried shallots> for a sweet-heat contrast that’s pure restaurant-style magic. 🌶️
Herb Swaps
Trade the dried thyme> for fresh dill> (use 1 tablespoon chopped) for a brighter, more herbal note. Or add ½ teaspoon dried tarragon> for an elegant, slightly sweet flavor that pairs perfectly with the celery topping.
Both herbs should be added with the seasoning in Step 3.
Protein Add-Ins
For a heartier meal, stir in ½ cup cooked chicken breast> (diced) or ½ cup white beans> (rinsed) when serving. The beans add creaminess naturally, while chicken keeps it light. For a vegan option, use ½ cup crumbled tempeh> (pan-fried until crispy) for a protein-packed boost.
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
The roux is what gives this soup its signature velvety texture, but if you're short on time, you can substitute with a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water). Whisk it into the simmering broth and cook for 5 minutes until thickened. Just know it won't be as rich or flavorful as the classic roux method.
How do I prevent the celery topping from getting soggy?
Bake the topping just before serving and let it cool for 2 minutes before adding to the soup. For extra insurance, toss the crispy topping with 1 teaspoon cornstarch before baking—it adds a protective barrier. Serve immediately so the crunch stays intact. The key is timing: make it fresh, not ahead of time.
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it first to avoid watery soup. Use 4 cups frozen broccoli florets (thawed) and pat dry with a paper towel. Add it with the other vegetables in Step 1. For best flavor, don't skip the fresh celery—its crispness is essential for the topping.
What if my soup turns out too thick?
Whisk in 2-3 tablespoons warm broth or water at a time until you reach your desired consistency. If it's still too thick after adding liquid, simmer uncovered for 5-10 minutes to evaporate excess moisture. Never rush this—thick soup can be fixed, but thin soup can't be saved.
Can I make this soup ahead of time?
The soup tastes even better the next day. Store it in an airtight container in the fridge for 4-5 days or freeze for 3 months. Reheat gently on the stove, stirring occasionally. Just make the crispy celery topping fresh before serving—it loses its crunch when reheated.