Soups & Stews
Betty Crocker's broccoli soup delivers that creamy, comforting texture we all crave—especially when crispy bacon meets velvety potato-broccoli broth. 💛 The secret lies in a slow-simmered base that turns simple ingredients into restaurant-worthy flavor, with a crunchy topping that elevates every spoonful.
I've refined this recipe to balance richness and freshness, ensuring the broccoli stays vibrant while the potatoes create that signature thick, velvety body.
What sets this apart is the two-stage cooking process: first simmering the vegetables in broth to develop deep flavor, then blending with cream for that signature smoothness. The crispy bacon topping isn't just garnish—it's the star, adding smoky depth that cuts through the soup's richness.
This version stays true to Betty Crocker's classic while making it easier to achieve at home with simple pantry staples.
By the time you're done, you'll have a creamy yet light soup with tender broccoli florets, perfectly cooked potatoes, and a blanket of crispy bacon that shatters with every bite.
The aroma alone will have everyone gathering around the table, and the texture—smooth with just enough bite—makes it impossible to stop at one bowl.
Perfect for chilly evenings, potlucks, or meal prep—this soup reheats beautifully and tastes even better the next day. Pair it with crusty bread to soak up every last drop of that rich, velvety broth. Let's make this comforting classic!
Ingredients for betty crocker broccoli soup
Simple pantry staples and fresh veggies transform into Betty Crocker’s iconic creamy broccoli soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Carrots 🥕 | 3 medium | Peeled and chopped into chunks |
| Celery Stalks 🥬 | 3 whole | Diced into small pieces |
| Russet Potatoes 🥔 | 2 lbs | Peeled and cubed evenly |
| Fresh Broccoli Florets 🥦 | 2 lbs | Cut into bite-sized pieces |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for best texture |
| Thick-Cut Bacon 🥓 | 8 oz | Cut into small pieces |
| Butter 🧈 | 4 tbsp | Unsalted preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
The bacon is non-negotiable for that signature smoky crunch—thick-cut from Costco gives the best texture. Applewood-smoked if you want extra depth. For the potatoes, Russets are ideal—they break down beautifully for that velvety texture. If you can’t find fresh thyme, dried works at one-third the amount. The carrots and celery form the classic mirepoix base, so don’t skip them—this is where the flavor builds. Organic produce from the grocery store’s fresh section keeps everything vibrant, but no judgment if you grab what’s on sale.
No heavy cream? Full-fat coconut milk works surprisingly well—just add a splash of milk to balance. Short on bacon? Crispy fried onions or toasted breadcrumbs add crunch without the meat. The flour is just for thickening—if you’re watching carbs, arrowroot powder at half the amount does the trick. The chicken broth makes or breaks this soup—low-sodium or homemade to avoid salt overload. For extra richness, stir in a splash of milk before blending. And trust me, freshly grated Parmesan on top takes it to another level.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. Portion into containers with the crispy bacon on top so it stays crunchy. For meal prep, reheat on low to avoid breaking the bacon. The bacon can be cooked ahead and stored in the freezer—just crisp it up again when serving. Leftovers make amazing sandwiches with a dollop of mayo and extra bacon crumbles.
Why You'll Love This Recipe
- Here’s what sold me: the velvety texture comes from the potatoes and a splash of milk (or cream if you’re feeling fancy), but it’s never heavy. That first spoonful of broccoli—still bright green, not mushy—with the carrots adding natural sweetness? It’s the kind of soup that makes you pause mid-bite.
- One-Pot Wonder: I swear by this recipe because it’s actually one-pot—no blender, no extra bowls, just chop, simmer, and serve. The onions, carrots, and celery soften into that perfect base while the potatoes thicken the soup naturally, so you’re not stuck scraping out a blender afterward.
- Creamy Without the Hassle: Here’s what sold me: the velvety texture comes from the potatoes and a splash of milk (or cream if you’re feeling fancy), but it’s never heavy. That first spoonful of broccoli—still bright green, not mushy—with the carrots adding natural sweetness? It’s the kind of soup that makes you pause mid-bite.
- Leftovers That Taste Better: Between us, this soup improves the next day. The flavors meld into something richer, and I’ve reheated portions for lunch all week without a single complaint. Honestly, I make a double batch on Sundays just so I don’t have to cook again until Thursday.
Step-by-step instructions for creamy broccoli potato soup
Here's how to create a rich, velvety soup with crispy bacon topping—every spoonful delivers comfort.
🔥 Step 1: Cook the Bacon and Sauté the Vegetables
Cut the 8 oz thick-cut bacon into small pieces and cook in a large Dutch oven over medium heat until golden and crispy—about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the pot.
In the same pot, melt 2 tbsp of the butter over medium heat. Add the diced yellow onion, chopped carrots, and diced celery stalks. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent. Here's the thing—don't rush this step. You want those aromatics to develop fully before adding anything else.
Stir in the minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for another 30 seconds until fragrant. This builds the flavor foundation for your soup. If the vegetables start to stick, add a splash of water to deglaze the pan.
🍳 Step 2: Build the Potato-Broccoli Base
Add the 2 lbs cubed russet potatoes and 2 lbs fresh broccoli florets to the pot. Pour in the 6 cups chicken broth, scraping up any browned bits from the bottom. Bring everything to a boil over high heat, then immediately reduce to a gentle simmer. Cover and cook for 15-18 minutes until the potatoes are fork-tender.
I like to check for doneness by piercing a potato with a knife—it should slide in easily with just slight resistance. The broccoli will soften during this time, but you'll add fresh florets later for texture. If the soup starts to reduce too much, add a splash of water or broth to maintain the right consistency.
🥘 Step 3: Thicken and Finish with Cream
In a small bowl, whisk together the remaining 2 tbsp butter and 2 tbsp all-purpose flour to make a roux. Gradually whisk this into the simmering soup, stirring constantly for 2-3 minutes until thickened. This step ensures your soup has that classic creamy texture without being too heavy.
Reduce heat to low and stir in the 1 cup heavy cream. Season with 1.5 tsp salt and 0.5 tsp black pepper. Let the soup simmer for another 5 minutes, stirring occasionally. The cream will give it that luxurious finish—just watch for any curdling. If it starts to separate, whisk vigorously to bring it back together.
🔪 Step 4: Add Fresh Broccoli and Garnish
Use an immersion blender to partially purée the soup until smooth but still slightly textured—about 30-45 seconds. This gives that classic creamy consistency without losing all the vegetable pieces. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches (being careful with the hot liquid) and blend until smooth.
Return the soup to the pot and stir in 1 cup fresh broccoli florets (reserved from your original 2 lbs). These will stay crisp-tender while the soup finishes heating. Taste and adjust seasoning if needed—sometimes homemade broth needs a little extra salt.
🍽️ Step 5: Serve with Crispy Bacon Topping
Ladle the soup into bowls and top each serving with the crispy bacon pieces you set aside earlier. The contrast between the creamy soup and crispy bacon is what makes this recipe special. For extra richness, you could also sprinkle with a little extra black pepper or a drizzle of cream.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for 3 months. When reheating, add a splash of water or broth to prevent the soup from thickening too much.
Pro Tips For Making Betty Crocker Broccoli Soup
- Sauté the Veggies Right: Don’t just toss them in—cut the onion, carrots, and celery into even ¼-inch pieces and cook them in a heavy pot with 2 tablespoons of butter or oil over medium-high heat until the edges start to brown, about 8-10 minutes. I learned this the hard way: skipping the browning makes the soup taste flat, like it’s missing something. (Yes, even if you’re impatient like me.)
- Peel and Dice Potatoes Uniformly: Russet potatoes break down differently in soup, so cut them into ½-inch cubes—not too small, or they’ll turn to mush—and peel them just before cooking. My grandmother swore by this, and she was right: uneven pieces mean uneven texture, and no one wants a soup where some chunks are still hard while others are falling apart.
- Add Broccoli Late: Hold off on throwing in the broccoli florets until the very end—just 3-4 minutes before you’re done simmering. Overcooking turns them into sad, limp mush, and that’s the last thing you want in a creamy broccoli soup. (Your future self will thank you.)
- Stir in the Cream at the End: Don’t add the cream or milk until the soup is off the heat—otherwise, it’ll curdle and turn grainy. I was skeptical until I tried it, but now I always save this step for last. Even if you’re using a roux or flour slurry, let the soup cool slightly first before stirring in the dairy.
Wine and beer pairings for this betty crocker broccoli soup
Creamy Soup Classics
This rich, velvety broccoli soup pairs beautifully with Chardonnay—its buttery notes mirror the soup's creaminess while the slight acidity cuts through the richness. I reach for a California Chardonnay like La Crema or Meiomi for their balanced fruit and oak.
The crisp finish cleanses your palate between each comforting spoonful. 🍷
Crispy Topping Contrasts
The smoky, salty bacon topping calls for a red wine that stands up to its bold flavor. A Pinot Noir from Oregon, like Domaine Serene, offers red fruit and earthy notes that complement the soup's depth without overpowering it.
For a lighter option, try a Gamay from Beaujolais—its juicy berry flavors play nicely with the bacon's smokiness.
Beer Pairing Perfection
For beer lovers, a Belgian-style witbier like Hoegaarden brings refreshing citrus and coriander notes that contrast the soup's creaminess. The effervescence also cleanses your palate between bites.
If you prefer something heartier, a amber ale with caramel and toasty malt flavors—like Fat Tire—adds a malty backbone that pairs wonderfully with the bacon.
Seasonal Adaptations
In summer, swap the heavy cream for coconut milk and pair with a Sauvignon Blanc from New Zealand—its zesty lime and grapefruit notes refresh the palate. For winter, stick with the classic cream version and a Burgundy Pinot Noir to enhance the soup's cozy, hearty qualities.
The wine's earthy undertones echo the thyme and bacon in the soup. ✨
Non-Alcoholic Options
For a non-alcoholic pairing, try sparkling apple cider—its crisp acidity and fruity notes complement the soup's creaminess without the alcohol. For something more robust, a ginger beer with a hint of spice adds a refreshing contrast to the rich, velvety texture.
Both options keep the meal feeling special without the wine.
Garnish Enhancements
Add a sprinkle of freshly cracked black pepper or a drizzle of crème fraîche before serving to elevate the soup's flavors. These finishing touches not only enhance the taste but also make the wine or beer pairing even more harmonious.
The extra texture and richness create a well-rounded dining experience. 💫
Nutrition facts
Frequently asked questions
Can I make this broccoli soup without heavy cream?
The classic recipe relies on heavy cream for that signature velvety texture, but you can substitute with 1 cup full-fat coconut milk or ½ cup Greek yogurt blended into the soup. For a lighter option, use ½ cup evaporated milk plus ½ cup broth—just know the texture will be slightly thinner. The cream adds richness that's hard to replicate, but these alternatives work in a pinch!
Why does my soup turn out watery even after thickening?
This usually happens when potatoes overcook and break down into the broth, releasing excess starch. To fix it, simmer uncovered for 5-10 minutes after adding the roux to reduce the liquid. For next time, use waxy potatoes (like Yukon Golds) instead of Russets—they hold their shape better. If it's still too thin, whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer until thickened.
How do I keep the bacon crispy when reheating leftovers?
Store the bacon separately from the soup in an airtight container. When reheating, add a splash of water or broth to the soup and warm on low heat. Just before serving, crisp the bacon again in a dry skillet over medium heat (2-3 minutes) to restore that perfect crunch. For extra insurance, sprinkle the cold bacon with a tiny bit of water and microwave for 10 seconds before reheating.
Can I make this soup vegetarian?
Replace the bacon with smoked paprika (1 tsp) for depth and use vegetable broth instead of chicken. For a crispy topping, try toasted breadcrumbs mixed with nutritional yeast or crispy fried shallots. Swap the butter in the roux for olive oil or vegan butter, and use coconut milk or cashew cream instead of heavy cream. The flavor stays rich and satisfying!
What's the best way to store and reheat this soup?
Store in an airtight container in the fridge for up to 4-5 days or freeze for 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on low heat with a splash of broth or water. Never microwave directly from frozen—it makes the soup watery. For best texture, reheat only until just hot, then add fresh crispy bacon on top when serving.