Soups & Stews
This Applebee's broccoli cheese soup recipe brings restaurant-quality comfort to your kitchen with velvety cheese swirls and a crispy crouton topping that steals every bite. 💛 The secret lies in a proper roux foundation and carefully melting cheddar for that signature creamy texture without breaking.
I've perfected this version after years of testing—it's the one that finally convinced my family to skip takeout.
The recipe starts with a classic roux technique to create a smooth base, then builds layers of flavor through sautéed onions and garlic before adding the soup base and vegetables.
What sets this apart is the cheese melting method—adding it gradually while stirring constantly ensures those signature cheese swirls without clumping. The result is a soup so creamy it practically melts in your mouth, with each spoonful packed with cheesy goodness.
By the time you add the final touches—crispy croutons and fresh parsley—you'll have a bowl that looks and tastes just like Applebee's. The croutons provide that satisfying crunch contrast, while the parsley adds freshness to balance the richness.
This version delivers restaurant-quality results at home, with that perfect blend of cheesy, creamy, and slightly tangy flavors that make it a family favorite.
Perfect for chilly evenings or when you're craving that familiar comfort food experience. The recipe scales easily for a crowd, and leftovers reheat beautifully. Let's make this soup that brings warmth to every spoonful.
Ingredients for applebee's broccoli cheese soup
Sixteen ingredients, restaurant-quality comfort in every spoonful—creamy, cheesy, and topped with crispy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Broccoli Florets 🥦 | 4 cups | Fresh, cut into bite-size |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Stale Bread 🍞 | 1 cup | Cubed for croutons |
| Olive Oil 🫒 | 2 tbsp | For crouton frying |
The cheese is where this soup shines. Sharp cheddar from a block (not pre-shredded) melts like a dream—Kraft Natural or Cabot are my go-tos. Monterey Jack adds that signature mild tang. For the roux, unsalted butter is non-negotiable—it's the flavor foundation. Grab a medium yellow onion (about 6 oz) and 4 fresh garlic cloves—the more aromatic, the better. If your garlic smells like vinegar, it's past its prime. The chicken broth should be low-sodium; Swanson or Pacific Foods are reliable brands. For the croutons, stale sourdough cubes up best—toss them in olive oil and toast until golden.
No sharp cheddar? Pepper jack or Gouda work in a pinch, but the flavor won't be identical. Pre-shredded cheese? Toss it in 1 tsp cornstarch to absorb moisture before melting. Short on time? Frozen broccoli florets (thawed and drained) save prep work—just don't overcook them. The croutons can be store-bought, but homemade (tossed in olive oil and toasted) add that perfect crunch. For extra richness, swap half the chicken broth for whole milk. And if you're feeling fancy, add a pinch of nutmeg to the cheese blend—trust me on this.
This soup tastes even better the next day—3-4 days in the fridge, covered. For leftovers, reheat on low to prevent cheese separation. The croutons stay crispy for 2 days if stored separately. Freeze portions without croutons for up to 3 months—just add fresh croutons when reheating. To save time, prep the roux and cheese blend ahead; they keep for 3 days in the fridge. The parsley can be added fresh at the end—it brightens up the bowl beautifully.
Why You'll Love This Recipe
- Pantry Staple Magic: I swear, this soup uses things I already have—no special trips to the store. Butter, onion, garlic, flour, broth? Check, check, check. That’s it for the real work.
- Savory Creamy Hug: The roux from butter and flour builds this rich, velvety base that just wraps around you. Add sharp cheddar later, and suddenly you’ve got that perfect balance—creamy but not heavy, cheesy but not cloying.
- Leftover Goldmine: Make a double batch and freeze half. Thaw it later for a lazy afternoon or toss it into a casserole. Honestly, I’ve reheated this soup three times this week and it’s still just as good.
- Weeknight Win: Twenty minutes on the stove, minimal cleanup. Between us, this is my go-to when I’m too tired to think but still need something warm and satisfying. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's broccoli cheese soup
Here's how to recreate that iconic restaurant soup at home—creamy, cheesy, and topped with crispy magic.
🍳 Step 1: Build the Flavorful Roux Base
Melt the 0.5 cup unsalted butter in a large Dutch oven over medium heat. Once foaming, add the 1 whole finely diced yellow onion and cook for 5 minutes until softened and translucent. Here's the thing—don't rush this step. You're developing flavor, not just cooking onions.
Add the 4 cloves minced garlic cloves and 0.5 cup all-purpose flour, stirring constantly for 1-2 minutes until the raw flour taste disappears and the mixture turns a light golden color. This roux is your flavor foundation—properly cooked flour will prevent a grainy soup later. Watch closely so it doesn't brown too dark or you'll get a bitter taste.
🍳 Step 2: Create the Velvety Broth Base
Slowly pour in the 4 cups chicken broth while whisking vigorously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened. Add the 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder, stirring to dissolve completely. This is where all the seasoning melds into the base.
Now add the 4 cups broccoli florets and simmer for 5-6 minutes until tender but still vibrant green. You want them to retain some bite—overcooking turns them mushy. The broccoli should be fork-tender with just a slight resistance when pierced. This is your visual cue to move to the next step.
🥘 Step 3: Add Cream and Cheese for Luxurious Texture
Reduce heat to low and stir in the 1 cup heavy cream and 2 cups shredded sharp cheddar cheese. Let it melt completely, stirring occasionally. Here's where the magic happens—this is what creates that signature velvety texture. If the cheese clumps, add 2-3 tablespoons of the hot broth to help it incorporate smoothly.
Once fully melted, add the 1 cup shredded Monterey Jack cheese and stir until completely combined. Taste and adjust seasoning if needed—this is your chance to perfect the flavor balance. The soup should be rich but not overpowering. Let it simmer gently for 2 more minutes to let all the flavors meld together.
🔥 Step 4: Prepare the Crispy Bread Topping
While the soup simmers, cut the 1 cup stale bread into ½-inch cubes and toss them with 2 tbsp olive oil until evenly coated. Spread them in a single layer on a baking sheet and bake at 375°F for 8-10 minutes until deep golden brown and crispy. This is your crispy magic—don't skip the baking time or they'll be soggy when added to the soup.
For extra flavor, sprinkle the toasted bread cubes with 1 tbsp dried parsley while still warm. The parsley adds a fresh contrast to the rich, cheesy soup. Keep them warm until ready to serve—just a few minutes in a 200°F oven will maintain their crispiness.
🍽️ Step 5: Combine and Serve Immediately
Ladle the hot soup into bowls and top each serving with 2-3 tablespoons of the crispy bread cubes. The contrast between the creamy soup and crunchy topping is what makes this dish so special. Serve immediately while the bread is still crispy—this isn't a dish that waits.
For that restaurant-quality finish, you might want to add a sprinkle of extra cheddar cheese on top. The cheese should melt slightly from the heat of the soup, creating those beautiful cheese swirls that make this soup so irresistible. Each spoonful should deliver that perfect balance of creamy, cheesy goodness with a satisfying crunch from every bite.
Pro Tips For Making Applebee'S Broccoli Cheese Soup
- Cook Butter Slowly: I learned this the hard way—dumping butter into hot broth at once just makes it separate weirdly. Instead, melt the butter first in the pot, then pour in the broth gradually while stirring. The soup stays smoother, and the flavor blends better.
- Sweat Onions Properly: Skip the sizzle—you want onions soft and translucent, not browned. Cook them over medium-low heat for 8-10 minutes with a pinch of salt, stirring often. Browned onions add bitterness, and this soup needs that clean, sweet base.
- Whisk Like You Mean It: The roux is where the magic happens, so don’t half-ass the whisking. After adding flour to butter, cook it for 2-3 minutes until golden, stirring constantly. Lumps ruin the creamy texture, and this step guarantees a velvety finish.
- Use Broth That’s Hot: Cold broth? Big mistake. Warm your chicken broth first—microwave it or heat it on the stove—before adding it to the roux. Cold liquid shocks the flour and makes the soup grainy. Hot broth incorporates smoothly, and the soup thickens properly.
Flavor customization for this recipe
Cheese Variations
For a smoky twist, swap half the cheddar for smoked Gouda—it adds depth without overpowering. I like Young House smoked Gouda for its balanced flavor.
For extra richness, fold in ½ cup cream cheese at the end for a velvety texture that feels like a hug in a bowl. 🧀
Spicy Kick
Add ½ tsp cayenne pepper or 1 tsp hot sauce (like Cholula) for heat lovers. For smoky heat, stir in ½ tsp smoked paprika with the garlic powder. If you want it milder but still flavorful, try ¼ tsp chipotle powder—it adds warmth without burning. 🌶️
Vegetable Boosts
Add ½ cup diced carrots or ½ cup corn kernels for extra veggies. For a Cajun-inspired version, sauté ½ cup andouille sausage with the onions. I also love adding ½ cup diced bell peppers for sweetness and crunch.
Keep the broccoli as the star—just add extras on the side if you're worried about texture.
Protein Additions
Toss in ½ cup cooked bacon bits or ½ cup shredded rotisserie chicken for heartiness. For a Mexican-inspired twist, stir in ½ cup black beans with the broccoli. If you want it lighter, ½ cup grilled shrimp adds protein without heaviness. 🍗
Herb Enhancements
Swap the parsley for chives or dill for a brighter finish. Add 1 tsp dried thyme with the garlic powder for an earthy note. For a garlic lover's version, infuse the broth with 2 extra garlic cloves (remove after 5 minutes).
Fresh herbs should always go on top—heat destroys their flavor.
Dairy Alternatives
For a lighter version, replace half the heavy cream with ½ cup coconut milk and use low-fat cheddar. For vegan, swap cheeses for ½ cup cashew cream (blend soaked cashews with water) and ½ cup nutritional yeast for cheesy flavor.
The roux will still work—just use olive oil instead of butter. 🌱
Nutrition facts
Frequently asked questions
Why does my homemade version taste different from Applebee's?
Restaurant soups often use proprietary techniques like double cheese melting (adding cheese twice) and specialized soup bases with added spices. The key differences are:
- Applebee's likely uses a blend of cheeses beyond just cheddar and Monterey Jack,
- Their roux may be cooked longer for deeper flavor, and
- They might include hidden ingredients like cream cheese or a pinch of nutmeg in the cheese blend. Try adding ½ tsp nutmeg or a splash of whole milk at the end for that extra richness.
Can I make this soup without heavy cream for a lighter version?
Yes! Replace the 1 cup heavy cream with ½ cup Greek yogurt or sour cream plus ½ cup whole milk. For extra creaminess without richness, use ½ cup evaporated milk. The texture will be slightly different but still delicious. For the best results, add the dairy in stages—first the milk, then the yogurt—to maintain that signature velvety consistency.
How do I fix cheese clumps in my soup?
Cheese clumps happen when added too quickly or when the soup isn't hot enough. To fix them:
- Remove from heat,
- Add 2-3 tablespoons of hot broth to the clumps,
- Stir vigorously with a whisk or immersion blender until smooth, then
- Return to low heat. For prevention, always melt cheese gradually over low heat while stirring constantly. If using pre-shredded cheese, toss it with 1 tsp cornstarch before adding to reduce moisture.
Can I make this soup ahead of time?
This soup actually tastes better the next day. Store in an airtight container in the fridge for up to 4 days. When reheating, do it slowly on low heat to prevent cheese separation. Keep the croutons separate until serving to maintain their crispiness. For freezing, prepare the soup without croutons, cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What's the secret to perfect croutons?
The secret lies in three key factors:
- Use stale bread (fresh bread makes soggy croutons),
- Cut into even ½-inch cubes for consistent toasting, and
- Toss thoroughly with olive oil before baking. For extra flavor, add ½ tsp garlic powder or dried herbs to the oil before tossing. Bake at 375°F for 8-10 minutes until deep golden brown—they should be crispy enough to stand up to the creamy soup.