Soups & Stews
Applebee's broccoli cheese soup delivers that signature creamy, cheesy comfort in every spoonful—now you can recreate it at home with restaurant-quality results. The secret lies in blending the soup until silky smooth while simmering it just long enough to develop deep, savory flavors.
I've perfected this recipe through years of testing, ensuring the cheese melts perfectly without turning grainy, and the crispy bread topping adds that satisfying crunch.
What sets this recipe apart is the balance of rich, velvety broth and perfectly melted cheese—no lumps, just velvety perfection. The slow simmer allows the flavors to meld together, creating that familiar Applebee's taste you love.
We'll use a mix of sharp cheddar and Monterey Jack for that signature cheesy depth, while a touch of cream ensures the soup stays luscious without being overly heavy.
The crispy bread topping is where the magic happens—golden, buttery, and perfectly crunchy on top of every bowl. This isn't just any bread topping; it's the kind that holds up even after the last bite, delivering that satisfying contrast between creamy soup and crispy bread.
The technique is simple but crucial for achieving that restaurant-style finish.
Ready in about 45 minutes, this soup is perfect for chilly evenings or when you're craving that classic comfort food. Serve it with a side of garlic bread or a simple salad to round out the meal. Let's get started on recreating this beloved restaurant favorite at home!
Ingredients for applebee's broccoli cheese soup
Pantry staples plus a few specialty cheeses—this is how you get that signature Applebee's flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, for creamy texture |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for flavor |
| Broccoli Florets 🥦 | 3 cups | Fresh or frozen, chopped small |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening soup |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Butter 🧈 | 2 tbsp | Unsalted, for crispy topping |
| Sourdough Bread 🍞 | 1 cup | Cubed, crust removed |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for garnish |
The cheeses are non-negotiable here. Sharp cheddar gives that signature tang, while Monterey Jack keeps it creamy without turning grainy. Grab the block versions and shred them yourself—pre-shredded gets clumpy. For the best flavor, Whole Foods or specialty cheese shops have the sharpest cheddar, but the regular supermarket stuff works too if you shred it fresh. The Parmesan? Freshly grated from a wedge makes all the difference—pre-grated tastes like sawdust in comparison. Don't skip the butter for the topping either; European-style unsalted butter gives the best golden color.
No sharp cheddar? Extra-sharp white cheddar works in a pinch, but you'll lose some depth. Short on Monterey Jack? Colby Jack at half the amount gets you close. Fresh out of sourdough? Crusty French bread or Italian bread cubes work just as well. The broth is where flavor builds—low-sodium is key so you can control the salt level. Want more richness? Add an extra splash of heavy cream. For the crispy topping, bake the bread cubes at 375°F for 8-10 minutes until golden and crispy—don't skip this step, or you'll miss that restaurant-style crunch.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container for 4-5 days in the fridge. For the crispy bread topping, make it fresh before serving—it loses its crunch fast. If you're prepping ahead, toast the bread cubes and store them separately, then crisp them up in the oven for 2-3 minutes before serving. The cheese melts beautifully when reheated, so no need to worry about separating—just stir gently and enjoy.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this soup only needs you to dice one onion and mince a few garlic cloves—no fancy prep, no small cuts, no crying over broccoli stems. Between us, that’s already half the battle won for any weeknight dinner.
- Cheese Love Bomb: Sharp cheddar and Monterey Jack? That’s the dynamic duo you didn’t know you needed. The cheddar brings the sharp bite, while the Monterey Jack melts into that creamy, stretchy goodness—like a hug in a bowl, but way more delicious.
- Leftovers That Lie: Seriously, this soup tastes even better the next day. I make a double batch on Sundays, freeze half, and still end up with seconds because reheating turns it into this rich, comforting dream. (Yes, even on a Tuesday night.)
- Budget Hug: Onion, garlic, broccoli, and cheese—those are the stars here, and they’re all affordable. I’ve made this for $1.50 a serving, and it still feels like a restaurant-quality treat. That’s the kind of math my wallet loves.
Step-by-step instructions for Applebee's broccoli cheese soup
Here's how to recreate that signature crispy bread topping and velvety texture at home.
Sauté Onions and Garlic for Flavor Foundation
Melt the 2 tablespoons butter in a large pot over medium heat. Add the 1 whole yellow onion, diced finely, and cook for 5 minutes until softened and translucent. I like to stir occasionally to prevent browning—you want the onions to be tender but not colored.
Add the 3 cloves garlic, minced, and cook for another 30 seconds until fragrant. This step builds the aromatic base that carries through the entire soup. If you smell the garlic burning, reduce the heat slightly—it happens fast. The onions should look clear and slightly glossy when done.
Build the Creamy Cheese Base
Sprinkle the 2 tablespoons all-purpose flour over the onions and stir vigorously for 1 minute to cook out the raw flour taste. Slowly pour in the 4 cups chicken broth while whisking constantly to prevent lumps from forming. Bring to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes to thicken slightly.
Reduce heat to low and gradually whisk in the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese until completely melted and smooth. I like to add the cheese in small batches—this prevents clumping and ensures an ultra-creamy texture. The soup should look velvety with no visible cheese chunks. Taste and adjust seasoning with the 1.5 teaspoons salt and 0.5 teaspoon black pepper as needed.
Add Broccoli and Simmer Until Tender
Stir in the 3 cups broccoli florets and simmer for 8-10 minutes until the broccoli is fork-tender but still vibrant green. You want it to hold its shape but be easily pierced with a fork. If the soup starts to thicken too much, whisk in 2-3 tablespoons of water to maintain a smooth consistency.
Once the broccoli is tender, stir in the 0.5 cup heavy cream and simmer for another 2 minutes just to warm through. Remove from heat and let it sit for 5 minutes—this resting period allows all the flavors to meld together perfectly. The soup should be thick enough to coat the back of a spoon but still pour easily.
Prepare the Crispy Bread Topping
While the soup simmers, preheat your oven to 375°F. In a small bowl, toss the 1 cup sourdough bread (cubed) with 1 tablespoon melted butter until evenly coated. Spread the bread cubes in a single layer on a baking sheet and bake for 8-10 minutes until golden brown and crispy. You want them to be toasted but not burnt—turn them halfway through for even browning.
Here's the secret: while the bread is still hot, sprinkle it with 0.25 cup freshly grated parmesan cheese and toss gently to distribute evenly. Return to the oven for 1-2 minutes just to melt the cheese slightly. The bread should be crispy on the outside with a hint of gooey cheese inside—this is what makes it irresistible.
Combine and Serve Immediately
Just before serving, ladle the warm soup into bowls and top each portion with the crispy bread cubes. The contrast of the warm, creamy soup with the crispy, cheesy bread is what makes this dish so special. Serve immediately while the bread is still crispy—it softens quickly once on the soup.
For the best experience, I like to add a final sprinkle of freshly cracked black pepper right before serving. The bread topping should be golden and crunchy, with melted cheese peeking through in a few spots. Each bite delivers that perfect combination of creamy, cheesy goodness with a satisfying crunch.
Pro Tips For Making Applebee'S Broccoli Cheese Soup
- Bloom the Onion: Slice that onion thin and toss it in cold water for 10 minutes before cooking—it’ll soften faster and won’t burn while you sauté the garlic. I used to rush this step and end up with a bitter, browned mess that ruined the whole soup.
- Stir Constantly: Once you add the cheese, keep that pot moving on medium-low heat. Letting it sit too long turns the cheese into a greasy paste instead of a smooth, velvety blanket. Yes, even if you’re impatient like me.
- Cut Broccoli Small: Tiny florets (about ½-inch pieces) cook evenly and blend into a creamy texture without clumps. I learned this the hard way—big chunks turn mushy while the rest stays crunchy.
- Use Two Cheeses: Sharp cheddar gives the tangy kick, but Monterey Jack melts like a dream. Mix them 50/50—any less of one, and the flavor falls flat. (And no, pre-shredded cheese won’t work—it’s full of anti-caking agents that make the soup grainy.)
Serving suggestions for this applebee's broccoli cheese soup
Classic Bread Topping
Serve your creamy broccoli cheese soup just like at Applebee's with the signature crispy bread topping. Toss 1 cup cubed sourdough bread with 1 tablespoon melted butter and bake at 375°F for 8-10 minutes until golden.
Sprinkle with ¼ cup freshly grated Parmesan and return to the oven for 1-2 minutes to melt slightly. The contrast of warm soup and crispy bread is irresistible! 🍞
Cheesy Garnish Options
Add extra cheesy flavor with a sprinkle of extra-sharp cheddar or Parmesan cheese on top before serving. For a smoky twist, try ½ teaspoon smoked paprika or a dash of hot sauce to give it a kick.
I love adding a pinch of garlic powder too—it enhances the savory depth. 🧀
Side Dish Pairings
This rich soup pairs perfectly with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a heartier meal, serve with garlic bread or crusty rolls. A side of roasted Brussels sprouts with bacon adds a smoky contrast. 🥗
Beverage Matchups
Pair your soup with a crisp white wine like Sauvignon Blanc or a light lager beer to complement the cheesy richness. For something non-alcoholic, try iced tea with lemon or a sparkling apple cider. The effervescence helps cleanse your palate between bites. 🍷
Make-Ahead Tips
Prep the soup ahead by making it up to 2 days in advance and storing it in an airtight container. Reheat gently on the stovetop with a splash of broth or water.
For the bread topping, toast it fresh before serving—it loses crispness quickly. If you're prepping for a crowd, make extra topping and reheat at 350°F for 3-4 minutes to restore crunch. ⏰
Presentation Pro Tips
Ladle the soup into deep bowls and top with the crispy bread immediately before serving. For an elegant touch, use a ring mold to create a clean edge around the soup.
Garnish with extra black pepper and a sprinkle of chopped parsley for freshness. Serve with a small bowl of extra bread cubes on the side for dipping. 💫
Nutrition facts
Frequently asked questions
Why does my homemade broccoli cheese soup turn out grainy?
The most common cause is adding cheese too quickly or using pre-shredded cheese. Always melt cheese over low heat while whisking constantly, and use freshly shredded blocks for the smoothest texture. For extra insurance, strain the soup through a fine-mesh sieve before serving.
Can I make this soup without heavy cream?
Yes! Substitute with ½ cup whole milk or ½ cup evaporated milk for a lighter version. For extra richness, blend in ¼ cup Greek yogurt at the end—it adds tanginess that balances the cheesiness. The soup will still be creamy, just with a slightly different mouthfeel.
How do I keep the bread topping crispy longer?
Bake the bread cubes at 375°F for 8-10 minutes until deep golden brown, then transfer them immediately to a wire rack to cool. Store in an airtight container for up to 2 hours before reheating at 350°F for 3-4 minutes to restore crispness. For serving, keep extra topping warm in a 200°F oven.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat with a splash of broth or water to restore creaminess. Avoid microwaving—it can make the soup watery. For the bread topping, reheat separately at 350°F for 3-4 minutes until crispy. Stir the soup occasionally and add extra cheese if needed to maintain richness.
Can I make this soup dairy-free?
Replace the cheeses with 1½ cups dairy-free cheddar shreds and use ½ cup full-fat coconut milk instead of heavy cream. For thickness, blend in 2 tablespoons nutritional yeast to mimic the cheesy flavor. The texture will be slightly different but still delicious—great for vegan diets!