Soups & Stews
This Applebee's broccoli cheese soup recipe delivers that signature ultra-creamy texture and crispy topping magic you crave—without the restaurant price tag. After years of testing variations, I've perfected the roux technique that creates that velvety, restaurant-quality base while keeping the broccoli tender-crisp.
The secret lies in proper cheese melting and timing that prevents that dreaded "break" in the sauce.
The foundation starts with a rich roux made from butter and flour, cooked until golden brown but never burnt—a critical step that develops deep, nutty flavors. Fresh broccoli florets are added early to soften just enough while maintaining texture, then pureed slightly for that signature smoothness.
Three cheeses blend together (sharp cheddar, Gruyère, and cream cheese) to create that signature tangy richness that defines the soup.
What makes this recipe truly special is the crispy topping—homemade croutons that toast to golden perfection while the soup simmers. These aren't your basic store-bought croutons; they're made from fresh bread cubes tossed in melted butter and garlic powder, baked until they develop that irresistible crunch.
The aroma alone will have everyone gathering around the table.
This version serves 6-8 and comes together in about 45 minutes—perfect for chilly evenings when you want comfort food that feels like a restaurant experience.
The soup reheats beautifully too, making it ideal for meal prep or leftovers. Let's create this creamy, cheesy masterpiece that'll have everyone asking for seconds.
Ingredients for applebee's broccoli cheese soup
Gather these fresh ingredients for that signature creamy texture and crispy topping magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 8 cups | Cut into bite-sized pieces |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, use high-quality |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | ¾ cup | Shredded, aged 12+ months |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Chicken Broth 🍲 | 6 cups | Low-sodium, homemade preferred |
| Whole Milk 🥛 | 1 cup | 2% works but whole preferred |
| Garlic Cloves 🧄 | 2 cloves | Mince finely for flavor |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sourdough Bread 🍞 | 4 cups | Stale or day-old preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crouton tossing |
| Garlic Powder 🧄 | 1 tsp | For crouton seasoning |
The cheeses are the stars here—Gruyère adds nutty depth, while the cheddar brings sharp tang. Whole milk is non-negotiable for that ultra-creamy texture (2% works but lacks richness). For the cheeses, Whole Foods or specialty cheese shops carry the best Gruyère—look for blocks labeled "12+ months aged." The butter should be cold and cubed for perfect roux development. Fresh thyme from the grocery store's produce section (not dried) gives that bright herbal note the restaurant version has. Pro tip: if your broccoli florets are large, trim the thick stems first—they take forever to cook.
No Gruyère? Parmesan or sharp white cheddar can cover some of the nutty flavor, but you'll miss that signature depth. Out of fresh thyme? Dried thyme at one-third the amount works, but fresh is worth hunting down. The milk can be swapped for half-and-half for extra richness, but it'll change the fat content. For the croutons, stale sourdough is ideal—if you've got fresh, dry it in the oven at 200°F for 10 minutes. The olive oil for tossing? Any good quality works, but the fruity kind adds subtle flavor. And if you're short on time, pre-shredded cheddar works in a pinch—just add a pinch of cornstarch to prevent clumping.
This soup tastes even better the next day as flavors meld—reheats beautifully on the stove or in the microwave. Store in the fridge for 4-5 days with the croutons on top to keep them crisp. For freezing, portion before adding croutons—they'll get soggy. The croutons stay fresh for 3 days if stored in an airtight container. I always double the crouton batch—they disappear first and make great snacks for the week.
Why You'll Love This Recipe
- No-Fuss Weeknight Fix: I swear by this when I’m too tired to think—just melt butter, toss in flour, add broth, and stir. The broccoli florets barely need chopping, and the cheese melts into that perfect, creamy blanket without fuss.
- Cheese Love Bomb: That combo of sharp white cheddar and Gruyère? It’s like a hug in a bowl—nutty, tangy, and just salty enough. Honestly, I’ll take this over any sad microwaveable soup any day.
- Leftovers That Don’t Suck: Make a double batch and freeze half—it reheats like a dream. My kids grab it for school lunches (yes, even the picky ones), and it’s still rich and satisfying after three days.
- Budget Bright Spot: Fresh broccoli and basic pantry staples make this way cheaper than takeout. I’ve fed four people for under $10, and the leftovers stretch for days without feeling like a chore. Win.
Step-by-step instructions for Applebee's broccoli cheese soup
Here's how to recreate that signature ultra-creamy texture and golden, crispy topping at home.
Build the Signature Roux
In a large, heavy-bottomed pot over medium heat, melt the 0.5 cup unsalted butter until it stops bubbling. Add the 0.5 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture turns a rich, golden brown color. This is your roux foundation—don't walk away, as it burns easily.
The roux should smell nutty and develop a deep golden hue. If it starts to darken too quickly, reduce the heat slightly. This step is crucial for that velvety texture that makes this soup so special. Once properly cooked, the roux will thicken noticeably and coat the back of a spoon.
Bloom the Aromatics and Add Broth
Add the 2 minced garlic cloves and 1 tbsp fresh thyme leaves to the roux, stirring for 30 seconds until fragrant. Immediately pour in the 6 cups chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer over medium-low heat, then add the 1.5 tsp salt and 0.5 tsp black pepper. Let it simmer uncovered for 5 minutes to develop the flavors.
This simmering step allows the broth to fully incorporate with the roux, creating a smooth base. You'll notice the mixture thicken slightly as the starch from the flour fully hydrates. Keep the heat low to prevent the roux from breaking down.
Create the Ultra-Creamy Cheese Base
Reduce heat to low and gradually whisk in the 1.5 cups sharp white cheddar cheese, 0.75 cup gruyère cheese, and 8 oz cream cheese in small batches. Add the 1 cup whole milk simultaneously, whisking until completely smooth. The mixture will thicken dramatically—this is where the soup gets its signature luxurious creaminess.
Here's the thing—don't rush this step. If the cheese doesn't melt completely, strain the soup through a fine-mesh sieve for that silky texture. The cheese should dissolve into a velvety consistency with no visible lumps. Taste and adjust seasoning if needed—this is your flavor baseline.
Incorporate the Broccoli and Simmer
Add the 8 cups fresh broccoli florets to the cheese mixture and stir gently to coat. Return to a simmer over medium-low heat and cook for 8-10 minutes until the broccoli is tender but still vibrant green. The soup should maintain a thick, creamy consistency—if it gets too thin, simmer uncovered for an additional 2-3 minutes to reduce.
You'll know the broccoli is perfect when it's fork-tender with just a slight bite remaining. The florets should still hold their shape but be easily pierced with a fork. Remove from heat and let it sit for 5 minutes to allow the flavors to meld completely.
Prepare the Crispy Sourdough Topping
While the soup simmers, preheat your oven to 375°F. Cut the 4 cups sourdough bread into ½-inch cubes and toss them in a large bowl with 2 tbsp extra-virgin olive oil and 1 tsp garlic powder. Spread the cubes in a single layer on a baking sheet and toast in the preheated oven for 12-15 minutes, stirring once halfway through, until golden brown and crispy.
This is where the magic happens—the contrast between the creamy soup and crispy topping. The cubes should be golden with some browned spots, not pale or soft. Keep them warm until ready to serve, as they'll lose crispness quickly.
Assemble and Serve Immediately
Ladle the creamy soup into bowls and top each serving generously with the crispy sourdough cubes. The topping should be hot and crunchy, providing that satisfying texture contrast with every spoonful. Serve immediately while the topping is at its crispy peak—this isn't a dish that waits.
Each bite should deliver that perfect combination of velvety cheese sauce, tender broccoli, and crispy bread topping. The secret to this restaurant-quality version lies in the proper roux development and cheese incorporation—don't skip those steps if you want that authentic Applebee's experience at home.
Pro Tips For Making Applebee'S Broccoli Cheese Soup
- Bloom Broccoli First: Chop the florets into 1-inch pieces and boil them in salted water for 3-4 minutes before adding to the roux. This keeps them bright green and tender—overcooking later turns them mushy, and no one wants sad broccoli in their soup.
- Whisk Like You Mean It: When combining the flour and butter for the roux, use a whisk and keep the heat low. I used to rush this, and the flour would clump like a stubborn child, forcing me to strain the soup later. Take the 30 seconds to smooth it out—your future self will sip a creamier soup.
- Cheese Order Matters: Add the sharp white cheddar first when melting the cheese, then stir in the Gruyère. The cheddar melts faster and creates a velvety base, while the Gruyère adds nutty depth at the end. Skip this, and you’ll end up with cheese clumps instead of a silky texture.
- Salt the Broth Early: Season the broth with salt before adding the broccoli—this ensures every bite is properly balanced, not just the final splash. I learned this the hard way when my first batch tasted bland until the very end. Trust me, your taste buds will notice.
Serving suggestions for leftovers
Classic Bread Pairings
Serve this creamy soup with a warm, crusty sourdough loaf on the side—it soaks up the rich cheese sauce beautifully. I love using the same sourdough you used for the croutons, but a baguette or ciabatta works just as well.
For extra indulgence, toast the bread with garlic butter before serving. 🥖
Protein Additions
Add a protein boost to make this a complete meal. I like crispy bacon bits (about ½ cup) or grilled chicken breast (diced into ½-inch cubes) stirred in during the final 5 minutes of cooking.
For a vegetarian option, try white beans (½ cup) for extra heartiness. The protein balances the richness perfectly.
Crunchy Garnishes
Beyond the signature croutons, consider adding toasted breadcrumbs (tossed with 1 tsp garlic powder and 1 tbsp butter) for extra texture. Fresh chives or parsley (about 2 tbsp chopped) add a bright contrast to the creamy soup.
For a smoky touch, sprinkle with crumbled bacon or smoked paprika before serving.
Dipping Accompaniments
Set out small bowls of warm marinara sauce or ranch dressing for dipping the croutons. I also love offering crusty breadsticks on the side—just brush them with olive oil, sprinkle with Italian seasoning, and bake at 375°F for 10-12 minutes.
The contrast of warm breadsticks with cool soup is pure comfort food magic. 🍝
Seasonal Variations
In fall, add roasted butternut squash cubes (about 1 cup) to the soup for natural sweetness. For spring, swap the sourdough croutons for pumpkin seeds (toasted with 1 tsp maple syrup) and garnish with fresh mint.
In winter, a sprinkle of crumbled feta cheese adds a tangy twist to the rich flavors.
Presentation Tips
Serve the soup in pre-heated bowls to maintain warmth. Top each serving with croutons and garnishes right before serving to keep everything crisp. For a restaurant-style touch, use white stoneware bowls and add a sprig of thyme on the side.
Don’t forget to label any dietary variations (e.g., "Vegan Option" if using plant-based cheese).
Nutrition facts
Frequently asked questions
Why does my homemade version look thinner than Applebee's?
The restaurant's soup uses a longer simmer time and sometimes a touch of cornstarch slurry to achieve that ultra-thick texture. For this recipe, the key is cooking the roux to a deep golden brown (not burnt) and letting the cheese melt completely over low heat. If it's still too thin, simmer uncovered for 2-3 extra minutes to reduce the liquid.
Can I make this soup ahead of time?
The soup tastes even better the next day as flavors meld. Store in the fridge for 4-5 days with the croutons on top to keep them crisp. For freezing, portion before adding croutons—they'll get soggy. Reheat gently on the stove, stirring occasionally to prevent separation.
What's the best way to make the croutons extra crispy?
Use stale or day-old sourdough (fresh bread dries in the oven first) and cut into ½-inch cubes. Toss with olive oil and garlic powder, then spread in a single layer on the baking sheet. Toast at 375°F for 12-15 minutes, stirring once halfway through. For extra crunch, broil for 1-2 minutes at the end.
Can I substitute any of the cheeses?
Yes, but you'll lose some depth. The Gruyère adds nutty flavor—substitute with Parmesan or sharp white cheddar. For the cream cheese, use sour cream or Greek yogurt for tang. If avoiding dairy, try nutritional yeast (for umami) and coconut milk (for creaminess), but the texture will differ significantly.
How do I fix lumpy cheese in my soup?
If you see lumps after adding cheese, immediately strain through a fine-mesh sieve for a silky texture. For prevention, add cheese gradually in small batches while whisking constantly over low heat. If the soup is already served, blend a portion and stir it back in to smooth out the texture.