Soups & Stews
This Applebee's broccoli cheese soup recipe delivers the restaurant's signature velvety texture and rich, cheesy goodness at home. The secret lies in a proper roux foundation and the perfect blend of cheeses—Gruyère for nutty depth, sharp cheddar for tang, and cream cheese for that signature creaminess.
I've replicated their method precisely, including the toasted bread topping that adds a satisfying crunch to every spoonful.
The recipe starts with sautéing onions and garlic until fragrant, then building a smooth roux that forms the base for the soup's velvety body. Broccoli florets are added for freshness, while chicken broth provides that savory backbone.
The cheese melts into a luscious, thick sauce that coats every bite, creating the same comforting texture you remember from the restaurant.
What makes this version special is the attention to detail—properly cooked broccoli that stays tender-crisp, a cheese blend that melts smoothly, and that perfect toasted bread topping. The result is a soup that's creamy yet not heavy, rich yet balanced, and packed with that familiar Applebee's flavor.
It's the kind of dish that transforms a simple weeknight dinner into a restaurant-quality experience.
This soup serves 6-8 and comes together in about 45 minutes, including prep time. The toasted bread topping adds a satisfying contrast to the creamy base, while the cheese blend ensures that rich, cheesy flavor you expect.
Whether you're feeding a family or craving comfort food, this recipe delivers the real deal—just like Applebee's.
Ingredients for applebee's broccoli cheese soup
The key ingredients for restaurant-quality broccoli cheese soup at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux texture |
| Fresh Broccoli Florets 🥦 | 2 cups | Cut into small pieces |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Gruyère Cheese 🧀 | 1 cup | Freshly grated, nutty |
| Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, tangy flavor |
| Cream Cheese 🧈 | 8 oz | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | For velvety finish |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra depth |
| Baguette 🍞 | 1 whole | Crusts removed, cubed |
| Olive Oil 🫒 | 2 tbsp | For bread topping |
The cheese blend is non-negotiable for that Applebee's flavor. Gruyère brings nutty depth while sharp white cheddar adds tang—don't substitute with mild cheddar. I grab Whittier Farms Gruyère from specialty stores or Kroger's organic section for quality. For the cream cheese, Philadelphia brand melts the smoothest. The chicken broth should be low-sodium to control seasoning—Pacific Foods is my go-to for restaurant-style flavor. Fresh broccoli is essential; frozen works in a pinch but lacks that tender-crisp texture. Toast the flour and butter roux until golden for that signature velvety body.
No Gruyère? Comté cheese works as a substitute, though the flavor will differ slightly. Out of sharp cheddar? Extra-sharp white cheddar or Pepper Jack adds heat. For a dairy-free option, nutritional yeast can mimic some cheesiness but won't replicate the melt. The bread topping can use any crusty bread—sourdough or Italian bread work well too. If your flour-routine ratio gets too thick, splash in milk gradually to reach that perfect velvety consistency. The garlic powder is optional but enhances the savory depth if you love garlic flavor.
This soup reheats beautifully—just warm on the stove with a splash of milk to restore creaminess. Store leftovers in an airtight container for up to 5 days in the fridge. For freezing, portion before adding the bread topping—it reheats best when toasted fresh. The cheese blend keeps well in the fridge for 1 week if pre-shredded, but freshly grated melts better. Make a double batch; it disappears fast. The bread topping stays crispy for about 10 minutes after toasting, so assemble just before serving.
Why You'll Love This Recipe
- Pantry to Pot: The only chopping I do is dicing that onion—no fancy prep, no stress. Butter, flour, garlic, and broccoli? You’ve got this covered with ingredients you already own.
- Creamy Cheese Magic: That velvety cheese sauce clinging to tender broccoli florets? It’s the kind of rich, satisfying bite that makes you forget you’re eating "healthy." The garlic toasted in butter? Oh, it’s there—in the best way.
- Leftover Luxury: Make a double batch and freeze half—thaw it later for a zero-effort weeknight dinner. My kids beg for it cold with crackers, and honestly? I don’t blame them.
- Budget Warmth: Fresh broccoli and basic pantry staples stretch into a full bowl of comfort. It’s the kind of soup that feels fancy without the grocery bill to match—perfect for when you want to treat yourself (or your family) right.
Step-by-step instructions for Applebee's broccoli cheese soup
This method delivers that signature Applebee's velvety texture with a perfect Gruyère-cheddar crunch and crispy bread topping.
Build the Roux and Sauté Aromatics
In a large Dutch oven, melt the 0.5 cup unsalted butter over medium heat until it foams but doesn't brown. Whisk in the 0.5 cup all-purpose flour all at once and cook for 2-3 minutes until the mixture turns a light golden color and smells nutty. This roux forms the creamy base of our soup.
Add the diced yellow onion and cook for 5 minutes until softened and translucent. Stir in the minced garlic cloves and 0.5 teaspoon garlic powder, cooking for another 30 seconds until fragrant. The garlic should sizzle gently but not brown—this prevents bitterness in the final soup.
Develop the Cheese Sauce Base
Slowly pour in the 6 cups chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to maintain a steady bubble. Cook uncovered for 10 minutes to let the raw flour taste dissipate completely.
Reduce heat to low and gradually whisk in the 1 cup gruyère cheese and 1 cup sharp white cheddar cheese until fully melted and smooth. Add the 8 oz cream cheese and 0.5 cup whole milk, stirring until completely incorporated. The sauce should thicken noticeably but remain pourable. If it becomes too thick, whisk in 1-2 tablespoons of hot broth to reach your desired consistency.
Add Broccoli and Season
Stir in the 2 cups fresh broccoli florets and cook for 3-4 minutes until bright green and just tender—you want them to retain some bite. Season with the 1.5 teaspoons salt, 0.5 teaspoon black pepper, and an additional pinch of salt if needed. Taste and adjust seasoning, remembering the cheese already contributes significant saltiness.
Keep the soup at a gentle simmer for 5 minutes to allow flavors to meld. The final texture should be thick but still coat the back of a spoon easily. If you prefer a creamier soup, whisk in more milk 1 tablespoon at a time until you reach the perfect consistency.
Prepare the Bread Topping
While the soup simmers, cut the whole baguette into 1-inch cubes and remove the crusts. Toss the bread cubes with 2 tablespoons olive oil and spread them in a single layer on a baking sheet. Bake at 375°F for 8-10 minutes until golden brown and crispy, stirring once halfway through.
For extra flavor, sprinkle the toasted bread with a pinch of salt and 0.25 teaspoon garlic powder while still warm. The bread should be crisp enough to hold its shape when placed on top of the soup but not so hard it becomes unappealing.
Assemble and Serve
Ladle the warm soup into bowls and top each serving with 2 tablespoons of the crispy bread cubes. The contrast between the velvety soup and crunchy topping creates that signature Applebee's experience. Serve immediately while the bread is still crisp and the soup maintains its perfect temperature.
For best results, stir the soup gently before serving to redistribute any settled cheese. The soup continues to thicken slightly as it sits, so serving it hot ensures that perfect creamy consistency. Store leftovers in an airtight container and reheat over low heat, stirring frequently to prevent scorching.
Pro Tips For Making Applebee'S Broccoli Cheese Soup
- Cook Onions Until Soft: The soup’s depth comes from caramelized onions, not just raw chunks. Cook them for 8-10 minutes until they’re translucent and slightly sticky—no need to brown, just let them break down. I learned this the hard way: skipping this step leaves the soup tasting flat and one-dimensional.
- Use Cold Broccoli: Dump in freshly chopped broccoli florets straight from the fridge—it wilts faster and keeps the texture crisp-tender. If you’re using frozen, no need to thaw, but give it an extra 3-4 minutes at the end to avoid mush. (Yes, even if you’re impatient like me.)
- Whisk the Roux Hard: When you add the flour to butter, stop stirring and let it cook for 1-2 minutes until it’s a deep golden color, not just pale. This builds flavor and prevents a raw flour taste. I used to rush this, and the soup always tasted like I’d forgotten a step.
- Add Cheese Gradually: Stir in the cheese in batches, letting each one melt fully before adding more. If you dump it all in at once, you’ll end up with clumps and a greasy texture. Start with half, taste, then add the rest—this keeps the soup creamy without turning it into a gluey mess.
Make-ahead tips for this recipe
Prep Ahead Secrets
Make the cheese sauce base 24 hours ahead by preparing the roux, adding broth, and melting the cheeses—but hold off on the broccoli and bread topping. Store the sauce in an airtight container in the fridge.
When ready to serve, simply reheat over low heat, whisking in the broccoli just before serving to keep it tender-crisp. This saves 30 minutes of active cooking time on busy days. 💡
Freezer-Friendly Base
For long-term storage, freeze the fully assembled soup (without bread) in quart-sized freezer bags for up to 3 months. Leave 1-inch headspace for expansion and label with the date.
Thaw overnight in the fridge, then reheat on the stovetop with a splash of milk to restore creaminess. The bread topping should always be added fresh for maximum crunch. ❄️
Broccoli Prep Shortcut
Save time by blanching the broccoli ahead of time. Boil for 2 minutes, then shock in ice water to stop cooking. Drain and store in the fridge for up to 3 days.
When ready to use, simply reheat the soup base and stir in the blanched broccoli for 2-3 minutes to warm through. This keeps your broccoli perfectly tender without overcooking. ✨
Bread Topping Prep
Toast the bread cubes a day ahead and store them in an airtight container at room temperature. Re-crisp in a 350°F oven for 3-4 minutes before serving to restore crispiness.
Alternatively, keep them in the freezer for up to 1 month—just reheat for 2 minutes in the oven before adding to soup. This ensures your topping stays fresh and crunchy whenever you serve. 🍞
Cheese Blend Prep
Grated cheese blends better when pre-shredded. Combine the Gruyère, cheddar, and cream cheese in a bowl and store in the fridge for up to 5 days. This also makes portioning easier when you're ready to cook.
For extra convenience, freeze the cheese blend in 1-cup portions—just thaw in the fridge overnight before using. This step cuts 10 minutes off your active cooking time. 🧀
Make-Ahead Serving Strategy
When serving leftovers, keep the bread topping separate until the last minute. Reheat the soup on the stovetop, then top each bowl with freshly toasted bread cubes. This maintains the crunch-to-creaminess contrast that makes the soup so satisfying.
For large gatherings, prepare the soup base in a slow cooker on low heat while you assemble the bread topping—this keeps everything warm and ready to serve. 💫
Nutrition facts
Frequently asked questions
Can I make this soup without Gruyère cheese?
The Gruyère is key for that nutty, restaurant-quality flavor, but you can substitute with Comté or Swiss cheese for a similar taste. If you're avoiding dairy, try nutritional yeast for a cheesy flavor, though the texture will differ. The sharp cheddar is essential—mild cheddar won't give that tangy kick.
How do I fix soup that's too thick or too thin?
For soup that's too thick, whisk in 1-2 tablespoons of warm milk or broth until smooth. If it's too thin, simmer uncovered for 5-10 minutes to reduce, or whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water until thickened. Stir constantly to avoid lumps!
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it first. For best results, boil frozen broccoli for 2 minutes before adding to the soup, then simmer for 2 minutes to warm through. Fresh broccoli stays tender-crisp longer, but frozen works in a pinch. Avoid overcooking—it turns mushy!
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat, stirring frequently. Add a splash of milk to restore creaminess. Keep the bread topping separate and toast fresh before serving to maintain that satisfying crunch. Microwaving can make the soup watery—stovetop is best!
Is this soup gluten-free?
The recipe contains flour in the roux, so it's not gluten-free. For a GF version, use gluten-free flour blend and ensure your broth is certified gluten-free. The bread topping would also need a GF bread alternative. Always check labels on cheeses and broth for hidden gluten.