Soups & Stews
This Applebee's broccoli cheese soup recipe delivers that signature velvety texture and rich, cheesy flavor you crave—plus those secret bacon bits that make it irresistible. 💛 The key to replicating the restaurant version lies in proper cheese melting techniques and slow simmering to create that signature creaminess without lumps.
What sets this recipe apart is the balance of sharp cheddar and creamy Monterey Jack, combined with a touch of cream cheese for that signature smoothness. I've included a simple bacon rendering step that adds smoky depth without overpowering the dish, just like the restaurant version.
The secret weapon? A proper roux made with butter and flour, which creates a stable base for all that melted cheese.
By the time you're done, you'll have a steaming bowl of soup with tender broccoli florets swimming in a velvety cheese sauce, topped with crispy bacon bits for that perfect textural contrast.
The aroma alone will have everyone gathering around your table—this is comfort food at its finest, and it's easier to make at home than you might think.
Perfect for chilly evenings or when you need a hearty meal that feels like a restaurant experience. The recipe scales beautifully, so you can make enough for leftovers that reheat just as well as the first serving. Let's get started on creating this restaurant-quality soup at home!
Ingredients for applebee's broccoli cheese soup
Pantry staples plus a few key ingredients for that Applebee's signature creamy, cheesy, bacon-topped goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold for roux, don't melt first |
| All-Purpose Flour 🌾 | ½ cup | White or whole wheat blend |
| Sharp Cheddar Cheese 🧀 | 4 oz | Block, freshly grated (not pre-shredded) |
| Monterey Jack Cheese 🧀 | 4 oz | Mild, freshly grated |
| Cream Cheese 🧈 | 4 oz | Full-fat, cubed for melting |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 🥄 | 4 cups | Low-sodium, homemade preferred |
| Fresh Broccoli 🥦 | 1 ½ lb | Cut into small florets |
| Leeks 🧅 | 1 whole | White and light green parts only |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Bacon 🥓 | 6 oz | Thinly sliced, not crumbled |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ¼ tsp | Or 1 tsp fresh thyme |
| Garlic Powder 🧄 | ¼ tsp | For extra flavor |
The cheeses are everything here—sharp cheddar for that tangy bite and Monterey Jack for creaminess. Grab block cheese from the deli counter—pre-shredded has anti-caking agents that make the soup grainy. Kroger or Whole Foods have great options, but any grocery store works. The bacon? Thinly sliced is key—it cooks faster and stays crispy. I always buy extra for topping other dishes. For the flour, King Arthur or Gold Medal are reliable brands that won't clump in your roux.
No sharp cheddar? Pepper jack at half the amount works in a pinch, but you'll lose that signature tang. Out of Monterey Jack? Colby cheese is the closest substitute. The bacon can be turkey bacon if you're watching fat, but traditional pork bacon gives that smoky depth. Fresh thyme? Dried at one-third the amount is fine, but fresh has more punch. The chicken broth is non-negotiable—low-sodium or you'll need to adjust the salt later. For the leeks, green onions work in a bind, but they have a sharper flavor.
This soup tastes even better the next day—make a double batch if you can. Store in an airtight container for up to 4 days in the fridge. For leftovers, reheat on the stovetop over medium-low heat, stirring occasionally. The bacon bits? Toast them fresh before serving—microwave kills the crispiness. Freezes beautifully for 3 months, though the broccoli gets softer. I always portion into bowls with a side of crusty bread—perfect for meal prep
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear, this soup comes together faster than takeout. Melt butter, whisk in flour, add milk—boom—you’ve got a roux. The cheeses melt into that creamy, stretchy perfection without needing fancy techniques.
- Cheese Love Bomb: Sharp cheddar and Monterey Jack? That’s a flavor powerhouse. The cream cheese smooths it out while keeping it rich, not greasy. Honestly, I’ve had soups that cost twice as much taste half as good.
- Leftovers? Yes, Please: This soup actually improves the next day. The flavors meld, and the texture gets even creamier. I make a double batch on Sundays—freezer-friendly, reheats like a dream, and saves me from sad weeknight dinners.
- Budget-Friendly Luxury: Butter, flour, and cheese? Affordable staples that feel fancy. I’ve served this to guests who thought it was from a restaurant—no one ever asks for the recipe after the first bite. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's broccoli cheese soup
Here's how to recreate that restaurant-worthy velvety texture with crispy bacon bits.
🔥 Step 1: Cook the Bacon and Sauté Aromatics
Start by cooking the 6 oz bacon in a large pot over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain. Leave the rendered fat in the pot—this is pure flavor.
In the same pot, add the white and light green parts of 1 whole leeks, sliced into ¼-inch pieces. Cook for 3-4 minutes until softened. Add the 3 cloves minced garlic and cook for 30 seconds until fragrant. Here's the thing—don't let the garlic burn, or you'll get bitter notes instead of that sweet, savory depth we want.
🍳 Step 2: Make the Roux and Add Broth
Reduce the heat to medium-low and add the ½ cup unsalted butter and ½ cup all-purpose flour. Whisk constantly for 2-3 minutes until the mixture turns a golden brown roux—this is your flavor foundation. If it darkens too quickly, lower the heat slightly.
Slowly pour in the 4 cups chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened. This step builds the creamy base, so don't rush it—patience here means velvety texture later.
👨🍳 Step 3: Add Broccoli and Seasonings
Add the 1.5 lb fresh broccoli, cut into small florets. Stir in the 1.5 tsp salt, ½ tsp black pepper, ¼ tsp dried thyme, and ¼ tsp garlic powder. Let the soup simmer for 8-10 minutes until the broccoli is tender but still bright green—you want it to hold its shape, not turn mushy.
I like to taste the soup at this point to adjust seasoning. If it needs more salt, add it now. The flavors should be balanced but still have room for the cheeses we're about to add. Don't worry if it looks a bit thin—we're about to fix that.
🥘 Step 4: Create the Creamy Cheese Sauce
Reduce the heat to low and gradually whisk in the 1 cup heavy cream, 4 oz sharp cheddar cheese, 4 oz monterey jack cheese, and 4 oz cream cheese (cubed). Stir constantly until the cheeses are completely melted and the soup reaches a luxuriously thick, velvety consistency, about 3-4 minutes.
Here's where it gets good—return the crispy bacon to the pot and stir gently. The bacon bits will soften slightly but maintain their texture, adding that signature Applebee's crunch. If the soup is too thick, whisk in 1-2 tablespoons of hot water to reach your desired consistency.
⏰ Step 5: Simmer and Serve Warm
Let the soup simmer gently for 5 minutes to allow all the flavors to meld together. Taste again and adjust seasoning if needed—this is your final chance to perfect the balance. The soup should be creamy, rich, and slightly cheesy with a subtle bacon smokiness.
Ladle the soup into bowls and serve immediately while warm. Garnish with additional crispy bacon bits if desired. This soup tastes even better the next day as the flavors deepen, so consider making a double batch for leftovers. Enjoy with crusty bread for dipping!
Pro Tips For Making Applebee'S Broccoli Cheese Soup
- Melt Cheese Slowly: I learned this the hard way—dumping all the cheeses at once turns your soup into a greasy mess. Instead, stir in the sharp cheddar and Monterey Jack first, let them melt completely, then whisk in the cream cheese in small batches. The soup will thicken properly without curdling, and you’ll avoid that dreaded cheese clump in every spoonful.
- Toast the Flour: Skip the pale roux, and cook your flour in butter until it’s the color of peanut butter—about 3-4 minutes. This deepens the flavor and prevents that bland, beany aftertaste that ruins so many homemade soups. Yes, it’s a little darker than the recipe says, but trust the process.
- Shred Cheese Fresh: Pre-shredded cheese is coated with anti-caking agents that make your soup grainy. Grate your own sharp cheddar and Monterey Jack right before adding it to the pot—it melts smoother and tastes fresher. If you’re in a rush, at least shake the bag to break up clumps before using.
- Simmer, Don’t Boil: Once your soup is thickened, lower the heat to a gentle simmer. Boiling burns the cheese and turns the broth thin again. A steady simmer keeps the texture creamy and the flavors balanced—no one wants a soup that tastes like it’s fighting a war with the stove.
Regional styles of this applebee's broccoli cheese soup
Southern Comfort Twist
For a Southern-inspired version, swap the sharp cheddar for 2 oz smoked cheddar and add ½ cup diced ham along with the bacon. The smoky depth of smoked cheddar pairs beautifully with the bacon, while ham adds a salty, savory note that Southern cooks love.
I like to finish with a sprinkle of crispy fried onions for extra crunch—just ¼ cup on each bowl. This variation feels like a cross between a classic broccoli cheese and a creamy ham bisque. 🔥
New England Creaminess
New England cooks prefer a lighter, brighter take on this soup. Replace the Monterey Jack with 4 oz Colby cheese and add ½ cup half-and-half> instead of heavy cream for a silkier texture.
Stir in 1 tsp fresh dill> (or ½ tsp dried) with the thyme for a fresh, herbal note that feels right at home in coastal New England. Serve with crusty sourdough bread> and a side of clam chowder for a true New England feast. ✨
Midwestern Heartland
The Midwest loves their cheesy soups hearty and filling. For this version, add ½ cup diced potatoes> (Yukon Gold work best) when you add the broccoli. The potatoes will soften completely, creating a thicker, more substantial soup.
Top with crumbled Ritz crackers> instead of bacon bits for a nostalgic touch—this was a classic diner trick back in the day. I also like to add ½ tsp onion powder> to the seasonings for extra depth. This version feels like a warm hug in a bowl. 💛
Texas-Style Spice
Texans take their comfort food with a little kick. After adding the cheeses, stir in ½ tsp cayenne pepper> and ½ tsp smoked paprika> for heat and depth. For extra smokiness, cook the bacon with ½ tsp chipotle powder> mixed in.
Finish with chopped green onions> and a dash of hot sauce on the side. This version keeps all the creamy goodness but adds that signature Texas heat that makes it stand out. 🌶️
California Freshness
For a lighter, fresher take, use low-fat cheeses> (like 2% sharp cheddar> and part-skim mozzarella) and replace the heavy cream with ½ cup coconut milk>. Add 1 cup baby spinach> along with the broccoli for extra greens.
Top with avocado slices> and a drizzle of hot honey> for a sweet-spicy finish. This version feels lighter but still packed with flavor—perfect for California's health-conscious crowd. 🥑
Restaurant-Style Upgrade
To make this soup feel even more like the Applebee's version, add 1 tbsp Worcestershire sauce> when you add the broth. This gives that signature umami depth. For extra richness, stir in 2 oz cream cheese> at the very end for a smoother texture.
The restaurant version often has a touch of nutmeg>—just ⅛ tsp>—to round out the flavors. Garnish with extra crispy bacon bits> and a sprinkle of Parmesan cheese> for that final restaurant-quality touch. 💫
Nutrition facts
Frequently asked questions
Why does my homemade broccoli cheese soup turn out grainy?
Graininess usually happens when cheese doesn't melt properly or when pre-shredded cheese is used. Always use block cheese (like sharp cheddar) and grate it fresh—pre-shredded contains anti-caking agents that make it clump. Also, add cheeses gradually over low heat while whisking constantly. If it still looks grainy, strain the soup through a fine-mesh sieve before serving.
Can I make this soup vegetarian?
Swap the bacon for smoked paprika (½ tsp) and use vegetable broth instead of chicken. For extra richness, add ½ cup nutritional yeast when melting the cheeses—it adds a cheesy, umami flavor. Top with crispy fried onions or toasted breadcrumbs instead of bacon bits. The texture will still be creamy and satisfying!
How do I keep the broccoli bright green instead of turning gray?
Broccoli loses its vibrant color when overcooked. Add the florets to the simmering broth just 8-10 minutes before the soup is done, and keep the heat at a gentle simmer—not a boil. For extra color, stir in ½ tsp lemon juice or 1 tbsp apple cider vinegar at the end. Also, use freshly cut broccoli (not frozen) for the best texture and color.
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. For the best texture, toast fresh bacon bits before serving—microwaving kills their crispiness. Freeze for up to 3 months, though the broccoli will soften slightly.
What's the secret to that perfect velvety texture?
The secret lies in the roux and cheese melting technique. First, make a golden brown roux (not dark brown) with butter and flour—this creates a stable base. Then, melt the cheeses over low heat while whisking constantly. The key is patience: add cheeses gradually and stir until completely smooth. For extra silkiness, whisk in 1 cup heavy cream at the end and simmer gently to blend all flavors.