Soups & Stews
This Applebee's broccoli cheddar soup recipe delivers the same restaurant-quality velouté you crave at home. The secret lies in slow-cooked broccoli and sharp cheddar that create a velvety texture, while crispy bacon bits add that signature crunch.
I've perfected this version after years of testing—it's the one that finally satisfies those cravings without the restaurant markup.
The foundation starts with sautéing onions and garlic until fragrant, then building a rich roux that forms the base for the creamy soup.
Fresh broccoli florets steam directly in the pot, infusing the broth with their natural sweetness. Cheddar cheese melts into a luscious velouté, while crispy bacon bits (cooked separately) provide that addictive texture contrast. The result is a soup that's both comforting and restaurant-worthy.
What makes this recipe work is balancing the cooking times perfectly—simmering just long enough to develop deep flavor without turning the broccoli mushy. The bacon gets crisped to a perfect golden-brown before crumbling, ensuring every spoonful delivers that satisfying crunch.
This isn't just a copycat recipe; it's a refined version that tastes even better at home.
Serve with crusty bread or oyster crackers for dipping, and prepare to receive compliments that sound suspiciously like "This tastes just like Applebee's!" The best part? Leftovers reheat beautifully, making this a perfect meal for busy weeknights or cozy weekend gatherings. Let's get cooking.
Ingredients for applebee's broccoli cheddar soup
Sixteen ingredients transform into restaurant-quality velouté with crispy bacon magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Diced into small even pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for aromatic base |
| Unsalted Butter 🧈 | ½ cup | Cold for roux development |
| All-Purpose Flour 🌾 | ½ cup | White gold for velouté texture |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for flavor control |
| Fresh Broccoli 🥦 | 2 lbs | Florets cut into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded freshly from block |
| Heavy Cream 🥛 | 1 cup | Full-fat for luxurious texture |
| Thick-Cut Bacon 🥓 | 8 oz | Crisped separately for signature crunch |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for depth |
| Nutmeg 🌿 | ¼ tsp | Freshly grated for subtle warmth |
| Garlic Powder 🧄 | ¼ tsp | For extra savory depth |
| Oyster Crackers 🍞 | 1 ½ cups | For serving and dipping |
The cheddar cheese is non-negotiable—sharp, aged varieties like Cabot or Tillamook melt into that signature velvety texture. Walmart's Great Value or Kroger's Private Selection cheddar work perfectly for this recipe, but avoid pre-shredded (it's coated with anti-caking agents that prevent proper melting). For the bacon, thick-cut from Costco gives you the best crisp-to-meat ratio, but any quality brand will do. The broccoli? Fresh is essential—frozen works in a pinch, but nothing beats the natural sweetness of fresh florets. Look for bright green stalks with tightly packed buds at your local Trader Joe's or Whole Foods for optimal quality.
No sharp cheddar? Pepper jack at half the amount adds heat, or Gruyère for nutty depth. Running low on chicken broth? Vegetable broth plus 1 tsp chicken bouillon works beautifully. The bacon can be swapped for crispy pancetta or turkey bacon, though traditional bacon delivers that unmistakable smoky flavor. For a dairy-free version, use full-fat coconut milk instead of heavy cream—just know it'll have a slightly different mouthfeel. The nutmeg is crucial for that restaurant-quality warmth—if you're out, a pinch of cinnamon can mimic it, though it's not identical. And for the crackers? Any sturdy round cracker will do—water crackers if you're watching carbs.
This soup tastes even better the next day as flavors meld—reheat gently over low heat with a splash of broth to restore creaminess. Keeps 4-5 days in the fridge, though I rarely let it last that long. For freezing, portion into airtight containers and thaw overnight in the fridge—microwaving from frozen can make the texture watery. The bacon bits? Store them separately in a sealed container for up to 2 weeks to maintain that perfect crunch. I always make a double batch—soup freezes beautifully, and having leftovers means I can enjoy this creamy comfort food all week long.
Why You'll Love This Recipe
- No Chopping Struggle: I swear by this recipe because it only asks for one onion and a few garlic cloves—nothing fussy. That flour-butter roux (just 3 tablespoons each) is the real MVP here, turning basic broth into something rich without the hassle of blending.
- Cheesy-Garlic Magic: Between us, that sharp cheddar melted into the broth with just a splash of milk? Chef’s kiss. The garlic-to-onion ratio gives it this cozy depth—like a hug in a bowl, but with actual vegetables (and no weird aftertaste).
- Weeknight to Potluck: Make a double batch on Sunday and it’ll still taste fresh by Thursday. Freezes like a dream, so it’s my go-to for lazy days or when I need to bring something hearty to a gathering. (Pro tip: Add a sprinkle of paprika before serving—trust me.)
- Broth Stretch Master: This recipe turns 4 cups of chicken broth into 8+ servings without tasting watered down. Honestly, it’s how I feed my family for half the week without breaking the bank. The flour thickens it just enough to feel substantial, not slimy.
Step-by-step instructions for Applebee's broccoli cheddar soup
Here's how to recreate that restaurant favorite with velvety texture and perfect bacon crunch.
Cook the Bacon and Prepare the Broccoli
Cut the 8 oz thick-cut bacon into ½-inch pieces and cook in a large Dutch oven over medium heat until deep golden brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the rendered fat in the pot. This fat will form the flavor base for your soup.
While the bacon cooks, trim the 2 lbs fresh broccoli and cut into 1-inch florets. Set aside - you'll add them later when the soup is nearly finished. The broccoli needs just enough time to soften without turning mushy in the creamy broth.
Build the Velouté Base
Reduce the heat to medium-low and add the ½ cup unsalted butter to the bacon fat. Let it melt completely, then whisk in the ½ cup all-purpose flour to form a smooth roux. Cook for 3-4 minutes, stirring constantly, until the mixture turns pale golden - this is your flavor foundation. If it darkens too quickly, reduce heat slightly.
Gradually whisk in the 6 cups chicken broth, about ½ cup at a time, ensuring no lumps form. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened. The soup should now have a rich, velvety texture ready for the next flavor layers.
Add Aromatics and Seasonings
Finely chop the 1 whole yellow onion and mince the 4 cloves garlic. Add these to the simmering soup along with the 1.5 tsp salt, 0.5 tsp black pepper, 0.25 tsp nutmeg, and 0.25 tsp garlic powder. Stir well and let the mixture cook for 5 minutes until fragrant - you should smell the nutmeg's warm aroma and garlic's sharpness.
Here's where the magic happens: add the 2 cups sharp cheddar cheese, stirring constantly until completely melted and smooth. The cheese should create a luxurious, creamy texture that coats the back of a spoon. If the soup looks too thick, whisk in 2-3 tablespoons of hot broth to reach your desired consistency.
Finish with Cream and Broccoli
Reduce heat to low and stir in the 1 cup heavy cream and the crispy bacon pieces. The cream adds richness while the bacon brings that signature crunch. Gently fold in the 2 lbs broccoli florets and simmer for 3-4 minutes until tender-crisp - the broccoli should still have a slight bite when pierced with a fork.
Taste and adjust seasoning if needed. The soup should be rich, cheesy, and perfectly balanced with the bacon's smokiness. For serving, ladle into bowls and top with additional crispy bacon pieces if desired.
Serve with Crunchy Oyster Crackers
Serve the soup immediately with 1.5 cups oyster crackers on the side for dipping. The crackers provide the perfect textural contrast to the creamy velouté. Each spoonful should deliver that restaurant-quality combination of smooth, cheesy broth with crispy bacon bits and tender broccoli.
This soup tastes even better the next day as flavors meld, but the crispy bacon will lose its crunch if reheated. Enjoy immediately for that Applebee's experience at home!
Pro Tips For Making Applebee'S Broccoli Cheddar Soup
- Cook Onions Low and Slow: I learned this the hard way—sautéing onions at high heat turns them bitter and burns before they soften. For this soup, keep the heat at medium-low until they’re translucent and just starting to caramelize (about 8-10 minutes). That’s when they’ll melt into the broth like they’re supposed to, not fight for flavor.
- Melt Butter Fully Before Flour: Dumping flour into cold butter creates lumps that won’t dissolve, leaving you with a gritty roux. Melt the butter first, then whisk in the flour slowly while stirring constantly—this guarantees a smooth, lump-free base for your soup’s creamy texture.
- Skip the Boiling Broth: Yes, even if you’re impatient like me. Simmering the broth gently (just below a boil) prevents the flour from cooking raw and turning the soup gluey. A rolling boil also breaks down the garlic’s flavor too fast—keep it at a steady simmer for deeper taste.
- Use Sharp Cheddar, Not Pre-Shredded: Pre-shredded cheese has anti-caking agents that make the soup grainy and separate. Buy a block of sharp cheddar, grate it yourself, and stir it in off the heat—this keeps it melty and rich, not clumpy. (Your future self will thank you.)
Regional styles of this dish
Southern Comfort Twist
In the South, this soup often gets a smoky depth from andouille sausage instead of bacon. Swap the 8 oz thick-cut bacon for 6 oz andouille, sliced into rounds, and cook until browned.
The sausage adds a Cajun-inspired kick that pairs beautifully with the creamy cheddar. For extra authenticity, finish with ½ tsp smoked paprika and a dash of hot sauce on the side. 🌶️
New England Creamy Style
Up north, this soup leans into Gruyère cheese for a nutty, caramelized flavor. Replace 1 cup of the sharp cheddar with 1 cup freshly grated Gruyère—it adds complexity that stands up to the rich cream.
Serve with crusty sourdough bread instead of oyster crackers, and garnish with chopped chives for a bright, herbal note. The New England version is lighter but still deeply satisfying.
Midwest Heartland Adaptation
The Midwest loves a hearty, chunky texture, so this version keeps the bacon but adds diced potatoes for extra substance. Before adding the broccoli, toss in 1 cup diced Yukon Gold potatoes and simmer until tender (about 8-10 minutes).
The potatoes soak up the creamy broth, making each spoonful even more filling. Top with extra bacon and a sprinkle of crushed Ritz crackers for a crispy finish. 🍽️
California Lighter Version
For a West Coast twist, swap the heavy cream for ½ cup coconut milk and use low-fat cheddar to cut calories without sacrificing flavor. Add 1 tsp lemon zest to brighten the dish and serve with whole-grain crackers or a side of quinoa for extra protein.
This version keeps the creamy texture but with a lighter, more balanced profile—perfect for health-conscious cravings.
Texas BBQ Fusion
In Texas, this soup gets a smoky, spicy upgrade. After adding the bacon, stir in 1 tbsp chipotle powder and ½ tsp cayenne for heat. Replace ½ cup of the chicken broth with ½ cup beef broth and top with crumbled blue cheese instead of extra bacon.
The tangy blue cheese balances the smoky flavors, creating a bold, restaurant-worthy twist. 🔥
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The bacon adds that signature Applebee's crunch, but you can substitute with 6 oz crispy pancetta or smoked turkey bacon for a lighter option. For a vegetarian version, use crispy fried onions or toasted breadcrumbs instead. Just know the texture will be slightly different without the smoky bacon fat.
How do I prevent the soup from getting too thick?
Start with 6 cups broth and adjust as you go. If it thickens too much, whisk in 2-3 tablespoons of hot broth or milk to reach your desired consistency. The cheese should melt smoothly without making the soup gluey—if it does, you may have added too much at once.
Can I use frozen broccoli instead of fresh?
Frozen works in a pinch, but fresh broccoli gives the best flavor and texture. If using frozen, thaw it first and pat dry thoroughly to prevent watering down the soup. For extra richness, add 1 tbsp butter when simmering the frozen broccoli.
Why does my soup taste bland compared to Applebee's?
The key is balancing flavors: sharp cheddar, nutmeg, and garlic powder create depth. If it's bland, try adding ½ tsp smoked paprika or a dash of Worcestershire sauce for umami. Also, let the soup simmer uncovered for 5 extra minutes to develop richer flavors.
How long will leftovers keep in the fridge?
This soup keeps for 4-5 days in an airtight container. Reheat gently over low heat with a splash of broth to restore creaminess. The bacon will lose its crunch when reheated, so add fresh crispy bits when serving. For best texture, enjoy within 2 days of making.