Soups & Stews
Applebee's broccoli cheese soup delivers that signature velvety creaminess and crispy celery crown you crave at home. The secret lies in a proper roux—cooking butter and flour until golden—before adding broth and cheese for that signature restaurant texture.
I’ve perfected this version to match the restaurant’s rich, comforting flavor without the wait. This recipe starts with sautéed onions and garlic for a fragrant base, then builds depth with chicken broth and fresh broccoli.
The cheese blend—sharp cheddar and a touch of cream cheese—melts into a luscious, velvety sauce that coats every spoonful. The celery crown, toasted until crispy, adds a satisfying crunch that balances the richness.
What you’ll end up with is a bowl of soup that’s creamy yet smooth, with tender broccoli and a golden, crispy garnish on top.
The aroma alone will have everyone gathering around the table, and the first bite delivers that familiar, comforting taste of Applebee’s. It’s the kind of meal that feels like a warm hug on a chilly day.
Serve with crusty bread for dipping or a simple green salad to round out the meal. The best part? You can make it ahead and reheat without losing that perfect texture. Let’s get cooking!
Ingredients for applebee's broccoli cheese soup
Here’s what you’ll need to recreate Applebee’s signature creamy soup with crispy celery crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, for roux and celery crown |
| All-Purpose Flour 🌾 | ¾ cup | For golden roux |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium, homemade or quality store-bought |
| Fresh Broccoli 🥦 | 2 cups | Florets, cut into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 4 oz | Block, cut into cubes |
| Celery Stalks 🥬 | 3 whole | Thinly sliced, for crown |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For extra flavor depth |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
The butter and flour combo is non-negotiable for that signature velvety texture. Land O’Lakes unsalted butter works best—it’s rich enough to create a proper roux. The cheddar should be sharp (like Sharp Cheddar from Kraft), not mild, for that tangy depth. Celery crowns need thin, even slices—use a mandoline if you’re feeling fancy. For the broth, I always reach for Swanson low-sodium chicken broth—it’s consistent and lets the cheese shine. Fresh broccoli is ideal, but frozen florets work in a pinch (no thawing needed).
No sharp cheddar? Pepper Jack at half the amount adds a kick. Short on cream cheese? Substitute extra cheddar plus a splash of milk—it’ll be less creamy but still delicious. The celery crown can be made ahead and reheated for 2-3 minutes to keep it crispy. No garlic powder? Fresh garlic minced into the roux works even better. For a dairy-free twist (though not traditional), use nutritional yeast and coconut milk—it won’t be identical but still comforting.
This soup tastes even better the next day—honestly, the flavors meld overnight. Store leftovers in the fridge for 4-5 days or freeze for 3 months. The celery crown stays crispy if you reheat it separately over low heat. I always double the celery crown batch—it’s the first thing to disappear. For serving, grab crusty sourdough bread from the bakery section—it’s perfect for dipping.
Why You'll Love This Recipe
- Pantry Staples Only: I swear by this recipe because it uses stuff I always have: butter, flour, onion, garlic, and broth. No specialty ingredients, no last-minute grocery runs—just open the cabinet and go.
- Creamy Without the Hassle: That velvety cheese sauce? Made with just butter, flour, and milk (or cream) simmered until silky. No blenders, no straining—just smooth, rich flavor with minimal effort.
- Weeknight Crowd-Pleaser: Between us, this is the soup I make when my in-laws drop by unannounced. It’s hearty enough for a family but simple enough that I don’t stress. (Yes, even on a Tuesday night.)
- Leftovers That Taste Better: Honestly, the second day is my favorite. The flavors meld even more, and it reheats like a dream. Freeze half for when you’re too tired to cook—it’s basically a hug in a bowl.
Step-by-step instructions for Applebee's broccoli cheese soup
Here's how to recreate that perfect blend of velvety richness and crispy topping at home.
Make the Golden Roux Foundation
Melt the 0.75 cup unsalted butter in a large pot over medium heat. Once fully melted and foaming subsides, add all 0.75 cup all-purpose flour all at once. I like to whisk it in quickly to avoid lumps - this is your flavor base.
Cook the roux for 3-4 minutes, stirring constantly, until it turns a rich golden brown color. You'll notice it smells nutty and toasty - that's your cue it's ready. This step is crucial for building flavor, so don't rush it. If it starts to darken too quickly, reduce the heat slightly to prevent burning.
Build the Creamy Base
Gradually whisk in 6 cups chicken broth to the roux, about 1 cup at a time, making sure each addition is fully incorporated before adding more. This prevents lumps from forming in your soup base. Bring the mixture to a gentle simmer over medium-low heat and let it cook for 5 minutes to thicken slightly.
While it simmers, add the 1 whole yellow onion (diced) and 4 cloves garlic cloves (minced) to the pot. Cook for another 5 minutes until the onion becomes translucent and the garlic is fragrant. This aromatic step forms the flavor foundation of your soup. You'll smell that comforting onion-garlic combination that makes this dish so inviting.
Add Broccoli and Seasonings
Stir in the 2 cups fresh broccoli (cut into bite-sized florets) and bring the soup back to a gentle simmer. Cook for 8-10 minutes until the broccoli is tender but still holds its shape. You want it to be bright green and slightly crisp - not mushy.
Season with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Taste and adjust the seasoning if needed - the cheese will add saltiness, so you might want to go slightly lighter on the salt now. This is where you build the perfect balance of flavors before adding the cheeses.
Create the Creamy Texture
Reduce heat to low and stir in the 2 cups sharp cheddar cheese and 4 oz cream cheese (cut into cubes) until fully melted and smooth. The soup should become luxuriously thick and creamy. If it's too thick, whisk in 0.5 cup heavy cream to reach your desired consistency.
Let the soup simmer gently for another 5 minutes to allow all the flavors to meld together. The cheese should be completely dissolved with no lumps remaining. This is where you achieve that signature Applebee's creamy texture that makes this soup so comforting. Taste again and adjust seasoning if needed.
Prepare the Crispy Celery Crown Topping
While the soup simmers, thinly slice the 3 whole celery stalks (about 1/16-inch thick). Melt 0.25 cup unsalted butter (reserved from your original amount) in a small skillet over medium heat. Add the celery slices and cook for 3-4 minutes per side until golden brown and crispy.
To serve, ladle the creamy soup into bowls and top each portion with the crispy celery crown. The contrast between the velvety soup and crispy topping is what makes this dish so special. You'll get that satisfying crunch with every bite, just like at Applebee's.
Pro Tips For Making Applebee'S Broccoli Cheese Soup
- Cook flour roux fast: Sweat the onion and garlic until soft, then add flour all at once—no need to toast it. I learned this the hard way: skipping the toasted flour step keeps the soup from tasting like flour dust, and the roux still thickens perfectly.
- Chop onion fine: Use a food processor or knife for tiny, even pieces—no bigger than 1/8 inch. Big chunks turn to mush and make the soup taste dull. (Yes, even if you’re impatient like me, this step matters.)
- Simmer broth low: Let the soup bubble gently for at least 10 minutes after adding broth—no rushing. High heat turns the cheese gloppy and the flour roux grainy. Sounds boring, but it works every time.
- Stir in cheese last: Add the shredded cheddar (or cheese blend) off the heat, stirring until just melted. Heat makes cheese clump like sad cottage cheese. (Your future self will thank you.)
Creative variations of this recipe
Spicy Kick Version
Add 1 tbsp hot sauce (like Frank's RedHot) to the simmering soup after adding the broccoli. For extra heat, stir in 1 tsp cayenne pepper with the garlic powder.
Top with chopped jalapeños and a sprinkle of smoked paprika for a smoky-spicy twist that still keeps the creamy texture. 🌶️
Creamy Potato Twist
Swap 1 cup of the broth for 1 cup diced Yukon Gold potatoes (about 1 medium potato). Add them with the broccoli and cook until tender. The potatoes blend into the soup, adding natural creaminess and a heartier texture. Finish with a dollop of sour cream for extra richness.
Vegetarian Adaptation
Replace the chicken broth with 6 cups vegetable broth and use 4 oz nutritional yeast instead of cream cheese. The sharp cheddar still delivers that signature tang, while the nutritional yeast adds a cheesy depth. For extra protein, stir in ½ cup cooked chickpeas with the broccoli. 🌱
Bacon Lover's Upgrade
Crisp 4 slices bacon in a skillet until crispy, then crumble and stir into the finished soup. For a smoky touch, add ½ tsp liquid smoke when seasoning. Top with extra crispy bacon bits and a sprinkle of green onions for a restaurant-worthy upgrade. 🥓
Slow Cooker Version
Combine all ingredients (except celery crown) in your slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir occasionally to prevent sticking.
For the celery crown, toast it separately in a skillet before serving. The slow cooker method deepens the flavors and makes cleanup a breeze. ⏰
Gluten-Free Option
Replace the all-purpose flour with ¾ cup gluten-free flour blend (like Bob's Red Mill 1:1). Make the roux as directed, but watch closely—it may darken faster. For extra thickness, stir in 1 tbsp cornstarch with the cheese. The texture stays creamy, and the flavor remains rich and satisfying. 💪
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
The roux is what gives this soup its signature velvety texture, but you can make a simpler version. Use 2 tablespoons cornstarch mixed with 2 tablespoons cold water as a slurry instead. Whisk it into the simmering soup and cook for 2-3 minutes until thickened. The result won't be as rich, but it'll still be creamy and delicious.
How do I keep the celery crown crispy when reheating?
Reheat the celery crown separately in a dry skillet over medium heat for just 1-2 minutes until crispy again. Never microwave it—this makes it soggy. For extra insurance, store it in a single layer on a wire rack in the fridge until ready to serve to maintain crispness.
What if my soup turns out too thick?
Don't worry—it's easy to fix! Stir in 2-4 tablespoons warm milk or heavy cream while whisking until smooth. For a thinner consistency, add 2-4 tablespoons warm broth and simmer for 2-3 minutes to blend. The key is to add liquids gradually to avoid watering down the flavor.
Can I use frozen broccoli instead of fresh?
Yes, but with a few adjustments. Use 2.5 cups frozen broccoli florets (no need to thaw) and add them with the onions and garlic. Cook for 5-7 minutes until tender. Frozen broccoli works well because it's already pre-cooked slightly, so it won't overcook in the soup.
Why did my cheese separate instead of melting smoothly?
This usually happens when the soup gets too hot or the cheese is added too quickly. To prevent it, lower the heat to low before adding cheese, and whisk constantly until fully melted. For extra insurance, cut the cream cheese into small cubes and add it gradually. If it still separates, whisk in 1 tablespoon cold water to help emulsify.