Soups & Stews
Recreating Applebee's broccoli cheese soup at home delivers that signature velvety tomato base and crispy breadcrumb topping you crave. The restaurant's version has been a favorite for years, and this recipe captures its rich, cheesy goodness with a few home-cook-friendly adjustments.
The key lies in building a smooth, flavorful tomato base before blending in the cheese and broccoli for that signature texture.
What sets this recipe apart is the foolproof method for achieving that perfect balance of creamy and crispy. You'll start with a simple tomato base, then blend in sharp cheddar and Monterey Jack for that signature cheesy flavor.
The broccoli adds freshness, while the crispy breadcrumb topping provides the satisfying crunch that makes this soup so addictive.
By the time you serve it, you'll have a bowl of soup with a velvety tomato-cheese blend, tender broccoli florets, and a golden, crispy breadcrumb topping that stays crunchy even after sitting for a few minutes.
The aroma alone will bring everyone to the table, and the first spoonful will remind you why this has become a restaurant staple.
This recipe serves six, making it perfect for family dinners or meal prep. The leftovers reheat beautifully, though the breadcrumbs may lose some crispiness—so enjoy it fresh when possible. Let's get cooking!
Ingredients for applebee's broccoli cheese soup
Six ingredients make the velvety base. Four more bring the crispy magic to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for deep flavor |
| Canned Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Fresh Broccoli 🥦 | 2 cups | Florets, cut small |
| All-Purpose Flour 🌾 | ½ cup | For breadcrumb mix |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for crunch |
| Dried Breadcrumbs 🍞 | ½ cup | Panko for extra crispiness |
| Butter 🧈 | 2 tbsp | Unsalted, melted for topping |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | For subtle earthiness |
The tomatoes and broth are the heart of this soup. San Marzano crushed tomatoes from the Italian section at Whole Foods or Trader Joe's make all the difference—they're sweeter and smoother. If you can't find them, any high-quality crushed tomatoes work. For the broth, low-sodium is key—you'll be adding plenty of salt later. The onions and garlic? Sauté them low and slow until soft and translucent. That's where the flavor builds. I always grab extra garlic because it's the secret weapon in this recipe—don't skimp.
No San Marzano tomatoes? Good quality canned tomatoes are fine, just crush them yourself for better texture. Fresh broccoli is ideal, but frozen works perfectly if you're short on time—just thaw and drain well. The cheeses can be swapped: Colby Jack instead of Monterey Jack or white cheddar instead of sharp. For the breadcrumbs, Panko plus extra Parmesan makes the topping extra crispy. The butter for melting? Full-fat is non-negotiable here—it's what gives that golden, crispy finish. And if you're out of thyme, dried oregano at half the amount works in a pinch.
This soup tastes even better the next day—honestly, the flavors meld more. Store leftovers in the fridge for up to 5 days, but save the breadcrumb topping until serving. For meal prep, make the soup base and freeze it—just reheat and top with fresh breadcrumbs when ready. The topping stays crispy if you toast it fresh in a dry pan for 2-3 minutes. And if you're making this for a crowd, double the breadcrumb mix—it disappears fast.
Why You'll Love This Recipe
- Pantry-Friendly Start: I swear by this recipe because it uses what’s already in my cupboard—no obscure ingredients, just olive oil, onions, garlic, crushed tomatoes, and broth. Honestly, I’ve made it three times in a row when I forgot to grocery shop.
- Tomato-Garlic Depth: That crushed tomato base isn’t just for color—it adds a rich, slightly sweet backbone that balances the sharp cheddar. The garlic? Sautéed just until fragrant, so it doesn’t overpower but lingers like a warm hug in every spoonful.
- Lunch or Dinner: Between us, this soup works for both. Serve it with crusty bread for a casual lunch or pair it with grilled chicken for a hearty dinner. I’ve even reheated leftovers for breakfast—yes, even on a Tuesday morning—with a sprinkle of cheese.
- Budget Meal Magic: A single can of tomatoes and a box of broth stretch to feed four for under $8. I’ll be real: my grocery budget gets a break when this is on the menu, and the kids still ask for seconds like it’s gourmet.
Step-by-step instructions for Applebee's broccoli cheese soup
Here's how to recreate that perfect velvety tomato base with golden, crispy breadcrumbs on top.
Sauté Aromatics for Deep Flavor
Heat the 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add the 1 whole yellow onion, diced into small, even pieces, and cook for 5-6 minutes until softened and translucent. You'll see the edges start to turn golden—that's when it's ready for the next step.
Add the 4 cloves garlic cloves, minced, along with the ½ teaspoon dried thyme. Stir for 30 seconds until the garlic becomes fragrant—this is where the magic happens. The thyme adds subtle earthiness that balances the richness of the cheeses. If you notice the garlic starting to brown too quickly, reduce the heat slightly to prevent burning.
Build the Tomato Base
Pour in the 28 ounces canned crushed tomatoes and stir to combine with the aromatics. Let the mixture simmer for 5 minutes to allow the flavors to meld. This step develops the rich, tangy foundation of the soup.
Gradually whisk in the ½ cup all-purpose flour to create a smooth roux. Cook for another 2 minutes until the mixture thickens slightly. Then, slowly pour in the 4 cups chicken broth while stirring constantly to prevent lumps from forming. Bring the entire mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes to thicken the base.
Add Cheeses and Broccoli
Reduce the heat to low and begin adding the 1½ cups sharp cheddar cheese and 1 cup monterey jack cheese, a handful at a time. Stir constantly until each addition melts completely—this prevents clumping and ensures a silky texture. The cheeses should create a luxurious, creamy consistency that coats the back of a spoon.
Add the 2 cups fresh broccoli, cut into small florets, and stir gently to coat them in the cheesy mixture. Let the soup simmer for 5-7 minutes until the broccoli is tender but still vibrant green. The broccoli should hold its shape but be easily pierced with a fork. Taste and adjust seasoning with 1 teaspoon salt and ½ teaspoon black pepper as needed.
Prepare the Crispy Topping
In a small bowl, mix together the ½ cup dried breadcrumbs, ½ cup parmesan cheese, 2 tablespoons melted butter, and a pinch of salt and black pepper. The breadcrumbs should look evenly coated and slightly clumpy—this ensures they'll stick together and crisp up beautifully.
Spread this mixture evenly over the surface of the soup, pressing down gently with the back of a spoon. This creates a perfect golden crust that contrasts with the creamy base. Let the soup sit uncovered for 2-3 minutes while you preheat the broiler to high. This allows the breadcrumbs to start absorbing moisture and setting up.
Broil for Crispy Perfection
Place the pot under the preheated broiler and watch carefully. Broil for 2-3 minutes until the breadcrumbs turn a deep golden brown and are fully crispy. You'll see them puff up slightly and develop a beautiful, toasted aroma—this is the moment that matters.
Remove from the broiler immediately to prevent burning. Let the soup rest for 2 minutes before serving to allow the heat to distribute evenly. Ladle into bowls, making sure to get a generous portion of that crispy topping with each serving. The contrast of the creamy soup with the crunchy breadcrumb crust is what makes this dish so special.
Pro Tips For Making Applebee'S Broccoli Cheese Soup
- SAUTE ON MEDIUM-HIGH: The onions and garlic need color, not a sad, mushy pile. Too low heat and they’ll turn to paste before the tomatoes even hit the pan. Medium-high gets you golden edges in 5-6 minutes—just watch them like a hawk so they don’t burn.
- SWAP CRUSHED FOR CHOPPED: I used to use crushed tomatoes straight from the can, but I switched to finely chopped canned tomatoes (or even a quick blend in the food processor) for a smoother, less stringy texture. The soup will feel richer, and you’ll skip the occasional chunk that feels out of place.
- DON’T SKIP THE BLOOM: After the tomatoes cook down, let the soup simmer uncovered for 3-4 minutes before adding the broth. This step drives off excess acidity and concentrates the flavor—skipping it leaves the soup tasting flat and slightly tangy, even if you add salt later.
- STIR IN CHEESE LAST: The recipe probably says to mix in the cheese at the end, but I wait until the very last second—right when the soup hits the table. This keeps the cheese from turning into a greasy, clumpy mess. If you’re serving it family-style, melt a little extra cheese in a separate bowl and let everyone add their own.
Storing and reheating this dish
Refrigerator Storage
Let your soup cool completely before transferring it to an airtight container—I use glass Pyrex bowls with snap-on lids for the best results. Store it in the refrigerator for up to 5 days, but keep the breadcrumb topping separate until serving.
The flavors actually deepen overnight, making it taste even better the next day. Just reheat and top with fresh breadcrumbs for that signature crunch. ❄️
Freezer Storage
For longer storage, freeze the soup (without the topping) in quart-sized freezer bags or glass containers with 1-inch headspace to prevent expansion. Seal tightly and label with the date—it keeps for up to 3 months without losing its velvety texture.
When ready to eat, thaw overnight in the fridge, then reheat gently on the stovetop. The breadcrumb topping should always be made fresh and added after reheating.
Reheating on Stovetop
This is my preferred method because it preserves the soup's creamy consistency. Pour the chilled soup into a heavy-bottomed pot and heat over medium-low heat for 8-10 minutes, stirring occasionally.
If the soup looks too thick, add 1-2 tablespoons of chicken broth to restore its smooth texture. The broccoli will soften further, but the cheesy base remains rich and comforting. 🔥
Microwave Reheating
For a quick fix, transfer a portion of soup (without the topping) to a microwave-safe bowl and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway through.
Avoid overcooking, or the cheese may separate. Add fresh breadcrumbs after reheating to ensure they stay crispy and golden.
Reviving Crispy Topping
If you reheat the soup with the breadcrumb topping, it will lose its crunch. Instead, toast fresh breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden.
Mix with 1 tablespoon melted butter and a pinch of Parmesan cheese for that restaurant-style finish. This step takes just 5 minutes but makes all the difference. 💫
Meal Prep Tips
Make the soup base ahead of time and store it in the fridge or freezer. When ready to serve, simply reheat and prepare the breadcrumb topping fresh. For a crowd, double the breadcrumb mix—it disappears fast!
I also like to prep individual portions in ramekins with the topping already added, so everyone gets that perfect first bite. The key is keeping the breadcrumbs separate until the very end.
Nutrition facts
Frequently asked questions
Can I make this soup without a broiler?
If you don't have a broiler, spread the breadcrumb topping on the soup and bake it in a 400°F oven for 5-7 minutes until golden and crispy. For extra crunch, toast the breadcrumbs in a dry skillet over medium heat for 2-3 minutes before adding them to the soup.
What can I substitute if I don't have Monterey Jack cheese?
Use Colby Jack or white cheddar for a milder flavor, or swap in Gruyère for a nutty depth. If you're out of sharp cheddar, Pepper Jack adds a subtle kick. Just ensure your total cheese amount stays at 2.5 cups for the right creamy texture.
Why did my breadcrumb topping get soggy?
This happens when the topping absorbs too much moisture before broiling. Press the breadcrumbs firmly into place and let them sit uncovered for 2-3 minutes before broiling. For extra insurance, mix in 1 tablespoon cornstarch with the breadcrumbs to absorb moisture. The key is high heat and quick cooking—don't walk away from the broiler!
Can I make this soup dairy-free?
Yes! Replace the cheeses with 2 cups dairy-free cheddar shreds (like Violife) and use coconut milk instead of butter for the topping. For extra richness, stir in 1 tablespoon nutritional yeast when adding the cheeses. The texture will be slightly different but still delicious.
How do I make this soup spicier?
Add ½ teaspoon smoked paprika with the onions, or stir in ½ teaspoon cayenne pepper when adding the cheeses. For heat lovers, top with diced jalapeños or hot sauce before serving. The cheddar already has a sharp kick, so start with small amounts and adjust to taste.