Copycat Denny’s Broccoli Cheese Soup (Creamy Diner-Style Recipe)

Denny’s may be famous for breakfast, but anyone who has ordered the soup and half-sandwich combo knows their broccoli cheese soup is the sleeper hit of the menu. It’s thick, velvety, packed with sharp cheddar, and full of tender broccoli in every spoonful. This Copycat Denny’s Broccoli Cheese Soup recreates that diner bowl at home in about 30 minutes, with a stovetop method and an Instant Pot shortcut so you can make it whichever way fits your night.

The secret is a proper butter-and-flour roux, a mix of sharp and mild cheddar, and shredding the cheese yourself. That combination is what gives you the smooth, creamy texture Denny’s is known for instead of a grainy, broken soup.

If you’re recreating the Denny’s menu at home, pair a bowl with my Air Fryer Moons Over My Hammy for the ultimate diner lunch, or serve it before the Denny’s Slow Cooked Pot Roast Bowl for a full comfort-food dinner.

Why You’ll Love This Recipe

• Tastes just like Denny’s: Thick, cheesy, and loaded with broccoli, not thin or watery.
• Ready in 30 minutes: One pot, simple ingredients, weeknight-friendly.
• Two methods: Classic stovetop or hands-off Instant Pot.
• Freezer-friendly: Make a double batch and stash half for later.
• Kid-approved: The easiest way to get broccoli on the table without complaints.

What Makes Denny’s Broccoli Cheese Soup Different

Denny’s soup is thicker and cheesier than most restaurant versions, closer to a cheddar velouté than a brothy vegetable soup. The broccoli is chopped small so it’s in every bite, and there’s a hint of onion and a whisper of mustard and nutmeg in the background that makes the cheese taste sharper. This recipe hits all three notes.

Ingredients You’ll Need

• Unsalted butter: The base of the roux and for sautéing the onion.
• Yellow onion: Finely diced so it melts into the soup.
• Garlic: Two cloves, minced.
• All-purpose flour: Thickens the soup. Don’t skip it.
• Chicken broth: Low-sodium so you can control the salt. Vegetable broth works too.
• Whole milk and half-and-half: The combination gives you creaminess without being heavy.
• Fresh broccoli florets: Chopped into small, bite-size pieces. Frozen works in a pinch (see tips).
• Carrot: One, shredded, for color and a touch of sweetness, just like the diner version.
• Sharp cheddar cheese: Shredded from a block. Pre-shredded cheese has anti-caking starch that makes soup grainy.
• Mild cheddar cheese: Balances the sharp and melts extra smooth.
• Dijon mustard: A teaspoon wakes up the cheese flavor.
• Salt, black pepper, paprika, and a pinch of nutmeg: The diner seasoning blend.

Full measurements are in the recipe card below.

How to Make Copycat Denny’s Broccoli Cheese Soup (Stovetop)

Step 1: Sauté the aromatics. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook 30 seconds more.

Step 2: Make the roux. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until it smells nutty and no dry flour remains.

Step 3: Add the liquids. Slowly whisk in the chicken broth, then the milk and half-and-half. Bring to a gentle simmer, whisking often, until the soup thickens enough to coat a spoon, about 5 minutes.

Step 4: Cook the vegetables. Add the broccoli, carrot, salt, pepper, paprika, and nutmeg. Simmer uncovered for 10 to 12 minutes, until the broccoli is tender.

Step 5: Add the cheese. Turn the heat to low. Add the cheddar a handful at a time, stirring until each addition melts before adding the next. Stir in the Dijon.

Step 6: Taste and serve. Adjust the salt and pepper, then ladle into bowls and top with extra shredded cheddar.

Instant Pot Method

1. Set the Instant Pot to Sauté. Melt the butter, cook the onion 4 minutes, then add the garlic and flour and stir 1 minute.
2. Slowly whisk in the chicken broth, scraping the bottom of the pot so nothing sticks (this prevents the burn notice).
3. Add the broccoli, carrot, and seasonings. Lock the lid and pressure cook on High for 3 minutes, then quick release.
4. Switch back to Sauté (low) and stir in the milk and half-and-half. Once warmed through, turn the pot off and stir in the cheese a handful at a time, then the Dijon.

Tips for the Best Broccoli Cheese Soup

• Shred your own cheese. This is the single biggest difference between smooth and grainy soup.
• Keep the heat low when adding cheese. Boiling cheese makes it seize and separate.
• Chop the broccoli small. Denny’s uses small pieces so you get broccoli in every spoonful, not big chunks.
• Want it smoother? Blend half the soup with an immersion blender before adding the cheese, then stir the cheese in.
• Too thick? Thin with a splash of broth or milk. Too thin? Simmer a few extra minutes before adding the cheese.
• Using frozen broccoli? Add it straight from the freezer and simmer 8 minutes instead of 12.

Variations

• Loaded Baked Potato Style: Stir in diced cooked potatoes and top with crumbled bacon.
• Spicy: Add a pinch of cayenne or a diced jalapeño with the onion.
• Extra Cheesy: Swap the mild cheddar for Gruyère or Monterey Jack.
• Lighter: Use 2% milk in place of the half-and-half; the roux will still thicken it.
• Bread Bowl: Hollow out a sourdough round and serve the soup inside for a Panera-style presentation.

How to Store and Reheat

Refrigerator: Cool completely and store in an airtight container for up to 4 days. Freezer: Freeze in portions for up to 3 months. Cream-based soups can separate slightly when thawed; whisk while reheating and it comes back together. Reheating: Warm gently on the stovetop over low heat, stirring often. Avoid boiling. In the microwave, heat in 1-minute bursts at 50% power, stirring between each.

What to Serve With Denny’s Broccoli Cheese Soup

Do what Denny’s does and pair it with half a sandwich. The Air Fryer Moons Over My Hammy is the obvious choice, but a grilled cheese, a turkey club, or a side of crispy Denny’s Home Fries all work. A warm dinner roll or buttery crackers for dunking is never wrong.

Frequently Asked Questions

Why is my broccoli cheese soup grainy? Either the cheese was pre-shredded (the anti-caking coating doesn’t melt smoothly) or the soup was too hot when you added it. Use block cheese and keep the heat on low.

Can I make this soup ahead? Yes. It actually tastes better the next day. Reheat gently and add a splash of milk if it has thickened too much.

Can I use frozen broccoli? Absolutely. Add it frozen and shorten the simmer time by a few minutes.

Is this soup gluten-free? Not as written because of the flour. Swap in a 1:1 gluten-free flour blend for the roux and it works well.

Can I make it in the slow cooker? Yes. Make the roux and add the broth on the stovetop first, then transfer everything except the cheese and dairy to the slow cooker. Cook on Low for 3 to 4 hours, then stir in the milk, half-and-half, and cheese during the last 20 minutes.

What kind of cheese does Denny’s use? Denny’s doesn’t publish the recipe, but the flavor is a classic American cheddar. A mix of sharp and mild cheddar gets you closest.

More Copycat Denny’s Recipes

• Air Fryer Moons Over My Hammy (Denny’s Copycat)
• Denny’s Home Fries Copycat Recipe
• Denny’s Slow Cooked Pot Roast Bowl (Copycat Recipe)