If you love the creamy, cheesy goodness of Applebee’s Broccoli Cheese Soup, you’re in for a treat! This copycat version brings all the cozy comfort of the restaurant favorite right to your kitchen. Loaded with tender broccoli, shredded carrots, and melted cheddar in a velvety base, it’s the perfect recipe for busy weeknights or chilly afternoons.

This Applebee’s Broccoli Cheese Soup recipe is warm, hearty, and every bit as delicious as the original — and now you can enjoy it from the comfort of your own kitchen.
Whether you’re serving it as a starter, side, or main dish, it’s guaranteed to satisfy every time.
And the best part? It comes together with simple ingredients and can easily be made on the stovetop or in your Instant Pot for a fast and flavorful meal the whole family will love.

Why You’ll Love This Recipe
- Creamy & Comforting: Rich, cheesy, and full of flavor—just like Applebee’s version.
- Simple Ingredients: Everything you need is easy to find and budget-friendly.
- Family Favorite: Kids and adults alike will ask for this one again and again.
- Versatile Cooking Options: Make it on the stovetop or in the Instant Pot for even faster prep.
- Great for Leftovers: It reheats beautifully and is even better the next day.
Applebee’s Broccoli Cheese Soup Ingredients

- Broccoli florets – Fresh or frozen; provides the heart of the soup’s flavor and texture.
- Shredded carrots – Adds color, subtle sweetness, and texture.
- Yellow onion, finely chopped – Builds flavor in the base.
- Garlic, minced – Adds a savory depth.
- Butter – Used for sautéing and building the roux.
- All-purpose flour – Helps thicken the soup.
- Chicken or vegetable broth – Forms the flavorful liquid base.
- Whole milk – Creates a creamy texture.
- Heavy cream – Adds richness and body.
- Sharp cheddar cheese, shredded – Melts into the soup for bold, cheesy flavor.
- Salt and black pepper – For seasoning to taste.
- Optional: a pinch of nutmeg or cayenne – Enhances the flavor subtly.
How to Make Applebee’s Broccoli Cheese Soup

Step 1: In a large pot, melt butter over medium heat. Add onions and carrots and sauté until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.
Step 2: Stir in the flour to create a roux and cook for 1–2 minutes, stirring constantly.

Step 3: Slowly whisk in the broth, breaking up any clumps. Add the milk and cream and bring the mixture to a gentle simmer.
Step 4: Add broccoli, salt, pepper, and optional seasonings. Simmer until broccoli is tender, about 10–15 minutes.
Step 5: Reduce heat and slowly stir in the shredded cheddar cheese until melted and smooth. Use an immersion blender for a creamier texture, or leave it chunky if preferred. Taste and adjust seasoning.

Instant Pot Instructions:
Step 1: Set Instant Pot to Sauté mode. Melt butter, then add onions, carrots, and garlic. Cook until softened. Add flour, stir to coat vegetables, and cook for 1 minute.
Step 2: Add broth, milk, cream, broccoli, salt, and pepper. Cancel Sauté, close the lid, and set to Pressure Cook on High for 3 minutes. Quick release the pressure, then stir in cheddar cheese until melted and smooth.
Applebee’s Broccoli Cheese Soup Recipe Tips
- Use freshly shredded cheese for the best melt and consistency—pre-shredded tends to have anti-caking agents that affect texture.
- Chop the broccoli small so it cooks quickly and evenly, especially if you’re skipping the blender.
- Don’t boil after adding cheese — keep heat low to prevent separation.
- Add extra broth or milk if the soup thickens too much upon cooling.

Storing & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring often. Add a splash of broth or milk if needed.
- Freezer: Not recommended—cream-based soups can separate when thawed.
Applebee’s Broccoli Cheese Soup Recipe Faqs
Can I use frozen broccoli? Yes! Just thaw it first and drain excess moisture before adding.
What kind of cheese works best? Sharp cheddar is ideal, but you can mix in Monterey Jack or even Gouda for a twist.
Can I make this vegetarian? Absolutely—just use vegetable broth instead of chicken broth.
How do I thicken the soup more? Let it simmer uncovered a bit longer or stir in an extra spoonful of flour mixed with milk.

More Copycat Applebee’s Recipes
Copycat Applebee’s Bourbon Street Steak Recipe
Applebee’s Onion Rings Copycat Recipe
Instant Pot Copycat Applebee’s Spinach and Artichoke Dip
Air Fryer Copycat Applebee’s Honey Grilled Salmon
Air Fryer Applebee’s Copycat Mozzarella Sticks
Applebee’s Flamin’ Hot Cheetos Wings
Instant Pot Copycat Applebees French Onion Soup
Applebee’s Fiesta Lime Chicken Recipe
Applebee’s Honey Mustard Sauce
Crispy Applebee’s Copycat Sweet Potato Fries Recipe
Copycat Applebee’s Butter Pecan Blondies
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Applebee’s Broccoli Cheese Soup Recipe
Description
Ingredients
- 2 cups broccoli florets, fresh or frozen
- ½ cup carrots, shredded
- ½ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth, or vegetable broth
- 1½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/8 teaspoon nutmeg , or cayenne pepper
Instructions
Stovetop Instructions:
- In a large pot, melt 4 tablespoons butter over medium heat. Add½ cup yellow onion and ½ cup carrots and sauté until softened, about 3–4 minutes. Add 2 cloves garlic and cook for another 30 seconds.
- Stir in the ¼ cup all-purpose flour to create a roux and cook for 1–2 minutes, stirring constantly.
- Slowly whisk in the 2 cups chicken broth, breaking up any clumps. Add the 1½ cups whole milk and c1 cup heavy cream and bring the mixture to a gentle simmer.
- Add 2 cups broccoli florets, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/8 teaspoon nutmeg . Simmer until broccoli is tender, about 10–15 minutes.
- Reduce heat and slowly stir in the 2 cups sharp cheddar cheese until melted and smooth.
- Use an immersion blender for a creamier texture, or leave it chunky if preferred. Taste and adjust seasoning.
Instant Pot Instructions:
- Set Instant Pot to Sauté mode. Melt butter, then add onions, carrots, and garlic. Cook until softened.
- Add flour, stir to coat vegetables, and cook for 1 minute.
- Add broth, milk, cream, broccoli, salt, and pepper. Cancel Sauté, close the lid, and set to Pressure Cook on High for 3 minutes.
- Quick release the pressure, then stir in cheddar cheese until melted and smooth.
Equipment
- Saucepan
- Whisk
Nutrition
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