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Copycat Denny's broccoli cheese soup in a white bowl topped with shredded cheddar

Copycat Denny's Broccoli Cheese Soup

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings

Description

Thick, creamy, diner-style broccoli cheese soup loaded with sharp cheddar and tender broccoli, ready in 30 minutes.

Ingredients 

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1½ cups whole milk
  • 1 cup half-and-half
  • 4 cups fresh broccoli florets, chopped small (about 1 large head)
  • 1 medium carrot, shredded
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ⅛ teaspoon ground nutmeg
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup mild cheddar cheese, freshly shredded
  • 1 teaspoon Dijon mustard

Instructions

  • Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and cook 30 seconds.
  • Sprinkle in the flour and whisk constantly for 1 to 2 minutes.
  • Slowly whisk in the chicken broth, then the milk and half-and-half. Bring to a gentle simmer and cook, whisking often, until slightly thickened, about 5 minutes.
  • Stir in the broccoli, carrot, salt, pepper, paprika, and nutmeg. Simmer uncovered until the broccoli is tender, 10 to 12 minutes.
  • Reduce the heat to low. Add the cheddar one handful at a time, stirring until melted before adding more. Stir in the Dijon mustard.
  • Taste, adjust the seasoning, and serve hot topped with extra cheddar.

Equipment

  • Saucepan, or instant pot
  • Ladle

Notes

Instant Pot: Sauté the onion, garlic, and flour in butter; whisk in the broth, scraping the bottom. Add the broccoli, carrot, and seasonings. Pressure cook on High 3 minutes, quick release. Stir in the milk and half-and-half on low Sauté, turn off, then stir in the cheese and Dijon.

Notes

  • Shred cheese from a block; pre-shredded cheese makes the soup grainy.
  • Never boil the soup after the cheese goes in.
  • Store 4 days refrigerated or 3 months frozen. Reheat gently, whisking.

Nutrition

Serving: 1ServingCalories: 460kcalCarbohydrates: 19gProtein: 22gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 98mgSodium: 879mgPotassium: 557mgFiber: 2gSugar: 7gVitamin A: 3132IUVitamin C: 57mgCalcium: 565mgIron: 1mg