This soup is only served on Mondays at the Denny’s near my house, and it’s not even on the menu. But of all the soups served at the huge diner chain, this one tops the list for cloning requests we get here at TSR HQ.
My Denny's broccoli cheese soup recipe is beautifully simple: make a roux with flour and butter, add milk, shredded Cheddar cheese, chicken broth and broccoli, and simmer until thick. The only suggestion I would make is to shred the Cheddar yourself rather than using the pre-shredded stuff. I find that in soups like this, freshly shredded cheese melts much better, giving the soup a creamier and less grainy consistency.
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 3 cups (7 ounces) shredded mild Cheddar cheese
- 2 1/4 cups chicken broth
- 4 cups (7 ounces) fresh chopped broccoli florets
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
2. Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
3. Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 30 minutes, or until the broccoli is tender.
Makes 6 servings.
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