T.G.I. Friday's Broccoli Cheese Soup copycat recipe by Todd Wilbur
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T.G.I. Friday's Broccoli Cheese Soup

Score: 4.29. Votes: 7
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So good, and yet so easy. Now you can re-create this one at home by tossing a few ingredients into a saucepan. Try to find one of the large 32-ounce cartons of chicken broth from Swanson—there's four cups in there, so it's perfect for this recipe. One big head of broccoli should provide enough florets for you. Use only the florets and ditch the tough stems, but be sure to cut the florets into bite-size pieces before dropping them in.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 4 cups chicken broth
  • 1 cup water
  • 1 cup half-and-half
  • 4 slices Kraft Cheddar Singles
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon ground black pepper
  • 4 cups broccoli florets (bite-size pieces)
  • 1/2 cup shredded Cheddar cheese
  • 2 teaspoons minced fresh parsley
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. Combine the chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.

      2. Bring soup to a boil, then reduce heat to low.

      3. Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender but not soft.

      4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.

      Makes 6 servings.

Average rating:

Score: 4.29. Votes: 7
Rating of votes (7)
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Sep 28, 2006, 22:00

This has got to be the best soup I've ever had. Every time I make it it's a big hit.

Jan 26, 2006, 22:00

I made this recipe and instead of the cheese that is told to use, I used Velvetta cheese -- yum!!! Use about a half of it but cut it into little chunks to melt quicker. But don't use anymore than half or it will be too much cheese. You'll really enjoy it this way.

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