Ruby Tuesday's Broccoli-Cheese Soup

Ruby Tuesday's Broccoli-Cheese Soup

Here is a Ruby Tuesday–style Broccoli Cheese Soup—rich, creamy, and full of tender broccoli with a smooth cheddar finish. This recipe recreates the comforting, slightly thick, restaurant-style flavor Ruby Tuesday is known for.

If you want it longer, thicker, chunkier, creamier, or lower-carb, just let me know!

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Ruby Tuesday’s Broccoli-Cheese Soup (Copycat Recipe)

Ingredients

Vegetables & Base

• 4 cups fresh broccoli florets (about 2 large heads), finely chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 large carrot, shredded (optional but adds color and sweetness)

• 4 cups chicken broth (or vegetable broth)

Cream & Cheese

• 3 cups half-and-half OR whole milk

• 2 cups sharp cheddar cheese, freshly shredded

• 1/2 cup grated Parmesan (optional for extra depth)

Roux (thickener)

• 4 tbsp butter

• 4 tbsp all-purpose flour

Seasoning

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1/4 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• Pinch of nutmeg (optional but enhances cream soups)

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Instructions

1. Cook the broccoli and aromatics

1. In a large pot, add chopped broccoli, diced onion, garlic, carrot, and chicken broth.

2. Bring to a boil, then reduce heat and simmer 10–12 minutes, or until the broccoli is soft but not mushy.

3. Remove 1–2 cups of the broccoli pieces with a spoon and set aside (for chunkier texture).

4. Use an immersion blender to lightly puree the remaining broth + vegetables.

   • Leave some texture—Ruby Tuesday’s soup is creamy but not fully smooth.

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2. Make the roux

1. In a separate pot, melt butter over medium heat.

2. Add flour and whisk constantly for 2 minutes until it forms a smooth paste (blonde roux).

3. Slowly pour in the half-and-half while whisking to prevent lumps.

4. Cook for 3–4 minutes until slightly thickened.

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3. Combine and finish

1. Pour the cream mixture into the broccoli pot.

2. Add back the reserved broccoli chunks.

3. Reduce heat to low (do not boil).

4. Add the shredded cheddar, one handful at a time, stirring until melted.

   • Using freshly shredded cheese prevents graininess.

5. Season with salt, pepper, garlic powder, onion powder, paprika, and a pinch of nutmeg.

Simmer gently for 5–10 minutes until creamy and thick.

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Serving Suggestions

• Top with extra shredded cheddar

• Add croutons

• Serve in a bread bowl

• Pair with garlic toast

• Sprinkle with crispy bacon bits for a deluxe version

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Tips for Perfect Texture

• Freshly shred your cheese (pre-shredded contains anti-caking agents that cause clumping)

• Do not boil the soup after adding cheese

• Add more flour in the roux for a thicker soup

• Add extra broth to make it thinner / soupier

• Use an immersion blender sparingly—you want creaminess but visible broccoli

A nice Ruby Tuesday recipe to try !

INGREDIENTS

• 1/4 cup (1/2 stick) margarine
• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 20 ounces broccoli, fine cut
• 1/2 teaspoon dry mustard
• 1/2 teaspoon white pepper
• 2 1/2 tablespoons flour
• 1/2 lemon peel, finely grated
• 4 1/2 ounces chicken broth
• 2 pounds pasteurized processed cheese
• 3/4 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 16 ounces whipping cream
• 1 gallon water

INSTRUCTIONS
Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside.

Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.
While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce
heat and stir in cheese until completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then
remove from heat. The Ruby Tuesday recipe of broccoli cheese is ready to serve !

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