Disney Soup Copycat Recipe: Nostalgic Flavor Recreated at Home

Had this soup at Disney years ago and I swear I’ve been craving it ever since. This is exactly how I remembered it! I froze half the batch in portions so I can keep eating it for quite a while. If you enjoy quick stories about recipes that surprised my family, read a short tale about a one-bite reaction that made my husband print a recipe.

Why make this recipe

This soup is warm, cheesy, and easy to make. It tastes rich but uses simple ingredients. It freezes well, so you can make a big pot and save some for later. If you like meals friends bring to help new parents, you might enjoy this and a similar meal that freezes very well.

Ingredients

• 4 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 3 cups broccoli florets, chopped small
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• Bread bowls or crusty bread, for serving (optional)

Directions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the garlic and cook 30 seconds, until fragrant.
3. Sprinkle the flour over the onion and garlic. Stir for 1–2 minutes to cook the raw flour taste. This step makes the base thick like a roux and is like a New Orleans-style roux technique but simpler.
4. Slowly whisk in the broth so the soup is smooth. Bring to a gentle boil, then lower heat to a simmer.
5. Add the broccoli and cook until tender, about 8–10 minutes.
6. Stir in the cream, mustard, salt, pepper, and nutmeg. Heat until warm but do not boil.
7. Turn off the heat and add the shredded cheddar a handful at a time. Stir until smooth and melted. Taste and add more salt or pepper if needed.
8. Serve hot in bowls or in bread bowls.

Serving

Serve this soup hot with crusty bread or a bread bowl and a side salad. If you have guests who ask for the same thing over and over, this is the kind of dish that becomes a favorite request from family. Top with extra cheese or a sprinkle of paprika.

Storage

Let the soup cool to room temperature before storing. Pour into airtight containers in single-serving portions if you want quick meals later. Freeze in meal-sized tubs for up to 3 months. When ready, thaw in the fridge overnight and warm slowly on the stove, stirring so the cheese does not separate. Many people love a frozen portion and a reheated bowl; it reminds me of the Disney soup frozen batch trick.

Tips

• Use sharp cheddar for the best flavor. Freshly shred for smoother melting.
• If the soup seems too thick after cooling, thin with a splash of broth or milk when reheating.
• Do not boil the soup after adding the cheese to avoid grainy texture.
• For a smoother soup, blend half with an immersion blender before adding cheese.

Variations

• Add cooked chicken or ham to make it a heartier meal.
• Use cauliflower or a mix of broccoli and cauliflower.
• Swap half the cheddar for Gruyère for a nutty flavor.
• Make it lighter by using low-fat milk and less cheese.

FAQs

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free butter, unsweetened almond or oat milk, and a dairy-free shredded cheese. The texture may be a bit different.

Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli a bit longer in step 5 and cook until tender.

Q: How do I reheat frozen portions?
A: Thaw in the fridge overnight. Reheat on low heat on the stove and add a little broth if it is too thick.

Q: Is this safe for kids?
A: Yes. It is mild and creamy. Watch the temperature before serving to small children.

Q: Can I make this in a slow cooker?
A: You can cook the onions and roux on the stove, then add all ingredients to a slow cooker and heat until broccoli is tender. Add cheese at the end and stir until melted.