Black-Eyed Pea's Broccoli-Cheese Soup
Submitted by discoqueen
Black-Eyed Pea broccoli cheese soup recreates the famous restaurant chain’s silky velveeta-and-broccoli classic with half-and-half and a cornstarch finish. Ready in 30 minutes.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the iconic copycat of the broccoli-cheese soup made famous by the Black-Eyed Pea restaurant chain, that thick, almost spoonable bowl of cheesy comfort that became a Texas-and-the-South dining staple. The technique here makes all the difference. Cooking the cheese over a double boiler instead of direct heat keeps the Velveeta from breaking or scorching as it melts into the half-and-half. Steamed broccoli florets fold in next, and a quick cornstarch slurry finishes the soup with that signature thick, velvety body. No flour roux required. A full pound of cheese sounds like a lot, but it is what gives the soup its restaurant-style richness and pale-gold color. Serve in deep bowls with oyster crackers, saltines, or alongside a crusty bread roll for dunking on the side.
Pro Tips
- Use real Velveeta, not a generic substitute. The processed cheese creates the silky, lump-free texture. Aged cheddar will break and turn grainy under heat.
- Cube the Velveeta into 1-inch pieces before adding so it melts evenly without lumps.
- Steam the broccoli only until just tender. Overcooked broccoli falls apart in the soup and loses its bright color.
- Whisk the cornstarch with cold water until smooth before adding so no lumps form in the finished soup.
Variations
- Stir in 4 strips of crumbled crispy bacon just before serving for a smoky, salty boost.
- Add a teaspoon each of garlic powder and onion powder for deeper savoriness.
- Top with shredded sharp cheddar and a sprinkle of paprika for a restaurant-style presentation.
Ingredients
Directions
Steam broccoli until tender.
Place half-and-half and water in top of double boiler.
Add cheese, salt and pepper.
Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Comments



