Black-eyed Pea Broccoli Cheese Soup Recipe
The Black-eyed Pea Broccoli Cheese Soup is a favorite for so many because it captures the comforting essence of homestyle cooking. There’s something deeply satisfying about a bowl of creamy, cheesy soup studded with tender broccoli florets. It’s the kind of cozy dish that warms you from the inside out.
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While many Black-eyed Pea Restaurant locations have recently closed, their beloved recipes live on. This copycat version brings the rich, velvety soup to your own kitchen, so you can enjoy that special taste of home whenever the craving strikes.
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The Secret to Extra Cheesy Flavor
What sets this Broccoli Cheese Soup apart is its incredible cheesy flavor. The key is using not one, but two different types of cheese. Velveeta provides a smooth, creamy melt, while a secondary cheese, like sharp cheddar, adds depth and tang.
If you don’t have Velveeta on hand, you can substitute it with American cheese from your grocery store’s deli counter. Either way, the combination of cheeses creates a luxuriously rich soup base that’s packed with flavor.
Ingredients
- Butter – The foundation of the rich, velvety soup base
- Onion & garlic – Aromatic essentials for savory depth
- Flour – Thickens the soup and helps create a creamy texture
- Half-and-half – Adds luscious creaminess to the broth
- Chicken broth – Provides savory flavor and body to the soup
- Velveeta & cheddar – The dynamic duo for ultimate cheesy flavor
- Broccoli florets – Tender, green bites throughout the creamy soup
- Salt & pepper – Simple seasonings to enhance all the flavors
How to Make Black-eyed Pea Broccoli Cheese Soup
- Steam broccoli until tender. Place half-and-half and water in the top of a double boiler.
- Add cheese, salt, and pepper. Heat untilthe cheese is melted.
- Add steamed broccoli to the cheese mixture. In a small bowl, mix cornstarch and water.
- Stir into the soup.
- Heat over simmering water in the double boiler until thickened.
Storing & reheating leftovers
- Refrigerator: Transfer cooled soup to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze cooled soup in freezer-safe containers or resealable bags for up to 3 months. Leave some space at the top for expansion. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through. If the soup has thickened too much, add a splash of broth or half-and-half to thin it out. Avoid boiling, as this can cause the cheese to separate.
More soup recipes to try:
- Chilis Southwest Chicken Soup
- Olive Garden Minestrone Soup
- Panera Creamy Tomato Soup
- Carrabba’s Sausage and Lentil Soup
Check out more of my easy recipes for soup and the best restaurant copycat recipes right here on CopyKat!
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Black-eyed Pea Broccoli Cheese Soup – Creamy, Cheesy Copycat Recipe
Ingredients
- 1 1/2 pounds broccoli
- 1 pint half-and-half
- 2 cups water
- 1 pound pasteurized processed cheese (Velveeta)
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup cornstarch
- 1 cup water
Instructions
- Steam the broccoli until tender.
- Warm the half-and-half, water, cheese, salt, and pepper in a double boiler over simmering water until the cheese melts. Add the steamed broccoli and stir.
- Combine cornstarch with water, stirring until smooth. Pour the cornstarch slurry into the cheese mixture and mix well. Continue to cook over simmering water until the soup thickens.
What can I use if I don’t have half and half??
My first choice would be to use heavy cream, my second choice would be whole milk.
Great recipe! I used 1 cup of heavy whipping cream and 1 cup of 1% milk because that is what I had on hand. I also used all chicken broth instead of water because I had broth that needed to be used up. I wasn’t sure how much pepper to use as it is not specified in the ingredient list. I used 1/4 tsp. and it wasn’t overpowering. Easy to follow recipe. Thanks!
What can I use instead of cornstarch, I have a corn allergy and can’t use it?
You could try it with arrow root starch, or flour.
Just like I remember!
What if you don’t have a double broiler
I would cook it very slowly on low in a pot on the stove, and be sure to stir it frequently.
I I lived in the ft.Worth Texas area and ate at black eyed pea they told us how it was was made you are close but it is mostly chicken broth no water.at all
Am I missing something? There’s no indication of the black-eyed peas in the list of ingredients or instructions I’m seeing.
Black eyed pea is the name of the restaurant.
I had to laugh at myself, I saw the black-eye pea reference for the soup and rejected the recipe but later realized it was in the copycat section! I never heard of the restaurant. Anyway, great recipe, glad I “woke” up and checked it out.
This soup taste just like the Blackeye Pea restaraunt. I love it and am glad that it is just like it. Yummy!
We used to have them in Northern VA and they all closed leaving me heart broken. Dont
know why every I talked to here loved it and misses it…
I just LOVE Black Eyed Pea & all their meals especially the pot roast & gravy & meal not complete without a serving of black eyed peas, squash, broc & rice. Could not find the head quarters address so I could urge you all to expand & come here along the east coast. Lived in Ft Collins prior to moving here near Manassas, Va. Believe you would do very well here & our family would be there frequently. Best regards, Mrs Jane Underkofler.
Can’t wait to try this! They have the best Brocolli Cheese Soup!
I love this soup at Black Eyed Pea so when I found this recipe I had to try it! It was sooo yummy!