The Broccoli Cheddar Challenge
The story behind our new recipe.
“Don’t mess with my Broccoli Cheddar Soup!” OK, so no one actually said that to us, but we already knew that this was one soup that absolutely had to retain its cheesy appeal. It took some serious work, but we’re proud to say, our Broccoli Cheddar Soup has gone clean—without changing what you love about it. And it only took 60 tries! Really.
The hardest part was keeping the smooth, velvety texture that keeps you coming back for more. The cheese we used before contained sodium phosphate, an additive that helps cheese melt consistently and stay creamy. But that additive is on our No No List, so we worked with a cheese maker to create a new cheese without it. That meant we had to fiddle with other components, tinkering and tasting over and over until, at last, we got it just right. We also realized that the mustard in the original recipe had ingredients we didn’t like, so we created our own Dijon mustard. And in taste tests no one could tell the difference, calling our clean Broccoli Cheddar as good or better than it ever was. Success!