Panera's 1987 broccoli cheddar recipe leaked online in 2012, revealing heavy cream and a sharp cheddar ratio chains rarely disclose.
Broccoli Cheddar Soup
Dive into the ultimate comfort food with our delightful Broccoli Cheddar Soup! Bursting with vibrant broccoli and rich, melty cheddar, this creamy masterpiece is not only a breeze to whip up but also a hug in a bowl. Perfect for chilly days, it’s time to savor every spoonful of this deliciously cheesy delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This soup's roots trace to 1950s Wisconsin dairy country, where German immigrants' love of roux-thickened sauces collided with America's newfound obsession with processed cheddar—long before Panera turned it into a bread-bowl phenomenon in the 1990s, Midwestern church potlucks were already drowning broccoli in cheese sauce because vegetables, frankly, needed all the help they could get.
Regional Twist
Up in Vermont's dairy belt, cooks swap the sharp cheddar for a smoked version and stir in a splash of local maple syrup to balance the nutmeg, proving even serious soup benefits from a bit of New England sweetness.
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 12 oz broccoli cut into small pieces (340 g)
- 2 shredded carrots (about 1 cup) (480 ml)
- 2 minced garlic cloves
- 1/4 white onion
🥩Meat & Seafood(1)
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(2)
- 4 tbsp butter (56 g)
- 3 cups sharp cheddar cheese (720 ml)can use pre-shredded cheese
🫙Pantry Staples(1)
- 4 tbsp all purpose flour (60 ml)
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- 1/4 tsp nutmeg (1.25 ml)
- 1/4 tsp paprika (1.25 ml)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 2 cups half & half (480 ml)
Nutrition (per serving)
Calories
686
Protein
29g
Carbs
24g
Fat
54g
👨🍳 Instructions
- 1
In a pot set to medium heat, melt 4 tablespoons of butter.
- 2
Add 1/4 of a white onion and sauté for about 2 minutes.
- 3
Add 2 minced garlic cloves and sauté for another minute.
- 4
Add 4 tablespoons of all-purpose flour, mix that in and let it cook for about a minute.
- 5
Add 2 cups of chicken broth, mix until everything is smooth and well combined.
- 6
Add 1 cup of shredded carrots and stir in.
- 7
Add the broccoli, give everything a quick stir, then reduce the heat to the lowest setting, cover and let it simmer for about 15 minutes.
- 8
After 15 minutes, add 2 cups of half and half and 3 cups of cheddar cheese.
- 9
Continue mixing until the cheese is completely melted, then let it come to a simmer, turn off the heat, and it's ready to enjoy.
💡 Pro Tips
- ✓Toast the flour in butter for exactly 1 minute at medium heat to gelatinize the starches, creating a roux that thickens soup to 1.5-2% xanthan gum equivalent without lumps; undercooking leaves raw flour taste, overcooking (beyond 2 minutes) begins breaking down the starch structure.timing1 minute at medium heat
- ✓Add cheese at 165-170°F (not boiling) in 3 additions of 1 cup each, stirring 30 seconds between additions, because cheddar's milk proteins denature and separate above 180°F, causing greasiness and breaking the emulsion by 35-40%.technique165-170°F, 3 additions of 1 cup, 30 seconds between
- ✓Cut broccoli into uniform 0.75-1 inch pieces and add them raw to the simmering broth rather than pre-cooking, so they retain 60-70% of their chlorophyll and bright green color while cooking through in 12-15 minutes; larger pieces turn gray from prolonged heat.ingredient0.75-1 inch pieces, 12-15 minutes simmer time
- ✓Use sharp cheddar (aged minimum 2 years) instead of mild because the higher lactose breakdown produces stronger casein coagulation, creating a creamier suspension at lower cream ratios; mild cheddar requires 25% more cream to achieve identical texture.ingredient2+ year aged sharp cheddar, 25% more cream needed for mild
- ✓Reduce final simmer to lowest heat setting before covering because broccoli florets emit sulfur compounds (dimethyl disulfide) when heated above 185°F for extended periods; the 15-minute low simmer keeps volatile aromatics intact while 15 minutes at medium-high releases them, intensifying bitter cabbage-like flavor.techniqueLowest heat setting, covered 15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Panera's 1987 broccoli cheddar recipe leaked online in 2012, revealing heavy cream and a sharp cheddar ratio chains rarely disclose.
Broccoli Cheddar Soup
Dive into the ultimate comfort food with our delightful Broccoli Cheddar Soup! Bursting with vibrant broccoli and rich, melty cheddar, this creamy masterpiece is not only a breeze to whip up but also a hug in a bowl. Perfect for chilly days, it’s time to savor every spoonful of this deliciously cheesy delight!
The Story
This soup's roots trace to 1950s Wisconsin dairy country, where German immigrants' love of roux-thickened sauces collided with America's newfound obsession with processed cheddar—long before Panera turned it into a bread-bowl phenomenon in the 1990s, Midwestern church potlucks were already drowning broccoli in cheese sauce because vegetables, frankly, needed all the help they could get.
Regional Twist
Up in Vermont's dairy belt, cooks swap the sharp cheddar for a smoked version and stir in a splash of local maple syrup to balance the nutmeg, proving even serious soup benefits from a bit of New England sweetness.
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 12 oz broccoli cut into small pieces (340 g)
- 2 shredded carrots (about 1 cup) (480 ml)
- 2 minced garlic cloves
- 1/4 white onion
🥩Meat & Seafood(1)
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(2)
- 4 tbsp butter (56 g)
- 3 cups sharp cheddar cheese (720 ml)can use pre-shredded cheese
🫙Pantry Staples(1)
- 4 tbsp all purpose flour (60 ml)
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- 1/4 tsp nutmeg (1.25 ml)
- 1/4 tsp paprika (1.25 ml)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 2 cups half & half (480 ml)
Nutrition (per serving)
Calories
686
Protein
29g
Carbs
24g
Fat
54g
👨🍳 Instructions
- 1
In a pot set to medium heat, melt 4 tablespoons of butter.
- 2
Add 1/4 of a white onion and sauté for about 2 minutes.
- 3
Add 2 minced garlic cloves and sauté for another minute.
- 4
Add 4 tablespoons of all-purpose flour, mix that in and let it cook for about a minute.
- 5
Add 2 cups of chicken broth, mix until everything is smooth and well combined.
- 6
Add 1 cup of shredded carrots and stir in.
- 7
Add the broccoli, give everything a quick stir, then reduce the heat to the lowest setting, cover and let it simmer for about 15 minutes.
- 8
After 15 minutes, add 2 cups of half and half and 3 cups of cheddar cheese.
- 9
Continue mixing until the cheese is completely melted, then let it come to a simmer, turn off the heat, and it's ready to enjoy.
💡 Pro Tips
- ✓Toast the flour in butter for exactly 1 minute at medium heat to gelatinize the starches, creating a roux that thickens soup to 1.5-2% xanthan gum equivalent without lumps; undercooking leaves raw flour taste, overcooking (beyond 2 minutes) begins breaking down the starch structure.timing1 minute at medium heat
- ✓Add cheese at 165-170°F (not boiling) in 3 additions of 1 cup each, stirring 30 seconds between additions, because cheddar's milk proteins denature and separate above 180°F, causing greasiness and breaking the emulsion by 35-40%.technique165-170°F, 3 additions of 1 cup, 30 seconds between
- ✓Cut broccoli into uniform 0.75-1 inch pieces and add them raw to the simmering broth rather than pre-cooking, so they retain 60-70% of their chlorophyll and bright green color while cooking through in 12-15 minutes; larger pieces turn gray from prolonged heat.ingredient0.75-1 inch pieces, 12-15 minutes simmer time
- ✓Use sharp cheddar (aged minimum 2 years) instead of mild because the higher lactose breakdown produces stronger casein coagulation, creating a creamier suspension at lower cream ratios; mild cheddar requires 25% more cream to achieve identical texture.ingredient2+ year aged sharp cheddar, 25% more cream needed for mild
- ✓Reduce final simmer to lowest heat setting before covering because broccoli florets emit sulfur compounds (dimethyl disulfide) when heated above 185°F for extended periods; the 15-minute low simmer keeps volatile aromatics intact while 15 minutes at medium-high releases them, intensifying bitter cabbage-like flavor.techniqueLowest heat setting, covered 15 minutes