Panera/Paradise-esque Cheddar Broccoli Soup

Much to my dismay, my local Paradise Bakery only has this soup TWICE a week now.  TWICE!?!  Are they kidding?  They used to have it nearly everyday.  Yes, I’m crushed and now eat there far less often! 🙂  I had to search copy-cat recipes since I can no longer get my fix when I want it (I seem to never crave it when they have it–Tuesday and Sunday).  This one is very good.  The texture isn’t quite the same but it’s a good substitute.  I don’t know why so many of the copy-cat recipes for this soup call for blending; I highly doubt this original is blended.  It’s left chunky like this one.


  • 1 tablespoon melted butter (I used evoo)
  • 1/2 medium chopped onions
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli
  • 1 cup carrots, julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

Serve with bread; either a bread boule or just big ol’ hunks of crusty bread! 😀


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