Panera Bread Broccoli Cheese Soup

I made this for dinner tonight and it was so delicious. Creamy and not too thick, and tons of flavor. Recipe from Key Ingredient.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  tablespoon butter, melted
• 1⁄2 medium onion, chopped
• 1⁄4 cup  melted butter
• 1⁄4 cup flour
• 2  cups half-and-half
• 2  cups  chicken stock or 2  cups bouillon
• 1⁄2 lb fresh broccoli
• 1  cup carrot, julienned
•  salt and pepper, to taste
• 1⁄4 teaspoon nutmeg
• 8  ounces  grated sharp cheddar cheese

Directions

1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.