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Copycat of Broccoli Cheese Soup from Panera. Thick, cheesy, delicious!
Saute onion in 1 tablespoon of butter over medium heat until onions turn translucent. Set aside.
In another pan, cook the remaining 1/4 cup melted butter and flour, whisking over medium heat for 3-4 minutes. Slowly add half-and-half while continuing to whisk. Add chicken stock, continuing to whisk. Let simmer for 20 minutes.
Add broccoli, carrots and the sauteed onions. Cook over low heat until veggies are tender. Add salt and pepper.
Pour the mixture in batches into a blender and or use an immersion blender and blend until it reaches your desired consistency. Return to the pot and over low heat, add cheese, stirring until well blended. Stir in the nutmeg until combined. Serve!