Broccoli Cheddar Soup

Background: I found this recipe on cdkitchen.com when I realized how much Grant enjoys the Panera Bread Broccoli Cheddar soup. We can't tell the difference!

Originally from: cdkitchen.com

Serves ~4
Approximate time, from prep to table: ~1:15 (believe me--it's worth it)

Ingredients:
1 Tbsp olive oil
1/2 medium onion, chopped
1/4 Cup melted butter
1/4 Cup flour
2 Cups half-and-half
2 Cups chicken stock or bouillon with water
1/2 pound fresh broccoli, chopped
8 oz carrots, roughly julienned
salt
pepper
1/4 tsp nutmeg
8 oz grated sharp cheddar

4 Panera (or grocer's) sourdough bread bowls

Directions:
In a small pan, saute onion in olive oil. Set aside. In a large pot, cook melted butter and flour using a whisk over medium heat for 4-5 minutes. Stir constantly and slowly add the half-and-half (make a roux). Add the chicken stock, whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper to taste. The soup should be thickened by now. Pour in batches into blender and puree (one of my friends skips this step). Return to pot over low heat and add the grated cheese; stir until well-blended. Stir in the nutmeg and serve, usually with Panera sourdough bread bowls.

Note/Tips: I have frozen this soup in pre-measured freezer bags and it thaws and serves well.