Copycat Panera Broccoli Cheddar Soup

• 4 tbsp butter
• 1 small yellow onion, diced
• 1/3 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 cups half-and-half
• 4 cups broccoli florets, chopped small
• 1 large carrot, shredded
• 2 cups sharp cheddar cheese, freshly shredded
• 1/4 tsp ground nutmeg
• Salt and black pepper, to taste

Instructions

1. 1

   Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 4-5 minutes.

2. 2

   Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste and form a roux.

3. 3

   Slowly whisk in the broth, followed by the half-and-half, whisking until smooth to prevent lumps.

4. 4

   Add the chopped broccoli and shredded carrot. Bring to a simmer and cook for 15-18 minutes, until the broccoli is tender.

5. 5

   For the classic Panera texture, use an immersion blender to partially blend the soup — just a few pulses, leaving plenty of texture, not a fully smooth puree.

6. 6

   Reduce heat to low and stir in the shredded cheddar cheese a handful at a time, stirring until fully melted before adding more, to prevent the cheese from clumping or the soup from becoming grainy.

7. 7

   Stir in the nutmeg and season with salt and pepper to taste. Serve hot.