Panera Broccoli Cheddar Soup

1 tablespoon butter (softened)
1/4cup melted butter
1/2medium onion
1/4cup flour
3cups broth or stock
1 1/2 cups half-and-half
1/2-1pound broccoli, chopped
1cup carrots, julienned
Salt and pepper, to taste
8ounces sharp cheddar cheese, grated

Instructions:

Sauté onion in softened butter. Set aside.

Steadily whisk together flour and melted butter together over medium heat for 3-6 minutes, being careful to not burn the mixture.

To make a roux (the base of your soup), continue to whisk mixture, while slowly adding half-and-half. Mix well until smooth.

Add broth and continue to whisk. Simmer for 20 minutes. Add broccoli, carrots and onions.

Cook over low heat until all vegetables are tender; 20-25 minutes. Add salt and pepper to taste.

When the soup has thickened, use a blender to puree the soup and make it smooth. Once smooth, add grated cheese and stir into soup to incorporate.

Serves 2-3