1. Sauté Onion
In a large pot, melt butter over medium heat. Add chopped onion and cook until tender and translucent (about 3-4 minutes).
2. Make the Roux
Sprinkle flour over the onions and stir continuously for 2-3 minutes to cook the raw flour taste out. Slowly whisk in half-and-half to create a smooth base. Continue whisking until the mixture thickens slightly.
3. Add Stock
Pour in the chicken stock (or vegetable broth) while whisking to combine. Let the mixture come to a simmer.
4. Cook Vegetables
Add the chopped broccoli and shredded carrots to the pot. Let them simmer in the broth for 15-20 minutes until the vegetables are tender.
5. Blend (Optional)
For a creamier texture, use an immersion blender to puree the soup partially, leaving some chunks of broccoli for texture. This step is optional, depending on how chunky or smooth you want your soup to be.
6. Add Cheese
Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more. Continue stirring until the soup is smooth and creamy. Season with salt, pepper, and nutmeg if desired.
7. Serve
Ladle the soup into bowls and serve with crusty bread for dipping.
Enjoy this rich and comforting soup that’s just like Panera Bread’s!
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