Broccoli Cheddar Soup

This tastes just like Panera!


1 tablespoon butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (or fat free half-and-half)
2 cups Swanson's chicken broth
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar

1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Add the grated cheese and stir until well blended.
5. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled.