Broccoli Cheddar Soup (that tastes like Paneras!)

Recently Florida has been gong through a freak freeze! Not that I am complaining, I happen to LOVE cold weather but it's kinda weird going from 80 to lows in the 20s overnight! Guess I should be used to this by now...with the dropping temps, my desire for warm, comforting foods increases and I automatically think of Paneras delicious broccoli cheddar soup (can I hear an amen?!) I mean...I am pretty picky when it comes to soups and I've had my fare share of restaurant soups (some good, some bad...like BAD bad) but honestly Paneras soups are hard to beat. It's rich, creamy with 7 grams of fiber in a bowl, less than 300 calories, a few splashes of Tabasco all accompanied my the sweet sounds of smooth jazz playing every so subtly in the background mmm...heaven. Monday afternoon I just HAD to have this soup! But with only three bucks in my wallet, a fridge full of available ingredients and that little voice in my head saying "c'mon Annnnieee, what did you go to culinary school for if you're not gonna experiment? Think about the blog Annnieeeee" so I was like FINE, I'll make the stinkin' soup and I did. And it was perfect.

Paneras Broccoli Cheddar Soup

(serves 3-4)

1 onion, diced
1 TBS butter
2 carrots, peeled and shredded
1/2 lb broccoli (fresh or frozen that's been steamed)
1/4 flour
1/4 cup butter
8oz sharp cheddar cheese
2 cups half and half (or skim milk)
2 cups chicken broth
salt and pepper to taste
1/4 tsp nutmeg
a few splashed of Tabasco (optional)

1.Sauté onion in butter. Set aside.

2.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3.Add the chicken stock. Simmer for 20 minutes.

4.Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5.Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.