Broccoli Cheese Soup

Y'all, I stinkin' rocked dinner tonight. Most of the new recipes we try (usually 2-3 a week because we're crazy) are from Pinterest, and this one did not disappoint!  It was a major hit, even with the two year old.

It's a copycat recipe of Panera's broccoli cheese soup, and I am in love. I found the original recipe here, but I'm posting my adaptation below. You really need to try this soup; you'll never go back to the canned variety. I promise.

(I obviously did not inherit the photographer genes.)

INGREDIENTS

• 1 tablespoon melted butter
• ½ medium chopped onion
• ¼ cup melted butter
• ¼ cup flour
• 2 cups half-and-half
• 2 cups chicken broth
• 2 crowns fresh broccoli (don't be lazy and use frozen; fresh makes all the difference)
• 3 whole carrots, finely grated
• ¼ teaspoon seasoned salt 
• 8 ounces grated cheddar cheese (although you can never have too much cheese)

 DIRECTIONS

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. Stir in cheese and seasoned salt.

This makes four servings, and while it made enough for our dinner, I'll make a double batch next time so I have some to freeze! I served it with halved sandwich rolls that I basted with garlic butter and toasted in the oven. It's going in our meal rotation for sure.