How to cook panera's broccoli cheese soup

Sauté onions in butter. I recommend using half of a tablespoon of butter to begin with. If that isn't enough add the other half.

I made a double batch so I have a full pound of frozen broccoli.

I boiled the broccoli for 5 minutes to thaw it a bit. This helps extract the water from the freezing process.

Onions are done, enough. I wish I had used less butter.

Melt the 4 tablespoons of butter in your pot.

Add your flour and whisk immediately and keep whisking for 3 minutes.

While whisking, pour in your half and half. You don't want it to curdle so keep whisking. Whisk for 3-5 minutes.

The soup is ready to simmer for 20-25 minutes over low-medium heat.

After your base has simmered for 20-25 minutes, add your carrots and broccoli. Let the soup simmer for another 20 minutes or until the produce is tender. Stir occasionally. .

After the soup is done simmering, add your cheese and stir right away. You'll want to lose the whisk and use a spoon by now. Stir until melted; about 5-10 minutes.

Add salt and pepper to taste. I liked the combination of white and black pepper and sea salt.

Just add sourdough bread and you're set. I found that there was room for a little less butter but overall it was very good.