So, now that I've got your attention, let me clarify. This is much better for your health and your wallet than Panera, although the flavor rivals it as well.
I adapted Food Network Magazine's take on Panera Bread's Broccoli Cheddar soup to be quicker and healthier.
This is absolutely delicious - enjoy!
"Better than Panera" Broccoli Cheddar Soup
Makes 4 main-dish servings
4 T (1/2 stick) butter or margarine
1 medium onion, chopped
1/4 c. all-purpose flour
2 cups half-and half (fat free works well)
3 cups low-sodium or regular chicken broth
1 tsp dried bay leaves or 1 whole fresh bay leaf
Salt and pepper to taste (I use ~1/2 tsp each)
1 large head broccoli, cut into florets (5-6 cups)
1 large carrot or 6-8 baby carrots, chopped
2 cups (8 oz.) grated sharp cheddar cheese (reduced fat works well)
Melt the butter in a large pot over medium heat. Add the onion and cook until tender, 3-5 minutes. Whisk in the flour and cook until golden, 3-4 minutes. Then, gradually whisk in the half-and-half until smooth.
Add the chicken broth and bay leaves, and season with salt and pepper. Bring to a simmer.
Add the broccoli and carrot and cook over medium-low heat about 30 minutes, or until broccoli and carrot are fully tender.
Blend the soup in batches in a blender, or in the pot with an immersion blender. You can choose to blend until smooth or leave a few chunks of broccoli,
Add cheese and stir until melted. Season with additional salt and pepper if needed.
