Panera Broccoli Cheese Soup

2 tablespoon olive oil
1 medium chopped onion
2 T butter melted in 2 T olive oil
1/2 cup flour
2 cups evaporated milk
2 cups skim milk
4 cups vegetable stock
2 lb fresh broccoli, chopped
1 cup carrot, chopped
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 teaspoon chopped pineapple sage
1/2 teaspoon chopped lemon thyme
4 cups, or 1/2 cup grated sharp cheddar cheese per serving
1 1/2 teaspoon salt
1/2 teaspoon black pepper

Sauté onion in 2 T oil. Add butter and additional oil, stir until butter melts. Stir in flour using a whisk over medium heat; stir constantly for 3-5 minutes. Continue stirring and add the milk. Then add the vegetable stock, nutmeg, cayenne, and white pepper. as well as the sage and thyme. Bring to simmer, and then add the broccoli and carrots. Return to simmer and cook over low heat 20-25 minutes, stirring frequently.

Add salt and pepper. Can be puréed in a blender or not, depending on preference. Return to heat and add cheese.

Serving Size: 8 1.5 cup servings