In a large dutch oven or pot over medium-high heat, add the butter and onion and let it cook until the onion have softened and started to turn slighly golden in color.
Pour in the stock, broccoli, carrots and seasonings and bring it to a boil.
Reduce the heat and let the mixture simmer on medium-low heat for about 15 minutes or until the broccoli and carrots are cooked through.
Next stir in the half and half and cream cheese and stir until the cream cheese is incorporated and no clumps remain.
Add in the shredded cheese and stir until it is melted.
Add additional salt and pepper to taste if needed, let it slightly cool and enjoy!
The amount of salt will vary depending on your ingredients. I prefer to use Tillamook cheddar for this recipe and then I find it doesn't need as much salt. Other cheeses tend to need more. Use a cheddar you like the flavor of in this recipe.
Keyword broccoli, broccoli and cheese, gluten free, panera, soup