1Saute onion in 1 tbsp of melted butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently. Slowly add the half and half, continue stirring. Add the chicken stock, whisking all the time. Simmer for 20 minutes.
2Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes. Add salt and pepper to taste. By now the soup should be thickened. Pour in batches into blender and puree, or use a stick blender in the pot. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg. Serve in a bread bowl if desired.