Broccoli & Cheddar Soup

1 T butter,
1 small onion, chopped
1/4 cup butter
1/4 cup gluten free flour
2 cups half and half cream
2 cups chicken bone broth
1/2 lb fresh broccoli
1 cup carrots
1/4 t nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Saute onion in 1 T butter and set aside. Cook 1/4 cup butter in pan with flour and whisk over medium heat for 3-5 minutes. Stir constantly and add the half and half until well mixed. Add the chicken bone broth and let simmer for 20 minutes. Add the broccoli, carrots, and onions and cook over low heat an additional 20-25 minutes. Once veggies are soft, puree with an immersion blender and add salt/pepper to taste. Return to heat and add grated cheese, saving some to top individual bowls with upon serving!