Broccoli Cheese Soup (Panera Copycat recipe)

Heat 2 tablespoons butter in a large pot over medium-high heat. Add 2 cups diced onions and 2 cups sliced carrots and sauté until onions soften, about 5 minutes.

Add 4 cups low sodium chicken broth and all the seasonings and bring to a boil.

Add 4 cups broccoli florets, reduce to a simmer. Partially cover and simmer about 10 minutes or until the broccoli is fork tender.

Remove 2 cups of vegetables from the soup with a strainer and set aside.

Blend remaining soup in the pot with an immersion blender or pureé in batches in a blender or food processor.

In a small bowl, combine 1/2 cup heavy cream and 1 teaspoon dijon mustard with 3 tablespoons flour. Whisk until smooth and thick like frosting. Add the mixture to the hot soup and whisk for a couple minutes to thicken.

Turn the heat off and add the cheddar and Parmesan cheeses and stir until melted and smooth.

Stir the reserved veggies back into the soup and season with salt to taste if needed.

Serve in a small bread bowl topped with more shredded cheddar cheese.