Panera-Style Broccoli Cheddar Soup

Melt the butter in a large pot over medium heat.

Add the diced onion and carrot to the melted butter and sauté until they become soft and translucent, about 5 minutes.

Pour in the chicken stock, then season the broth with salt, black pepper, and thyme to taste; stir to combine.

Add the broccoli florets, cover the pot, and let the soup simmer for 10 minutes until the broccoli is tender.

Using a ladle, remove 2 cups of the cooked vegetables and set them aside; puree the remaining soup in the pot until smooth.

In a separate bowl, whisk together the heavy cream, all‑purpose flour, and the teaspoon of Dijon mustard until the mixture is free of lumps.

Gradually whisk the cream mixture into the pureed soup, allowing it to thicken over low heat.

Stir in the grated sharp cheddar cheese until it melts completely and the soup becomes creamy.

Return the reserved vegetables to the soup, stirring gently to create a chunky texture.

Serve the soup hot, optionally in a bread bowl.