Broccoli and Cheddar Soup with Parmesan Cheese

Directions

1. In Dutch oven or large saucepan (4 qt),melt butter over medium heat; cook onion,stirring often,for about 7 minutes or until softened but not browned. Add flour; cook,stirring constantly,for 2 minutes.
2. Slowly add broth,stirring constantly; bring to boil. Add broccoli,garlic,salt and pepper; simmer,partially covered,for 15 minutes or until broccoli is very tender.
3. Purée soup with Cheddar and Parmesan cheeses,in batches,using blender or immersion blender until very smooth. Return to saucepan; stir in cream. Heat until simmering but not boiling. Garnish with pancetta (if using).