In a large saucepan or Dutch oven melt the butter. Whisk in the flour to make a roux and cook until light and golden. Slowly add the broth and whisk until smooth. Allow the mixture to slightly thicken.

Add the vegetables and bring soup to a boil. Once it reaches a boil, lower the heat to medium and continue cooking until the vegetables are soft.

Add the salt and pepper. Using an immersion blender, blend until smooth. Add the whipping cream and turn off the heat.

Ladle the soup into bowls, add extra cream if you like. Sprinkle Parmesan Reggiano over each bowl and serve with cornbread or crackers.