Parmesan Artichoke Soup

Ingredients

• 4 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped carrot
• 1/2 cup butter, cubed
• 3 garlic cloves, minced
• 1 cup all-purpose flour
• 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 3 bay leaves
• 1 quart heavy whipping cream
• 1-1/2 cups shredded Parmesan cheese
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1/4 cup sun-dried tomatoes (not packed in oil), chopped