30-Minute Broccoli Cheddar Soup
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Serves:
- 6 - 8
Ingredients
2 Tbsp. Butter
1 Tbsp. Extra virgin olive oil
1 medium yellow onion, chopped
1 Tbsp. GF marjoram leaves
1 GF bay leaf
5 cups GF vegetable or GF chicken broth
2 lb. Broccoli florets, roughly chopped
2 medium carrots, grated
Himalayan salt and GF ground black pepper to taste
1 cup cream or milk
8 oz. shredded sharp cheddar cheese (about 3 cups)
Instructions
- In a large soup pot heat butter and olive oil over medium-low heat. Add onions and cook until the onions start to soften. About 5 minutes
- Stir in marjoram and bay leaf. Then add broth, broccoli, carrots, and season with salt and pepper. Cover and bring to boil. Reduce heat to simmer and cook for 10 - 12 minutes. The broccoli should be fork tender but not mushy
- Remove bay leaf. Transfer about 2 cups of soup into a blender and blend until almost smooth. Return back to the pot with cream/milk and cheese. Cook until the cheese is melted and the soup is heated through. Enjoy!
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