20 Minute Broccoli Cheddar Soup
- 1 T butter
- 1 small onion, diced
- 1 cup diced carrots
- 3 cups fresh broccoli
- 2 cups chicken broth
- 1/2 t each thyme and garlic powder
- salt and pepper
- 2 T flour
- 1 1/2 cups light cream
- 1 cup sharp cheddar cheese, shredded
- 1/3 cup fresh parmesan cheese
In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Summer until broccoli is softened (about 8 minutes).
Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
Remove from heat, stir in cheeses and reserved chopped vegetables and serve immediately.