Ingredients
Instructions
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1.
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
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2.
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
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3.
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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