Lighter Creamy Broccoli Cheddar Soup

Servings: 6

• BUBBL’R Lemon Lime, for serving
• 2 tbsp. Unsalted Butter
• 2 tbsp. Olive Oil
• 1 Yellow Onion, roughly chopped
• 4 Garlic Cloves, roughly chopped
• 2 Carrots, chopped
• 1 head of Cauliflower, cut into florets
• ¼ cup Flour
• 6 cups Broth or Vegetable Stock
• 4 cup Broccoli Florets
• 2 Bay Leaves
• 1 tsp. EACH: Smoked Paprika, Salt, & Freshly Cracked Black Pepper
• 1 can (13.5-oz) Full Fat Coconut Milk
• 1 cup Cheddar Cheese, grated, plus more for garnishing
• Crispy Bacon, chopped, for garnishing

1. In a large dutch oven over medium high heat, add the butter and olive oil. Stir until the butter is melted.
2. Add the chopped onion, garlic, carrots, and cauliflower florets. Sauté for 8-10 minutes.
3. Stir in the flour until well incorporated.
4. Add the broth and bring to a boil. Cook over medium heat for 5-8 minutes, until carrots are fork tender.
5. Using a slotted spoon, transfer the vegetables to a high-speed blender. Blend until smooth. Add back to the soup pot.
6. Add the broccoli florets, bay leaves, smoked paprika, salt, and black pepper. Stir together.
7. Simmer uncovered or 8-10 minutes, until the broccoli is bright green in color and tender.
8. Using a slotted spoon once more, transfer 3/4ths of the broccoli florets to the high speed blender to blend until smooth. Add back to the soup pot.
9. Stir in the grated cheddar cheese and coconut milk. Reheat to desired serving temperature.
10. Enjoy warm with BUBBL’R Lemon Lime and garnished with crispy bacon.