One Pot Broccoli and Zucchini Cheddar Soup

Instructions

1. Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, garlic, red pepper flakes, rosemary, thyme, and cook until fragrant, about 3-5 minutes.
2. Add the Zucchini and cook for another 2 minutes, gradually add in the stock and season with salt and pepper. Add in the broccoli along with the cayenne pepper, the smoked paprika and 4 pieces of prosciutto.
3. Cover and cook for about 10-12 minutes until the broccoli is tender.
4. At this point, if you have a immersion blender, all you have to do is blend the soup in the pot until creamy, If you don't have one, transfer the soup to a blender and blend till it’s a chunky yet smooth consistency. I prefer an immersion blender because it’s easier to control the consistency.
5. Return the soup to the stove and set over low heat. Stir in the coconut milk and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is too thick, add broth to thin. Ladle into bowls.
6. When ready to serve, crisp us the remainder prosciutto in the oven or a pan and serve on top along with crusty bread or croutons.
7. Enjoy!