Broccolini & Cheddar Soup with Crispy Prosciutto

Preheat your oven to 400 degrees. On a sheet tray with parchment paper, lay out your prosciutto and crisp in the oven for 15-20 minutes until dark in color and crispy. Set aside. Prosciutto

Prep and cut your broccolini in florets and lay on a sheet tray and roast with olive oil, salt and pepper for 15-20 minutes. "Broccolini Olive oil Salt and pepper "

While your prosciutto and broccolini are roasting, shred your cheeses and slice your onion and set aside. "White cheddar Sharp yellow cheddar"

In a skillet or deep pot, heat up olive oil and butter, toss in your garlic, onions, salt, pepper and thyme and let that sweat out for 10-12 minutes. "Olive oil Butter Onion Garlic cloves Thyme Salt Pepper"

Add in your roasted broccolini and toss well to combine. (At this point, you can save a few pieces of broccolini to garnish your soup or make it chunky, but that's optional!) "Broccolini"

Add in your vegetable broth and let simmer until all your vegetables are soft. Season with sugar, salt and pepper as needed. "Vegetable broth Salt, pepper and sugar"

Once everything is soft, use an immersion blender or transfer to a blender and blend until smooth. Transfer back to your pot.

On low heat, toss in your shredded cheese, heavy cream, dash of vinegar and salt and pepper. Adjust seasoning to taste. "Heavy cream White cheddar Sharp yellow cheddar"

Pour in bowls. Top with cream, garnish of shredded cheese, your crispy prosciutto, pepper and broccolini to serve!