Categories: Soups

Ingredients

• 1 large white onion, finely chopped
• 1 lb broccoli floret
• 1 (14 1/2 ounce) cans diced tomatoes, undrained
• 4 1/2 cups vegetable broth ( or chicken broth)
• 1/4 teaspoon pepper
• 1/8 teaspoon curry powder
• 1 1/2 cups low-fat milk ( or half and half)
• 1 -1 1/2 cup shredded cheddar cheese ( or shredded American cheese)
• salt, if needed, to taste
• a little flour to thicken

Directions

1. Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.

2. Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).

3. Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.

4. Add salt if needed, to taste.

5. I thickened it with flour after it was all cooked.

6. Serve.

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