Here's the recipe I use and love -

Marilyn's Best Broccoli Soup
1 cup fresh broccoli chopped small
¼ cup onion chopped small
3 tablespoons butter
Kosher salt and fresh ground pepper
3 tablespoons flour
2 cups chicken stock or broth
½ cup heavy cream
½ to ¾ cup shredded Velveeta or cheddar cheese
Steam broccoli until tender. Meanwhile, in a heavy sauce pan, sauté onion in butter until tender. Wisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.

Broccoli Cheese Soup

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 onion -- chopped
1/2 cup butter
1 package frozen chopped broccoli -- (16 ounce)
4 cans chicken broth -- (14.5 ounce)
1 loaf processed cheese food -- (1 pound) cubed
2 cups half and half
1 tablespoon minced garlic
2/3 cup cornstarch
1/2 cup water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until frangrant, about 2 minutes. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick.

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Serving Ideas : Serve with croutons sprinkled over the top.

NOTES : Used leftover broccoli - cooked peeled and chopped stems as directed, but added chopped florets at the end.

Served it on three occassions, and nary a nose turned up, and soup bowls clean.

seagrass