I made this recipe tonight for my kids. One of them LOVED it, the other ate his serving with a little prodding. It is adapted from a recipe in Cooking Light: the Essential Dinner Tonight Cookbook. I served it with Cheese-Garlic Biscuits.
broccoli and cheese soup
1 tablespoon olive oil
1 cup roughly chopped onion
2 garlic cloves, minced
3 cups chicken or vegetable broth
16 oz frozen broccoli
2 1/2 cups milk
1/6 cup (scant 1/4 cup) cornstarch OR 1/3 cup flour
1/4 teaspoon black pepper
8 oz processed American cheese, cubed (I used 10 slices of wrapped American cheese)
Heat olive oil in soup pot over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli and bring mixture to a boil over medium-high heat. Reduce heat to medium; cook 6 minutes or until broccoli is no longer frozen.
Pour broccoli mixture into a blender or food processor and blend/process for about 15 seconds. Return to soup pot.
In a medium mixing bowl combine milk and cornstarch (or flour) with a whisk. Add milk mixture to broccoli mixture. Cook 5 minutes, stirring constantly, until soup is slightly thick. Stir in pepper. Reduce heat to low; add cheese and stir until it melts.
Yield: 9 cups