Ingredients
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1 large white onion, finely chopped
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1 (14 1/2 ounce) can diced tomatoes, undrained
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4 1/2 cups vegetable broth (or chicken broth)
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1/4 teaspoon pepper
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1/8 teaspoon curry powder
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1 1/2 cups low-fat milk (or half and half)
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1 -1 1/2 cup shredded cheddar cheese (or shredded American cheese)
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salt, if needed, to taste
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1 lb broccoli floret
Instructions
- 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.
- Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
- Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
- Add salt if needed, to taste.
- Serve.