Don't know Tom Horton....are you looking for a pureed cream of soup or a broccoli with cheese soup?
Linda C

We like this one (running and ducking for cover due to the Velveeta content...)

* Exported from MasterCook *

Broccoli Cheese Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 : Made 11-15-02 Used leftover broccoli - cooked peeled and chopped stems as directed, but added chopped florets at the end.

Do a search for the leek and broccoli soup posted a few weeks ago, maybe a month ago, by canarybird. I made it and it was lovely. I'm sorry, I'm not sure how to add the link for you.

It was posted on the 'what do you do with leeks' thread. Still don't know how to add the link but at least I know how to search and change the subject line so I can add a second thought!

Orange-Scented Broccoli and Leek Soup

6 - 8 servings

2 TBSP olive oil
4 cups thinly sliced leeks (white and light-green parts only)
6 cups chicken stock or vegetable-based chicken stock (low fat, low-sodium)
6 cups broccoli florets, cut into small pieces
1 cup large-flake porridge oats
zest of 1 medium orange
1/2 teasp hot red pepper flakes
1/2 teasp salt
1/2 teasp pepper
2 cups skim milk
1/2 cup shredded low-fat cheddar cheese (optional)
freshly ground pepper

1. Heat oil over medium-high heat in a heavy soup pot.
Cook the leeks for 7-8 minutes or until softened and golden brown.
Add stock, broccoli, oats, orange zest, hot pepper flakes, salt and pepper.

2. Bring to boil, reduce heat, cover and simmer for 30 minutes or until vegetables are soft.
Stir in milk; continue to cook for another 10 minutes. Taste and adjust seasoning.

3. Serve each bowlful with a sprinkle of cheddar cheese and freshly ground pepper.

Source: The GI Diet...Rick Gallop

This is the only recipe I've ever made and its great.

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.

theres an excellent broccoli, potato and cheese soup on my web site just click the link and it will take you straight to it.

Here is a link that might be useful: Potato cheese broccoli soup recipe