This one comes from "Cooking By The Boot Straps" The Junior Welfare League of Enid, Oklahoma.

It is very good and simple to make.

Governor's Broccoli and Cheese Soup
2 tablespoon finely chopped onion
2 tablespoons butter
3 tablespoons flour
salt and pepper to taste
2 cups milk
1 cup cubed Velvetta cheese
1 (10-ounce) package frozen chopped broccoli
1-1/2 cups water
3 chicken bouillon cubes

Saute the onion in the butter in a stockpot until tender. Stir in the flour, salt and pepper. Cook until blended, stirring constantly. Blend in the milk. Cook until thickened, stirring constantly. Stir in the cheese. Heat until the cheese melts, then remove from heat.
Combine the broccoli, water and bouillon cubes in a microwave safe dish. Microwave for 7 minutes or until the broccoli is tender. Add the undrained broccoli mixture to the stockpot and mix well. Cook just until heated through, stirring frequently.

Sometimes, I use fresh broccoli (about 1-1/2 cups cut into small pieces)

Here is a very simple one, and I know it is wonderful because a friend made it for us once.

Cheesy Potato Broccoli Soup

6 - 8 potatoes
1 pkg frozen broccoli
1 can cream of celery soup
1 can cream of onion soup
1 can evap milk
1 lb velveeta cheese

Peel potatoes and cube. Place vegetables in pan and cover with water. Boil until done, do not drain. Add soups, milk and cheese cubed. Simmer until cheese melts.

I make really easy broccoli soup.

I steam fresh broccoli cut into florets and peeled chopped stems

Saute some onions, diced carrots, garlic if you like it until soft
Add chicken broth. Some days when I don't have chicken broth on hand I use the base from a package of Lipton Noodle soup without the noodles.
Add the cooked broccoli back into the chicken broth with sauteed veggies
Puree broth and veggies with a stick blender in the pot or transfer to a blender to puree
Put pureed mixture back into a pot and add cream or milk to whatever thickness you like. I use milk myself
Add grated cheddar or whatever cheese you like. I use real cheese not Velveeta

Salt and pepper to taste.

I don't measure and it works out every time. The recipe is pretty much no fail. You just add whatever you want to the broth and steamed veggies. You can even add a diced cooked potato or left over mashed potatoes to the broth before you puree to give added thickness.

Just cook everything, add broth and puree. You don't even need to add very much milk or cream.

Anne

No cans of cream of anything in this one, all natural:

dice an onion
dice 3 gloves of garlic
saute in a bit of grape seed oil (or any oil of your choice)

toss in two carrots sliced
one small sweat potato diced

stir a lot

when everything looked a bit brown, I added the broccoli. Sorry, don't have a measure. I had three good sized bunches, that I had cut in to small pieces, stems included.

Poured a quart of beef broth (when vegan daughter joins us, we use veggie stock) over all.

Seasoned with
a tea spoon of rosemary powder,
a tea spoon of tomato powder
a dash of pepper and
an eights of a tea spoon of salt,
a generous amount of dried parsley,
and dried basil.

Simmered all, till the carrots were tender.

Put about 2/3 of the mix a small amount at the time through the blender, and then returned it to the pot.

serve with cheese sprinkled on or not. :)

YUMMY!

Thanks to all. So now I am going to make some. Thanks again.

Tell us how you made it, and how you liked it.

Moni