It's soup season. That's one of the reasons that lunches aren't posted. Who wants to see a picture of a thermos? But soups are easy, filling and great for leftovers.
You can use frozen or fresh broccoli in this. I prefer florets. If you have bigger stalks, you can either peel and slice them, or peel them and cook them in the soup in bigger chunks. When you puree the soup put the stalks in the blender, this will add more veggies and thicken the soup.3-5 tablespoons butter
1 small onion, chopped
4 cloves garlic, minced
2 carrot, peeled and chopped
1 stalk celery, chopped
3 cups water, stock or broth (chicken)
1 1/2 tablespoons Better Than Bouillon- of not using stock or broth
1 cup half and half
8 ounces grated cheddar
1/2 - 3/4 pound broccoli florets (frozen or fresh)
2-3 ounces cream cheese (optional)
Heat the butter in a stock pot. Cook the onion, garlic, celery and carrots in the butter until crisp tender. Add the water, stock/broth, bouillon to the pot. If it looks like it needs more or less liquid, adjust it to your needs. Cook the vegetables until tender. Add broccoli, half and half and cheese/s. Cook until broccoli is tender and cheese is melted.
Season with salt, pepper, and cayenne.
If desired puree half of the soup to thicken.