Broccoli Cheese Soup

Soup during the winter....this is one thing we have missed on our clean eating lifestyle.  You know the kind....thick and creamy chowders/soups.  While this soup is far from the thick and creamy soup that we all love it was perfect during that last cold spell and was a quick way to use the last of the veggies for the week.

 Broccoli Cheese Soup
Broccoli
Red Onion
1 T Butter
2 1/2 Cups Chicken Broth
1/2 cup heavy cream
Velveeta Cheese

Mince onion, melt butter in medium stock pot.  Add onion and cook until translucent.  Add chopped broccoli and cook until tender.  Add Broth and simmer until the broth has reduced by 1/3.  Remove half of the mixture, using your food processor or blender puree.  Return the pureed soup to the stock pot adding the heavy cream and cheese.  Continue to heat just until cheese is melted.

Feldman Quick Tips

The soup thickens a bit when keep overnight.  I suggest that you make it on a weekend and reheat the evening you are going to eat it.

I did not measure my broccoli but instead used what was left from the week so it was chocked full!