Broccoli and Cheese Soup classic combination of flavors lends itself well to this simple, creamy soup. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too. nice recipe from by EMERIL LAGASSE

Ingredients 

Serves 4 to 6, 1 1/2 quarts

2 tablespoons olive oil

1 1/2 cups thinly sliced yellow onion

1 tablespoon sliced garlic

1 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups chicken stock or canned, low-sodium chicken broth

4 cups broccoli florets

1 1/2 cups (6 ounces) shredded medium cheddar cheese

Simple croutons for garnish (optional)

Method 

1. Heat the olive oil in a 6 quart stockpot over medium heat. When it is hot, add the onions, garlic, salt and cayenne pepper. Sauté until the onions are soft and translucent, 4 to 5 minutes.

2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.

3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.

Notes 

Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and with a kitchen towel held over the top.