4 cups water 4 cups low sodium chicken or vegetable broth 1 tbsp olive oil 1 1/2 cups chopped onion 3 1/2 cups chopped broccoli 4 ounces medium cheddar cheese, cubed or shredded
Heat olive oil in soup stock pan. Add onions and saute until beginning to brown. Add broth, water and broccoli. Let simmer for 30 minutes or until broccoli is tender. Use hand blender and blend soup until smooth. Add cheese, stirring while it melts. Makes 4 2-cup servings.