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Actually, yeah, I do have a recipe for broccoli cheese soup! You can play with this as much as you want--add more onion if you like more onion, add more garlic if you like more garlic. You can also add a little flour to the sauteed onion if you like a thicker soup, but in my experience, the broccoli breaking down, the added dairy, and the cheese make it thick enough.
Ingredients:
2 tablespoons extra virgin olive oil
Half a sweet or yellow onion, diced (better yet, run it through the food processor to help it "melt" into the soup a bit more)
A few cloves of garlic
salt and pepper
a little cayenne pepper (optional)
2-3 broccoli crowns, chopped (you can add the stems if you want, but be aware they won't break down the way crowns do; you should have about 3-4 cups of chopped broccoli)
1 quart vegetable stock
dairy of your choice, about half a cup (half and half, milk, even sour cream will work here)
1-2 cups shredded cheddar cheese (you can use less cheese if you're using sharp cheese)
Saute the onions in a soup pot or Dutch oven in the extra virgin olive oil over low-medium heat. Turn down the heat, add the garlic, stir, and season with salt and pepper. Add the chopped-up broccoli. Stir to mix everything together. Add the stock; it should just cover all of the broccoli. You may want to add more stock or water if the broccoli is not entirely covered. Bring the mixture to a boil and then turn down to a simmer. Cook until broccoli is extremely tender and falling apart. Turn off the heat, add the dairy and the cheese, and stir until everything is combined and smooth. Adjust seasoning and serve.
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