This soup is great with frozen or fresh broccoli. I always use homemade chicken or turkey broth, and I think that helps with the flavor, and vary the spices now and then. Sometimes I don’t use any cheese or I use 1/2 cup of cheese and 1/2 cup of half and half like I did tonight. (You can leave out the cheese and half and half altogether or use 1 cup of milk or whatever you around if you’re watching your calories.)  My broth was a bit bland this time around so I added the Worcestershire and mustard, a new addition. But if you have good broth, you can just use the cayenne and nutmeg for seasoning (plus salt and pepper at the table).

• 1 onion, diced
• 1 tsp oil
• 20 oz frozen chopped broccoli
• 1 quart chicken or turkey broth
• 1 cup water (or just use 5 cups broth if you have it)
• 1/3 cup oatmeal (not instant, but 5 minute or so) * you can also substitute rice
• a pinch of nutmeg
• a pinch of cayenne
• a few grinds of the pepper grinder
• 1 Tbs Worcestershire sauce (optional)
• 1 tsp dry mustard (optional)
• 8 oz grated or diced Cheddar cheese (optional)
• 1/2 cup half and half (or milk for a lighter soup)

Heat the oil and saute the onion. (Or if you’re really in a hurry I have skipped this step and just started with the broth and added the raw onion straight to it.)  After the onion has cooked a few minutes, add the broth, broccoli, oatmeal, and seasonings. Bring to a simmer and cook, partially covered, 20 minutes or so, stirring now andthen. Basically, you want the broccoli cooked through.

Use an immersion blender, also called a  Stick Hand Blender (affiliate link) to cream the soup. Just stick it right in the pot and blend!  No more transferring hot liquids to your blender and making a mess.

After blending, stir in the cubed cheese, if using, until melted, then stir in the half and half or milk, warm up a minute or two and serve.