Creamy Broccoli Tomato Cheese Soup

This is an easy soup to make. The tomatoes give it more of a "zing" than other broccoli soups. I usually don't puree it completely smooth, but some prefer it that way.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  large  white onion, finely chopped
• 1  lb broccoli floret
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 4 1⁄2 cups vegetable broth (or chicken broth)
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon curry powder
• 1 1⁄2 cups low-fat milk (or half and half)
• 1 -1 1⁄2 cup  shredded cheddar cheese (or shredded American cheese)
•  salt, if needed, to taste

Directions

1. Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
2. Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
3. Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
4. Add salt if needed, to taste.
5. Serve.