The healthier versions only called for a couple of ounces of cheese. Come on people, I am trying to make a broccoli CHEESE soup, I need more cheese.
So, in the end I came up with my own version and it was perfect.
3 cups vegetable broth ( chicken broth would work too)
10 ounces frozen broccoli florets
1 medium onion, diced
2 carrots, diced
1 tablespoon garlic ( I used the jarred stuff but fresh would be great)
1/4 cup heavy cream
1/2 cup milk
8 ounces sharp cheddar cheese shredded
I put everything into a stock pot except the cream, milk and cheese. I let it come to a boil and then let it simmer for 15 minutes or so. Then I used an immersion blender to smooth it all out. I like it to have texture but not be chunky.
Then I added the cream and milk and then slowly added the cheese and let it melt.
When everything was melted I simmered it for a few more minutes and ladled it into bowls.
It was better then expected.