Creamy Broccoli Tomato Cheese Soup

• 1 large white onion, finely chopped
• 1 lb broccoli floret
• 1 (14 1/2 ounce) 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

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.

white onion, broccoli floret, tomatoes, vegetable broth, pepper, curry powder, lowfat milk, cheddar cheese, salt

Taken from www.food.com/recipe/creamy-broccoli-tomato-cheese-soup-146728 (may not work)