Broccoli Cheddar Soup

So I made the cream of mushroom soup for my friend a couple weeks ago and we were chatting about how  all the soups are possibly made in a similar way. I made this using my cream of mushroom method.

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:
- 2 cups chopped broccoli florets
- 2 tablespoon of vegetable oil
- 1 medium onion, finely chopped
- 2 teaspoon flour/corn starch
- 4 cups vegetable/chicken broth
- 1 cup light cream (for those health-conscious- use half&half)
- salt & pepper to taste

Directions:
In a pot of boiling water, cook the broccoli for about 5-6 minutes. Drain and set aside.

In another pot, heat the oil and toss in the onion. Cook the onion for about 4 minutes and then add in the broth. Bring to a boil and add the light cream. Simmer for a couple minutes. In a small bowl, dissolve the flour/corn starch in a couple tablespoons of water and add to the soup. Stir and that will thicken up the soup. Repeat if desire more thickness. Add in the broccoli florets. Ladle the soup into some bowls. I like to add the cheese individually and allow people to add more as they please. Serve with croutons or some bread.