This is such a great soup for a cool fall day.  It’s quick and easy to make, and soooo delicious. 

Ingredients:

1 pound broccoli, chopped

2 cans chicken broth

3 cans water

1 can cream of mushroom soup

fresh ground pepper to taste

cayenne (red chili) pepper

1 cup grated cheese, plus more for garnish (I use cheddar or a Tex-Mex combination)

1)  Put the broccoli in a large pot and cover with the chicken broth and water.

2)  Bring the broth to a boil and cook the broccoli until tender.

3)  Remove the broccoli with a slotted spoon and place in food processor.  Process until fairly smooth.

4)  Return the broccoli to the pot.  Add the cream of mushroom soup.  Whisk into the soup if necessary to remove lumps.

5)  Season with the black pepper and cayenne pepper.

6)  Add the grated cheese to the pot and heat until incorporated. 

7)  Ladle into bowls and garnish with more grated cheese.

Variation:  To make this dish even more special, ladle soup into ovenproof bowls.  Garnish with grated cheese and toasted French bread or croutons.  Broil until the cheese is bubbly.