OMG! I'm totally addicted to broccoli cheese soup. Is there any chance that you'd be willing to share your recipe???? 
Mia...I was making it up as I went along....but I can tell you how I did it...
Huge pot....
1 stick of butter
2 medium sized sweet onions - chopped.
saute until soft
add 1 heaping tablespoon of minced garlic.
I had 1 large and a half of another bag of fresh broccoli florets from Sam's. I think they were 3 pound bags.
Added all the broccoli at once.
2 cartons of Swanson's chicken broth - low sodium
Sprinkle with Emeril's Original Essence
Cover and cooked on med for 20 minutes. Stirring occasionally.
I have a hand held blender and I kind of pureed it, but not completely.
Added 1 quart of half and half.
Cut up and added a 1 pound brick of Velveta Mexican and a I pound brick of regular Velveeta
I blended about 1/4c of flour with about 1/3 c of water and added it. I added a couple of tablespoons of the soup to flour mixture before I stirred it into the pot.
After the flour was all blended in, I cooked it on low for about a half hour.
Added more Emeril, Kosher salt, and black pepper until it tasted the way I wanted it to.
I'm a taster, rather than a measurer.
There are no calories in it....
