Creamy Broccoli Tomato Cheese Soup - cooking recipe

Ingredients

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

Preparation

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.
Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
Add salt if needed, to taste.
Serve.