This is the quickest way I know to make broccoli-cheese soup when I get
a craving for it. With ingredients I usually have on hand. This is the
totally non-foodie version:

(Gary should totally pay attention to this LOL)

Frozen broccoli, Campbell's Soup, milk, and a shredded cheese blend (Tex
Mex, available in most grocery stores) in fridge or freezer.

I steamed about 8 oz. of frozen broccoli florets over my trusty deep
Revereware pot (with lid) in the steamer insert that came with my 1970's
set of Revereware.

In the same deep pot, add 1 can of Campbell's Cheddar Cheese soup *and*
<gasp> a can of cream of chicken soup. Using a whisk, mix the two
together as best you can. Then gradually add in 2 soup-cans of milk
over low heat (1/2 a can at a time works best) and keep stirring until
smooth. Stir in about 1/4 cup of other cheese if you'd like. I did.

At this point I added some ground black pepper (not a lot) and a dash of
cayenne. Stir until the pepper is blended in. Add the broccoli and
stir through. Put the lid on the pan and cook on low, just enough to
bring it almost to a simmer. Remove from heat.

I'll be having a slice of toasted sourdough bread to go with a bowl of this.

Jill