Semi-Homemade Broccoli Cheese Soup

I promise this will be one of your family's favorites, I have yet to serve it to an unsatisfied customer. What makes it over the top good is that you're using fresh broccoli but you're not cooking it in the soup, it's added later which makes it a nice fresh, crisp surprise when you take a bite of soup. YUM! And it should only take about 15 minutes to make. HOORAY!

(Serves 4 with some leftovers)
You'll need:
2 cans Broccoli Cheese Soup (I used the 98% fat free)
2 cans Cheddar Cheese Soup
2 heads of fresh broccoli cut into bite size florets
shredded cheddar for topping
milk
In a large pot cook your soup can contents + 2 cans water & 2 cans milk. (The cans call for all milk but I don't think you need that much, it's up to you & how creamy you like it). Once it comes to a boil turn down to low and season with salt & pepper.
Meanwhile in a microwave safe glass dish with lid you'll steam your broccoli florets. If you've never steamed your veggies in the microwave before I'm about to become your best friend. It's quick, easy, & they don't come out mushy as long as you don't overcook them. For any veggie just add about 1/4" of water to the dish and microwave on high anywhere from 2-5 minutes depending on the veggie & amount. You can always work in 2 minute increments until they're fork tender to make sure you don't overcook. For the soup broccoli I've found that since they're smaller pieces you only need to cook them 3-4 minutes.

Drain broccoli, season with s&p, add to soup pot, stir & serve with shredded cheddar on top.

Enjoy!