Simple broccoli cheese soup

This thick, broccoli-filled soup is based on my mom's recipe. I've simplified it by omitting a roux and simply blending the broccoli as a thickener. Yes, this unapologetically contains Velveeta, because that's how my mother made it. Velveeta has emulsifiers in it, allowing the cheese to melt evenly without separating, even without a roux. My husband just tried it and declared it to be "Jason's Deli good." 

Simple Broccoli Cheese Soup
1 t oil or butter

1 small or 1/2 medium onion, diced
1 T minced garlic
2 lbs broccoli (I used frozen florets)

2 cups water

3/4 cup half and half
1/2 t Tony Chachere's or other seasoned salt
black and red pepper to taste
8 oz Velveeta, diced

4 oz cheddar, grated

1 T lemon juice (optional, to brighten flavor)  

In a Dutch oven, sauté onion and garlic in oil for a couple of minutes. 

Add remaining ingredients except half and half, cheese, and lemon juice, cover and simmer until broccoli is very tender, about 5-10 minutes. 

If you'd like a chunky soup, remove about 1 cup broccoli and set aside. Add Velveeta and blend the soup with an immersion blender into a smooth puree.

Stir in cheddar and lemon juice. Add reserved broccoli if using. Serves about 6. Freezes well.