Broccoli Cheese Soup

2 packages frozen broccoli florets
2 (15 ounce) cans chicken broth
8 to 12 ounces Velveeta cheese, cubed

Cook broccoli in chicken broth until very tender. Turn off heat. Use hand held blender to puree the soup; it will be very thick. Turn off the heat, and add cubed Velveeta, stirring until smooth. Add black pepper to taste.