You can thin it a little (if it's too rich for someone convalescing) by just adding some milk instead of cream or half & half, and the flavor doesn't suffer a bit. I don't recommend over seasoning the soup, because the blend of vegetables really makes up most of the flavor profile in the dish.
Cream of Broccoli Soup
1 bunch broccoli (2-3 stalks) diced into small florets -add as much stalk as desired
4 stalks celery with lots of leaves - chopped
2 large leeks - diced (both white and green parts)
2 carrots - diced
6-7 large mushrooms - chopped
3 bay leaves
marjoram to taste
2 cans vegetable broth (or chicken)
1 can water
Combine all above and simmer covered until vegetables are tender.
1/3 c butter
1/3 c flour
2 c half & half
Melt butter in saucepan. Add flour and cook 1-2 minutes. Slowly add half & half and mix until smooth, slightly thickened. Pour into vegetables and heat. **If you have a hand blender, using it to chop the veggies down a little further before adding the creamy mixture makes for a smoother soup.