1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
1 (16 oz.) package broccoli florets
2 1/2 cups 2% reduced fat milk
1/3 cup all-purpose flour
1/4 tsp. black pepper
8 oz. light Velveeta, cubed

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Yield 6 servings.