1 cup chopped onions

2 cloves garlic, crushed

3 cups chicken broth

1 (16-oz.) pkg. broccoli florets

2 1/2 cups milk

1/3 cup all-purpose flour

1/4 tsp. black pepper

8 oz. cubed Velveeta cheese

Heat  a large nonstick saucepan coated with oil, add onion and garlic,  sauté 3 minutes until tender.  Add broth and broccoli.  Bring broccoli mixture to a boil.  Reduce heat and cook 10 minutes.

Combine milk and flour, stirring with a whisk until blended.  Add milk mixture to broccoli mixture.  Cook 5 minutes 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 and process until smooth.  Return pureed soup mixture to pan.  This will add body to the soup.

Yield 6 servings.