Broccoli and Cheese Soup

• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 (16 ounce) package broccoli florets
• 3 cups fat-free, less sodium chicken broth
• 1/3 cup all-purpose flour
• 2 ½ cups milk
• ¼ teaspoon black pepper
• 8 ounces Velveeta Light, cubed

1. Coat a nonstick saucepan with cooking spray, and heat pan over medium-high heat.
2. Add onion to saucepan, and sauté until tender, about 3 minutes.
3. Add garlic to saucepan, and sauté for 45 seconds.
4. Add broccoli and broth to saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and cook ingredients for 10 minutes.
5. Whisk together flour and milk until well blended; add to saucepan, and cook, stirring constantly, until slightly thick, about 5 minutes.
6. Stir in black pepper.
7. Remove saucepan from heat and add cheese; stir until cheese melts.
8. Place 1/3 of the soup in a blender, and process until smooth. Return pureed soup to saucepan, and stir to combine.