Cream Of Broccoli Cheese Soup

• 1/2 cup chopped sweet onion
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 4 cups fresh broccoli florets
• 1/4 to 1/2 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1-1/2 cups 1% milk
• 1-1/4 cups shredded reduced-fat cheddar cheese, divided

1. In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
2. Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature.
3. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

sweet onion, garlic, flour, chicken broth, fresh broccoli florets, tarragon, thyme, pepper, milk, cheddar cheese

Taken from www.tasteofhome.com/recipes/cream-of-broccoli-cheese-soup/ (may not work)