Ingredients
1/2 cup chopped sweet onion3 garlic cloves, minced2 tablespoons all-purpose flour1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth4 cups fresh broccoli florets1/4 to 1/2 teaspoon dried tarragon1/4 teaspoon dried thyme1/8 teaspoon pepper1-1/2 cups 1% milk1-1/4 cups shredded reduced-fat cheddar cheese, divided
Preparation
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.
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.
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.
