Ingredients

• 3 (14 1/2 ounce) cans chicken broth or 3 (14 1/2 ounce) cans vegetable broth
• 9 cups broccoli florets (about 1 1/2 pounds)
• 1 small onion, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups dry carnation instant nonfat dry milk powder
• 1/2 cup water
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup cheddar cheese, shredded (4 ounces)

Instructions

1. Boil broth in large saucepan.

2. Add broccoli, onion and garlic.

3. Bring to a boil; reduce heat to low.

4. Cover; cook for 5 to 7 minutes or until broccoli is tender.

5. Remove from heat; cool slightly.

6. Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.

7. Blend until desired consistency.

8. Return to remaining mixture in saucepan.

9. Combine dry milk, water and flour in medium bowl; mix well.

10. Stir into soup; add salt and pepper.

11. Add cheddar cheese and stir over low heat until melted.

12. Heat to serving temperature and serve.

13. For Freeze Ahead:.

14. Prepare as above.

15. Cool soup completely.

16. Place in airtight container; freeze for up to 2 months.

17. Thaw overnight in refrigerator.

18. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.