1 (10 oz.) pkg. frozen chopped broccoli
1 (13 3/4 oz.) can beef broth
1/3 c. coarsely chopped onion
1/2 tsp. chopped garlic
1 bay leaf
1 tsp. basil leaves, crushed
1/2 tsp. sugar
2 tbsp. all-purpose flour
2 c. low-fat milk
3/4 tsp. salt
1/8 tsp. ground white pepper
1 c. shredded Monterey Jack cheese

In large saucepan, combine broccoli, broth, onion, garlic, bay leaf, basil, and sugar; bring to a boil. Reduce heat 4 or 5 minutes. Remove bay leaf; whirl broccoli mixture in blender with flour until smooth. Return to pan; whisk in milk. Heat slowly just until soup starts to simmer. Stir in salt, white pepper, and Monterey Jack cheese; heat only until hot (DO NOT BOIL). Makes 4 or 5 servings.