Broccoli Cheese Soup

I have been wanting to make this particular recipe for several months now and finally got around to it yesterday. I like the fact that it's a thinner version of the typically thick broccoli cheese soup that most of us are used to. I originally found it on Finding Joy in My Kitchen.

1/2 tsp onion powder
4 garlic cloves, minced
2 tbsp flour
1 can reduced sodium, fat-free chicken broth
32 oz. bag of frozen broccoli, chopped
1/8 tsp dried thyme
1/8 tsp pepper
1 1/2 cup milk (don't use skim)
1 1/4 cup freshly grated, room temperature extra sharp cheddar cheese

In a soup pot, stir together onion powder, flour and garlic cloves. Place pan over heat and gradually add broth, whisking in to avoid clumping. Bring to a boil; cook and stir for 1-2 minutes or until mix is starting to thicken. Add broccoli, thyme and pepper; and return soup to a boil.Reduce heat, cover and allow to simmer for about 10 minutes until broccoli is done to your liking. Add milk, cook uncovered for 5 more minutes. Remove from heat, and cool for 10 minutes. Add cheese, allow to melt. Stir until fully melted.