Healthier Cream of Broccoli Soup

Well I live in the frozen tundra and currently its winter so I couldn't be more obsessed with soup. I could eat it just about every day so here is a recipe posted from Weight Watchers on how to have a healthier version of one of my most loved soups.

	1 medium uncooked onion(s), chopped
	1 clove(s) (medium) garlic clove(s), minced
	2 pound(s) uncooked broccoli, tough ends removed, stems and florets chopped
	4 cup(s) fat-free chicken broth, or vegetable broth
	1 cup(s) fat-free evaporated milk
	1/2 tsp hot pepper sauce, or to taste
	1/4 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot. Add broccoli and broth to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving.