BOIL broth in large saucepan. Add broccoli, onion and garlic. Bring to a boil; reduce heat to low. Cover; cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly.
TRANSFER half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to remaining mixture in saucepan.
COMBINE dry milk, water and flour in medium bowl; mix well. Stir into soup; add salt and pepper. Heat to serving temperature.
FOR BROCCOLI CHEESE SOUP:
PREPARE Cream of Broccoli Soup and add 1 cup (4 ounces) shredded cheddar cheese. Stir over low heat until melted.
FOR FREEZE AHEAD:
PREPARE as above. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.