Broccoli Cream Soup

3 15 oz cans fat free chicken broth (vegetable broth for vegetarians)
1/2 cup milk (2 percent)
2 tbsp low fat sour cream
1/2 cup sharp cheddar cheese, shredded
1 onion chopped
1 carrot, peeled and chopped
1 celery chopped
1 clove garlic chopped
5 cups broccoli florets (head of 2 large bunches)
ground black pepper to taste

In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes. Add broccoli, milk and pepper and cook, covered, 10 more minutes. Add sour cream and puree soup. Adjust pepper to taste and heat through over medium heat. Add cheddar cheese and serve.