Heat oil in 5-qt Dutch oven over medium-high heat. Add onions, garlic, salt, pepper and thyme; cook, stirring frequently, until onions are tender and begin to brown. Remove garlic. Add broth and water; bring to boil over higih heat. Stir in potatoes; return to boil, reduce heat and simmer, covered, until potatoes are fork-tender, 5 minutes. Add broccoli to Dutch over; cooko over high heat uncovered until broccoli is tender, 8 to 10 minutes. Puree soup in blender, in 2 batches, until smooth. Return soup to Dutch oven; stir in lemon juice. Serve with lemon wedges. Note-For chunkier souop, reserve 1 cup of broccoli and puree the rest. Per serving: 125 cal; l; 4 gr fat; 29% fat. Better than Rosie's, Ladies Home Journal.