Broccoli-cheddar soup

4 Servings

Ingredients

QuantityIngredient
3quartsWater
¾cupWater
6cupsSml Fresh Broccoli Flowerets
½teaspoonSalt
1teaspoonMargarine
½teaspoonDried Whole Oregano
1cupChopped Onion
¼teaspoonDried Whole Thyme
Garlic Clove; minced
teaspoonBlack Pepper
1cupPlain Low-Fat Yogurt
teaspoonGround Red Pepper
2cansLow-Sodium Chicken Broth *
1cupCheddar Cheese **

Directions

* 10-½ oz each ** Reduced-Fat, shredded and divided Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins or until tender. Drain; set aside. Coat a large saucepan with cooking spray.

Add margarine and place over medium heat until melted. Add onion and garlic; saute 5 mins or until tender. Position knife blade in food processor bowl; add broccoli and onion mixture. Process until smooth, scraping sides of processor bowl occasionally; set aside. Combine yogurt and flour in a large saucepan, stirring with a wire whisk. Add broth and next 6 ingredients; stir well. Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly. Add broccoli mixture; stir well. Add ¾ cup cheese, stirring until melted. Ladle soup into bowls; top with remaining cheese. Yields 6 cups. Per Serving: Protein: 12/Fat: 5⅘/Carbohydrate: 15.9/Cholesterol 16/ Iron: 1⅗/Sodium: 411/Calcium 293