Broccoli-cheddar soup

Yield: 4 Servings

Measure Ingredient
3 quarts Water
¾ cup Water
6 cups Sml Fresh Broccoli Flowerets
½ teaspoon Salt
1 teaspoon Margarine
½ teaspoon Dried Whole Oregano
1 cup Chopped Onion
¼ teaspoon Dried Whole Thyme
\N \N Garlic Clove; minced
⅛ teaspoon Black Pepper
1 cup Plain Low-Fat Yogurt
⅛ teaspoon Ground Red Pepper
2 cans Low-Sodium Chicken Broth *
1 cup Cheddar Cheese **

* 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

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