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