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Ingredients

• 6 cups Sml Fresh Broccoli Flowerets
• 1/2 cup diced cheddar cheese
• 2 cans Low-Sodium Chicken Broth *
• Garlic Clove, minced
• teaspoon Ground Red Pepper
• 1 cup Plain Low-Fat Yogurt
• 1 teaspoon Margarine
• 1 cup Chopped Onion
• teaspoon Dried Whole Oregano
• teaspoon Black Pepper
• teaspoon salt
• teaspoon Dried Whole Thyme
• cup water
• 3 quarts Water

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• * 10-1/2 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.
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• Length: 7 minutes

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Step 2

• Drain; set aside. Coat a large saucepan with cooking spray.
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Step 3

• Add margarine and place over medium heat until melted.
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Step 4

• 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.
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• Length: 5 minutes

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Step 5

• Combine yogurt and flour in a large saucepan, stirring with a wire whisk.
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Step 6

• Add broth and next 6 ingredients; stir well.Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly.
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• Length: 20 minutes

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Step 7

• Add broccoli mixture; stir well.
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Step 8

• Add 3/4 cup cheese, stirring until melted. Ladle soup into bowls; top with remaining cheese.Yields 6cups.
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