Broccoli-Cheddar Soup

Name: Broccoli-Cheddar Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 6 cup Broccoli Florets (6 cups Sml Fresh Broccoli Flowerets); ½ cup Cheddar Cheese (1/2 cup diced cheddar cheese); 2 can Chicken Broth (2 cans Low-Sodium Chicken Broth *); 1 clove Garlic Clove (Garlic Clove, minced); 1 tsp Cayenne Pepper (teaspoon Ground Red Pepper); 1 cup Yogurt (1 cup Plain Low-Fat Yogurt); 1 tsp Margarine (1 teaspoon Margarine); 1 cup Yellow Onion (1 cup Chopped Onion); 1 tsp Fresh oregano (teaspoon Dried Whole Oregano); 1 tsp Black Peppercorns (teaspoon Black Pepper); 1 tsp Fine salt (teaspoon salt); 1 tsp Fresh thyme (teaspoon Dried Whole Thyme); 1 cup Bottled Drinking Water (cup water); 3 quart Water (3 quarts Water)

50 minItalian

Servings4

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Vegetarian
Gluten Free
Pescatarian

Steps

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.
2Drain; set aside. Coat a large saucepan with cooking spray.
3Add margarine and place over medium heat until melted.
4Add 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.
5Combine yogurt and flour in a large saucepan, stirring with a wire whisk.
6Add broth and next 6 ingredients; stir well.Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly.
7Add broccoli mixture; stir well.
8Add 3/4 cup cheese, stirring until melted. Ladle soup into bowls; top with remaining cheese.Yields 6cups.