Title: Broccoli-Cheddar Soup
Categories: Soup Broccoli Lowcal
Yield: 4 Servings
| 3 | qt | Water |
| 3/4 | c | Water |
| 6 | c | Sml Fresh Broccoli Flowerets |
| 1/2 | ts | Salt |
| 1 | ts | Margarine |
| 1/2 | ts | Dried Whole Oregano |
| 1 | c | Chopped Onion |
| 1/4 | ts | Dried Whole Thyme |
| | | Garlic Clove; minced |
| 1/8 | ts | Black Pepper |
| 1 | c | Plain Low-Fat Yogurt |
| 1/8 | ts | Ground Red Pepper |
| 2 | cn | Low-Sodium Chicken Broth * |
| 1 | c | Cheddar Cheese ** |
* 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.
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 3/4 cup cheese, stirring
until melted. Ladle soup into bowls; top with remaining cheese. Yields 6
cups. Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/
Iron: 1.6/Sodium: 411/Calcium 293