Broccoli-Cheddar Soup

Ingredients

3 quarts Water
cup Water
6 cups Sml Fresh Broccoli Flowerets
teaspoon Salt
1 teaspoon Margarine
teaspoon Dried Whole Oregano
1 cup Chopped Onion
teaspoon Dried Whole Thyme
Garlic Clove, minced
teaspoon Black Pepper
1 cup Plain Low-Fat Yogurt
teaspoon Ground Red Pepper

Preparation

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.
2
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.
3
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.
4
Yields 6cups.

Tools

 



Yield:

4.0 servings

Added:

Thursday, February 11, 2010 - 6:42am

Creator:

Anonymous

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