Broccoli-Cheddar Soup

Title:
Broccoli-Cheddar Soup

Yield:
4 Servings

Categories:
Soups,
Broccoli,
Low-cal




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini