Categories: Soups, Broccoli, Low-cal
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

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