Broccoli-Cheddar Soup Recipe

* 10-1/2 oz each

** Reduced-Fat, shredded and divided

Step 1

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. Makes 6 cups.

Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/ Iron: 1.6/Sodium: 411/Calcium 293

Things You'll Need

  • 3qt Water
  • 3/4c Water
  • 6c Sml Fresh Broccoli Flowerets
  • 1/2ts Salt
  • 1ts Margarine
  • 1/2ts Dried Whole Oregano
  • 1c Chopped Onion
  • 1/4ts Dried Whole Thyme
  • Garlic Clove; minced
  • 1/8ts Black Pepper
  • 1c Plain Low-Fat Yogurt
  • 1/8ts Ground Red Pepper
  • 2cn Low-Sodium Chicken Broth *
  • 1c Cheddar Cheese **

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