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Broccoli-cheddar soup

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Ingredients/Components

water - 3 qt
small fresh broccoli florets about 2 large heads - 6 c
vegetable cooking spray - 1 item
margarine - 1/2 tsp
chopped onion - 1 c
clove garlic, minced - 1 item
plain nonfat yogurt - 1 c
flour - 1/3 c
cans low sodium chicken broth - 2 1/2
salt - 1/2 tsp
dried whole oregano - 1/2 tsp
dried whole thyme - 1/4 tsp
black pepper - 1/8 tsp
red pepper, ground - 1/8 tsp
4 oz - 1 c

How to make broccoli-cheddar soup:

Bring 3 quarts of water to a boil in a Dutch oven; add broccoli and cook 7 minutes until tender. Drain; set aside.

Coat a large saucepan with cooking spray. Place over medium heat; add 1/2 teaspoon margarine and melt. Add onion and garlic and saute until tender. Position a knife blade into food processor bowl; add broccoli and onion mixture. Process until smooth and set aside. Combine yogurt and flour in a large saucepan, stirring with a wire whisk. Add broth and the next 6 ingredients; stir well. Cook over medium heat for 20 minutes until thickened and bubbly, stirring constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring constantly until melted. Serve with remaining cheese on top.

Recipe categories: Vegetables, Soups & stews, Broccoli.

Rating:

3.7

Average rating: 3.7, total votes: 7

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