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6 cups
suggest servings
| 3 | quarts | water | |
| 3/4 | cup | water | |
| 6 | cups | broccoli florets | fresh |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | margarine | |
| 1/2 | teaspoon | oregano | whole, dried |
| 1 | cup | onion | chopped |
| 1/4 | teaspoon | thyme | whole, dried |
| 1 | clove | garlic | minced |
| 1/8 | teaspoon | black pepper | |
| 1 | cup | yogurt, low-fat | |
| 1/8 | teaspoon | red pepper flakes | ground |
| 21 | ounces | chicken broth, low salt | |
| 1 | cup | cheddar cheese, reduced-fat | shredded, 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; sauté 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.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 401mg | 17% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 2% | Vitamin C | 6% | |
| Calcium | 13% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a...
I have been ask for this recipe time & time again. Absolutely the BEST!
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