Broccoli-Cheddar Soup

Directions

Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 minutes 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 minutes 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 minutes or until thickened and bubbly, stirring constantly.

Add broccoli mixture; stir well.

Add ¾ cup cheese, stirring until melted.

Ladle soup into bowls; top with remaining cheese.