Broccoli-Cheddar Soup
Yield
6 cupsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
water
|
*
|
| ¾ | cup |
water
|
|
| 6 | cups |
broccoli florets
fresh |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
margarine
|
|
| ½ | teaspoon |
oregano
whole, dried |
|
| 1 | cup |
onions
chopped |
|
| ¼ | teaspoon |
thyme
whole, dried |
*
|
| 1 | clove |
garlic
minced |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
yogurt, low-fat
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| 21 | ounces |
chicken broth, low salt
|
|
| 1 | cup |
cheddar cheese, reduced-fat
shredded, divided |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
water
|
*
|
| 177 | ml |
water
|
|
| 1.4 | l |
broccoli florets
fresh |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
margarine
|
|
| 2.5 | ml |
oregano
whole, dried |
|
| 237 | ml |
onions
chopped |
|
| 1.3 | ml |
thyme
whole, dried |
*
|
| 1 | clove |
garlic
minced |
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
yogurt, low-fat
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 606.9 | ml/g |
chicken broth, low salt
|
|
| 237 | ml |
cheddar cheese, reduced-fat
shredded, divided |
* |
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.
