Broccoli and Cheddar Soup

Love to make this on those cold Winter days when you just need warming up inside.

• Ready In: 1 hr 15 mins
• Yields: 6 cups

Ingredients

• 3  quarts water
• 3⁄4 cup water
• 6  cups broccoli florets
• 1⁄2 teaspoon salt
• 1  teaspoon margarine
• 1⁄2 teaspoon  dried oregano
• 1  cup  chopped onion
• 1⁄4 teaspoon dried whole thyme
• 1  clove garlic, minced
• 1⁄8 teaspoon ground black pepper
• 1  cup plain low-fat yogurt
• 1⁄8 teaspoon  green chili pepper flakes
• 2 (10 1/2ounce) cans low sodium chicken broth
• 1  cup  shredded cheddar cheese, divided

Directions

1. Bring 3 quarts water to boil in a dutch oven; add broccoli and cook 7 minutess or until tender, drain; set aside.
2. Coat a large saucepan with cooking spray.
3. Add margarine and place over medium heat until melted.
4. Add onion and garlic; saute 5 minutes or until tender.
5. Position knife blade in food processor bowl; add broccoli and onion mixture.
6. Process until smooth, scraping sides of processor bowl occasionally; set aside.
7. Combine yogurt and flour in a large saucepan, stirring with a wire whisk.
8. Add broth and next 6 ingredients; stir well.
9. Cook over medium heat for 20 minutes or until thickened and bubbly, stirring constantly.
10. Add broccoli mixture; stir well.
11. Add 3/4 cup cheese, stirring until melted.
12. Ladle soup into bowls; top with remaining cheese.