Broccoli Cheddar Soup

Broccoli-Cheddar Soup

Broccoli-Cheddar Soup

45 minutes

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Details
  • Servings:   4
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
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Ingredients
  • 6 cups Sml Fresh Broccoli Flowerets
  • 1/2 cup diced cheddar cheese
  • 2 cans Low-Sodium Chicken Broth *
  • Garlic Clove, minced
  • teaspoon Ground Red Pepper
  • 1 cup Plain Low-Fat Yogurt
  • 1 teaspoon Margarine
  • 1 cup Chopped Onion
  • teaspoon Dried Whole Oregano
  • teaspoon Black Pepper
  • teaspoon salt
  • teaspoon Dried Whole Thyme
  • cup water
  • 3 quarts Water
Instructions

* 10-1/2 Oz each** Reduced-Fat, shredded and 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; saute 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.Yields 6cups.

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