Ingredients: 1 quart (4 cups) water 6 cups broccoli florets 1 cup chopped onion 1 clove minced garlic 1 cup plain nonfat yogurt 1/3 cup all-purpose flour 2 (10.5 ounce) cans reduced sodium chicken broth 3/4 cup water 1/4 teaspoon salt 1/8 teaspoon ground red pepper 1/8 teaspoon pepper 1 cup sharp cheddar cheese
Directions: Bring 1 quart water to boil in large soup pot. Add broccoli and cook for 7 minutes or until tender. Drain and set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and garlic and saute until tender. Add broccoli and onion mixture in a blender or food processor and pulse blend into small pieces. Combine yogurt and flour in a large saucepan and mix well with a wire whisk. Add broth and next 4 ingredients and stir well. Cook over medium heat for 20 minutes or until thickened. Add broccoli mixture and 3/4 cup cheese and heat until cheese is melted. Top with remaining cheese and serve.
