Broccoli-Cheddar Soup
Broccoli-Cheddar Soup could be just the gluten free recipe you've been looking for.
- Servings: 4
- Total cooking time:
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
- 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.
