Cheddar Broccoli Soup

• 1 tablespoon olive oil
• 1 stalk celery, chopped (about 1/2 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 1 small onion, chopped (about 1/2 cup)
• 1/2 teaspoon dried thyme leaves, crushed (optional)
• 1 1/2 cups water, divided
• 1 box (10 oz.) frozen chopped broccoli, thawed and drained
• 1 can (14.5 oz.) low sodium chicken broth or vegetable broth
• 1 jar RAGU(R) Double Cheddar Sauce

1. Heat oil in large saucepan over medium heat and cook celery, carrot, onion and thyme until vegetables are almost tender, about 3 minutes. Stir in 1 cup water and bring to a boil over high heat. Reduce heat to low and simmer until vegetables are tender, about 10 minutes.
2. Process vegetable mixture and broccoli in food processor or blender until smooth; return to saucepan.
3. Stir in remaining 1/2 cup water, broth and sauce. Cook, stirring occasionally, until heated through, about 10 minutes.

olive oil, celery, carrot, onion, thyme, water, broccoli, chicken broth, cheddar sauce

Taken from www.myrecipes.com/recipe/ragu-cheddar-broccoli-soup (may not work)