Broccoli and Cheddar Soup

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

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.

water, water, broccoli florets, salt, margarine, oregano, onion, thyme, clove garlic, ground black pepper, yogurt, green chili pepper, chicken broth, cheddar cheese

Taken from www.food.com/recipe/broccoli-and-cheddar-soup-51820 (may not work)