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

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.

Makes 10 Servings
Serving Size: 12 ounces