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Broccoli-cheddar Soup

3 qt Water
3/4 c Water
6 c Sml Fresh Broccoli Flowerets
1/2 ts Salt
1 ts Margarine
1/2 ts Dried Whole Oregano
1 c Chopped Onion
1/4 ts Dried Whole Thyme
Garlic Clove; minced
1/8 ts Black Pepper
1 c Plain Low-Fat Yogurt
1/8 ts Ground Red Pepper
2 cn Low-Sodium Chicken Broth *
1 c Cheddar Cheese **


* 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 6 cups.

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