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. Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/ Iron: 1.6/Sodium: 411/Calcium 293