Skinny Cream Of Broccoli Soup With Cheddar And Croutons

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The Skinny


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1 large yellow onion, roughly chopped (about 2 cups)

2 1/2 pounds broccoli, stems peeled and separated from florets, all roughly chopped. (If using frozen broccoli, two 16-ounce bags will do, no need to separate the stems.)

1 T fresh garlic, chopped

1 t dried thyme

1 t kosher salt

1/2 t pepper (black, white or red pepper all work fine)

8-10 c low-fat or non-fat chicken broth

1 c fat-free half and half

finely grated sharp cheddar cheese (1 t per bowl)

fat-free seasoned croutons (5-6 per bowl)

fat-free Greek yogurt (a nice dollop per bowl, optional)

Pepitas (toasted squash seeds), sunflower seeds, pine nuts or sliced almonds (1/2 t per bowl)

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