Broccoli and Cheese Soup
Recipe from Vegetarian Times

Secret Ingredient: nutritional yeast. This health food store staple has a nutty, fermented flavor that works as a cheese booster in recipes, or can be used to replace cheese altogether in vegan dishes. Try adding 1 to 2 tablespoons nutritional yeast to cream sauces and cheese fillings.

by 6  people

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Servings: 8
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  • 2   
    bunches broccoli, trimmed and coarsely chopped (2 1/2 pounds)
  • 1   
    medium yellow onion, finely chopped (1 cup)
  • 3   cups 
    low-sodium vegetable broth
  • 1 1/2  tablespoons 
    nutritional yeast flakes
  • 1/8  teaspoon 
    ground cumin
  • 1/8  teaspoon 
    ground nutmeg
  • 1/4  cup 
    fat-free half-and-half
  • 1/2  cup 
    shredded reduced-fat Swiss cheese
Coat 3-quart saucepan with cooking spray. Cook onion in saucepan over medium heat 4 to 5 minutes, or until softened, stirring occasionally. Add broccoli, vegetable broth, and 2 cups water, and bring to boil. Stir in nutritional yeast, cumin, and nutmeg; reduce heat, and simmer, partially covered, 20 minutes, or until broccoli is tender.
Working in batches, puree soup in food processor until smooth. Return to saucepan. Stir in half-and-half, and heat over low heat until hot. Season with salt and pepper, if desired. Sprinkle each serving with 1 tablespoon cheese.
Nutrition information
Per Serving: cal. (kcal) 96, Fat, total (g) 2, chol. (mg) 5, sat. fat (g) 1, carb. (g) 14, fiber (g) 6, sugar (g) 4, pro. (g) 7, sodium (mg) 422, Percent Daily Values are based on a 2,000 calorie diet
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