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.
Servings:
Serves 8
Ingredients
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2bunches broccoli, trimmed and coarsely chopped (2 1/2 pounds)see savings
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1medium yellow onion, finely chopped (1 cup)see savings
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3 cupslow-sodium vegetable brothsee savings
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1 1/2 tablespoonsnutritional yeast flakessee savings
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1/8 teaspoonground cuminsee savings
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1/8 teaspoonground nutmegsee savings
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1/4 cupfat-free half-and-halfsee savings
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1/2 cupshredded reduced-fat Swiss cheesesee savings
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Directions
1.
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.
2.
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: Calories 96, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 422 mg, Carbohydrate 14 g, Fiber 6 g, Protein 7 g, Sugars 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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