Broccoli and Cheese Soup

By mamapig

The secret ingredient in this soup is 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 Tbsp. nutritional yeast to cream sauces and cheese fillings

Ingredients

• 2 bunches broccoli, trimmed and coarsely chopped (2 1/2 lb.)
• 1 med yellow onion, finely chopped (1 cup)
• 3 cup low-sodium vegetable broth
• 11/2 Tbsp. nutritional yeast flakes
• 1/8 tsp. ground cumin
• 1/8 tsp. ground nutmeg
• 1/4 cup fat-free half-and-half
• 1/2 cup shredded reduced-fat Swiss cheese

Details

Servings 8
Adapted from vegetariantimes.com

Preparation

Step 1

1. Coat 3-qt. 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, purée 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 Tbsp. cheese.