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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 201.8
  • Total Fat: 9.2 g
  • Cholesterol: 30.0 mg
  • Sodium: 3,443.8 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 10.3 g

View full nutritional breakdown of Broccoli Cheddar Cheese Soup calories by ingredient
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Broccoli Cheddar Cheese Soup

Submitted by: SUEZ2011

Introduction

Recipe by, Emily Malone

To enhance the cheese flavor add 1/3 cup nutritional yeast, will also boost the protein content.
Recipe by, Emily Malone

To enhance the cheese flavor add 1/3 cup nutritional yeast, will also boost the protein content.

Number of Servings: 1

Ingredients

    2 cloves garlic, minced
    1 med. onion, diced
    2 lbs. frozen broccoli
    4 cups vegetable broth
    1/3 cup nutritional yeast
    1 tsp. salt
    1/3 cup Daiya non-dairy chees (or light cheese)
    Greek Yogurt (Optional, for garnish)

Directions

Serving Size - 1 Cup

Frozen veggies are better than fresh, you want to cook the broccoli down so that it is falling apart, and that's much easier with the frozen version.

In a large dutch oven, start by sauteing the garlic & onions in a little bit of olive oil, until they start to brown.

Once browning, add the frozen broccoli and allow it to defrost and cook for about 5 minutes, stirring occasionally.

Add 4 cups vegetable broth or Chicken broth & bring to a simmer.

In order to get a good "cheesy" flavor, add 1/3 cup nutritilnal yeast.

Season with salt and let it simmer (covered) for ten minutes.

Using a ladle, transfer the soup to a blender in order to puree into a smooth soup. Make sure you remove the cap on top that it can release the steam (other wise it will explode!).

Pulse until you have a thick soup with just a few chunks, & then add back into the Dutch oven to heat through.

Stir in 1/3 cup of cheese for a little boost to the cheddar flavor.

Top with a dollop of Green yogurt and a few extra sprinkles of cheese.

Number of Servings: 1

Recipe submitted by SparkPeople user SUEZ2011.






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