Broccoli Cheddar Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cloves garlic, minced1 med. onion, diced2 lbs. frozen broccoli4 cups vegetable broth1/3 cup nutritional yeast1 tsp. salt1/3 cup Daiya non-dairy chees (or light cheese)Greek Yogurt (Optional, for garnish)
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.
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.
Nutritional Info 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
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