Broccoli Cheddar Cheese Soup
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
Introduction
Recipe by, Emily MaloneTo 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.
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.