Lunch

Broccoli Cheddar Cheese Soup is for Lunch.

Broccoli Cheddar Cheese Soup takes 5 minutes to prepare.

Broccoli Cheddar Cheese Soup takes 10 minutes to cook.

Broccoli Cheddar Cheese Soup makes 1 servings.

The ingredients for Broccoli Cheddar Cheese Soup are:

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)

Here is how you make Broccoli Cheddar Cheese Soup:

Serving Size - 1 CupFrozen 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: 1Recipe submitted by SparkPeople user SUEZ2011.

The nutritional information for Broccoli Cheddar Cheese Soup is:

• 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