Broccoli Cheese Soup

I think there is a strong possibility this type of soup is my beloved's favorite. So it's time I buck up and learn to make it. This is the first "recipe" I decided to try, we'll just have to see how it turns out.

* I imagine this could easily be veganized by omitting the shredded cheese and using a non dairy cream.

Ingredients:
2 Bunches of Broccoli trimmed and coarsely chopped (about 2 lbs)
1/2 Yellow onion, finely chopped
3 Cups vegetable broth
2 Cups of water
1 1/2 TBS Nutritional yeast
1/8 Tsp ground cumin
1/8 Tsp ground nutmeg
1/4 cup Heavy whipping cream (or half and half)
1 cup shredded cheese

Method:
Coat a 3 qt sauce pan with cooking spray.
Cook onions over medium heat 4-5 minutes, or until softened. Add broccoli, water and broth and bring to a boil.

Stir in Nut. yeast, cumin and nutmeg, reduce heat and simmer, partially covered for about 20 minuted or until broccoli is tender.




Working in batches or with an immersion blender. Puree the soup mix (at least half). Return to sauce pan and add half and half and cheese. Heat over low heat until hot and cheese has melted.

Season with salt and pepper if desired.

The soup was a bit thin but we both LOVED it! In fact the nutritional yeast gave it so much cheesy flavor that the additional shredded cheese was really just added since it was already ready. Next time I can see leaving it out or reducing the amount dramatically, to use mainly the Nut. yeast.





Overall we were both VERY pleased. We had ours hot off the stove with fresh made rosemary rolls from a local bread shop. Y-U-M.


*If you aren't sure what nutritional yeast is or the benefits of it, be sure to check it out. It's a great vegan alternative to cheese and comes loaded with B12 for those of us who either don't eat meat or don't eat much of it. All in all a WONDERFUL addition to my pantry if for nothing else than this very recipe.