Broccoli and Cheese Soup

Serves 8

The secret ingredient in this soup is nutritional yeast. This health food store staple has a nutty, fermented flavor that works as a cheese booster in recipes, or can be used to replace cheese altogether in vegan dishes. Try adding 1 to 2 Tbs. nutritional yeast to cream sauces and cheese fillings.

2 bunches broccoli, trimmed and coarsely chopped (2½ lb.)
1 medium yellow onion, finely chopped (1 cup)
3 cups low-sodium vegetable broth
1½ Tbs. nutritional yeast flakes
⅛ tsp. ground cumin
⅛ tsp. ground nutmeg
¼ cup fat-free half-and-half
½ cup shredded reduced-fat Swiss cheese

1. Coat 3-qt. saucepan with cooking spray. Cook onion in saucepan over medium heat 4 to 5 minutes, or until softened, stirring occasionally. Add broccoli, vegetable broth, and 2 cups water, and bring to boil. Stir in nutritional yeast, cumin, and nutmeg; reduce heat, and simmer, partially covered, 20 minutes, or until broccoli is tender.

2. Working in batches, purée soup in food processor until smooth. Return to saucepan. Stir in half-and-half, and heat over low heat until hot. Season with salt and pepper, if desired. Sprinkle each serving with 1 Tbs. cheese.

nutritional information

Per 1-cup serving:

• Calories: 96
• Protein: 7 g
• Total Fat: 2 g
• Saturated Fat: 1 g
• Carbohydrates: 14 g
• Cholesterol: 5 mg
• Sodium: 422 mg
• Fiber: 6 g
• Sugar: 4 g