What do we need:

• 2 cloves garlic, minced
• 1 medium onion, diced
• 2lbs frozen broccoli
• 4 cups vegetable broth
• 1/3 cup nutritional yeast
• 1 tsp salt
• 1/3 cup Daiya non-dairy cheese (or light cheddar)
• Greek yogurt (optional, for garnish)

Steps:

• In a large Dutch oven, start by sautéing the garlic and 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 and bring up to a simmer…
• In order to get a good “cheesy” flavor from this soup, add 1/3 cup nutritional yeast – also boosts the protein content!
• Season with salt and let it simmer (covered) for about ten minutes.
• Using a ladle, transfer the soup to a Vitamix in order to puree into a smooth soup.
• Make sure if you are using a blender, you remove the cap on top so that it can release the steam (otherwise you get an explosion!).
• You can also use an immersion blender for this step – I tried both ways, and both were successful!
• Pulse until you have a thick soup with just a few chunks, and then add back into the Dutch oven to heat through.
• Stir in 1/3 cup non-dairy Daiya cheese for a little boost to the cheddar flavor.
• Top with a dollop of Greek yogurt (if you like) and a few extra sprinkles of cheese. Grab a big spoon and dig in!

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