Let us take a moment to salute the wonder stick of glory that is the immersion blender. I know it sounds like some pretentious gadget owned only by wealthy midwestern suburban housewives and/or Alton Brown. But it’s not. It’s a miracle and anyone can own one… unless of course you are/want to be a wealthy midwestern suburban housewife and/or Alton Brown. In this case you are more than welcome to interpret at will. But I digress.
PrintHealthy Broccoli and Cheese Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This luxurious broccoli and cheese soup is a comforting vegan delight, perfect for a chilly winter night, with only 75 calories per serving.
Ingredients
- 1 pound frozen broccoli
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 3/4 cup almond milk
- 6 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 2 teaspoons Dijon mustard
- 1 cup canned pumpkin
- 2 cups low-sodium vegetable broth
- Salt and pepper, to taste
Instructions
- Prepare the frozen broccoli according to package instructions, either in the microwave or on the stovetop, until fully heated.
- Meanwhile, heat a greased or nonstick-sprayed large pot over medium-high heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the almond milk, nutritional yeast, garlic powder, Dijon mustard, canned pumpkin, and vegetable broth. Bring the mixture to a simmer.
- Add the cooked broccoli to the pot. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
- Season with salt and pepper to taste. Continue to simmer for another 5 minutes to allow the flavors to meld together.
- Serve hot, garnished with additional nutritional yeast or a sprinkle of black pepper if desired.
Notes
You may substitute any kind of milk or dairy product for the almond milk. Use a non-nut milk to make the recipe nut-free. Omit or reduce salt and use unsalted broth to make the recipe lower in sodium. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 3
- Sodium: 150
- Fat: 2
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
- Cholesterol: 0
