Broccoli and Cheese Soup

• 2 bunches broccoli, trimmed and coarsely chopped (2 1/2 lb.)
• 1 medium yellow onion, finely chopped (1 cup)
• 3 cups low-sodium vegetable broth
• 1 1/2 Tbs. nutritional yeast flakes
• 18 tsp. ground cumin
• 18 tsp. ground nutmeg
• 1/4 cup fat-free half-and-half
• 1/2 cup shredded reduced-fat Swiss cheese

1. Coat 3-qt.
2. saucepan with cooking spray.
3. Cook onion in saucepan over medium heat 4 to 5 minutes, or until softened, stirring occasionally.
4. Add broccoli, vegetable broth, and 2 cups water, and bring to boil.
5. Stir in nutritional yeast, cumin, and nutmeg; reduce heat, and simmer, partially covered, 20 minutes, or until broccoli is tender.
6. Working in batches, puree soup in food processor until smooth.
7. Return to saucepan.
8. Stir in half-and-half, and heat over low heat until hot.
9. Season with salt and pepper, if desired.
10. Sprinkle each serving with 1 Tbs.
11. cheese.

bunches broccoli, yellow onion, lowsodium, nutritional yeast, ground cumin, ground nutmeg, swiss cheese

Taken from www.vegetariantimes.com/recipe/broccoli-and-cheese-soup/ (may not work)