Cheesy Broccoli Soup

A creamy and cheesy soup with tasty broccoli florets, this is the perfect dish on a cold, rainy day!

Recipe

Ingredients:

10 ounce bag frozen broccoli florets
2 large carrots, rinsed, peeled and chopped
3 cloves garlic, minced
2 and 1/2 pounds potatoes (about 8 to 10 medium-sized potatoes), rinsed and diced
1 medium onion (yellow or white)
1 and 1/2 teaspoon oregano, dried
1 teaspoon thyme, dried
8 cups vegetable broth
1/4 teaspoon nutmeg
1/2 cup nutritional yeast
1/2 cup and 2 tablespoons olive oil
salt and pepper, to taste  (if your vegetable broth is really salty, you won't need to add more salt)

Directions

1. Place the carrots and potatoes in a large pot along with the vegetable broth and bring to a boil.  Reduce heat to a simmer and cook until the potatoes are fork tender.
2. While the carrots and potatoes are cooking, sauté the onions with 2 tablespoons olive oil until translucent. 
3. ​Add in the garlic, oregano and thyme and sauté for an additional 1 to 2 minutes or until fragrant.
4. Add the onion mixture, nutritional yeast and 1/3 cup of olive oil  to the pot with the carrots and potatoes.  Blend with an immersion blender to your desired consistency.
5. Mix in the thawed broccoli florets and nutmeg, and simmer for another 1 to 2 minutes.
6. Add more vegetable broth if needed.  Add salt and pepper to taste.
   
7. Serve while still warm.  Enjoy!