Chedda Cheeze Soup

Serves 6 / A velvety, comforting soup that’s so rich, you’ll never miss the cheese or milk.

1 medium potato, peeled and coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 medium onion, coarsely chopped
1 cup water
1 12.3-ounce package firm silken tofu, crumbled
1/2 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1-1/4 teaspoons salt
1 teaspoon onion granules
1/4 teaspoon garlic granules
1 cup plain dairy-free milk
1/2 cup steamed broccoli or cauliflower florets (optional)
Salt and pepper, to taste

1. Place potato, carrot, onion, and water in a 2-quart saucepan and bring to a boil. Reduce heat to medium, cover, and simmer, stirring once or twice, for 10 minutes or until vegetables are tender.

2. Remove from heat and add tofu, yeast flakes, lemon juice, and spices. Purée soup in batches in a blender or food processor until smooth.

3. Return soup to saucepan and stir in milk. Warm soup over low heat, stirring often, until hot. Add steamed broccoli or cauliflower florets, if desired, and season with salt and pepper.