Ingredients

• 1 tbsp margarine, room temperature, and 1/4 cup margarine, melted

• 1/2 onion, minced

• 1/4 cup low-protein baking mix

• 2 cups nondairy heavy cream

• 2 cups vegetable broth

• 1 1/2 cups broccoli florets, coarsely chopped

• 1 cup carrots, cut into matchsticks

• 1 celery stalk, chopped

• 2 1/2 cups Daiya^® Cheddar Style Shreds

• Salt and pepper, to taste

Instructions

1. Melt 1 tbsp margarine in a skillet over medium heat.

2. Sauté onion until translucent (see-through), about 5 minutes. Set aside.

3. In a large saucepan over medium heat, whisk the ¼ cup melted margarine and the low-protein baking mix.

4. Add 2 tbsp of the non-dairy heavy cream, and continue whisking for 3 minutes.

5. Gradually add the remaining cream, whisking constantly.

6. Stir in the vegetable broth, and let the soup simmer until thickened, about 10 minutes.

7. Add the cooked onion and the broccoli, carrots, and celery. Simmer until the vegetables are tender, about 10 minutes more.

8. Stir in the Daiya Cheddar Style Shreds, (saving some for topping) and season with salt and pepper, to taste.

9. Ladle into bowls, and sprinkle remaining Daiya Cheddar Style Shreds on top.