Oh My Veggies · by Nicole★ 4.9 (8)
Vegan Broccoli Cheddar Cheese Soup
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 5%
CARBS 12G22% OF CAL
2G FIBER3G SUGAR7G OTHER
FAT 19G77% OF CAL
16G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan broccoli cheddar soup made with plant-based ingredients and coconut milk. Rich and cheesy-tasting despite being fully plant-based, it's a comforting main or starter.
mainamericansoup⚙️ food processorgluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Cups Vegan Shredded Cheddar Cheese
- 2 Cups Broccoli Florets
- 1 ½ Cups Vegetable Broth
- 8 Ounces Full Fat Coconut Milk
- 1 Tablespoon Garlic (minced)
- ¼ Large Onion (diced)
- 1 Tablespoon Vegan Butter (or Olive Oil)
- Salt and Pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 5%
CARBS 12G22% OF CAL
2G FIBER3G SUGAR7G OTHER
FAT 19G77% OF CAL
16G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 613mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 297mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 613MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.