Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Vegetarian Broccoli-Cheddar Soup
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 23%
CARBS 39G51% OF CAL
5G FIBER0G ADDED0G INTRINSIC18G OTHER16G TOTAL SUGAR
FAT 13G38% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli and cheddar soup made with water, potatoes, and Greek yogurt. Comforting and rich without heavy cream, it improves with time.
mainamericansoup🌀 blender🍲 stockpot🍳 skilletvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons butter, salted or unsalted is fine
- 2 onions, roughly chopped (to yield about 4 cups)
- 4 garlic cloves, smashed and roughly chopped
- ½ teaspoon crushed red pepper flakes, see notes above
- Kosher salt
- Freshly ground black pepper
- 1½ pounds broccoli (2-3 heads, roughly)
- 1 medium russet potato (9-11 ounces, roughly)
- 6 ounces sharp cheddar cheese, grated to yield about 2 cups
- ½ cup plain Greek yogurt
- day-old bread
- olive oil
- flaky sea salt, such as Maldon
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 23%
CARBS 39G51% OF CAL
5G FIBER0G ADDED0G INTRINSIC18G OTHER16G TOTAL SUGAR
FAT 13G38% OF CAL
5G SAT8G 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
- 10m
- Cook
- 50m
- Sodium
- 735mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 717mg
- Calcium
- 196mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.