This Broccoli Cheese Soup is so delicious and creamy, you won’t even miss the cheese! You will find it hard to believe that it is AIP, Paleo and dairy-free.
It has been really cold here lately in Minnesota. This crisp and wintery weather has me wanting to hibernate inside with a big bowl of dairy-free Broccoli Cheese Soup. What can be more comforting than a hot bowl of soup on a snowy day! I know that’s what I crave! If you are craving that same warmth and coziness, this soup is just what you need too.
Most creamed soup recipes call for CHEESE (of course!), or use flour as a thickening agent. My Broccoli Cheese Soup; however, uses pumpkin, coconut milk and nutritional yeast to mimic that cheesy creaminess and wholesomeness. Adding bone broth provides essential amino acids and collagen, which promote healthy skin, hair, nails, bones, and joints. Fresh, tender broccoli florets incorporate a burst of color and an abundance of flavor and nutrients. The fact that this soup is dairy-free, makes it a nutrient-dense version of a cheesy American favorite.
- 1 15 ounce can pumpkin puree
- 1 13.5 ounce can full fat coconut milk
- 4 cups chicken bone broth or chicken stock
- 1 tablespoon avocado oil
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1/2 teaspoon sage dried
- 2 tablespoons arrowroot powder
- 6 cups fresh broccoli chopped
Combine pumpkin puree, coconut milk and bone broth in medium size pot.
Cook on medium heat until blended to a creamy consistency.
Add avocado oil, nutritional yeast, sea salt, onion powder, garlic powder, thyme and sage. Stir periodically.
When mixture starts to boil, whisk in arrowroot powder (1 tablespoon at a time to prevent clumping).
Add broccoli florets and cook until softened (approximately 5 - 7 minutes).