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.
BROCCOLI CHEESE SOUP | AIP, DAIRY-FREE, PALEO
- Total Time: 30 minutes
- Yield: 4 1x
Description
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.
Ingredients
- 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)
Instructions
- 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).
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
This turned out great!! My 6 year old & husband already approved for me to make this again! Thank you for being so adventurous to try and combine, what feels like to me, such an odd combination of wholesome ingredients to make such a healthy soup! Seriously, I never wouldve thought to put coconut & pumpkin together, and this is my first go with nutritional yeast. Oh, and FWIW, I didn’t have arrowroot on hand, so I substituted 1.5 Tablespoons cornstarch, and I think it worked well. I’m sure that’s not AIP compliant, but dairy-free was my goal with this recipe.
★★★★★
So happy the whole family can enjoy this recipe! More creative recipes to come!
Thank you for this recipe! I haven’t had broccoli “cheddar” soup for so long. This is so tasty!
★★★★★
Glad you enjoyed it!
WOW! Soo yummy! I didn’t change a thing! So delish will definitely eat this all the time!❤
★★★★★
What a great satisfying and filling soup! You would never guess pumpkin was the base! This freezes great for work lunches! My whole family loves!
★★★★★
My husband loves broccoli cheese soup and he approved whole heartedly and ate two bowls! I am so pleased. Thanks you so much! Will definitely make this again.
This totally satisfied my craving for Broccoli Cheese soup while staying AIP compliant – thank you! The one problem I had while making the soup was the arrowroot powder. Sprinkling arrowroot powder into an already hot liquid causes the starch molecules to expand before they can be incorporated into the liquid. So I ended up with a big glob of gel, even though I sprinkled it in slowly while whisking. I had to strain the soup to get all of the chunks out, then I used an arrowroot slurry (equal amounts of arrowroot powder and cold water, stirred together until the arrowroot dissolves) and slowly poured that into the boiling soup while whisking. It turned out great with the adjustment. Just a tip for those who may make this in the future. 🙂 Thanks again for a great comfort food recipe!
★★★★★
Thank you so much for the tip! I am so happy you enjoyed the recipe!
This was so good! And very easy to make! I will definitely be making this again. Thank you!
★★★★★
Hi! I am excited to try this! Question: have you tried butternut squash purée instead of pumpkin? I have an extra lb of butternut squash to use up and thought maybe it might be more mild flavored than the pumpkin.
yes, you can easily substitute butternut squash in place of the pumpkin 🙂
Love it! Makes it easy to stay dairy free!
★★★★★
This was so good, but what’s the most appealing is how easy it was to make. I didn’t have sage on hand, and even without it this was bomb diggity. I added a little ham. Thanks so much.
★★★★★