• Comforting Creamy Broccoli Soup Recipe

    Creamy Broccoli Soup Recipe | StupidEasyPaleo.com

    Today, in honor of my cookbook Performance Paleo‘s one-year anniversary, I’m sharing this Comforting Creamy Broccoli Soup Recipe with you!

    The Performance Paleo Cookbook was released on January 6, 2015, and it was a labor of love. I created over 100 recipes and did all the photography in my little home studio. I’m proud to say that the cookbook is a best-seller and award-winner, but what’s stuck with me the most are the wonderful messages I’ve gotten from readers who say they’ve learned how to eat foods that nourish their bodies.

    It’s been incredible to see photos of the cookbook as far away as Japan, Germany, and Malaysia just to name a few!

    Stephanie Gaudreau Performance Paleo Cookbook | StupidEasyPaleo.com

    Now, onto the soup. This Creamy Broccoli Soup has garnered the nickname “Crack Soup.” It’s slightly addictive and oh-so-perfect for chilly winter weather.

     
    Creamy, milk-based soups are usually off the menu if you’re avoiding dairy, but this recipe will change all that. Coconut milk is paired with chicken broth and aromatics to create the base, then it’s simmered with broccoli and pureed to create a creamy soup that you’ll love. Sometimes I top this with roasted chicken for a complete meal.

    Comforting Creamy Broccoli Soup Recipe

    Preparation 15 mins 2017-03-27T00:15:00+00:00
    Cook Time 30 mins 2017-03-27T00:30:00+00:00
    Serves Serves 4     adjust servings

    Ingredients

    • 1 large leek (8 oz/227 g), white and light green parts, washed and sliced
    • 1/2 small white onion (2 oz/57 g), chopped
    • 1 lb (454 g) broccoli crowns, chopped
    • 4 cups (946 mL) chicken broth
    • 1 cup (237 mL) full-fat coconut milk
    • 1 tbsp (15 g) ghee
    • 2 cloves garlic, chopped
    • 1/2 tsp (3 g) sea salt
    • 1/4 tsp (1 g) black pepper

    Instructions

    Add all the ingredients to a large pot, and bring them to a boil. Reduce to a simmer, uncovered, for about 30 minutes. Carefully transfer the soup to a blender, and puree until smooth. Adjust the seasoning with salt and pepper to taste.

    by

    Creamy Broccoli Soup Recipe | StupidEasyPaleo.com
    Comforting Creamy Broccoli Soup Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4
    Ingredients
    • 1 large leek (8 oz/227 g), white and light green parts, washed and sliced
    • ½ small white onion (2 oz/57 g), chopped
    • 1 lb (454 g) broccoli crowns, chopped
    • 4 cups (946 mL) chicken broth
    • 1 cup (237 mL) full-fat coconut milk
    • 1 tbsp (15 g) ghee
    • 2 cloves garlic, chopped
    • ½ tsp (3 g) sea salt
    • ¼ tsp (1 g) black pepper
    Instructions
    1. Add all the ingredients to a large pot, and bring them to a boil. Reduce to a simmer, uncovered, for about 30 minutes. Carefully transfer the soup to a blender, and puree until smooth. Adjust the seasoning with salt and pepper to taste.
    Notes
    Substitute cauliflower for broccoli.[br][br]Equipment Needed:[br][url href=”http://amzn.to/1cd6Lre”]Knife[/url][br][url href=”http://amzn.to/17TDFez”]Cutting board[/url][br][url href=”http://amzn.to/HjbAkf”]Pot[/url][br][url href=”http://amzn.to/Hj6lRr”]Blender[/url]

    Grab a copy of The Performance Paleo Cookbook here!

    Pin this Comforting Creamy Broccoli Soup Recipe for later!

    Comforting Creamy Broccoli Soup Recipe | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    79 thoughts on “Comforting Creamy Broccoli Soup Recipe

      1. Hi Molly,

        I never provide nutritional info because of liability reasons but you happen to be in luck with this recipe because my publisher did the macro breakdown for me, and this recipe appeared in my book.

        P 9
        F 20
        Total carb 13
        Net carb 9

        Thanks! IG is my favorite 🙂

    1. Hello!! I can’t wait to try this recipe! Any suggestions for a substitute for the coconut milk? I am allergic to coconut. Thanks!

    2. Just made this in my Instant Pot! I let the soup function do it’s thing, blended with and immersion blender, and let it simmer for about 10 minutes. So tasty and easy! Topped it with shredded chicken. Thank you!

      1. Thank you for this!!! I totally want to use my instant pot for this but was unsure how to do it…did you put the coconut milk in woth everything else then put it on soup function for 10 minutes? Or do everything but the coconut milk for 10 minutes on soup and add the mik after?

        1. I would add everything in your IP except the coconut milk. When the soup is finished pour it in a high speed blender (little at a time) or use an immersion blender. Blend in the coconut milk at the same time as your blending.

        1. It was delicious! I added some chopped bacon and chopped rotisserie chicken after the blender. I wish I had made more for the leftovers. Next time I will have to make a double batch 🙂

    3. Just made this and its absolutely delicious (I did sautee the garlic, onion and leek first before adding the rest.) Tastes just like you’d get at a restaurant if you ordered cream of broccoli. thank you!

    4. I would love to make this soup, however, I never heard of ghee and have no idea what it is, nor where I could purchase it. Could you fill me in? Thank you for anything you can add.

    5. SO GOOD!!! We added in chicken and roasted potatoes after we put the soup in the blender (I like a little more texture) and used coconut oil instead of ghee. Absolutely loved this! I’m ready for a snow day to cozy up and eat this for lunch on the couch 🙂 Next time I will definitely make a double batch.

    6. Hi can you tell me how long this will last in the refrigerator? I don’t have any containers to freeze it in and I’ve made a lot! Thanks

    7. Hi! I am new to this world! Not eating whole foods, but my husband and I just set sail on our Whole 30 (his birthday was this month, so we just postponed resolutions) Anyway, while I am more receptive to variety and not needing cheese on anything I knew using just being lazy wasn’t going to get him through 30 days. Thank goodness I found your site! This soup was awesome! So comforting, delicious, and adaptable! We love us some spice, so we added some cayenne, smoked paprika, more pepper, and boom- perfect for our tastes (although I liked it as is as well) So thank you for your awesome recipes and making my Whole30 planning much, much easier!

      1. Hi Jen! Love how you made it your own by upping the spice factor…I definitely add a ton of fresh black pepper to my own 😉

      1. I have no idea. It might be too watery since the lid will trap all the steam. You could try it and find out but I might reduce the amount of liquid to start.

    8. This was delightful! made it on the stovetop as written, and even my 1yo and 3yo gobbled up this broccoli soup. Thank you for sharing 🙂

    9. Do you need the ghee? I’m making this soup with cauliflower and thought the full fat coconut milk would be fine. Can’t wait to try it!

    10. I just want to say thank you for this delicious recipe! It will become part of my soup rotation for sure 😉

    11. Perfect soup for a cooler Autumn day! Kids loved it and I doubled it so we have a whole nother meal waiting in the freezer 🙂 only thing I omitted was the onion and ghee ( I just added another leek ) .

    12. This is by far THE BEST tasting creamy broccoli soup I’ve ever had! And made even better by the whole, clean ingredients! Thank you thank you thank you for this!
      I made a double batch with the intent to freeze most, and then top with shredded chicken throughout the fall. I doubt it will last long at all!

    13. Does the flavor of the coconut milk come through or just add creaminess? We are hesitant to have that taste in this all-time favorite soup of ours.

          1. You’re welcome! Happy to help. If you’d prefer not to use coconut for whatever reason, you can definitely sub with any other nut milk.

    14. I used homemade almond milk and I’m sure that’s why it came out a little thin but the flavor was great. I used about a half a cup of Epic brand salt and pepper pork rinds to thicken it up, which worked great. It was the end of the bag so i just dumped them in with all the seasonings from the bottom of the bag which gave it a peppery kick so if you dont want that dont just dump it in. Lol. I served it with Simple Mills Almond Flour sea salt crackers. Definitely a keeper. Thank you.

    15. Just made this for my family on this cold snowy day! I was trying to clean out the crisper a little, so used more leeks (3 small ones), no onion, and added a couple of very small bulbs of fennel. Didn’t have ghee, so I sauteed the fennel and leeks in a tablespoon of butter before adding it all to the pot with the broccoli. I was a little short on broccoli so it turned out not to need extra liquid. Great recipe and very forgiving.

    16. I have not worked with canned coconut milk only the carton. Do you refrigerate it and strain off the coconut water first and just use the fat? Or the entire can?

    17. Followed recipe exactly and will make this again and again! Love that everything goes in the pot at once and cooks. Very easy.

    18. Very good! I thought I had a pound of broccoli but at the last minute it was more like 3/4 pound so it ended up pretty watery. Next day I steamed 8oz more broccoli, finely chopped it, added to the rest. Texture was perfect. Little more salt and pepper and done! Thanks for another great recipe!

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