Creamy Broccoli Soup is kiiiiiiinda addictive, and the best part is that it’s dairy-free and chock full of yummy veggies.
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.
Now, onto the soup. It’s so tasty and oh-so-perfect for chilly winter weather. My recommendation is to make a double batch. It even freezes really well.
Dairy-Free Milk Substitutes
Creamy, milk-based soups are usually off the menu if you’re avoiding dairy, but this recipe will change all that.
Coconut milk (see my recipe for homemade) 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.
If you wanted another non-dairy milk option, try homemade cashew milk for its creamy texture and mouthfeel.
Make This Dairy-Free Soup with Chicken Broth
I suggest making this soup with a base of chicken broth. It really adds a depth of flavor that’s hard to achieve with other broths.
If you’re trying to make this soup 100% plant-based though, you could totally use veggie broth and leave out the ghee. It’s easy to adapt.
Make your own homemade chicken bone broth or if choosing store-bought, go for low sodium. That way, you can customize the amount of salt and avoid an overly salty soup.
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Comforting Creamy Broccoli Soup Recipe
Comforting Creamy Broccoli Soup is like a warm hug in a bowl. This dairy-free, paleo, whole30 soup comes together in less than 30 minutes. Here's a tip: Make a double batch because this soup is so delicious and flavorful. Get the recipe now!
- 1 leek large, white and light green parts, washed and sliced
- 1/2 white onion small, chopped
- 1 lb broccoli crowns chopped
- 4 cups chicken broth
- 1 cup coconut milk full-fat
- 1 tbsp ghee
- 2 cloves garlic chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Simmer the soup. Add all the ingredients to a large pot, and bring them to a boil. Reduce to a simmer, uncovered, for about 30 minutes.
Blend it up. Carefully transfer the soup to a blender, and puree until smooth. Adjust the seasoning with salt and pepper to taste.
This soup freezes well for up to 3 months.