Comforting Creamy Broccoli Soup Recipe |

Comforting Creamy Broccoli Soup

Creamy Broccoli Soup is kiiiiiiinda addictive, and the best part is that it’s dairy-free and chock full of yummy veggies.

Comforting Creamy Broccoli Soup |

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.

Comforting Creamy Broccoli Soup Recipe |

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.

Watch the cooking show episode for my Comforting Creamy Broccoli Soup recipe:

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Creamy Broccoli Soup Recipe |

Comforting Creamy Broccoli Soup Recipe

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 202 kcal

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


  1. 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. 

  2. Blend it up. Carefully transfer the soup to a blender, and puree until smooth. Adjust the seasoning with salt and pepper to taste.

Recipe Video

Recipe Notes

This soup freezes well for up to 3 months.

Nutrition Facts
Comforting Creamy Broccoli Soup Recipe
Amount Per Serving
Calories 202 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g65%
Cholesterol 9mg3%
Sodium 1196mg50%
Potassium 690mg20%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 2g2%
Protein 5g10%
Vitamin A 705IU14%
Vitamin C 119.6mg145%
Calcium 83mg8%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

If you love this soup, be sure to rate it and leave a comment below. I’m eager to hear from you.

Pin this Comforting Creamy Broccoli Soup Recipe for later.

broccoli soup in a bowl

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99 Responses

    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. yay was just gonna ask about freezing this. What if I have no broth available? Add more spices? I assume the same would be great with cauliflower too….

      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.

    1. I’m happy to hear it worked out well for you Barrie! Sounds like a smart use of your veggie drawer offerings 🙂

  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!

  19. Hello there!
    I followed the recipe exactly and it came out very watery 🙁
    Any idea how I might’ve goofed?

    1. Hmmmm…veggies could have had more moisture, especially the broccoli. Sometimes, I’ll hold back some of the broth and adjust it at the end if I need more. Next time, a simple trick is to let the soup keep cooking…moisture will evaporate and thicken it.

  20. OMG, this Soup is delicious. I sautéed the onion and leeks for 5 minutes, added the garlic for 1 more minute. Then put this in the pot with the rest of the ingredients and cooked as written. Pulled out my immersion blender, then enjoyed the heck out of this soup. Thank you so much!!

  21. This is amazing! I’m not a soup person and have eaten soooo much of this in one sitting! Thanks for the awesome recipe.

  22. Oh my gosh. Does it get any easier? Throw everything in a pot and simmer for 30 minutes and you get the best broccoli soup you ever had!! Over the top amazing.

  23. Just made it. I can’t believe such few ingredients can make such a delicious soup. Than you from the bottom of my heart ❤️

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Hi, I'm Steph Gaudreau, bs, ma, cissn!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.


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