This creamy paleo broccoli soup is easy to make, freezes well, and is kid-friendly! With just a few ingredients, it’s the perfect weeknight meal.
I never really thought creamy paleo broccoli soup would be a thing I would love. Turns out I was wrong.
Broccoli is one of my favorite vegetables. I use it ALL. THE. TIME. I steam it, so it doesn’t get dried out, and keep it in the fridge. I’ll use it on a salad to get in some extra healthy carbs, or I’ll warm it up and top it with some Everything But The Bagel seasoning.
I wasn’t always this way. A time existed when I didn’t eat broccoli, or even really eat vegetables at all.
But I’m living proof that with time, dedication, and an open mind, we do not have to eat the same way forever. If we did, I would still be eating Fruity Pebbles for dinner.
Now that the weather is cooling off a bit, I’m thinking more about soups and stews. Pots simmering on the stove, slow cookers delivering tender, fall apart meat after a long day, and warm soups with crusty (paleo) bread.
I love this paleo broccoli soup with some crusty dinner rolls. These are my favorite paleo dinner rolls. They’re quick and easy to make, and they crisp up on the outside. They are great for dipping in this soup!
When I made this creamy broccoli soup recipe, I had the busy people in mind – so it keeps it short, sweet, and simple. It uses a bag of frozen broccoli florets as the base, combined with just a few other ingredients.
The end result is a simple and flavorful soup that is loved by kids and adults alike!
If you prefer to use fresh broccoli, you can certainly do that. Just make sure that before you go to purée it, the broccoli is tender. When you poke it with a fork, it should slide right off.
Fun Fact: Did you know that broccoli contains Vitamin C? So much so that just half a cup (78 grams) of cooked broccoli provides 84% of the recommended daily intake (RDI) — more than one-half orange can offer.
As always, I highly recommend my favorite kitchen tool in the whole wide world for this recipe, the immersion blender. It will allow you to blend the soup while it is still hot, so there’s no waiting, no splattering, and way less clean up, because you blend it right in the pot.
When using the immersion blender, you won’t just be able to run it consistently. For the first minute or two, you will need to pick it up and put it back in, breaking up the broccoli florets.
As it starts to smooth out, you will be able to run it more consistently. Once you can run it without having to stop or move it, keep it going for a minute or two to make sure everything is blended, then add your coconut milk at the very end.
Voilà: creamy broccoli soup!
If you don’t have an immersion blender, or prefer to use a regular blender, I will walk you through the steps for that. Just be aware that it will take a bit longer.
You will have to work in batches, and will need an additional pot to transfer the blended soup to.
To use a regular blender:
Fill the body of the blender NO MORE than halfway full.
Put the lid on the blender, but vent it. Most have a seal, a knob, a pour spout, or something else. You are blending hot soup and the heat will make it explode if you contain it with no vent. YOU DO NOT WANT THIS.
Yes, some may splatter out. I’ve had good luck with folding a dish towel and holding it part of the way over the opening, so the heat can escape but the soup cannot. Your set up will depend on your blender and how it vents.
Once you’ve blended a batch, pour it into an empty pot or container. Repeat, filling the blender NO MORE than halfway full each time.
Hot liquid expands when you blend it, so give it room! Continue until all the soup has been blended.
Or, just buy yourself an immersion blender and save yourself the headache.
- 1 lb frozen broccoli florets
- 32 oz vegetable stock
- 1 yellow onion, roughly chopped
- 2 tsp jarred minced garlic
- 2 tsp salt
- 1 tsp black pepper
- 2 Tbsp nutritional yeast
- 1/2 cup coconut milk
- In a large stockpot, combine all ingredients except for nutritional yeast and coconut milk.
- Bring to a boil, then reduce to a simmer. Allow to simmer for 15 minutes or until broccoli is tender.
- Using an immersion blender, blend the soup until no lumps remain.
- Add the nutritional yeast flakes and coconut milk, then use the immersion blender to blend it in.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
If you don't have an immersion blender, you can still make this! You will need to blend in batches in a regular blender. Because the liquid will be hot, it will expand when blending. Don't fill the blender up more than halfway, and allow the top to have a small vent to let heat out, or allow the soup to cool a bit before blending.
Nutritional yeast adds a cheesy, creamy flavor to this soup. You can make it without it, but the soup won't taste as good!
You could easily use fresh broccoli instead of frozen as well, and the process would be the same. It may need to simmer for less time before blending, but it will be fine if it cooks longer - it just gives the flavors more time to blend!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 881mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 3g