This broccoli cheese soup tastes like the real thing without the cheese! It’s paleo, AIP, dairy-free, whole30, and can be made vegan as well.

Broccoli cheese soup in a bowl with bacon

What is Broccoli Cheese Soup?

Broccoli cheese soups is a creamy soup made with a thick broth thickened with flour, lots of broccoli, carrots, heavy cream, and cheese. It’s creamy, delicious, and perfect cool weather comfort food! Since the cheese is a pretty central component to broccoli cheese soup, it seems like one of those recipes that you’d never be able to adapt to make dairy-free.. think again!

This broccoli cheese soup is made without any dairy, but still tastes just as cheesy and creamy! It’s paleo, whole30, AIP, and can even be made vegan.

The Ingredients for Broccoli Cheese Soup

  • Broth & coconut cream. Coconut cream makes this soup creamy!
  • Arrowroot starch. This is a thickener for the broth. You can also try to use tapioca.
  • Butternut squash. This isn’t a traditional ingredient for this soup, but it gives this soup the cheesy color, and a velvety broth base.
  • Onions, garlic, shredded carrots, and broccoli.
  • Nutritional yeast. This is the cheese flavor for the soup.
  • Bacon. This is optional, but it really ties it all together.

How to make Broccoli Cheese Soup

  1. Cook the soup base: Using a medium pot or dutch oven, heat the avocado oil over medium heat. Saute the onion and garlic for 2-3 minutes. Add the butternut squash and saute for 3-4 minutes to lightly soften. Pour in the broth and stir to combine. Bring the mixture to a boil and reduce to a medium-low simmer. Simmer for 12-15 minutes or until the butternut squash is soft. Allow to cool slightly before blending with an immersion blender until smooth (alternatively, you can blend in a blender and return to the pot).
  2. Add the broccoli: After the soup base is blended, add the broccoli, carrot, salt, and pepper. Stir well to combine and return to a medium simmer. Simmer for 10 minutes or until the broccoli is soft.
  3. Make it creamy & serve: Stir in the coconut cream, nutritional yeast, and turmeric. Stir to combine and allow to cook on low for another minute. Season further to taste. Serve in bowls topped with bacon if desired.

Two bowls of broccoli cheese soup with a green napkin

Can you make this soup without the nutritional yeast?

The nutritional yeast is what gives the soup it’s cheesy flavor. So, you can technically leave it out, but it won’t really taste cheesy without it.

Can you make this soup without the coconut cream?

It won’t be as creamy without it, but you can try to leave it out if you don’t tolerate it.

How do you make this soup vegan?

This soup is pretty much already vegan, so you’d only need to do the following…

  • Skip the bacon. It’s really just an optional garnish.
  • Use veggie broth instead of chicken broth

Bowl of broccoli cheese soup

 

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Broccoli Cheese Soup (Paleo, AIP, Whole30, Vegan Option)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This broccoli cheese soup tastes like the real thing without the cheese! It’s paleo, AIP, dairy-free, whole30, and can be made vegan as well.


Scale

Ingredients

  • 4 1/2 cups chicken broth (sub vegetable broth)
  • 2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cup butternut squash, cubed
  • 4 cups broccoli florets
  • 1 cup shredded carrots
  • 3/41 tsp salt (season to taste)
  • 1/4 tsp black pepper (omit for AIP)
  • 1 cup coconut cream
  • 34 tbsp nutritional yeast (season to taste)
  • 1/4 tsp turmeric
  • 3 strips of bacon, cooked and chopped (optional)

Instructions

  1. Whisk the broth and arrowroot starch together in a bowl and set aside.
  2.  Using a medium pot or dutch oven, heat the avocado oil over medium heat. Saute the onion and garlic for 2-3 minutes.
  3. Add the butternut squash and saute for 3-4 minutes to lightly soften.
  4. Pour in the broth and stir to combine. Bring the mixture to a boil and reduce to a medium-low simmer. Simmer for 12-15 minutes or until the butternut squash is soft. Allow to cool slightly before blending with an immersion blender until smooth (alternatively, you can blend in a blender and return to the pot).
  5. After the soup base is blended, add the broccoli, carrot, salt, and pepper. Stir well to combine and return to a medium simmer. Simmer for 10 minutes or until the broccoli is soft.
  6. Stir in the coconut cream, nutritional yeast, and turmeric. Stir to combine and allow to cook on low for another minute. Season further to taste.
  7. Serve in bowls topped with bacon if desired.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 303
  • Fat: 8.1g
  • Carbohydrates: 23.1g
  • Fiber: 5.3g
  • Protein: 7.8g

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