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

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


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.


  • 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)


  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.


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

  • Prep Time: 10
  • Cook Time: 35


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