Name: Broccoli Cheese Soup (AIP, Paleo, Whole30, Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Healthy
Ingredients: 4 ½ cups chicken broth (or vegetable broth for vegan); 2 tbsp arrowroot starch; 2 tbsp avocado oil; ½ yellow onion, diced; 3 cloves garlic, minced; 1 ½ cups butternut squash, cubed; 4 cups broccoli florets; 1 cup shredded carrots; ¾ – 1 tsp salt (to taste); ¼ tsp black pepper (omit for AIP); 1 cup coconut cream; 3–4 tbsp nutritional yeast (to taste); ¼ tsp turmeric; Optional: 3 strips of bacon, cooked and chopped

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Let’s be real—there’s nothing quite like a warm bowl of broccoli cheese soup. It’s creamy, cozy, and loaded with feel-good flavor. Perfect for a chilly night, right? But if you’re following a special diet—AIP, Paleo, Whole30, or Vegan—the traditional version packed with dairy and gluten is a no-go. That’s where this soup comes in.

Think of it as your dreamy, dairy-free version! Instead of cheese and cream, this recipe uses butternut squash for richness and nutritional yeast for a cheesy vibe. It’s proof you don’t need dairy to make something indulgent. Whether you’re new to these diets or just looking for a healthier spin on a classic, this one’s sure to win you over.

Quick Recipe Breakdown

This soup is easy to make and doesn’t require any complicated kitchen gadgets. Whether you’re a beginner or a seasoned cook, you’ll have no problem whipping this up.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Need More or Less?

It’s super flexible. Want to double it for meal prep? Go for it. Cooking for one? You can easily halve the recipe. Just adjust the seasonings as needed.

Is It Hard to Make?

Not at all. This recipe is beginner-friendly. Even if you’ve never cooked with butternut squash before, you’ve got this. I’ll guide you through it step by step.

Here’s What You’ll Need

This recipe uses everyday ingredients that deliver big on flavor while keeping things clean and nutritious.

Ingredients

4 ½ cups chicken broth (or veggie broth if vegan)
2 tbsp arrowroot starch (thickener)
2 tbsp avocado oil
½ yellow onion, diced
3 garlic cloves, minced
1 ½ cups butternut squash, cubed
4 cups broccoli florets
1 cup shredded carrots
¾–1 tsp salt (adjust as needed)
¼ tsp black pepper (skip for AIP)
1 cup coconut cream
3–4 tbsp nutritional yeast (cheesy flavor!)
¼ tsp turmeric (for color and warmth)
Optional: Crumbled cooked bacon (3 strips)

Substitutions & Tips

Broth: Chicken broth adds depth, but veggie broth works just as well for a vegan version.
Arrowroot Starch: No arrowroot? Swap it with tapioca starch. It’s key for that silky texture.
Butternut Squash: This is the MVP for creamy, dairy-free goodness. Short on time? Use pre-cut frozen squash.
Nutritional Yeast: The cheese-flavor hero. High-quality flakes are worth it—look for “fortified” varieties for extra nutrients.

How to Make It Step-by-Step

Ready to get cooking? Let’s do this!

Step 1: Get Your Ingredients Prepped

Chop the onion, cube the squash, mince the garlic, and shred the carrots. Prep work upfront makes everything easier once you start cooking.

Step 2: Sauté the Aromatics

Warm some avocado oil in a medium pot over medium heat. Toss in the onion and garlic, and sauté for about 2–3 minutes. Smell that? That’s the magic starting.

Step 3: Add the Squash

Throw in the cubed butternut squash and keep sautéing for another 3–4 minutes. This brings out the squash’s natural sweetness.

Step 4: Simmer & Blend

Mix the broth and arrowroot starch in a small bowl, making sure there are no clumps. Pour it into the pot, bring everything to a boil, then lower the heat and simmer for 12–15 minutes. The squash should be soft and fork-tender.
Now the fun part: Blend it all up until smooth. Use an immersion blender directly in the pot or transfer in batches to a regular blender (just be careful with the hot liquid!).

Step 5: Add Veggies & Cook More

Pour the smooth soup base back into the pot. Stir in the broccoli, carrots, salt, and pepper. Let it simmer for about 10 minutes. The broccoli should be tender but still bright green.

Step 6: Finish with Creaminess

Stir in the coconut cream, nutritional yeast, and turmeric. Give it one last gentle cook for a minute or two. Taste and adjust seasoning as needed.

That’s it! You’ve just made a comforting, creamy, dairy-free soup.

Pro Tips

Blending Hack: Take your time blending. A silky base makes all the difference.
Broccoli Texture: Don’t overcook the broccoli—it should stay slightly crisp and vibrant.
For Extra Flavor: Top each bowl with a swirl of olive oil, crispy bacon bits, or roasted seeds.

Customization Ideas

Want to switch it up? Here are a few ways to make this recipe your own:

Vegan-Friendly: Use veggie broth and skip the bacon garnish.
AIP-Friendly: Leave out the black pepper.
Lower Carb: Cut back on carrots or swap them for diced zucchini.
Add Spice: Like heat? A pinch of cayenne or smoked paprika can liven things up (if it fits your diet!).

How to Serve & Store

Serving Suggestions

Serve this soup in big, cozy bowls. For toppings, try crispy bacon (optional) or fresh herbs like chives or parsley. Pair it with gluten-free bread or a light salad for a complete meal.

Storing Leftovers

Keep extra soup in an airtight container in the fridge for up to four days. It actually tastes better as the flavors meld!

Freezing

Want to freeze it? No problem. Let the soup cool completely, then portion it into freezer-safe containers. To reheat, thaw overnight in the fridge and warm gently on the stove.

This broccoli “cheese” soup proves you don’t need dairy to enjoy comfort food. It’s creamy, flavorful, and packed with nourishing ingredients. Whether you’re following a special diet or just want a healthy twist, give it a try. I promise—it’ll hit the spot. Happy cooking!