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

Broccoli Cheese Soup
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This creamy, comforting soup is a dairy-free twist on the classic broccoli cheese soup. Packed with wholesome ingredients like butternut squash and nutritional yeast, it delivers a cheesy flavor without the cheese! Perfect for those following AIP, Paleo, Whole30, or vegan diets, this recipe is both indulgent and nourishing.

Ingredients

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  • 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

Instructions

  1. Prepare the Base: In a medium pot or Dutch oven, heat avocado oil over medium heat. Sauté diced onion and minced garlic for about 2–3 minutes until fragrant. Add cubed butternut squash and cook for another 3–4 minutes to soften slightly.
  2. Simmer & Blend: Whisk broth and arrowroot starch in a bowl until smooth. Pour into the pot and stir well. Bring to a boil, then reduce to a simmer for 12–15 minutes until the squash is tender. Allow to cool slightly before blending with an immersion blender (or transfer in batches to a blender) until smooth.
  3. Add Vegetables: Return the blended base to the pot. Stir in broccoli florets, shredded carrots, salt, and black pepper (if using). Simmer for about 10 minutes until the broccoli is tender but still vibrant.
  4. Finish & Serve: Stir in coconut cream, nutritional yeast, and turmeric. Let it cook on low heat for another minute to combine flavors. Taste and adjust seasoning as needed. Garnish with bacon crumbles if desired and serve warm.

Notes

Serving Suggestions:

  • Serve with gluten-free bread or crackers for a hearty meal.
  • Garnish with fresh herbs like parsley or chives for added flavor and color.

Tips & Tricks:

  • Use frozen cubed butternut squash to save prep time.
  • For extra creaminess, drizzle olive oil over each bowl before serving.
  • Avoid overcooking broccoli to maintain its bright green color and slight crunch.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to four days.
  • Reheat gently on the stovetop over low heat or in the microwave in short intervals to prevent separating.
  • Freeze cooled soup in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.

Find it online: https://easyrecipeacademy.com/broccoli-cheese-soup/