Cheesy Broccoli Soup

Recipes
Written By Angela Goertzen

This recipe fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 4, as it contains quite a bit of dairy, see the notes section for some suggestions on how to omit the dairy.

Watch the video tutorial HERE

This soup can be thickened in a few different ways

  • Don’t bother thickening it at all, this is my preferred way

  • Simmer the soup has reduced

  • Add some flour to the cooked onions, being sure to cook it for a few minutes before adding in the stock

  • Once the broccoli is cooked remove about half of the broccoli & set aside. Blend with an immersion blender or blender until smooth, add the reserved broccoli back in

  • Once the broccoli is cooked mix some tapioca or arrowroot with some cold water creating a slurry & use that to thicken the soup

  • Add mashed potatoes, sweet potatoes, butternut or acorn squash

Equipment:

  • Dutch Oven or Stock Pot

  • Spoon

  • Cheese grater

  • Measuring cups & spoons

  • Knife

  • Cutting board

Ingredients:

2 Broccoli Crowns, chopped

1 cup Carrots, shredded

1 medium Onion, minced

2 cloves Garlic, minced

4 cups Bone Broth or Stock

2 cups Milk or Cream, see notes

1 TBSP Chicken Bouillon, optional

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Mustard Powder

3 cups Cheese, shredded

Butter or cooking oil of choice

Instructions:

  1. Heat up your Dutch oven or stockpot & add some butter or cooking oil of your choice over medium heat.

  2. Add the onion & garlic, cooking until softened

  3. Add the broth, broccoli, carrots & seasoning. Wait until the end to add the salt

  4. Bring the soup up to a simmer, cover the pot & cook for 15-20 minutes or until the broccoli is tender

  5. While the soup is simmering grate your cheese

  6. Once the broccoli is tender turn off the heat & add your milk mixing until well combined. If you are blending the soup do so before adding the milk

  7. Add your desired amount of cheese & stir until the cheese is spread throughout the soup

  8. Garnish each bowl with a bit more shredded cheese

Notes:

  • The higher the milk fat of your dairy the creamier the soup will be

  • If you wanted to omit dairy you could switch out the cheese for nutritional yeast adding ¼ cup at a time & adjusting until you like the flavor. Omit the milk & use tigernut milk or another plant based milk instead at the same amount or omit the milk completely. This soup is delicious even if it’s not creamy.

Image of a bowl of cheesy broccoli soup beside 2 herbed meatloaf muffins

Angela Goertzen
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