BROCCOLI SOUP
My husband doesn’t like soup all that much so I don’t often make it at home, but this broccoli soup is perfect for whipping up anytime you’re in the mood. It’s kind of a Paleo version of cream of broccoli: just some onions, garlic, lots of broccoli, chicken broth, and a little coconut milk for creaminess. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 25 minutes
2 tablespoons (30 ml) grass-fed butter
1 small onion, diced
2 garlic cloves, minced
3 to 4 cups (960 ml) chicken broth
1 large head broccoli (and most of the stem), cut into florets
1 (13.5-ounce) can full-fat coconut milk
Salt
Freshly ground black pepper
- In a large saucepan over medium heat, melt the butter. Sauté the onion until slightly translucent, about 5 minutes. Add the garlic, and stir, cooking for an additional 2 to 3 minutes. Pour the chicken broth into the pan, and bring to a boil. Add the broccoli, and stir.
- Reduce the heat to a simmer, and cook for 10 to 15 minutes, or until the broccoli has softened.
- Add the coconut milk, season with salt and pepper, and either transfer to a blender or use an immersion blender to blend the soup until it is smooth.
- Serve hot.
VARIATION 1 BROCCOLI-LEEK SOUP: Add 1 large sliced leek (only the white and very light green parts) to the pan with the garlic if you’d like a springier version of this soup. Garnish with sliced scallions.
VARIATION 2 BACON-BROCCOLI SOUP: Cook 3 or 4 slices of chopped bacon in the saucepan, set aside, and cook the onion and garlic in the bacon grease. Continue with the recipe as written, and top the finished soup with the crumbled bacon.
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Broccoli soup is creamy, cozy, and entirely dairy-free — the luscious texture comes from full-fat coconut milk stirred in at the end. Onion and garlic build the base, then broccoli (stems included) simmers in chicken broth until meltingly soft. Blend it smooth or leave it rustic; either way it's the bowl you want on a cold night.
Pro Tips
- Use the broccoli stems too — peeled and chopped, they're sweet, tender, and thicken the soup naturally.
- Add the coconut milk at the end and don't boil it hard; gentle heat keeps it creamy instead of splitting.
- An immersion blender makes this a one-pot job. If using a countertop blender, vent the lid and blend in batches.
- A swirl of extra coconut milk and cracked pepper at serving makes the bowl look (and taste) restaurant-worthy.
Frequently Asked Questions
Can I use light coconut milk?
You can, but the soup will be thinner and less velvety. Full-fat coconut milk is what gives it that classic creamy bisque body.
Does this soup freeze?
Yes — freeze it before adding the coconut milk for the smoothest result, then stir the coconut milk in as you reheat.
What can I use instead of chicken broth?
Vegetable broth works just as well and keeps the soup vegetarian. The broccoli flavor dominates either way.
Is broccoli soup Paleo?
This one is — it's thickened with broccoli and coconut milk rather than flour or cream, so there's nothing to adapt.
Recipe Card
Ingredients
Method
- In a large saucepan over medium heat, melt the butter.
- Sauté the onion until slightly translucent, about 5 minutes.
- Add the garlic, and stir, cooking for an additional 2 to 3 minutes.
- Pour the chicken broth into the pan, and bring to a boil.
- Add the broccoli, and stir.
- Reduce the heat to a simmer, and cook for 10 to 15 minutes, or until the broccoli has softened.
- Add the coconut milk, season with salt and pepper, and either transfer to a blender or use an immersion blender to blend the soup until it is smooth.
- Serve hot.
