Your family will never guess this Dairy-Free Creamy Broccoli Soup is actually healthy! It has a rich, creamy flavor, and is loaded with wholesome ingredients like broccoli, carrots, garlic, and potatoes. If you're a big fan of Panera Bread's Broccoli Cheddar Soup, this is a much healthier version that tastes JUST as good. Great for anyone who is gluten-free, dairy-free, or on Whole30.
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🍴Ingredient Notes
- Chicken Broth - You could also use water if you don't have chicken broth! Or vegetable broth for a vegan version.
- Full Fat Coconut Milk - Any dairy-free milk will work, but full fat coconut milk creates a nice rich flavor and consistency to the broth.
- Water -This helps to thin out the broth. You could also use extra chicken broth or vegetable broth.
- Cassava Flour - You could also sub with gluten-free 1-1 flour.
- Sweet Onion - Make sure you sauté the onions at the bottom of the pot before adding in the broth.
- Cloves of Garlic - If you don't have fresh garlic, feel free to swap for garlic powder. About ½ teaspoon will work.
- Yukon Gold Potatoes - Any white potato would work, but I personally love Yukon Gold Potatoes!
- Broccoli - Broccoli is the star of this recipe! You'll need half for the broth, and half for adding in the with carrots.
- Chopped Carrots - Cut the carrots into small pieces so they cook fast! They will be added in after you puree the broth.
- Paprika - For an extra kick of spice! (Feel free to add more!)
- Salt - Feel free to add extra salt! Since this dish does not contain cheese, you can go heavier on the salt to get a similar cheesy flavor. (Make sure you taste test before adding more.)
🍴Step by Step Instructions
Step 1: Making the base of the broth
- Start by sautéing the onions on medium heat with a little olive oil. (You could also use coconut oil.) Stir continuously to make sure they don't burn on the bottom.
- After about 2-3 minutes, add in the minced garlic. (If you're using garlic powder, skip this step.)
- Once the onions are translucent, add in the coconut milk, and cassava flour. Simmer for about 5 minutes. Keep stirring to make sure it doesn't burn. If it's boiling too rapidly, turn the temperature down.
Step 2: Putting it all together
- Next, add in the chicken broth, water, vegetables, and seasoning. Stir well. (Make sure to leave out the carrots + half of the chopped broccoli.)
- Cover the soup and let simmer for 30 minutes. Stirring occasionally.
- Remove the cover and puree the soup with an immersion blender. (You can leave in some chunks!)
Step 3: Adding in the extra vegetables
Next, add in the carrots and the remaining broccoli. Simmer for about 15 minutes. (Or until vegetables are tender.) Serve hot!
Helpful Tips
- Use an immersion blender! To puree the broth, you could use a large blender, but it's not easy with hot soup! The immersion blender can put placed into the pot, and will easily blend the soup without the need to transfer.
- Don't forget to add in the extra broccoli, and chopped carrots! After the broth is pureed, it's nice to have a little something extra in this soup.
- This soup pairs well with my gluten-free focaccia bread, or my almond flour bread!
- If the soup comes out too thick, feel free to add water or more milk to thin it out!
- When you start adding in the broth to the cream, it will seem chunky but after stirring it will smooth out!
Frequently Asked Questions
This soup would pair well with shredded chicken or leftover Turkey from Thanksgiving! Just shred or chop the cooked meat into bite sized pieces, and stir in.
Any dairy-free milk will work for this recipe. (Make sure it's not flavored, and is unsweetened.) I like full fat coconut milk because it creates a nice rich flavor.
How to store leftovers
Leftovers can be stored in the refrigerator for about 5 days. Any longer than 5 days, and I would put them in a freezer safe glass containers. (Preferably glass.) They will last for a few months in the freezer. I usually put half of the batch in the freezer for days I don’t feel like cooking! If you’re putting some of the soup directly into the freezer, make sure it cools completely before putting it in the freezer.
To reheat, just let the container defrost on the counter or in the refrigerator. You can add some soup to a microwave safe bowl and heat for a few minutes, or add a large amount to a sauce pan and reheat on the stove! (Cover and turn to medium heat - stirring occasionally.)
More soup recipes!
- Healthy Stuffed Pepper Soup
- Paleo Creamy Chicken Soup
- Creamy Butternut Squash Soup (Dairy-Free)
- Hearty Italian Meatball Soup (Whole30)
- Healthy Stovetop Minestrone Soup (Vegetarian)
After you make this Dairy-Free Creamy Broccoli Soup, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Dairy-Free Creamy Broccoli Soup
Equipment
- Large Soup Pot
Ingredients
Broth
- 32 Ounces Chicken Broth You could also use water.
- 13.5 Ounces Full Fat Coconut Milk
- 1 Cup Water
- ¼ Cup Cassava Flour
Vegetables
- 1 Sweet Onion
- 2 Cloves of Garlic
- 3 Cups Chopped Yukon Gold Potatoes
- 8 Cups Chopped Broccoli
- 1+½ Cup Chopped Carrots
Seasoning
- 2 Teaspoons Salt
- ½ Teaspoon Paprika
- ½ Teaspoon Black Pepper
Instructions
Making the Broth
- Start by sautéing the onions on medium heat with a little olive oil. (You could also use coconut oil.) Stir continuously to make sure they don't burn on the bottom.
- After about 2-3 minutes, add in the minced garlic. (If you're using garlic powder, skip this step.)
- Once the onions are translucent, add in the coconut milk, and cassava flour. Simmer for about 5 minutes. Keep stirring to make sure it doesn't burn. If it's boiling too rapidly, turn the temperature down.
Putting it all together
- Next, add in the chicken broth, water, vegetables, and seasoning. Stir well. (Make sure to leave out the carrots + half of the chopped broccoli.)
- Cover the soup and let simmer for 30 minutes. Stirring occasionally.
- Remove the cover and puree the soup with an immersion blender. (You can leave in some chunks!)
- Next, add in the carrots and the remaining broccoli. Simmer for about 15 minutes. (Or until vegetables are tender.) Serve hot!
Notes
Helpful Tips:
- Use an immersion blender! To puree the broth, you could use a large blender, but it's not easy with hot soup! The immersion blender can put placed into the pot, and will easily blend the soup without the need to transfer.
- Don't forget to add in the extra broccoli, and chopped carrots! After the broth is pureed, it's nice to have a little something extra in this soup.
- This soup pairs well with my gluten-free focaccia bread, or my almond flour bread!
- If the soup comes out too thick, feel free to add water or more milk to thin it out!
- When you start adding in the broth to the cream, it will seem chunky but after stirring it will smooth out!
Frequently Asked Questions:
Nutrition
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Carey
Adding this to our monthly dinner rotation!! The husband loved it.
Jessica
LOVE THIS RECIPE. I made it for my husband last weekend and he couldn’t get enough. It was so yummy!
Mariah Mandile
Aw yayy! Love that it's husband approved!
Allison
So yummy! I made it in my pressure cooker and it only took about 25 mins! I cooked all the veggies in the chicken broth first. I added the coconut milk/corn starch last. My kids loved it and want me pack it in their lunchboxes tomorrow! I added brussel sprouts and seasoned it with oregano, thyme and rosemary, too. Great recipe, thank you!
Mariah Knight
Yay! So glad you enjoyed it!! (:
Katelyn
Omg this soup was SO good!! Such a great cozy night In recipe
Mariah Mandile
Yayyy! So glad you liked it! One of my personal favorites. (: