Healthy Paleo Cream of Broccoli Soup (Dairy Free, Egg Free, Whole30, Keto)

Healthy paleo cream of broccoli soup with a nourishing boost from savory bone broth and roasted broccoli. The best quick and easy dairy free broccoli soup ever!

The ultimate comfort food

If you know me, you know that I love roasted vegetables — roasting is the best way to get the most flavor out of your veggies, perfect for meal prep, and it adds a textural element that really takes a meal to the next level. Roasted broccoli might just be my favorite vegetable, and since we’re right in the middle of soup season, I knew I had to create a soup recipe that gave roasted broccoli the spotlight it deserves.

Every good soup recipe starts with bone broth. While you can make your own, my favorite pre-made broth is from Bonafide Provisions — it’s loaded with gelatin and collagen, and you can see the nutrient density reflected in the viscosity of the bone broth. It’s thick and silky and so savory. Add a bit of coconut milk to the mix and you have a creamy, dreamy, seriously soothing broccoli soup. Can’t do coconut milk? I have options for you — use heavy cream (if you can handle dairy) or try my homemade cashew cream instead. You could even try my savory cauliflower cream in the same recipe post, which would work well with the broccoli in this recipe.

The secret to the best paleo cream of broccoli soup

In a previous recipe post for The Best Crispy Roasted Broccoli, I wrote that I like to skip preheating the oven to get the crispiest result. For this broccoli soup recipe, I preheated the oven before roasting the broccoli because the crispy factor isn’t as much of a focus — instead, we’re shooting for roasty flavor.

While your oven is preheating, you can trim the broccoli and peel your garlic, add everything to a sheet pan, then drizzle with olive oil and season with salt. While the broccoli and garlic roasts for 30 minutes, you can warm your bone broth and get all of your other ingredients measured out and added to the blender. Then, when your broccoli and garlic are done roasting, you can add them to the blender and you’re good to go! Making soup in the blender is great because there’s minimal clean up and you can customize your texture. I swear by my Blendtec!

Boosting nutrient density

You can garnish this easy creamy broccoli soup with any fresh herbs or microgreens for an additional health boost. Don’t underestimate the power of microgreens; broccoli sprouts contain a high concentration of various vitamins and minerals, in addition to offering a nice pop of color. I used fresh parsley, purple radish microgreens, and toasted pine nuts as a garnish.

I highly recommend toasting some pine nuts to throw on top of your cream of broccoli soup. Just preheat your oven to 375°F (you could do this after you take your roasted broccoli and garlic out), then spread your pine nuts out on a sheet pan and bake for 5 to 10 minutes. Check on them every 2 minutes and give them a stir — they’ll toast up quickly. Remove the pine nuts from the oven and transfer to a container as soon as they reach golden brown. You can add toasted pine nuts to this broccoli soup recipe, a warm or cold salad … really any meal that could benefit from a toasty buttery element. Make sure that the pine nuts cool completely before storing them in a sealed container, then enjoy within a week.

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Paleo Cream of Broccoli Soup (Dairy Free, Egg Free, Paleo, Keto)

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5 from 1 review

• Author: Cristina
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 5 servings 1x
• Category: Entree
• Method: Roast and Blend
• Cuisine: Soup

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Ingredients

For the Soup

• 2 pounds broccoli florets
• 1 head of garlic
• 2 tablespoons olive oil (I use this brand)
• 1 teaspoon fine salt (this is my favorite salt)
• 3 cups warm bone broth
• 1 cup coconut milk (this is my favorite, no gums, no fillers, no cans, in a resealable carton!)
• 1 teaspoon ground cumin (omit for AIP)
• 1 teaspoon ground ginger
• ½ teaspoon orange zest
• 1 teaspoon fine salt

For the Garnish

• ¼ cup toasted pine nuts (omit for AIP)
• Fresh herbs or microgreens

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Instructions

1. Preheat oven to 400F. 
2. Toss all of the broccoli with 1 tablespoon olive oil and sprinkle with salt. 
3. Spread out over a sheet pan. 
4. Trim the top of a head of garlic, place it among the broccoli, drizzle with olive oil. 
5. Roast the broccoli and garlic for 30 minutes. 
6. Transfer the roasted broccoli to a blender. Squeeze the tender cloves out of the head of garlic and add to the blender. Add in the warm broth, coconut milk and seasonings. Blend until desired creaminess.
7. Serve hot and garnish with pine nuts and herbs. 

Recipe Notes:

net carbs per serving: 7.9g

Nutrition

• Serving Size: 1 serving
• Calories: 259
• Fat: 17.3g
• Carbohydrates: 13.2g
• Fiber: 5.3g
• Protein: 9.6g