Non-dairy Broccoli "Cheese" Soup garnished with chopped chives on a marble background

Broccoli “Cheese” Soup

This Broccoli “Cheese” Soup is an AIP/Paleo version of the classic. It is thick and creamy without any dairy at all!

Non-dairy Broccoli "Cheese" Soup garnished with chopped chives on a marble background
Broccoli “Cheese” Soup (AIP/Paleo)
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We are in full-on soup mode, and I couldn’t be happier. Soup and fall just go together, don’t they? 🍂 Luckily for us, soup is an excellent way for us to get a bunch of nutrients in a hurry!

Do you ever miss a really thick broccoli cheese soup? I thought I wouldn’t be able to have it again. You know, because cheese. But then I learned about a magical little ingredient called large flake nutritional yeast. (For those sensitive to yeast, this yeast is inactive.) It tastes like cheese! Well, now a whole new world of possibilities opened up in my recipe development!

Closeup of Broccoli "Cheese" Soup
Broccoli “Cheese” Soup (AIP/Paleo)

To get the creamy cheese effect in this soup, I have blended some vegetables with nutritional yeast. Voilà! You can use a regular blender, but I find it easier and less messy to use an immersion blender.

This soup is quite hearty and really doesn’t need anything with it. In case you need a crunchy something on the side, though, my Cassava Lavosh Crackers are a nice accompaniment.

Happy soup season! Happy fall!

💗,

Wendi

Broccoli “Cheese” Soup

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: Soups, MainCuisine: AIP, PaleoDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes

This Broccoli “Cheese” Soup is an AIP/Paleo version of the classic. It is thick and creamy without any dairy at all!

Ingredients

  • 1/4 cup + 2 TBSP (divided) coconut oil or avocado oil

  • 2 cup chopped white sweet potatoes

  • 1 cup bone broth

  • 1 cup coconut milk

  • 1/4 cup large flake nutritional yeast

  • 1 TBSP apple cider vinegar

  • 1 tsp garlic powder

  • 2 tsp sea salt

  • 1/4 tsp turmeric

  • 1/2 cup finely chopped onion

  • 1/2 cup grated carrot

  • 2 cups finely chopped fresh broccoli

  • chopped chives for garnish

Directions

  • In a large pot, heat 1/4 cup oil over medium low heat. Add white sweet potatoes and stir. Cover. Sweat the potatoes, stirring occasionally, for 7 minutes, or until they are very soft.
  • Add broth, coconut milk, nutritional yeast, vinegar, garlic powder, salt and turmeric. Stir until combined. Using an immersion blender, blend until smooth. Turn heat to low.
  • In a large sauce pan over medium high heat, heat 2 TBSP oil. Add onions and carrots. Sauté until onions are translucent. Add broccoli, and sauté just until it is tender.
  • Add broccoli, onions and carrots to the blended pot. Stir to combine. Heat through. Taste for salt, and add more if necessary. Garnish with chopped chives and serve!

Notes

  • You can use a blender for the blending part (I use this inexpensive one), but an immersion blender works well, and will yield less dirty dishes!

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3 Comments

  1. Mary Beth W

    Made this tonight! Delicious!! Yeah, maybe not exactly like broccoli cheese but thick and creamy and nourishing and delicious!! Thanks!!

    • I’m happy and relieved that you like it! As a blogger, it’s always scary to put out a recipe that aims to replace a beloved dish with something AIP, since it can’t be exactly the same. But YAY! So glad it worked for you! 😊

  2. Pingback: Paleo AIP Recipe Roundtable #291

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