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    Home ยป Diet ยป Whole30 ยป Easy Cream of Broccoli Soup

    Easy Cream of Broccoli Soup

    Published: Aug 12, 2017 ยท Modified: Mar 20, 2022 by Monica Stevens Le ยท 19 Comments

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    A delicious Whole30 Cream of Broccoli Soup that is quick to make and perfect for lunch or dinner. This creamy whole30 soup recipe is delicious and great for the whole family! #whole30recipes #whole30soup #dairyfree

    An easy cream of broccoli soup recipe- yes, please! This creamy and delicious soup is filled with nutrient-dense bone broth and plenty of veggies. Be sure to add this into your rotation, as it can be served warm and chilled. Yum!

    This has been a crazy week, filled with so many highs and lows. Well, I shouldn’t say low(s)… there is really only one.

    I received some less than ideal news after getting my knee MRI. Basically, I need to treat my body better because as my physician said: “You’re a case of strong on the outside but not on the inside!”

    Basically, my joints are hurting. I’ve got runner’s knee and joint effusion. I’m going to physical therapy, cycling and partaking in all kinds of self-care.

    I’m actually into it.

    I just need to be patient!

    As for the highs- Jimmy Eat World and Incubus last night. TOO. MUCH. FUN.

    Whole30 Cream of Broccoli Soup garnished with herbs and seeds

    An easy cream of broccoli soup that can be served chilled or warm

    So, I’m well aware that we’re in the midst of a hot, hot Summer’s heat. You may think I’m crazy for coming out with this soup, but I ain’t… and let me tell you why.

    I eat it cold. Straight from the refrigerator.

    When I decided it was time to create this recipe, I knew the end goal was to be sure it tasted best cold. I’m actually very proud. I’ve never made a chilled soup before.

    This isn’t to say it can’t be served up warm. It absolutely can. I’m just highlighting how refreshing it is when chilled. Mmm.

    A bowl of Broccoli Soup on a marble counter

    The best part about this cream of broccoli soup is that it’s made with Bonafide Provisions bone broth. This stuff is the real deal, okay?

    I’m sure you’ve noticed how often I use it in my recipes and that’s because it’s the best of the best. Why?

    1. The beef bones they use come from organic, grassfed and grass-finished cattle
    2. It’s quite gelatinous and loaded with collagen: this means supporting a healthy gut lining, healthy joints, hair, skin and nails
    3. Their products are Whole30 compliant

    It’s sold in so many retailers nationwide, but you can also order it online. To use their store locator, click here.

    Whole30 Cream of Broccoli Soup with a packet of bonafide bone broth

    A recipe for cream of broccoli soup that's perfect for meal prep!

    I’ve been gearing to make even more quick & easy paleo and Whole30 recipes that don’t need to be reheated.

    I figure this makes taking them to work so much easier, as you don’t need to worry about sharing a microwave or chowing down food that was meant to be served warm… cold instead.

    This easy cream of broccoli soup is actually the first chilled soup I’ve ever made, and there is no looking back.

    My husband who prefers to guzzle down his greens with water was a HUGE fan of this soup. He was surprised by how delicious it was.

    As a result, I only ended up having about one cup out of the whole batch. He’s my little helper, I guess. BITTERSWEET.

    Two bowls of Cream of Broccoli Soup with two spoons

    Let’s get this easy cream of broccoli soup going in your kitchen. You’re going to absolutely love the creaminess from the delicious coconut milk. You can even try it for breakfast if you’re gearing for something light!

    More like this:

    Easy Whole30 Taco Soup

    Instant Pot Stuffed Pepper Soup

    10 Minute Whole30 Curry

    Easy Whole30 Chili

    The Best Delicata Squash Soup

    A delicious Whole30 Cream of Broccoli Soup that is quick to make and perfect for lunch or dinner. This creamy whole30 soup recipe is delicious and great for the whole family! #whole30recipes #whole30soup #dairyfree

    This post is sponsored by the lovely folks at Bonafide Provisions. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!

    Whole30 Cream of Broccoli Soup

    Whole30 Cream of Broccoli Soup- yes, please! This creamy and delicious soup is filled with nutrient-dense bone broth and plenty of veggies. Be sure to add this into your rotation, as it can be served warm and chilled. Yum!
    4.46 from 24 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 6
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: easy broccoli soup, whole30 soup, whole30 soup recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 199kcal
    Author: Monica Stevens Le

    Ingredients

    • 2 tablespoons ghee
    • 4 shallots roughly chopped
    • 1 large yellow onion thinly sliced
    • 1 1/2 pounds broccoli florets or frozen broccoli
    • 1/2 green apple peeled and diced
    • 4 Yukon gold potatoes boiled and roughly chopped
    • 1/2 teaspoon thyme
    • 32 ounces bone broth- Find Here! see notes
    • 1/2 teaspoon oregano
    • 1/2 teaspoon turmeric
    • 1 teaspoon curry powder
    • 1/2 teaspoon cinnamon
    • 13.5 ounces canned coconut milk full fat
    • sea salt to taste
    • black pepper to taste

    Instructions

    • In a large stock pot, melt ghee over medium heat.
    • Add the shallots and onions. Sauté until they have become softened.
    • Add the broccoli florets, apple, potatoes and the chicken broth. Top off with some extra broth or water if the vegetables aren't fully covered.
    • Turn the heat up on a high temperature until it reaches a boil. Lower it to a simmer and cook until the vegetables are all soft. This will take anywhere betwen 15-25 minutes.
    • Stir in the spices and let cook for another 5 minutes. Using an immersion blender or by transferring the soup into a high-speed blender pitcher, blend until everything looks smooth throughout.
    • Pour back into the stockpot and whisk in the canned coconut milk. Blend again to combine.
    • If serving cold, let it come to room temperature and transfer to the refrigerator to cool down for a few hours.

    Notes

    • You will want the vegetables to be submerged in liquid while cooking. If they aren't, you can add a little extra bone broth or water until they are!

    Nutrition

    Calories: 199kcal | Carbohydrates: 12g | Protein: 10g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 106mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Tom says

      March 19, 2022 at 10:07 pm

      Tastes awesome!!! However, by using the recommended amount of liquid (to completely cover veggies) its consistency came out thinner than desirable. Suggest at least doubling the potatoes and use no more than 32 oz of broth, because veggies will steam and cook down, regardless.4 stars

      Reply
    2. Michelle says

      January 13, 2022 at 11:38 am

      This is the first Whole 30 soup recipe I did not like. The cinnamon and/or curry completely ruined it for me. I think it was the cinnamon and after I made it, I thought cinnamon and broccoli don't go together. I like cinnamon, on apples, dessert, and coffee; but not broccoli.2 stars

      Reply
    3. Rita Burke says

      February 03, 2021 at 5:58 pm

      Good but definitely needs more potato.3 stars

      Reply
    4. Ivy says

      April 22, 2020 at 10:32 am

      Made this in my pressure cooker. Used two large russet potatoes as I didn't have yukon gold. Also added some nutritional yeast for a "cheesy" flavor. Delicious!5 stars

      Reply
      • Monica Stevens Le says

        April 23, 2020 at 9:34 am

        Oh my gosh, adding the nutritional yeast is GENIUS- yum!!!!!

        Reply
    5. Danielle says

      January 16, 2020 at 5:34 pm

      Made this tonight in my pressure cooker. Delicious! It was a bit runny, but Iโ€™m ok with that. I also added some chopped Canadian bacon for a bit of protein. Thanks for a great recipe.

      Reply
    6. Nicole says

      February 19, 2019 at 8:33 am

      I followed the recipe exactly. The flavors are excellent! However my soup was definitely on the runny side. Wasnโ€™t a major issue for me as I just put it in a mug and drank it. Next time maybe an extra potato?

      Reply
    7. Laura says

      January 01, 2019 at 10:01 am

      Do you use chicken or beef bone broth?

      Reply
      • The Movement Menu says

        January 02, 2019 at 1:56 pm

        You could use either!

        Reply
        • Kat says

          January 20, 2019 at 11:30 am

          Would you happen to know how to adjust for using instapot?

          Reply
          • The Movement Menu says

            January 23, 2019 at 10:06 pm

            Hi there. I would say just cook everything on manual high pressure for maybe 8 minutes or so. I would saute the veggies in the beginning the same way first! After you release pressure, stir in the coconut milk and blend away. Let me know how it turns out! Since there is no meat, you aren't in danger of overcooking.

            Reply
    8. Shannon says

      February 20, 2018 at 11:21 am

      I just made this soup and it is delicious. I love all the flavors in this. Mine didn't come out as thick as the photos... any suggestions? Thank you.

      Reply
      • The Movement Menu says

        February 20, 2018 at 1:38 pm

        Hi there. Did you follow the instructions exactly? I'm trying to think of a way to troubleshoot ๐Ÿ™‚

        Reply
    9. allergygirleats says

      August 28, 2017 at 1:30 am

      Love that you added apple to this soup. Sounds like a fab flavour combo.

      Reply
      • The Movement Menu says

        August 28, 2017 at 9:20 am

        Oh my gosh, it's really really yummy!!!

        Reply
      • Shannon says

        January 22, 2019 at 9:03 am

        If you only have red apples would you sub red apples for green apple or just leave it out?

        Reply
        • The Movement Menu says

          January 23, 2019 at 10:04 pm

          You could, but they're a bit sweeter. I'd try to find the most tart red apple!

          Reply
    10. Jaimee w says

      August 25, 2017 at 9:15 pm

      What all is adding on top? Pumpkin seeds? And ?

      Reply
      • The Movement Menu says

        August 26, 2017 at 1:34 pm

        I added some pumpkin seeds and some coconut cream for decoration. It's already inside of the soup ๐Ÿ™‚ There is also some fresh parsley but it's just a garnish.

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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