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.
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.
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?
- The beef bones they use come from organic, grassfed and grass-finished cattle
- It’s quite gelatinous and loaded with collagen: this means supporting a healthy gut lining, healthy joints, hair, skin and nails
- 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.
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.
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:
Instant Pot Stuffed Pepper Soup
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
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
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.
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.
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.
Good but definitely needs more potato.
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!
Oh my gosh, adding the nutritional yeast is GENIUS- yum!!!!!
Made this tonight in my pressure cooker. Delicious! It was a bit runny, but I’m ok with that. I also added some chopped Canadian bacon for a bit of protein. Thanks for a great recipe.
I followed the recipe exactly. The flavors are excellent! However my soup was definitely on the runny side. Wasn’t a major issue for me as I just put it in a mug and drank it. Next time maybe an extra potato?
Do you use chicken or beef bone broth?
You could use either!
Would you happen to know how to adjust for using instapot?
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.
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.
Hi there. Did you follow the instructions exactly? I'm trying to think of a way to troubleshoot 🙂
Love that you added apple to this soup. Sounds like a fab flavour combo.
Oh my gosh, it's really really yummy!!!
If you only have red apples would you sub red apples for green apple or just leave it out?
You could, but they're a bit sweeter. I'd try to find the most tart red apple!
What all is adding on top? Pumpkin seeds? And ?
I added some pumpkin seeds and some coconut cream for decoration. It's already inside of the soup 🙂 There is also some fresh parsley but it's just a garnish.