AIP Broccoli “Cheese” Soup
Broccoli cheese soup is so comforting and delicious. It has always been one of my favorites. I knew I wanted to create a broccoli cheese soup recipe, and I wanted to impart creaminess without coconut milk. In comes our long-time star: cauliflower! This soup is easy to make and comes together in a flash without sacrificing an ounce of flavor.
Ingredients
- 1 whole1 whole1 whole Cauliflower, a medium head
- 1 cup1 cup1 cup Carrots, roughly chopped (about 2 small/medium carrots)
- 3 bunch3 bunch3 bunch Broccoli
- 1/2 whole1/2 whole1/2 whole Onion, chopped
- 1/4 cup1/4 cup1/4 cup Nutritional Yeast
- 2 cups2 cups2 cups Bone Broth, or chicken or vegetable broth
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, or juice of 1 whole lemon
- 1/4 tsp1/4 tsp1/4 tsp Granulated Garlic
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- Sea Salt, as directed below
- Water
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375°F.
- Break down cauliflower and wash, then put into a medium-sized soup pot with carrots. Add water until the pot is full to about an inch or so above the vegetables. Stir in a pinch of sea salt.
- Place pot onto the stove at medium-high heat. Once the water starts to boil, set a timer for 20 minutes. (Tip: Leave a wooden spoon in the pot, resting on the side of the pot, to keep the water from boiling over.)
- Cut broccoli into very small florets. It should amount to approximately 4 cups of broccoli. Toss the broccoli with 2 tbsp olive oil and a sprinkle of sea salt, then spread onto a greased baking sheet and roast in the oven for 10-12 minutes. When finished, set aside to cool.
- When the cauliflower and carrots are fork tender after boiling for 20 minutes (check to be sure and add more time if necessary), carefully drain the water from the pot.
- Carefully place the cauliflower and carrots into a blender. Add the broth, nutritional yeast, lemon juice, garlic powder, and 1/4 teaspoon sea salt. Blend until well-combined and velvety.
- Rinse the pot used earlier to boil the vegetables, then heat 1 tbsp olive oil in the pot and sauté the chopped onions until they begin to brown.
- Add the broccoli and stir to combine.
- Add the blended cauliflower mixture and stir to combine.
- Put a lid on top, and allow soup to cook on low heat for about 10 minutes to soften the broccoli and let the flavors build.
- Add more water to dilute the soup to your desired thickness. I added about 1 1/2 cups water at this time, but it depends on your taste (my mom added more because she likes a runnier soup).
- Pour into bowls and serve! Optional: squeeze a little lemon juice on top.
Notes
This recipe comes together very quickly. I cut up the broccoli while the veggies were boiling, then put the broccoli into the oven when they were almost finished. While the broccoli was roasting, I blended the soup base. After that, I was almost done!
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My Notes:
About This Recipe
Show nutritional information
Autoimmune Protocol Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Shellfish Free Soups Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 110 |
Fat: | 7 g |
Carbohydrates: | 5 g |
Protein: | 7 g |
Cholesterol: | 0 g |
Sodium: | 158 mg |
Fiber: | 2 g |
Sugars: | 3 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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