Broccoli Soup

This broccoli soup recipe is a hearty solution for those who are looking for something substantial to serve on a cold day. Not only is it packed with nutrients and will work well as a main dish, but it could also pair well with chicken or fish for those who would like to serve it up as a Paleo side. For those who do not want to use coconut cream, you’ll have a thinner soup, but it’s just as delicious.

If you enjoyed this Paleo Broccoli Soup recipe, try our Spicy Roasted Root Vegetable Soup recipe next time. For more delicious Paleo soup recipes and other FREE Paleo recipes, visit the PaleoPlan recipe center.

Broccoli Soup
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Broccoli Soup

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 388

carbohydrate 30g

protein 13g

fat 18g

saturated fat 10g

cholesterol 31mg

sodium 1209mg

potassium 164mg

fiber 1g

sugar 4g


  • 3 head(s) broccoli
  • 2 tablespoon(s) ghee or coconut oil
  • 1 medium onion(s) chopped
  • 2 small turnip(s) cut into quarters
  • 5 cup(s) chicken broth or chicken stock
  • 1 medium lemon(s) juiced
  • 3/4 cup(s) almond milk, unsweetened
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste
  • 1/3 cup(s) coconut cream
  • 8 slice(s) bacon cooked and crumbled


  1. Heat the chicken stock in a large soup pan.
  2. Melt the ghee in a large skillet and add the onion, turnips, lemon juice, sea salt and black pepper. Cook for 5 minutes.
  3. Add the broccoli to the skillet and cook for 5 more minutes. Add the hot chicken stock or bone broth to the skillet. Cover and simmer for 10-15 minutes or until the mixture is tender.
  4. Cool the mixture for 15-20 minutes. Puree in a food processor until smooth, adding the almond milk and the coconut cream.
  5. Add more salt and pepper to taste. Reheat the soup on medium-low until hot. Top with crumbled bacon and serve warm.