This creamy broccoli soup is packed with lots of goodies! A comforting, flavorful dairy free creamy soup is loaded with broccoli and crispy smoky bacon for a delicious filling meal during the winter months! Paleo, Whole30 compliant, gluten-free, egg free, dairy-free.
It seems like we’re finally in full-chill this week, heading right into mid-November.
The days are SHORT (why am I consistently surprised by this each year?!) and I’m finding myself wearing my winter jacket in the house.
This is something I promise myself I won’t do every single year. But still, each year there I am, sitting on the couch with my laptop, pom hat and puffy jacket once the temps are in the 30s! And honestly, most of the time I’m too lazy (and comfy) to take the darn thing off.
Aside from a puffy jacket, cooking is my favorite thing to do to stay warm (well duh!). And once Thanksgiving rolls around, I’m thinking all about comfort food, of course!
This creamy broccoli soup with bacon is much welcome in my cozy-day cooking repertoire! I used to LOVE a good broccoli cheddar soup back in the days before paleo.
For some reason it’s taken me awhile to get comfortable making paleo soups, but this year I’ve made several that I’ve really loved.
This one is creamy, savory, a bit sweet, dairy-free, Whole30 compliant and packed with flavor. And you know I had to add bacon – it’s like the icing on the cake when it comes to, well, almost everything, really!
This broccoli soup is also a breeze to make, ready in just 30 minutes and made all on the stovetop, in one pot.
We cook the bacon first until crisp, then use some of the rendered bacon fat to sauté the onions and garlic. Then, we add broth and either arrowroot and tapioca, and let that cook a bit to thicken. After adding the remaining ingredients, we cook about 10 more minutes before it’s time to puree.
I always use my immersion blender right in the pot to blend everything. The soup gets nice and smooth without having to leave the pot! If you don’t have one, a regular blender will do the job.
A bit more simmer time with the bacon blends all the flavors and gives the soup some of that smoky flavor! I recommend waiting until the bacon has simmered in the soup for a few minutes before adding salt. The bacon itself gives the soup a decent amount of salty flavor.
Once everything’s done, it’s time to garnish and serve! I like serving this with chives but feel free to add whatever it is you like.
Plus we need to add that extra bacon – don’t forget about it! I hope you’re ready for a simple, healthy, creamy soup that you can enjoy all fall and winter – let’s get cooking!
Creamy Broccoli Soup with Bacon {Paleo, Whole30}
Creamy Broccoli Soup with Bacon {Paleo, Whole30}
Ingredients
- 4-5 cups broccoli florets chopped
- 1 medium onion chopped
- 3 cloves garlic crushed
- 8 oz nitrate free bacon cut into pieces
- 3 cups chicken broth or bone broth
- 3 Tbsp arrowroot flour or tapioca flour
- 1 cup coconut cream or full fat coconut milk
- 1/4 cup nutritional yeast
- 1/2 Tbsp spicy brown mustard
- 1 1/2 tsp poultry seasoning
- Sea salt and black pepper to taste
- Chopped chives for garnish
Instructions
-
Heat a stock pot over medium high heat and add the bacon. Cook, stirring, until crisp, then drain and set aside.
-
Discard all but 2 Tbsp of the bacon fat and heat pot over medium. Add onions and cook until translucent, then add the garlic and cook, stirring, another minute until softened.
-
Add then broth and immediately whisk in the arrowroot or tapioca. Bring mixture to a boil to thicken, stirring occasionally.
-
Once thickened, add in the coconut milk, broccoli, nutritional yeast, mustard and poultry seasoning, stir well. Cover pot and allow to simmer 10 minutes, or until broccoli is soft.
-
Using an immersion blender in the pot, blend soup until mostly creamy - you can completely puree it or just blend a bit - it’s up to you. Once blended, add 2/3 of the bacon and continue to simmer another 5-10 minutes to blend flavors. Add sea salt and pepper to taste*. Serve right away, garnish with chives and the remaining bacon. Enjoy!
Recipe Notes
*Wait to season with salt and pepper after the bacon is simmering for a bit, since it will add flavor and saltiness as it cooks.
Nutrition
Shop Products and Ingredients:
Want More Whole30 Soup and Chili Recipes? Try One of These!
Butternut Squash Soup with Bacon and Apples in the Instant Pot
Creamy Chicken Soup with Mushrooms and Kale
Slow Cooker White Chicken Chili with White Sweet Potatoes
Instant Pot Beef and Bacon Chili
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Can you replace broccoli with potatoes?
Probably yes, cooking timing might be different though!
Just made this! It was amazing!!! Can’t wait to serve to guests tonight!
So thrilled you liked it!
I am going to make this this week, thinking of adding some potatoes and shredded chicken for protein.
Sounds delicious, enjoy!
My husband isn’t a fan of coconut (because of the sweetness), do you think you could add cashews (sauteed enough) and almond milk instead?
Also interested in your response to any healthy substitute for the coconut flavor. I also struggle with the sweetness being too overwhelming. Otherwise this recipe (and ALL others by you) was great!
I loved broccoli cheddar soup as a kid and every time I eat it, my belly is not happy. I made this tonight for dinner and it was so good! Comforting, filling and satisfying. My husband agreed and went back for seconds.
This was very good. I will make it again. I used a whole can of coconut milk. Thanks for the paleo recipe!
This soup is delicious! I’ll make it all winter long!
This soup is amazing, to save on time and to make it vegan I left out the bacon (I do love bacon) used avocado oil instead. This soup is so delicious! You never disappoint!
Cooked it, tried it and will make it again. It’s delicious!
Do you think it would break if I froze it?
Just made this today, it was delicious! Perfect way to stay cozy on a snow day!
I made it just as written and it was wonderful. It did beg for a couple of large pinches of high quality curry powder that put it over the top!! I am a relatively light eater and I got 4 servings since it is all I’ll be eating for lunch at work.
LOVED this recipe. I used almond milk instead of coconut milk and it worked great. Also used turkey bacon. We found we only needed 2-3 strips of bacon. Will be making it again. 🙂
Awesome, thanks! I needed to know if this would work with almond milk.
DELICIOUS! Made it without bacon (I don’t eat pork) and without spicy mustard (didn’t have any in the house) and it turned out GREAT!
Delicious! Used tapioca flour instead of arrowroot bc it’s not as gooey. Didn’t have the nutritional yeast so substituted Parmesan cheese. Used whole milk bc the coconut milk is sweet so those last two things make it in-paleo but still delicious. Used Tony’s (Cajun) seasoning instead of poultry seasoning.
So flavorful, healthy and comforting!!!
Yum! Love yr recipes. 🙂
Used turkey bacon. Wanted some chunk so served the soup w/ quinoa (transitioning to paleo) and onion, yellow squash, carrots, celery, garlic sautéd in coconut oil. Excellent!
For those that question the coconut milk, the soup doesn’t have the coconut taste. I didn’t have enough broccoli so I added cauliflower. Other than that, it was awesome. I don’t miss cheese at all! Thank you!
Sorry, forgot to rate!
Yum-my!!!!! This will be a go-to!!
Total winner.
This is my second time making this. Great winter recipe.
rating
Me and my partner absolutely love this recipe (along with all others we’ve tried on the site)! Hoping to make some and freeze it for my sister who just had her first baby! Is this soup suitable for freezing?
This recipe is excellent!!! Thank you so much! We were so blessed tonight to enjoy it! Very easy to make and so delicious. I didn’t have poultry seasoning or marjoram or sage, but it turned out great just using 1/2 tsp each of Thyme, Rosemary and nutmeg. Will definitely be making again!
Excellent !!
Requires no changes Thank you !!
I love that you are presenting recipes that are gluten, dairy and egg free!!! I also can not eat tomatoes so eating is a drag! It would be really helpful if you could recommend if the recipes can freeze for those if us who live alone and may not have a lot of time to cook.
I have high cholesterol, do you think this would turn out okay using almond or oat milk?
I made this tonight and it was incredibly delicious. It was a lot of work…but SO worth it. I treated myself to a refill. Every morsel, bacon, creamed soup…was delicious. Will gladly serve this to company.