Wholesome, creamy broccoli soup roasted in the oven and then blended!
This past year I’ve been totally into soups. I’ve found them so fun to make, adding in all sorts of spices to get the most incredible flavors. I’m also totally into one-pan meals and crock pots and pressure cookers. Easy-peasy but healthy kinda cooking.
So in walks this Creamy Broccoli Soup which happens to be paleo! Plus it’s a roast-all-the-things-on-the-pan and then just blend it right up kinda meal. Told you I was into this stuff.
I’m not joking you. Just frozen organic broccoli I bought from Costco, several garlic cloves, chopped onions and bacon all on one pan and roasted in the oven. Then it gets blended! But not the bacon. No, definitely keeping those as bacon bits please. Because all the fancy “Broccoli Cheddar Cheese Soup” gets bacon crumbles on top. And I’m also all about the garlic plus when it gets roasted and then you don’t even need to chop it because the blender does all that work for you.
Maybe I’m also just a major fan of my Blendtec blender and I’m making all the things in it. Guys, it’s such a powerful kitchen tool! And I even got rid of the food processor because I use this for everything. If you have a smaller blender then just maybe do two different batches of blending so you don’t overfill it. Also, pro tip, do not add super hot liquid to the blender unless you want an explosion…all over your white kitchen walls 🙂
And, if you don’t have a blender, a food processor would work or an immersion blender. I’ve always wanted to try an immersion blender because it does require one less step since you can just blend it up straight in your soup pot!
This gets all the creamy texture but without the dairy. Yes, you guessed it! Coconut cream. The difference between coconut milk and cream would be very similar to heavy cream/cheese and whole milk. Adding in the coconut cream, well, will get it extra creamy. But if you have coconut milk on hand, that would be fine, just add less of the broth at the end. Also, if you want your soup to be less thick/more thick you can determine how much chicken or vegetable broth you’d like to add.
This soup would also be perfectly acceptable to serve with a thick slice of sourdough bread and melty grass fed butter or ghee. And if you have fresh parsley on hand then sprinkle away!
Mmmm, crispy bacon, seriously don’t leave this one out.
And like I always say with soups, “They get better with time.” Meaning, don’t be afraid if you have leftovers in your fridge or if you feel like freezing half in a mason jar (best “canned” soup!)
Creamy Broccoli Soup (Paleo)
- 4 slices uncured bacon
- 1 pound broccoli florets (frozen or fresh)
- 1 yellow onion, diced
- 4-5 garlic cloves
- 1 can coconut cream
- 2 cups chicken broth
- 1/2 tsp sea salt
- 1/8 tsp cracked black pepper
- 1/2 tsp oregano, thyme, turmeric optional
Turn oven on to 375.
If broccoli is fresh, cut into bite size florets. Peel onion and dice. Peel garlic cloves and leave them whole.
Arrange bacon slices, broccoli, onion and garlic cloves on a large baking sheet. Drizzle with olive oil. Place in oven for 20 minutes, or until bacon is crispy.
Add can of coconut cream, 1 cup broth, onion, garlic cloves and half the amount of roasted broccoli to a blender on high speed until creamy.
In a dutch oven or large soup pot, add 1 cup broth on low-medium heat on the stove, with the rest of the roasted broccoli. Then slowly pour in the blended broccoli soup to the pot.
Season with salt and pepper. Serve with crumbled bacon pieces and garnish with parsley!