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Creamy Broccoli Soup (Paleo)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Karis Alex


  • 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


  1. Turn oven on to 375.

  2. If broccoli is fresh, cut into bite size florets. Peel onion and dice. Peel garlic cloves and leave them whole.

  3. 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. 

  4. 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. 

  5. 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.

  6. Season with salt and pepper. Serve with crumbled bacon pieces and garnish with parsley!