Soup season, a.k.a. cold fall and winter months, are some of my favorite times of the year. Comfort food abounds and cozying up by the fire place is a nightly end cap. I also love this time of the year because we eat a lot of soups. They are hearty, easy and can feed a lot of people. Many soups have a lot of prep to them because (hopefully) they include a lot of veggies but this one actually is quite quick and easy without a lot of preparation and it still includes an epic amount of vegetables.
As a child whenever we would go out to eat I remember that I would get excited when the restaurants soup of the day was cream of broccoli soup or broccoli cheese soup. It has always been a favorite of mine. Since I can’t have dairy anymore, I created this recipe as the perfect substitute for the soup that I so much loved as a child. One of the best parts of this soup is that it is processed food free and extremely healthy for all. Also, in my opinion, you can’t beat a soup that is topped with bacon! MMMMmmmm. I always sneak a slice to eat before I break up the pieces for the soup topper. Shhhhh, don’t tell my family.
Being a homeschooling stay at home mom my schedule is very full and I love dinners that are quick to put together and fast to the table. This recipe fits that description. I always have broth in my refrigerator as well as broccoli and it is quick to thaw bacon and cut onions too. For the creamy part of this soup I add my favorite coconut milk in a BPA free can (NOT from the carton and without all the yucky fillers that hurt my tummy.)
Although Broccoli came in 27 out of 50 on EWG’s full list of fruits and vegetables with pesticide residue I still buy broccoli organic. If you can’t, don’t worry about it because it has been found to have less pesticides than those foods on the EWG dirty dozen list.
Without further ado here is my hearty, family belly filling, Dairy Free Cream of Broccoli Soup that is GAPS Friendly and AIP Friendly.
- 2 bunches broccoli heads, organic preferable, chopped into small florets of the same size (When you buy these in the store two or three broccoli heads are rubber banded together in a bunch. You'll need two rubber banded bunches.)
- Half of a yellow onion, diced
- 1 - 1½ cups broth - or more depending on thickness preference, divided (can be chicken, beef, pork or veggie.)
- 1 Tsp. sea salt or Himalayan sea salt (might need more to taste)
- 15 grinds of fresh black pepper
- ½ Tsp. garlic powder
- 3 Tlbs. Full fat, Organic, BPA and Filler Free Coconut Milk
- 2 Tlbs. Ghee
- 6 pieces of nitrate, antibiotic free bacon, cooked and crumbled. (One per bowl, the extra one is for the cook to eat!)
- Add the broccoli, diced onions and ½ cup of broth to your stock pot on medium heat.
- Steam broccoli with onions until they are tender enough to puree with an immersion blender. This should take about 20 minutes.Be cautious your broth on the bottom doesn't run out. If it does ad a bit more so the broccoli doesn't burn.
- Once cooked and tender puree with an immersion blender adding broth as you go. This will make the puree happen easier. If your puree is too thick and not soup like in consistency then you will want to add a bit more broth. You will add this after you have added the other ingredients though.
- Once you have pureed the broccoli and onions until there are no chunks add all the other ingredients - except the bacon.
- After all the other ingredients are added and stirred decide if you would like your soup a bit thinner. If so, then add a bit more broth- ¼ cup at a time.
- Taste for flavor as you may need to add more salt or pepper for your liking.
- Serve topped with bacon and a side salad.