Creamy broccoli soup is a keto, paleo, and whole30 recipe that is healthy and flavorful. It´s shockingly easy and it’s ready in just 30 minutes.
Well, it´s been a crazy week with so many things to do and so many problems to deal and to solve… I haven´t had so much time for the blog. But in the middle of so many things there came this wonderful and creamy broccoli soup. It’s a keto, low carb paleo, and whole30 recipe.
Soup is one of my favorite meals to prepare during the winter months. Quick, easy and comforting. This soup was just what I need on these days!
You can eat it warm or cold. Whatever you choose, it’s super healthy, delicious and satisfying.
Broccoli soup is one of my favorite soups. I love broccoli. No wonder that I love broccoli soup too. I think all of my family love broccoli soup. It’s one of our favorite soups! It’s perfect for a potluck, large family gathering, or warm cozy dinner with leftovers!
Today I’m sharing my quick and simple version of easy broccoli soup, that you can make in just 30 minutes. The bonus is that it doesn’t require too much prep time, so this recipe makes everyone in the family happy, including the chef.
I make often this creamy broccoli soup recipe. It´s so easy to make and it doesn´t require many ingredients. Surely you have all of them on your pantry.
This broccoli soup is the epitome of all things good in this world. It’s thick, creamy. Loaded with veggies and herbs. How could that possibly be wrong?
There are a lot of broccoli soup recipes but most of the recipes I read they use flour as a thickener. My keto broccoli soup is different from all the others. My way to give thickness My version skips all of that. We’re going to just load this soup up with some more veggies and use a cauliflower puree! Again. I know. But starting with a cauliflower puree type soup is my new favorite thing in the world.
What do you need to make keto creamy broccoli soup
Almond or coconut milk
Low sodium chicken broth
How to make keto Creamy Broccoli Soup
Everything gets cooked in one pot making for easy cleanup. Don’t worry about chopping the veggies fully. They will get puréed with the soup in the blender.
Add all the ingredients into a pan. Cover and cook for 20 minutes.
Blend mixture until smooth using a stick blender or kitchen blender. And it’s ready to eat!
Can You Freeze This Soup?
Because of the milk in this soup, I wouldn’t recommend freezing it. It’s best enjoyed within a few days of making it — trust me, it’ll disappear quickly!