Go Back
cream of broccoli soup

Cream of Broccoli Soup

5 from 10 votes
Course Soup
Servings 4


  • 2 tbsp lard or other cooking fat of choice - coconut oil, avocado oil, olive oil, etc.
  • 1-2 large ribs celery, chopped
  • 2 cloves garlic, chopped
  • 1 white or yellow onion, chopped
  • 4 cups chicken broth substitute vegetable broth for vegan/vegetarian option
  • 2 lbs broccoli, chopped
  • 1-2 tsp salt
  • 1/2 tsp thyme
  • pinch nutmeg or mace (for AIP)
  • 1 cans coconut milk
  • olive oil for garnish


  • In a large soup pot, heat the lard on medium-high heat. Add garlic, onions, and celery and saute until soft.
  • Add broth, broccoli, salt, thyme, and nutmeg. Bring to a simmer and cook until broccoli is quite soft.
  • Remove from heat and add coconut milk. Adjust seasonings if necessary.
  • Use hand blender to lightly break up the bigger chunks of broccoli. I prefer my cream of broccoli soup a little on the chunkier side, but if you like it smoother, puree a little longer. This step is optional