Cream of Broccoli Soup

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

This time of year I am always creating new soups and stews, both because they are a great way to get more bone broth into the diet and they are hearty and satisfying on a cold day. This is a simple recreation of Cream of Broccoli soup, autoimmune protocol style–I use rutabaga, a often overlooked winter root vegetable and coconut milk to add creaminess to a simple broccoli soup.

Be careful purchasing coconut milk at the store, as most brands contain thickeners that are not allowed on the autoimmune protocol. Last week I posted a Coconut Milk recipe that you can use if you would like to make your own. If you don’t want to make your own, this is the only brand of coconut milk I advise purchasing, as it comes in a BPA-free can and is free of thickeners and additives. As far as substitutions, if you don’t have access to rutabaga you can use turnip or parsnip for this recipe.

5.0 from 3 reviews
Cream of Broccoli Soup
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon solid cooking fat
  • 1 large yellow onion
  • 4 cloves garlic, minced
  • 1 large rutabaga (about ¾ pound), cut into 1-inch chunks
  • 3 cups bone broth
  • 1 lb broccoli, florets and stems, chopped
  • 1 cup mushrooms, thinly sliced
  • 1 cup water
  • 1 teaspoon sea salt
  • 1½ cups coconut milk (about 1 can)
  • 1 avocado, for garnish
  1. Heat the solid cooking fat in the bottom of a heavy-bottomed pot. When the fat is melted and the pan is hot, add the onion and cook for 8 minutes, stirring, until translucent. Add the garlic and continue to cook, stirring for another couple of minutes. Add the rutabega and bone broth, bring to a boil, and turn down to a simmer. Cook, covered for 10 minutes.
  2. Add the broccoli, mushrooms, water, and salt to the pot and bring back to a boil. Turn down to a simmer, and cook, covered for another 10-15 minutes - until all of the vegetables are just soft.
  3. Add the coconut milk to the pot and stir to combine. Turn off the heat and carefully transfer some of the soup to a blender. I like to transfer more rutabega chunks and broccoli stems and leave the florets in the soup. Blend for a few seconds until well incorporated. Add back to the soup, blending another batch if you would like it less chunky (I like to leave some chunks instead of blending the whole thing, but it is up to you!).
  4. Garnish with fresh avocado and serve.
Storage: Keeps well in the refrigerator for a few days, without the avocado. Also freezes well.

Instant Pot Version: You can make this recipe in an Instant Pot. Decrease the broth to 2½ cups, the coconut milk to 1 cup, and leave out the water. After sauteeing the onions and garlic, add the rest of the ingredients (sans avocado) and cook on manual high pressure for 7 minutes, and then quick release.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Oh, Mickey, this looks insanely delicious! I just made zucchini soup, and I don’t know why I haven’t made cream of broccoli soup yet. I’ll add this recipe to the line up!

  • Beth says

    Yum Mickey! I will make this soup this weekend! Looks so good and I suppose its time I meet rutabaga. 🙂 Thanks again!

  • Karen says

    Is broccoli allowed when you have Hashimoto thyroiditis? I have always been told not to eat it.

  • BECKY says

    Can you please tell me exactly what you mean by “solid cooking fat” ?
    Also, “bone broth” ?

    Ie., Do I make my own? or, is there a Brand you prefer?

    Thank you so much. 🙂

    • Mickey says

      I’m sorry, I have two articles coming where I explain both topics. Solid cooking fat is any healthy saturated fat – either of tropical origin (like coconut oil), or that you render yourself from pastured animals (lard, tallow, and duck fat are some of my favorites). The only kind of animal fat I have purchased in the store is Mary’s duck fat – I find it way more affordable to buy fat from a farmer and render it myself.

      Bone broth is made by cooking bones for a long time with a little vinegar. I like this tutorial from Balanced Bites:

      Hope it helps!


  • Lynn says

    Hey Mickey – I was trying to find your blog about your recipe book coming out! I wanted to know if your recipes include eggs. I am eating gluten-free but I wanted to try something more for autoimmune disease but I don’t have a typical disease – I have extreme sensitivities to all things perfumed/cologned and have breathing and migraine problems when exposed. All my doctors have named this issue autoimmune disease without a definitive diagnosis – my thyroid numbers and diabetes numbers are all normal. Would you recommend this recipe book for someone like me? Thank you.

    • Mickey says

      None of my recipes contain eggs as they are not allowed on the elimination diet. Many autoimmune diseases are diagnosed without blood work or testing, sometimes it is just by symptoms and process of elimination. I would definitely give the elimination diet a try!


  • Erin says

    Yum! I’ll try this soup this weekend… I can’t wait to get your book. I have it pre-ordered 🙂

  • Alycia says

    I have made this soup a couple of times so far. It is really amazing!! I love the fact that it tastes so similar to the dairy variety of cream of broccoli soup. I used the TJ’s brand of light coconut milk. Freezes well too!! Thanks Mickey!!

  • Linda says

    I want to make this right now! Could you use something other than rutabaga? Only because I don’t have that on hand. Thanks!

  • Debra E says

    Forgive me I’m new to this but aren’t mushrooms on the avoid list for autoimmune protocol?

    • Mickey says

      No, they are not, but Dr. Kharrazian recommends eliminating them as a part of the repairvite diet. Some mushrooms can be immune stimulants, like shitake, reishi, and maitake, and I would recommend avoiding them, but not regular button or portobello mushrooms.


  • Kaity says

    I make this all the time! I used it for IMF recovery after jaw surgery with Great Lakes collagen. I love how easy it is with such a delicious product at the end. Thank-you!

  • Leanne says

    Absolutely delicious! I didn’t have rutabaga, so I substituted butternut squash. And I had no mushrooms, so those were out. But other than that, I followed the recipe and wow it is very good soup! I just discovered your blog today & I can’t wait to try more of your recipes! Thanks so much!

  • jenny says

    Looks lovely. We are currently staying away from coconut…is there an alternative for the coconut milk?

    • Mickey says

      Jenny–you could use some thinned root vegetable puree instead of the coconut milk, like parsnip, rutabaga, or turnip. Good luck!


  • […] some searching, I found this awesome looking Cream of Broccoli Soup recipe from Mickey over at Autoimmune-Paleo. It looked exactly like what I wanted, less the […]

  • Dove says

    Hi again Mickey, I have a question about recipes that use coconut, coconut milk or coconut oil. (I know it’s supposed to be good for us)..the thing is, I have a super, SUPER extreme gag effect with any kind of coconut product, oil, milk, absolutely anything coconut or with any coconut stuff in it.
    What would you suggest as a healthy alternative in your recipes for coconut products?

    • Mickey says


      Depending on the recipe, you can use a thinned root vegetable puree (like parsnip), avocado, or in the case of fat, any other solid cooking fat will do. Good luck!


  • Rachael says

    Yum! Made this for dinner tonight & it is so satisfying. Great for a cold winter night.

  • […] could eat Autoimmune Paleo’s Cream of Broccoli Soup every day. And a potato substitute for the rutabaga is okay for […]

  • Raquel says

    That felt like a warm treat on this snowy day! Very yum.

  • […] Cream of Broccoli Soup by Autoimmune Paleo – AIP, Creamy, Mushroom, Bone Broth […]

  • […] are your favorite meals to batch cook? I usually batch cook bone broths and soups, but I have been making ghee lately as well with organic butter. It is an excellent cooking oil to […]

  • […] some searching, I found this awesome looking Cream of Broccoli Soup recipe from Mickey over at Autoimmune-Paleo. It looked exactly like what I wanted, less the […]

  • Brian says

    My wife and I made this tonight and were very impressed. Thank you! Perfect for cold weather. I’m gonna have another bowl.

  • Christy Harris says

    Would love it if someone made this in their instant pot and gave directions. I’ve made on the stove and it’s super yummy.

    • Ann says

      I almost made this in the IP. But it comes together so quickly on the stove that I think the IP may actually take longer and the broccoli would just disintegrate. If I did this in the IP, I would use the saute function for onions, then garlic. Add the other ingredients except 1/2 of the broccoli, all of the mushrooms, and the coconut milk. Pressure cook on high 5 minutes. Use an immersion blender to blend it to desired consistency. Then stir in the broccoli, mushrooms, and coconut milk. Cover and let it sit in the hot soup until the broccoli is tender.

  • […] #11: Cream of Broccoli Soup from Autoimmune […]

  • Ann says

    I realize this recipe is several years old, but I had broccoli and mushrooms that were begging to be soup on this snowy winter day. I didn’t have rutabaga on hand, and subbed frozen butternut squash that needed life. It worked beautifully. When I tasted this soup at the finish, I said out loud [in my kitchen by myself] “Man, she’s good!” Your recipes are always spot-on with flavor and seasoning. I did not think this soup could possibly rival my all-time favorite broccoli and mushroom chowder recipe. It absolutely does.

  • Lucyna L. says

    i was wondering if i could do the soup in instapot?

    • Mickey Trescott says

      Hi Lucyna! Yes, just see the additional instructions in the “notes” section of the recipe!

  • […] Soup @ Autoimmune Wellness Nightshade-Free “Potato” Leek Soup @ Grazed and Enthused Cream of Broccoli Soup @ Autoimmune Wellness Creamy Mushroom Soup @ Don’t Eat the Spatula Carrot Apple Soup @ The […]

  • Brenda says

    I really enjoyed this soup! The rutabaga is so tasty! Making again tomorrow morning.

Leave a Comment

Rate this recipe: