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5 from 2 votes

Nourishing Broccoli Soup

I love using soup as a way to get vegetables and bone broth into my kids. This broccoli soup freezes beautifully.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: broccoli soup, broccoli soup recipe, homemade broccoli soup
Servings: 16 servings
Author: Renee - www.raisinggenerationnourished.com


  • 1/3 cup friendly fat to cook in butter, coconut oil, lard
  • 4 lbs organic broccoli either 4lb frozen bag or about 4 bunches broccoli coarsely chopped and including the stalks
  • 4 large carrots coarsely chopped
  • 4 small onions sliced
  • 7 cloves garlic chopped
  • ½ cup brown rice flour If you are grain free you may omit – it still tastes great it just won’t be quite as thick. You could leave out a cup of liquid if you wish for a thicker soup. OR you could add a few potatoes to the veggies as they cook to help with thickening it up. Don’t try coconut or almond flours – it just doesn’t work!
  • 4 quarts chicken stock preferably homemade for more nourishment – see Tips section for how to make your own bone broth in the slow cooker!
  • Sea salt/pepper to taste


  • In a large stockpot, sauté the onion, carrots, and broccoli in the friendly fat with a few pinches of salt for about 10-15 minutes, until the onions are clear and the broccoli is bright green.
  • Add the garlic and brown rice flour and cook a minute or 2.
  • Add the stock and bring to a boil.
  • Reduce to a simmer until the broccoli and carrots are soft and cooked through, about 15ish minutes.
  • Turn the heat off, and puree the soup completely with an immersion blender. Could blend in a regular blender if you wish.
  • Add sea salt/pepper to taste. Add a few splashes of cream or coconut milk if you want, or top with sour cream or raw cheese!