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AIP Broccoli Cheddar Soup Recipe

A warm, smooth, dairy-free AIP broccoli cheddar soup made with gentle ingredients. This recipe uses a vegetable “cheddar-style” blend instead of cheese to create a rich and creamy texture while staying fully compliant with the Autoimmune Protocol. Perfect for beginners, meal prep, and inflammation-friendly cooking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: AIP, Dairy-Free, Gluten-Free, Paleo
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil Any AIP-approved oil works
  • 1 medium Onion, diced Adds sweetness and base flavor
  • 3 cloves Garlic, minced Mild aromatics
  • 4 cups Fresh broccoli florets Chopped small for even cooking
  • 3 cups AIP-safe mild broth chicken, turkey, or vegetable
  • 1 cup carrot and sweet potato purée AIP cheddar-style blend
  • 1 teaspoon sea salt adjust to taste
  • ½ teaspoon dried thyme or parsley/basil

Equipment

  • 1 Large soup pot For simmering the vegetables.
  • 1 Cutting board For prepping broccoli, onions, and garlic.
  • 1 Chef’s knife
  • 1 Ladle
  • 1 Blender (optional) To purée for extra creaminess.

Method
 

  1. Chop broccoli into small, even pieces.
  2. Dice the onion and mince the garlic.
  3. Heat oil in a pot over low heat.
  4. Add the diced onion and cook until soft.
  5. Add garlic and stir gently so it does not burn.
  6. Pour in the AIP-safe broth.
  7. Add the chopped broccoli.
  8. Stir in the carrot and sweet potato purée (“cheddar-style” blend).
  9. Keep heat low to maintain a smooth texture.
  10. Let the soup simmer slowly until all vegetables are tender.
  11. If the soup is too thin, simmer longer.
  12. If the soup is too thick, add a small amount of broth.
  13. Blend some or all of the soup for extra creaminess (optional).
  14. Add sea salt and herbs.
  15. Stir well and serve warm.

Notes

  • Fresh broccoli works best; frozen releases excess water.
  • Keep heat low to avoid grainy texture in AIP vegetable blends.
  • Soup stores well for 3 days in the fridge but is not ideal for freezing.