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Creamy Broccoli Soup with Crispy Shallots

By Gina Matsoukas »


  • 5 cups broccoli florets
  • 3 cups vegetable stock
  • ½ large onion, chopped
  • ½ cup unsweetened almond milk (or other nut milk)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons paleo baking flour (arrowroot starch or gluten-free flour will also work)
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon thyme
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground black pepper

For the shallots:

  • 1 large shallot, thinly sliced
  • 1 tablespoon extra virgin olive oil


For soup:

  1. In a large Dutch oven or other heavy-bottomed pot, heat olive oil over medium-high heat.
  2. Add onions and sauté until softened, about 3 – 5 minutes.
  3. Add flour, stir and cook for another minute.
  4. Add vegetable stock and bring to a simmer.
  5. Add broccoli, cumin, thyme, nutmeg, salt and pepper and cook covered under low-medium heat for about 35 – 40 minutes or until broccoli is soft.
  6. Remove from heat and ladle into a blender (alternatively, use an immersion blender to puree after adding almond milk).
  7. Add almond milk and blend until smooth.
  8. Season to taste with additional salt and pepper.
  9. Garnish with crispy shallots and serve hot.

For crispy shallots:

  1. Heat olive oil in small pan, add shallots and cook for 3 – 5 minutes overmedium-high heat until golden brown and crispy, careful not to burn.
  2. Remove shallots from the pan and place onto a paper towel to drain.