Cheesy Broccoli Soup

I've had quite a few people express to me how delicious some of the soups from my blog look, but that they are unable to try them because their stomachs don't handle onions or garlic very well!

I looked through my posted soups and realized that almost every single one had garlic and onions!! Since both garlic and onion have wonderful immune-boosting abilities and add so much depth of flavor, it had become just second nature to add them to every soup I made!

So, for my dear friends and family who want to try some of my soups but haven't been able to yet--here's a special GAPS Cheesy Broccoli Soup just for you. Rich and creamy, full of flavor, but no angry, upset stomach:)

It's also one of the easiest soups I've made, I think, and only takes about 25 minutes from start to finish! It contains no starches or flours but still has a thick and creamy texture. Perfect for the months of cold and winter ahead!

Enjoy this healthy, hearty, healing Cheesy Broccoli Soup!

GAPS cheesy broccoli soup

chessy broccoli soup-2

Cheesy Broccoli Soup
Author: Amy MoffatPrep time: 5 minCook time: 25 minServings: 4


1 medium celery root, chopped (about 14 oz)
3 cups homemade chicken broth
1/2 tsp sea salt
3 cups small broccoli florets
1 cup homemade sour cream
2 cups shredded cheddar cheese
1/4 tsp cracked black pepper


In a large saucepan combine broth, celery root and salt.
Bring to a boil, reduce heat, and simmer (covered) for 10 min, until celery root is fork tender.
Remove about 1/3 of the soup and puree in a high speed blender. Return to saucepan.
Add brocolli and bring to a simmer. Remove from heat.
Mix sour cream and cheddar cheese in a small mixing bowl, then slowly add to the soup, stirring until cheese melts.
Season with pepper, adding more to taste.

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