Ever feel like you need a warm, nourishing hug in a bowl? You’re not alone! As the seasons change and cozy cravings kick in, there’s nothing quite like a comforting soup to soothe the soul. We’ve gathered 20 delicious AIP-friendly recipes that are as healing as they are hearty. Get ready to fill your kitchen with amazing aromas and find your new favorite bowl of comfort!
Healing AIP Chicken Zoodle Soup
Sometimes you just need a big, comforting bowl of soup that feels like a hug from the inside out, especially when you’re following a specific eating plan. This AIP-friendly chicken zoodle soup is exactly that—a healing, flavorful broth packed with tender chicken and veggie noodles that’s surprisingly simple to make. You’ll love how cozy it makes your kitchen smell.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for a clean, fruity base)
– 1 medium yellow onion, diced (I like a sweet variety here)
– 3 medium carrots, peeled and sliced into thin rounds
– 3 celery stalks, chopped (the leaves add great flavor, so I toss them in too)
– 4 cloves garlic, minced (fresh is best for that punchy aroma)
– 8 cups chicken bone broth (homemade if you have it, but a good store-bought works)
– 1 pound boneless, skinless chicken breasts
– 3 medium zucchini, spiralized into zoodles (I use a handheld spiralizer for quick noodles)
– 1 teaspoon sea salt
– 1/2 teaspoon dried thyme
– Fresh parsley for garnish (a handful chopped fine brightens it up)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion, sliced carrots, and chopped celery to the pot, stirring to coat in the oil.
3. Cook the vegetables for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in the chicken bone broth, scraping any browned bits from the bottom of the pot with a wooden spoon.
6. Add the chicken breasts, sea salt, and dried thyme to the pot, ensuring the chicken is submerged.
7. Bring the broth to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
8. Cover the pot and simmer for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
9. Remove the chicken breasts from the pot using tongs and place them on a cutting board to rest for 5 minutes.
10. While the chicken rests, add the spiralized zucchini zoodles to the simmering broth.
11. Cook the zoodles for 3-4 minutes until just tender but still slightly firm, avoiding overcooking to prevent mushiness.
12. Shred the rested chicken into bite-sized pieces using two forks, then return it to the pot.
13. Stir everything together and remove the pot from the heat.
14. Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley.
Rich, savory broth coats every bite of tender chicken and veggie noodles, making this soup deeply satisfying without feeling heavy. The zoodles add a fun, springy texture that holds up well, and a squeeze of lemon right before serving can brighten the flavors even more—perfect for a cozy night in or meal prep for the week ahead.
Creamy AIP Coconut Turmeric Soup
Nothing beats a cozy bowl of soup when you’re craving comfort food, especially one that’s nourishing and easy on your system. This creamy AIP coconut turmeric soup is my go-to when I need something warming yet gentle—it’s like a hug in a bowl with vibrant flavors that make you feel good from the inside out.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp coconut oil (I always use unrefined for that rich coconut aroma)
– 1 medium yellow onion, diced (I prefer sweet onions here for a milder flavor)
– 3 cloves garlic, minced (fresh is best—it makes all the difference!)
– 1 tbsp fresh ginger, grated (peel it first for a smoother texture)
– 2 tsp ground turmeric (I love the earthy depth it adds)
– 1 tsp sea salt (adjust to your liking, but this amount gives a nice balance)
– 1/4 tsp black pepper (optional for AIP, but I add a pinch for a hint of warmth)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before opening for creaminess)
– 4 cups chicken or vegetable broth (homemade broth is my secret for extra flavor)
– 1 lb boneless, skinless chicken thighs, cubed (they stay juicier than breasts)
– 1 cup chopped carrots (I slice them thin so they cook quickly)
– 1 cup chopped kale, stems removed (tough stems can be bitter, so I tear the leaves)
– Juice of 1 lime (freshly squeezed right at the end brightens everything up)
– Fresh cilantro for garnish (a handful adds a pop of color and freshness)
Instructions
1. Heat the coconut oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn them.
4. Sprinkle in the ground turmeric, sea salt, and black pepper, stirring to coat the onions evenly for 30 seconds.
5. Pour in the coconut milk and broth, then bring the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to medium-low and add the cubed chicken thighs, simmering uncovered for 10 minutes.
7. Tip: Skim off any foam that rises to the top for a clearer soup.
8. Add the chopped carrots and cook for another 5 minutes until they start to soften.
9. Stir in the kale and cook for 3 minutes until wilted but still vibrant green.
10. Tip: Don’t overcook the kale—it keeps its texture better if added late.
11. Remove the pot from the heat and stir in the lime juice.
12. Tip: Taste and adjust salt if needed, but the lime really brings out the flavors.
13. Ladle the soup into bowls and garnish with fresh cilantro.
Might I suggest serving this soup with a side of steamed cauliflower rice for a complete meal? The creamy texture from the coconut milk blends beautifully with the tender chicken and veggies, while the turmeric gives it a warm, golden hue and anti-inflammatory kick. It’s hearty enough to stand alone but also pairs wonderfully with a simple salad for a lighter touch.
Savory AIP Butternut Squash Soup
Venturing into the world of AIP cooking doesn’t mean sacrificing comfort food. This savory butternut squash soup is creamy, cozy, and completely compliant—perfect for a chilly day when you need a hug in a bowl. It’s simpler to make than you might think, and the flavor is seriously impressive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
– 1 large yellow onion, roughly chopped (I like a sweet onion here for balance)
– 3 cloves garlic, minced
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 4 cups chicken bone broth (homemade if you have it, but store-bought works great)
– 1 tsp dried thyme
– 1/2 tsp sea salt
– 1/4 tsp black pepper (omit for strict AIP, but I find a pinch adds depth)
– 1/2 cup full-fat coconut milk (shaken well—the canned kind gives the best creaminess)
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash and chopped onion with 1 tbsp of olive oil on a large baking sheet.
3. Roast the vegetables in the preheated oven for 25 minutes, or until the squash is fork-tender and lightly browned at the edges.
4. Heat the remaining 1 tbsp of olive oil in a large pot over medium heat.
5. Add the minced garlic to the pot and sauté for 1 minute, just until fragrant—be careful not to burn it.
6. Pour the chicken bone broth into the pot with the garlic.
7. Add the roasted squash and onion from the baking sheet to the pot.
8. Stir in the dried thyme, sea salt, and black pepper (if using).
9. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
10. Carefully transfer the hot soup in batches to a blender.
11. Blend on high speed until completely smooth and creamy, about 1-2 minutes per batch.
12. Return the blended soup to the pot over low heat.
13. Stir in the full-fat coconut milk until fully incorporated and warmed through, about 2 minutes.
The soup turns out luxuriously smooth with a subtle sweetness from the roasted squash, balanced by the savory broth and herbs. For a fun twist, top it with crispy roasted bacon bits (if tolerated) or a drizzle of extra coconut milk for presentation—it’s so satisfying you won’t believe it’s AIP-friendly.
Rich AIP Ginger Carrot Soup
Feeling that winter chill? You need this cozy hug in a bowl. This rich AIP ginger carrot soup is my go-to when I want something warming, nourishing, and totally comforting—it’s like a warm blanket for your insides.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon coconut oil (my favorite for that subtle tropical aroma)
– 1 large yellow onion, chopped (I always grab a sweet one)
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated (don’t skimp—fresh makes all the difference)
– 1.5 pounds carrots, peeled and chopped into 1-inch chunks
– 4 cups chicken bone broth (homemade if you have it, but store-bought works great)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before opening)
– 1 teaspoon sea salt
– Fresh parsley for garnish (optional, but it adds a nice pop of color)
Instructions
1. Heat the coconut oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn it.
4. Add the chopped carrots to the pot and stir to coat them in the aromatics.
5. Pour in the chicken bone broth, ensuring the carrots are fully submerged.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer for 20-25 minutes, or until the carrots are fork-tender.
8. Carefully transfer the hot soup to a blender in batches, or use an immersion blender directly in the pot.
9. Blend until completely smooth and creamy, about 1-2 minutes per batch.
10. Return the blended soup to the pot if needed and place it over low heat.
11. Stir in the full-fat coconut milk until fully incorporated.
12. Add the sea salt and stir well to combine.
13. Taste and adjust seasoning if necessary, then ladle into bowls.
14. Garnish with fresh parsley if desired.
Here’s the best part: this soup is velvety smooth with a gentle kick from the ginger. I love topping it with a drizzle of coconut milk or serving it alongside some grain-free crackers for a complete meal.
Hearty AIP Beef and Vegetable Stew
A cozy, comforting bowl of stew is exactly what you need on a chilly day. This AIP-friendly version is packed with tender beef and hearty vegetables—it’s simple to make and totally satisfying. You’ll love how the flavors meld together while it simmers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes (I like grass-fed for extra flavor)
– 2 tbsp avocado oil (my go-to for high-heat cooking)
– 1 large onion, diced
– 3 cloves garlic, minced (fresh is best here)
– 4 carrots, peeled and sliced into ½-inch rounds
– 3 celery stalks, chopped
– 1 lb butternut squash, peeled and cubed (about 2 cups)
– 4 cups beef bone broth (homemade if you have it)
– 1 tsp dried thyme
– 1 bay leaf
– Sea salt to taste (I use about 1 tsp)
Instructions
1. Pat the beef cubes dry with paper towels—this helps them brown nicely.
2. Heat the avocado oil in a large Dutch oven or pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches if needed to avoid crowding, and sear for 3–4 minutes per side until deeply browned. Tip: Don’t stir too soon; let a crust form for maximum flavor.
4. Transfer the browned beef to a plate and set aside.
5. Reduce the heat to medium and add the diced onion to the pot, sautéing for 5 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Stir in the carrots, celery, and butternut squash, cooking for 3 minutes to lightly soften.
8. Return the beef to the pot along with any accumulated juices.
9. Pour in the beef bone broth, ensuring it covers the ingredients by about an inch.
10. Add the dried thyme and bay leaf, then bring to a boil over high heat.
11. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 1 hour and 15 minutes. Tip: Check occasionally and skim off any foam for a clearer stew.
12. After simmering, remove the lid and cook uncovered for 15 more minutes to slightly thicken the broth. Tip: The beef should be fork-tender; if not, simmer a bit longer.
13. Discard the bay leaf, season with sea salt, and stir well.
14. Ladle the stew into bowls and serve hot.
Fork-tender beef and soft vegetables soak up the rich, savory broth in every bite. For a fun twist, try serving it over mashed cauliflower or garnished with fresh parsley—it’s a meal that’ll warm you right up.
Nutritious AIP Cauliflower Leek Soup
Ever have one of those days where you just need something warm, comforting, and good for you? This creamy AIP cauliflower leek soup is exactly that—it’s like a cozy hug in a bowl, and it’s packed with nutrients to make you feel great.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 tbsp extra virgin olive oil (my go-to for a clean, fruity flavor)
- 2 large leeks, white and light green parts only, sliced (give them a good rinse to get rid of any grit)
- 1 large head of cauliflower, chopped into florets (about 6 cups—I like to keep them roughly the same size for even cooking)
- 4 cups chicken or vegetable broth (homemade is amazing, but a good-quality store-bought works perfectly)
- 1 tsp sea salt
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1 cup full-fat coconut milk (the canned kind, shaken well—it adds such lovely creaminess)
Instructions
- Heat the 2 tbsp of extra virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced leeks and sauté for about 5–7 minutes, stirring occasionally, until they become soft and fragrant. Tip: Don’t rush this step—letting the leeks soften slowly builds a great flavor base.
- Stir in the chopped cauliflower florets, 4 cups of broth, 1 tsp sea salt, 1/2 tsp dried thyme, and 1/4 tsp garlic powder.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid.
- Let it simmer for 15–20 minutes, until the cauliflower is very tender when pierced with a fork. Tip: Check at 15 minutes—if it’s not fork-tender, give it a few more minutes.
- Carefully transfer the hot soup to a blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
- Return the blended soup to the pot if needed, and stir in the 1 cup of full-fat coconut milk until fully incorporated. Tip: Warm the soup gently over low heat for 2–3 minutes after adding the coconut milk, but don’t let it boil to avoid separation.
- Serve immediately while hot.
This soup turns out luxuriously smooth with a subtle sweetness from the leeks and cauliflower. The coconut milk gives it a rich, velvety texture that’s incredibly satisfying. Try topping it with a drizzle of olive oil and some fresh herbs for an extra touch of flavor.
Warming AIP Sweet Potato and Apple Soup
Venturing into cozy comfort food doesn’t have to be complicated, especially when you’re following an AIP diet. This sweet potato and apple soup is your new best friend for chilly evenings—it’s simple, nourishing, and seriously satisfying. You’ll love how the natural sweetness comes together without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for a rich base)
– 1 medium yellow onion, diced (I find this size perfect for even cooking)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 large sweet potatoes, peeled and cubed (about 4 cups total—go for the orange-fleshed ones for maximum sweetness)
– 2 medium apples, peeled, cored, and chopped (I prefer Honeycrisp for their balanced tartness)
– 4 cups chicken or vegetable broth (use a good-quality one for depth)
– 1 teaspoon dried thyme
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper (omit for strict AIP, but I love a hint if tolerated)
– 1 cup full-fat coconut milk (the canned kind gives it a luxurious creaminess)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat for about 1 minute until shimmering.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute more until fragrant—be careful not to burn it!
4. Tip in the cubed sweet potatoes and chopped apples, giving everything a good stir to coat in the oil.
5. Pour in the chicken or vegetable broth, ensuring it covers the vegetables by about an inch.
6. Sprinkle in the dried thyme, sea salt, and black pepper (if using), then bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes until the sweet potatoes are fork-tender.
8. Carefully transfer the soup to a blender, working in batches if needed, and blend on high until completely smooth—a pro tip: hold the lid down with a towel to avoid steam burns.
9. Return the blended soup to the pot over low heat and stir in the full-fat coconut milk until well combined and warmed through, about 2–3 minutes.
10. Taste and adjust seasoning with more salt if desired, then ladle into bowls.
Ladle this velvety soup into bowls and savor its creamy texture and sweet-savory balance. It’s perfect with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch—try it with a side of roasted veggies for a complete meal.
Flavorful AIP Mushroom and Herb Soup
Mmm, picture this: you’re craving something deeply savory and soothing, but you’re following an AIP (Autoimmune Protocol) diet and want to keep it simple. This mushroom and herb soup is your cozy, flavor-packed answer—it’s like a warm hug in a bowl, perfect for a chilly day or when you need a nourishing reset.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for a rich base)
– 1 pound cremini mushrooms, sliced (I love their earthy depth)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced (fresh is best for that punch)
– 4 cups chicken or vegetable broth (I use homemade for extra flavor)
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper (omit for strict AIP, but it adds a nice kick)
– 1/4 cup full-fat coconut milk (canned, shaken well—it makes it creamy)
– Fresh parsley, chopped (for garnish, it brightens everything up)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Add the sliced cremini mushrooms to the pot and cook, stirring frequently, until they release their liquid and brown slightly, about 8 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
5. Pour in the chicken or vegetable broth, scraping any browned bits from the bottom of the pot for extra flavor.
6. Stir in the dried thyme, dried rosemary, sea salt, and black pepper (if using).
7. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to meld the flavors. Tip: Simmering gently helps the herbs infuse without turning bitter.
8. Remove the pot from the heat and stir in the full-fat coconut milk until fully incorporated. Tip: Add the coconut milk off the heat to prevent curdling.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
Wow, this soup turns out velvety and rich with a hearty mushroom bite and aromatic herb notes. Serve it with a sprinkle of extra parsley or a side of AIP-friendly crackers for a complete, comforting meal that’s sure to become a staple in your kitchen.
Simple AIP Broccoli and Spinach Soup
Craving something warm and nourishing that won’t derail your wellness goals? This Simple AIP Broccoli and Spinach Soup is your answer. It’s a cozy, one-pot wonder that comes together with minimal fuss for maximum comfort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large head of broccoli, chopped into florets (save those stems for a quick pickle later!)
– 5 ounces of fresh baby spinach, about 5 big handfuls—I love how it wilts down to nothing.
– 1 medium yellow onion, diced (this is my secret flavor base).
– 3 cloves of garlic, minced (fresh is best here for that punchy aroma).
– 4 cups of chicken or vegetable bone broth (homemade if you have it, it makes all the difference).
– 2 tablespoons of extra virgin olive oil, my go-to for sautéing.
– 1 teaspoon of sea salt, plus more to adjust at the end.
– 1/2 teaspoon of dried thyme (rub it between your fingers to wake up the oils).
– 1/4 teaspoon of black pepper (omit for strict AIP, but I find a pinch adds depth).
Instructions
1. Heat the 2 tablespoons of extra virgin olive oil in a large pot over medium heat for 1 minute until it shimmers.
2. Add the diced yellow onion to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion turns soft and translucent.
3. Stir in the 3 cloves of minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn.
4. Add the chopped broccoli florets to the pot and pour in the 4 cups of bone broth. Tip: If your broth is cold, add it slowly to keep the temperature steady.
5. Stir in the 1 teaspoon of sea salt and 1/2 teaspoon of dried thyme. Bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the broccoli is fork-tender.
7. Uncover the pot and add the 5 ounces of baby spinach, stirring until it wilts completely, which takes about 2 minutes. Tip: Add the spinach in batches if your pot is full to help it cook evenly.
8. Carefully transfer the soup in batches to a blender. Blend on high speed for 1-2 minutes until completely smooth and creamy. Tip: Leave the blender lid’s center cap slightly ajar and cover with a towel to let steam escape safely.
9. Return the blended soup to the pot and stir in the 1/4 teaspoon of black pepper if using. Taste and adjust with more salt if needed.
10. Ladle the soup into bowls and serve immediately.
My favorite thing about this soup is its velvety, rich texture that feels indulgent but is packed with greens. The flavor is deeply savory with a hint of earthiness from the thyme, perfect for dunking some roasted veggie chips or topping with crispy bacon bits if you’re not strict AIP.
Bright AIP Lemon Basil Chicken Soup
Picture this: you’re feeling a bit under the weather, or maybe you just want something light and nourishing. This bright, zesty soup is like a warm hug for your immune system—it’s packed with flavor but still feels clean and comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces (I find thighs stay juicier than breasts)
- 2 tbsp extra virgin olive oil (my go-to for a fruity base)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced (fresh is best here for that punch)
- 6 cups chicken bone broth (homemade if you have it, but store-bought works great too)
- 2 medium carrots, peeled and sliced into thin rounds
- 2 celery stalks, chopped
- Zest and juice of 2 large lemons (about 1/4 cup juice—taste for tartness!)
- 1/2 cup fresh basil leaves, loosely packed and roughly chopped (don’t skimp—it adds that herby brightness)
- 1 tsp sea salt, plus more as needed
- 1/2 tsp black pepper
Instructions
- Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
- Add the chopped chicken thighs to the pot and cook for 5–6 minutes, stirring occasionally, until they are lightly browned on all sides. Tip: Don’t overcrowd the pot—work in batches if needed to get a good sear.
- Transfer the browned chicken to a plate and set aside, leaving any oil and juices in the pot.
- Add the diced onion to the same pot and cook for 4–5 minutes, stirring frequently, until it becomes soft and translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
- Pour in the chicken bone broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
- Add the sliced carrots and chopped celery to the broth.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 15 minutes.
- Return the browned chicken to the pot and simmer for another 5 minutes until the chicken is cooked through and the vegetables are tender. Tip: Check doneness by cutting a piece of chicken—it should be white inside with no pink.
- Remove the pot from the heat and stir in the lemon zest, lemon juice, chopped basil, sea salt, and black pepper. Tip: Add the lemon juice off the heat to preserve its bright, fresh flavor.
This soup has a lovely, brothy texture with tender chicken and crisp-tender veggies. The lemon and basil give it a vibrant, almost sunny flavor that’s both soothing and invigorating. Try serving it with a sprinkle of extra basil on top or alongside some simple roasted veggies for a complete meal.
Rustic AIP Tomato and Basil Soup
Ugh, sometimes you just need a cozy bowl of soup that feels like a warm hug, right? This Rustic AIP Tomato and Basil Soup is exactly that—it’s simple, nourishing, and totally free from common allergens, making it perfect for when you’re craving comfort without the fuss. Let’s get simmering!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for that rich, fruity base)
– 1 medium yellow onion, diced (I like it finely chopped for a smoother texture)
– 3 cloves garlic, minced (fresh is best here for that punchy aroma)
– 1 (28-ounce) can crushed tomatoes (I prefer San Marzano for their sweet, low-acid flavor)
– 2 cups vegetable broth (homemade or low-sodium store-bought works great)
– 1/2 cup fresh basil leaves, loosely packed (tear them by hand for a rustic touch)
– 1 teaspoon dried oregano
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper (omit if strict AIP, but I love a tiny pinch for depth)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat for about 1 minute until shimmering.
2. Add the diced yellow onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute more, just until fragrant—be careful not to burn it.
4. Pour in the crushed tomatoes and vegetable broth, then add the dried oregano, sea salt, and black pepper.
5. Bring the mixture to a gentle boil over medium-high heat, which should take about 3-4 minutes.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes to let the flavors meld together.
7. Remove the pot from the heat and stir in the fresh basil leaves until they wilt slightly, about 30 seconds.
8. Use an immersion blender directly in the pot to puree the soup until smooth, or transfer to a countertop blender in batches if needed.
9. Taste and adjust seasoning if desired, then ladle into bowls while hot.
This soup turns out velvety and rich with a bright, herbaceous kick from the basil. I love serving it with a drizzle of olive oil on top or alongside some grain-free crackers for dipping—it’s comfort in a bowl that’s as easy as it is delicious!
Comforting AIP French Onion Soup
Whew, you know those chilly evenings when you just want something warm and cozy? This AIP-friendly French onion soup delivers all that classic comfort without the inflammatory ingredients. It’s surprisingly simple to make, and the rich, caramelized onion flavor will have you forgetting it’s even a special diet recipe.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 4 large yellow onions, thinly sliced (I find a mandoline makes this so much faster, but watch your fingers!)
– ¼ cup coconut oil, melted (this is my go-to for high-heat cooking on AIP)
– 4 cups beef bone broth (look for a brand with no added sugars or weird gums)
– 2 tbsp coconut aminos (this is our secret weapon for that umami depth)
– 1 tsp dried thyme
– 1 bay leaf
– Sea salt, to taste (I like a flaky salt for finishing)
Instructions
1. Heat the ¼ cup of melted coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
2. Add all the thinly sliced onions to the pot, stirring to coat them in the oil.
3. Cook the onions, stirring occasionally, for about 45 minutes until they are deeply golden brown and caramelized. Tip: Don’t rush this step—low and slow is key for developing that sweet, rich flavor.
4. Pour in the 4 cups of beef bone broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
5. Add the 2 tbsp of coconut aminos, 1 tsp of dried thyme, and 1 bay leaf to the pot.
6. Increase the heat to medium-high and bring the soup to a gentle boil.
7. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 15 minutes to allow the flavors to meld. Tip: A tight-fitting lid helps keep all those aromatic steam in the pot.
8. After 15 minutes, remove the pot from the heat and carefully take out the bay leaf and discard it.
9. Taste the soup and season with sea salt as needed. Tip: I always add salt at the end after simmering, as the broth and aminos can vary in saltiness.
Ladle this deeply savory soup into bowls. The broth is rich and aromatic, with the sweet onions melting into every spoonful. For a fun twist, try serving it with some baked plantain chips on the side for a bit of crunch.
Vibrant AIP Beet and Fennel Soup
Ever have one of those days where you just need something warm, comforting, and packed with good-for-you ingredients? This vibrant soup is exactly that—a hug in a bowl that’s as nourishing as it is beautiful. It’s perfect for a cozy night in or for impressing guests without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its rich flavor)
– 1 large yellow onion, diced (I find this adds a sweet base)
– 2 medium fennel bulbs, cored and thinly sliced (don’t toss the fronds—save them for garnish!)
– 3 medium beets, peeled and chopped into 1-inch cubes (wear gloves to avoid pink hands)
– 4 cups chicken or vegetable broth (I prefer low-sodium to control the salt)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before using)
– 1 tablespoon apple cider vinegar (it brightens everything up)
– 1 teaspoon sea salt
– Fresh dill for garnish (optional, but so pretty)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the sliced fennel bulbs and cook for another 5 minutes until they start to soften.
4. Add the chopped beets to the pot and cook for 2 minutes, stirring to coat them in the oil.
5. Pour in the chicken or vegetable broth, ensuring it covers the vegetables by about 1 inch.
6. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
7. Simmer for 20 minutes, or until the beets are tender when pierced with a fork.
8. Carefully transfer the soup to a blender, working in batches if needed, and blend on high for 1 minute until completely smooth.
9. Return the blended soup to the pot and stir in the full-fat coconut milk until fully incorporated.
10. Add the apple cider vinegar and sea salt, stirring for 30 seconds to combine.
11. Heat the soup over low heat for 2 minutes until warmed through, but do not boil.
12. Ladle the soup into bowls and garnish with fresh dill and reserved fennel fronds.
But the real magic is in that silky texture and earthy-sweet flavor—it’s like a warm embrace on a chilly day. Try topping it with a dollop of coconut cream or serving it alongside some grain-free crackers for a complete meal.
Refreshing AIP Cucumber Avocado Gazpacho
Sometimes you just need a cool, creamy soup that comes together in minutes and makes you feel amazing. This AIP-friendly gazpacho skips the tomatoes and dairy but delivers all the refreshing flavor you crave with crisp cucumber and rich avocado. Perfect for those hot days when turning on the stove sounds like a chore.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large English cucumbers, peeled and roughly chopped (I find they have fewer seeds)
– 2 ripe avocados, pitted and scooped
– 1/4 cup extra virgin olive oil, my go-to for its fruity flavor
– 2 tbsp fresh lemon juice, about 1 juicy lemon
– 1 small clove garlic, minced (optional, but I love the hint of spice)
– 1 tsp sea salt
– 1/2 cup cold water, to help it blend smoothly
– Fresh dill or chives for garnish, if you have some on hand
Instructions
1. Add the peeled and chopped cucumbers to a high-speed blender.
2. Scoop the avocado flesh from the skins and add it to the blender.
3. Pour in the extra virgin olive oil and fresh lemon juice.
4. Add the minced garlic (if using) and sea salt to the blender.
5. Pour in the cold water to help the ingredients blend more easily.
6. Blend on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides once if needed.
7. Taste the gazpacho and adjust the salt or lemon juice if desired—I sometimes add an extra squeeze for brightness.
8. Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 1 hour to chill thoroughly and let the flavors meld.
9. Ladle the chilled gazpacho into bowls or glasses just before serving.
10. Garnish each serving with a sprinkle of fresh dill or chives for a pop of color and flavor.
Enjoy this gazpacho’s velvety texture that’s surprisingly rich without any cream. The cucumber keeps it light and hydrating, while the avocado adds a luxurious mouthfeel that makes it feel like a treat. Try serving it in chilled glasses for a fancy touch, or pair it with grilled shrimp for a complete summer meal.
Satisfying AIP Seafood Chowder
A chilly evening calls for something warm and nourishing, and this AIP seafood chowder hits the spot perfectly. You’ll love how creamy it gets without any dairy, and it’s packed with flavor from the sea. It’s one of those comforting bowls that makes you feel good from the inside out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 medium onion, diced (I like yellow for sweetness)
– 2 cloves garlic, minced (fresh is best here)
– 2 medium carrots, peeled and chopped into small pieces
– 2 stalks celery, chopped
– 1 lb white fish fillets, cut into 1-inch chunks (cod works great)
– 8 oz shrimp, peeled and deveined
– 4 cups seafood or vegetable broth
– 1 cup full-fat coconut milk (shake the can well before using)
– 1 tsp sea salt
– ½ tsp dried thyme
– Fresh parsley for garnish (optional, but adds a nice pop)
Instructions
1. Heat the extra virgin olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the chopped carrots and celery to the pot, cooking for 5 minutes until slightly tender.
5. Pour in the seafood or vegetable broth and bring to a boil over high heat.
6. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes to let the flavors meld.
7. Gently place the white fish chunks into the simmering broth, cooking for 5 minutes until opaque and flaky.
8. Add the shrimp to the pot, cooking for 3 minutes until pink and curled.
9. Stir in the full-fat coconut milk, sea salt, and dried thyme, heating for 2 minutes until warmed through.
10. Remove the pot from the heat and let it sit for 5 minutes to thicken slightly.
11. Ladle the chowder into bowls and garnish with fresh parsley if desired.
This chowder has a rich, velvety texture from the coconut milk, with tender seafood in every spoonful. The subtle sweetness of the carrots balances the savory broth beautifully. Try serving it with a side of roasted root vegetables for a complete, cozy meal.
Conclusion
Ultimately, these 20 AIP soup recipes offer nourishing comfort and healing flavors perfect for cozy nights. We hope you find new favorites to warm your kitchen! Try one this week, leave a comment with your top pick, and share this roundup on Pinterest to spread the comfort. Happy cooking!
