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    Home » Soup

    Broccoli Almond Soup

    December 29, 2021 by cookingwithelo 2 Comments This post may contain affiliate links.

    Jump to Recipe

    Broccoli almond soup is an incredibly creamy soup that is naturally dairy-free. The blanched almonds make the soup silky smooth without having to add cream or potatoes. This soup is healthy, nourishing and makes a great lunch or dinner. You may also like this simple broccoli potato soup.

    Jump to:
    • Why you'll love this recipe
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by-step with pictures
    • Storage and reheating tips
    • Frequently asked questions
    • The recipe
    • More vegan winter soups

    Why you'll love this recipe

    • This dairy-free broccoli almond soup is high in protein and makes a great vegan meal.
    • It is filling on its own but you can serve it with a slice of oat and nut bread.
    • This recipe requires a few simple ingredients and is incredibly aromatic.
    • Broccoli soup is great for meal-prepping! You can make it ahead of time and reheat it for lunch or dinner. Join this 3-week soup meal-prep challenge for more vegan soup recipes that you can make ahead of time.

    Key ingredients and substitutions

    Onions and garlic for a flavor boost. We love the flavor it provides, but you could totally make this broccoli almond soup without onions and garlic. If you' like you can use two celery sticks instead.

    Broccoli with the stem. Don't discard the stem, it blends easily in a soup and is high in fiber.

    Blanched almonds to make the soup extra creamy. We prefer to use blanched over whole almonds because they have a relatively neutral taste and color.

    Elo's tips

    1. The smaller the pieces of broccoli, the quicker the soup will cook. No need to be precise when chopping the onion, garlic and broccoli as everything will the blended afterward. However, note that the smaller you cut the vegetables, especially the broccoli stem, the quicker they will cook in the vegetable broth.
    2. Roast the broccoli and the almonds in the pan first.
    3. Adjust the thickness. If you prefer a thinner soup consistency, feel free to add some more vegetable broth when blending. The thicker the soup, the more filling.

    Step-by-step with pictures

    Wash and chop the vegetables. Start by washing the broccoli thoroughly (including the stem). Mince the onion and cut the broccoli into pieces.
    Sauté the onions. Heat a large pot with a heavy bottom with your preferred cooking oil. Once it's hot, add the onions and sauté until soft and fragrant.

    Sauté the broccoli and the almonds. Add the almonds to the pot with the onions. Sauté over medium-high heat until they get slightly golden. Stir regularly to prevent them from sticking to the bottom of the pot. Then, add in the broccoli florets and stem and sauté for several minutes.

    Simmer the soup. Pour in the vegetable broth. Bring the soup to a simmer, cover with a lid and let it cook until the broccoli stem is soft.
    Finally, blend until smooth. Use an immersion blender. Add more vegetable broth while blending until the soup reaches your preferred thickness and consistency.

    Storage and reheating tips

    How long can you keep homemade broccoli soup in the fridge?

    Fresh broccoli soup keeps in the fridge for 3 days if stored in an air-tight container.

    How to reheat broccoli soup?

    You can reheat this broccoli soup in the microwave or on the stovetop over low-medium heat. Note that this broccoli almond soup thickens as it sits, especially when refrigerated. You may need to add a splash of vegetable broth (or water) to thin it out as you reheat it.

    Can you freeze dairy-free broccoli soup?

    Yes, this broccoli soup freezes very well. Store it in air-tight containers and keep it in the freezer for 3 to 4 months.

    Hands holding a bowl of dairy-free broccoli soup.

    Frequently asked questions

    What can you serve with broccoli soup?

    This broccoli soup is very nutritious and filling on its own. However, you can serve it with garlic bread or oat and seed breed. You can also serve it with a salad.

    Can you eat broccoli stalks?

    Broccoli stalks can definitely be eaten raw or cooked. Slice them very finely and add them to salads or add them to a soup.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Bowl of broccoli almond soup.

    Broccoli Almond Soup

    5 from 2 votes
    Super creamy dairy-free broccoli soup made with whole blanched almonds. It is free from cream and potatoes.
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 4
    Author: Eloïse Jennes

    Equipment

    • Cutting board
    • Sharp knife
    • Dutch oven or large pot
    • Immersion blender

    Ingredients 

    • 1 large head of broccoli
    • 1 onion
    • 2 cloves of garlic
    • 2 tablespoons avocado oil or preferred cooking oil
    • 4 cups (900 ml) vegetable broth more as needed
    • ⅓ cup (60 g) blanched almonds
    • 1 teaspoon curry powder optional

    Instructions

    • Wash the broccoli. Cut in into relatively small pieces (the stem as well). The smaller the pieces, the quicker they will cook.
    • Peel the onion and the garlic cloves. Roughly chop the onion and crush the garlic with the flat side of your knife.
    • Heat a Dutch oven or stockpot with avocado oil (or your preferred cooking oil). When hot, sauté the onion and garlic over medium-high until fragrant.
    • Add in the almonds and sauté for a few minutes over medium heat until they turn golden.
    • Add in the broccoli and sauté for 5 minutes.
    • Pour in the vegetable broth. Start with 3 to 4 cups and add more after blending to adjust the consistency as desired.
    • Cover with a lid and simmer for 35 minutes or until the broccoli stems are soft.
    • Blend with a stick blender. Add more vegetable broth (or water) as needed.

    Notes

    1. Storage tips: fresh broccoli soup keeps in the fridge for 3 days if stored in an air-tight container. You can freeze it for 3-4 months.
    2. Reheating tips: you can reheat this broccoli soup in the microwave or on the stovetop over low-medium heat. Note that this broccoli almond soup thickens as it sits, especially when refrigerated. You may need to add a splash of vegetable broth (or water) to thin it out as you reheat it.

    Nutrition

    Sugar: 5g | Fiber: 7g | Calories: 207kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 13g | Protein: 8g | Carbohydrates: 19g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    More vegan winter soups

    • Vegan Gnocchi Soup
    • Vegan Broccoli Potato Soup (Nut Free)
    • Vegan Butternut Squash Soup
    • Sweet Potato And Tomato Soup

    Join the 3-week soup challenge! Sign up here to get 3 soup recipes, grocery lists and bonuses sent to your inbox during the next 3 weeks! This challenge is a great way to get back into a routine and start meal prepping. You'll discover 9 nutritious, filling and delicious soups to make for yourself or your family.

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let us know how you liked it by leaving a star rating and a comment below! Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    Discover more recipes

    • Breakfast
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    3-Ingredient Butternut Squash Soup »

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Comments

    1. Sakshi

      January 11, 2022 at 9:34 pm

      5 stars
      I made all the three soups Elo and loved all of them. I also loved the idea behind this challenge. 🙂 Definitely helped me to get back into the routine.

      Reply
      • cookingwithelo

        January 12, 2022 at 8:15 am

        Hi! I'm so incredibly happy to hear that this challenge is helpful and that you enjoyed the soups! I can't wait to start week 2!

        Reply

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