This broccoli almond soup is incredibly creamy and naturally dairy-free. The blanched almonds make the soup silky smooth without having to add cream or potatoes. Overall, it's healthy and nourishing and makes a great lunch or dinner.
With broccoli being in season from October through April, this healthy soup is perfect for the cold winter months and early spring days. If you like creamy broccoli soups, you may also like this simple broccoli potato soup.
Why you'll love this recipe
- This dairy-free broccoli almond soup recipe is high in protein and makes a great vegan meal. Broccoli is also a good source of vitamins K and C.
- 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
- Onion and garlic provide a real flavor boost. However, you could totally make this broccoli almond soup without onions and garlic or replace them with two celery sticks.
- Broccoli with the stalk. Yes, you can eat the stalk and it blends easily once it's cooked.
- Blanched almonds make the soup extra creamy and nutritious. They are high in plant protein, fiber and healthy fats. I prefer to use blanched over whole almonds because they have a subtle taste and don't give the soup a brownish color.
- Vegetable stock adds a ton of flavor. You can use homemade or store-bought stock. I always try to find one with clean ingredients (no additives, aromas or preservatives). Frozen, carton or jarred broth are great options. I also like bouillon powder that you mix with hot water.
See recipe card for quantities and detailed instructions.
Elo's tips
- Keep the broccoli stalk! It's too good to be wasted and full of fiber.
- Cut the broccoli into small pieces (especially the stalk) for the soup to cook more quickly.
- Roast the broccoli and the almonds in the pan first. This makes the soup extra flavorful and adds some roasted aromas.
- 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 it is.
- Want an extra creamy broccoli soup? Feel free to add a splash of coconut milk or dairy-free milk.
Step-by-step with pictures
STEP 1: Wash and chop the vegetables. Start by washing the broccoli thoroughly (including the stem). Mince a small onion and crush the garlic cloves with the flat side of a knife. Cut the broccoli into pieces. No need to be precise as everything will the blended afterward.
STEP 2: Sauté the chopped onion and garlic. Heat a Dutch oven large soup pot with a heavy bottom with your preferred cooking oil (I use olive oil). Once it's hot, add the onions and sauté until soft and fragrant.
STEP 3: 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.
STEP 4: Add in the broccoli florets and stalk and sauté for several minutes.
STEP 5: Simmer the soup. Pour in the vegetable broth. Bring the soup to a simmer, and cover it with a lid. The almonds will soften while the broccoli cooks and will be easy to blend later on (no need to soak them in water first). Cook until the broccoli stem is fork tender. It should take 30-35 minutes.
STEP 6: Blend with an immersion blender until the soup reaches a smooth consistency. You can always adjust the consistency of the soup by adding more vegetable broth. Season with salt, pepper and curry powder. I highly recommend white pepper for this soup.
Serve with extra virgin olive oil and some almond flakes.
Watch how to make it!
Storage and reheating tips
Fresh broccoli soup keeps in the fridge for 3 days if stored in an airtight container.
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.
Yes, this broccoli soup freezes very well. Store it in airtight containers and keep it in the freezer for 3 to 4 months.
Frequently asked questions
Broccoli stalks can definitely be eaten raw or cooked. Slice them very finely and add them to salads or add them to a soup.
Yes, you can totally use slivered almonds for this soup. You'll need about ¾ cups (60 grams).
To make this soup in the pressure cooker, sauté the onion, garlic and almond and broccoli using the saute button first. Then, add in the vegetable brother and press the pressure cook button. Cook at high pressure for about 5 minutes. Let the pressure release before blending. Check Manali's post for detailed instructions.
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.
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The recipe
Broccoli Almond Soup
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 it into relatively small pieces (including the stalk). 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 a soup pot with 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. 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) for a thinner soup consistency.
Video
Notes
- 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.
- 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
Equipment
- Cutting board
- Sharp knife
- Dutch oven or large pot
- Immersion blender
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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.
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!