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.
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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
- 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.
- Roast the broccoli and the almonds in the pan first.
- 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
Fresh broccoli soup keeps in the fridge for 3 days if stored in an air-tight 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 air-tight containers and keep it in the freezer for 3 to 4 months.
Frequently asked questions
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.
Broccoli stalks can definitely be eaten raw or cooked. Slice them very finely and add them to salads or add them to a soup.
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The recipe
Broccoli Almond Soup
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
- 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
More vegan winter soups
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.
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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!