Almond Broccoli Soup Recipe

Almond Broccoli Soup is the perfect balance of creamy, crunchy, savory, and a little nutty, making it a cozy, comforting dish for any time of the year. This unique soup blends the earthy flavor of broccoli with the subtle, delicate nuttiness of almonds, creating a harmony that’s both satisfying and indulgent. If you’re someone who enjoys hearty soups, you’re in for a treat. The best part? It’s packed with nutrients, and you don’t have to be a professional chef to whip it up. It’s an easy-to-make, yet sophisticated twist on traditional broccoli soups. Whether you’re trying to sneak more greens into your diet, looking for a vegan-friendly option, or simply craving a new flavor profile to elevate your meal prep, this almond broccoli soup is a winner. So, let’s dive into how you can bring this delightful dish to life in your kitchen.

A delicious blend of broccoli, almonds, and a handful of pantry staples that results in a rich, creamy texture without relying on heavy cream. Here’s everything you need to know to recreate this warm bowl of comfort.

Ingredients Needed

Broccoli: Fresh or frozen, about 2-3 cups of broccoli florets.
Almonds: 1/2 cup of raw, unsalted almonds. These will be blended into the soup, giving it a creamy texture.
Vegetable broth: 4 cups. It’s the base of your soup, so you want something flavorful. You can use homemade or store-bought, just make sure it’s low sodium to control the salt level in your dish.
Onion: 1 medium yellow onion, chopped. Onion adds a savory depth that balances the nuttiness of the almonds.
Garlic: 3 cloves, minced. Garlic brings a robust fragrance and flavor that enhances the overall taste.
Olive oil: 2 tablespoons. You’ll need this to sauté the onion and garlic, giving them a golden and aromatic base.
Nutritional yeast: 2 tablespoons. This is an optional, but highly recommended ingredient for a cheesy, umami flavor. Perfect for vegan recipes!
Lemon juice: 1 tablespoon. A dash of acidity helps cut through the richness and brightens up the flavor.
Salt and pepper: To taste. A little seasoning can go a long way in bringing out the flavors of the ingredients.
Water (optional): If you prefer a thinner consistency, you can use a bit of water to adjust the soup’s texture to your liking.

Cooking Instructions

Prepare the almonds: Start by blanching the almonds to soften them for blending. You can do this by placing them in a bowl and pouring boiling water over them. Let them sit for about 5 minutes, then drain and peel off the skins. This step is optional, but peeling the almonds makes the soup creamier and smoother.
Sauté the onion and garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
Cook the broccoli: Add the broccoli florets to the pot and cook for another 3-4 minutes. You’re not looking to fully cook it through yet-just enough to let the flavors begin to meld together.
Add the broth and almonds: Pour in the vegetable broth, and then add the blanched almonds. Bring the mixture to a boil, and then reduce to a simmer. Let it cook for about 10-15 minutes until the broccoli is tender and the almonds have softened.
Blend the soup: Once the broccoli is tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the mixture to a regular blender in batches. Be sure to let it cool slightly before blending for safety.
Season the soup: After blending, stir in the nutritional yeast, lemon juice, salt, and pepper. Taste and adjust seasoning if needed. If you want a thinner soup, you can add a little water or more broth at this point.
Serve: Ladle the soup into bowls and serve hot. Garnish with a few whole almonds, a drizzle of olive oil, or even a sprinkle of chili flakes for a little heat.

Ingredient Insights

Broccoli: This green veggie is packed with vitamins like C, K, and A, as well as antioxidants and fiber. It’s a powerhouse when it comes to supporting your immune system and overall health. Plus, its slightly bitter flavor balances well with the richness of the almonds.
Almonds: Not just for snacking, almonds provide healthy fats, protein, and vitamin E. They also contain magnesium, which plays a key role in muscle and nerve function. When blended into the soup, they turn creamy and lend a subtle, almost buttery flavor, which is perfect in this dish.
Nutritional yeast: A common ingredient in vegan cooking, this yellow powder has a cheesy, savory flavor that makes it a fantastic stand-in for cheese in plant-based dishes. It’s also a great source of B-vitamins, including B12, which is essential for vegans.
Olive oil: Known for its heart-healthy monounsaturated fats, olive oil adds a silky texture to the soup while enhancing the other flavors with its fruity, peppery notes.

Expert Tips

Use frozen broccoli if you’re short on time: Frozen broccoli is already pre-washed and chopped, which makes it an easy swap for fresh. It can also give you a more consistent texture when blending.
For extra creaminess, try adding a potato: If you’re looking for an even thicker and creamier soup, you can add one medium peeled potato to the pot when cooking the broccoli. It’ll blend in seamlessly and add a silky texture.
For a little crunch, garnish with roasted almonds: A sprinkle of slivered or sliced roasted almonds on top will add a delightful crunch and elevate the flavor.
Make it spicier: If you enjoy a bit of heat, add a pinch of cayenne pepper or red pepper flakes when blending. It will give the soup a warming kick without overpowering the other flavors.
Storage: This soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Just be sure to cool it completely before storing, and when reheating, add a little water or broth to restore its consistency.

Recipe Variations

Add other greens: If you’re a fan of greens like spinach, kale, or swiss chard, you can throw in a handful or two with the broccoli. This will make your soup even more nutrient-packed without compromising the flavor.
Switch up the nuts: While almonds bring a distinct nuttiness to the soup, you can substitute them with other nuts like cashews or hazelnuts. Cashews, in particular, will give the soup a super smooth and creamy texture.
Creamy coconut version: For a more exotic twist, replace half of the vegetable broth with full-fat coconut milk. It adds a rich creaminess and a subtle sweetness that pairs wonderfully with the broccoli.
Add some protein: To make this soup more filling, consider adding some cooked quinoa, lentils, or chickpeas to the mix. You can blend them right into the soup for a smooth texture or leave them whole for added texture.

Final Words

This Almond Broccoli Soup is not only incredibly easy to prepare, but it’s also full of flavor and nutritional goodness. It’s a fantastic dish to make ahead for meal prep or to serve when you need a comforting, cozy meal. Whether you stick to the classic version or play around with different variations, the base recipe is versatile and adaptable to your tastes. The almonds add a richness that’s hard to beat, and the broccoli provides a fresh, earthy contrast that makes each spoonful feel wholesome and satisfying. It’s a simple recipe, but with layers of flavor that make it feel gourmet. What’s better than that?

Almond Broccoli Soup Recipe