This Broccoli Almond Soup is silky, nutty and full of fresh broccoli flavor, all blended into a smooth and cozy dish. It's quick to make, naturally wholesome and perfect for an easy lunch or light dinner.
Broccoli almond soup might not sound like the most exciting thing at first glance, but trust me, it's one of those simple recipes that surprises you.
The broccoli blends into something silky and light, and the almonds give it this lovely nutty depth that makes it feel quite special. Oh, and it's all done in one pot!
I love serving it with a sprinkle of toasted almond flakes on top for texture, and some crusty bread on the side turns it into a complete meal.
Why you'll love this broccoli almond soup
- It's super creamy without using any cream at all.
- Full of fiber and low on carbs
- Super wholesome and ready in just 30 minutes!
What you'll need
Olive oil - Just a little to soften the shallots and garlic at the start.
Shallots - These give a gentle, slightly sweet onion flavor that makes a nice base for the soup.
Garlic - Four cloves might sound like a lot, but once it's blended, it mellows out beautifully.
Broccoli - Use fresh florets and don't worry if the stalks are attached; just peel any tough bits and chop them in too.
Blanched almonds - These are what give the soup its creamy texture without needing any cream.
Nutmeg - Just a pinch brings a subtle warmth that works so well with the broccoli.
Toasted almond flakes - To add crunch and a toasty, nutty hit on top of the smooth soup.
Pro tip
Don't overcook the broccoli. Take it off the heat as soon as it's tender so the soup stays bright green with a fresh flavor.
How to make broccoli almond soup
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Start by cooking the shallots and garlic in olive oil until softened and golden.
Add the broccoli, almonds, and nutmeg, then pour in the stock. Bring it to a boil, cover and let it simmer until the broccoli is tender.
Take it off the heat, let it cool slightly, and blend until smooth and creamy.
Finally, season to taste, then serve topped with toasted almond flakes.
Substitutions and variations
- Use cashews instead of almonds. They blend into an ultra-smooth texture with a softer, buttery taste compared to almonds.
- Onion or leek both work instead of shallots. Onion will bring a stronger, more savory flavor, while leek keeps it mild and a little sweet.
- Add some cauliflower florets with your broccoli for an even creamier and nutritious soup.
Helpful tips
- Cut the broccoli into similar-sized florets so they cook evenly and become tender at the same time.
- You can use the broccoli stalks, too; just peel off any tough outer skin, chop them up and cook along with the florets for less waste.
- Check tenderness with a fork - the broccoli should be just tender enough to mash with the back of a spoon before blending.
What to serve with cream of broccoli almond soup
- A warm baguette, sourdough or ciabatta is perfect for dipping and makes the soup more filling.
- A plant-based cheese toastie is great with this soup!
- A simple leafy green salad
Leftovers and storage
- This soup keeps well for 3-4 days in the fridge. Store it in an airtight container or a lidded glass jar.
- Reheat gently on the stove over low heat, stirring often, or in the microwave in short bursts. If the soup thickens in the fridge, just stir in a splash of hot water or almond milk.
- The soup also freezes well for up to 2 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat as above.
If you've tried this broccoli almond soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Broccoli Almond Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely diced
- 4 garlic cloves, finely chopped
- 3 cups (275 g) broccoli florets
- ½ cup (75 g) blanched almonds
- A pinch of nutmeg
- 3 cups (700 ml) vegetable stock
- Salt and freshly ground black pepper to taste
- 1 ounce (30 g) almond flakes, toasted, to garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and cook for 3-4 minutes until softened and lightly golden.2 tablespoons olive oil2 medium shallots4 garlic cloves
- Add the broccoli florets, almonds and a pinch of nutmeg. Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 10-12 minutes, or until the broccoli is tender.3 cups broccoli florets½ cup blanched almondsA pinch of nutmeg3 cups vegetable stock
- Remove from the heat and let it cool slightly. Blend the soup (in batches if needed) with an an immersion blender until smooth and creamy.
- Season with salt and freshly ground black pepper to taste, then ladle into bowls and garnish with toasted almond flakes.Salt and freshly ground black pepper to taste1 ounce almond flakes
Notes
- If using a regular blender, let the soup cool slightly first and blend in batches with the lid loosely covered with a tea towel to avoid steam build-up.
- If the soup looks too thick after blending, add some almond milk until it reaches your desired consistency.
Jennifer
620g almonds is a lot more than half a cup, half a cup is approximately 78g, which is the correct amount of almond half a cup or 620g ?
Paris
Sorry about that Jennifer, you are obviously right. Recipe card's calculator plays some nasty games with me sometimes and I just didn't noticed the mistake. Thank you for the heads up.