This almond broccoli soup is not like those regular creamy broccoli soups. It is a delicious revelation – and guess what? No heavy cream in sight! Indulge in a velvety, flavorful experience that’s low in calories but high in satisfaction. This healthy soup is a creamy dream come true, perfect for warming your soul during the winter months. Say goodbye to heavy calories and hello to a healthy warm hug in a bowl!
Why you’ll love this broccoli almond soup
Buckle up for a wholesome soup sensation that’s about to change the way you slurp! Here’s why you’ll absolutely adore this creamy broccoli almond soup:
- Creamy without the cream: Get ready for a texture that’ll make you question if there’s really no cream involved! This soup is similar to my creamy red cabbage soup with almonds. Blending broccoli with almonds creates a lusciously creamy base that’s so smooth, it’s like a cozy blanket for your taste buds.
- Nutrient-Packed Goodness: This vegetable soup isn’t just delicious; it’s a nutritional powerhouse! Broccoli brings a punch of vitamins and antioxidants while almonds add a dose of healthy fats and protein. It’s a win-win for your taste buds and your well-being.
- Low-Calorie Heaven: Say hello to a creamy soup that won’t weigh you down! Like the pumpkin carrot soup, this “cream of” broccoli almond soup is guilt-free and perfect for those seeking a lighter, healthier option.
- Flavor Explosion: We all know broccoli is a nutritional powerhouse, but sometimes it can feel…meh. Not in this soup! The combination of earthy broccoli and nutty almonds with a burst of citrus freshness will have you savoring each and every slurp.
- Simple & Speedy: Soup cravings hit hard, right? This broccoli almond soup recipe’s got your back! It is super easy and quick to make, perfect for those busy days when you need a comforting meal in a flash.
Get ready to fall head over heels for a soup that’s creamy, dreamy, and oh-so-good for you!
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
This easy broccoli almond soup needs no fancy ingredients or complicated steps. Like cauliflower potato leek soup, it’s just pure deliciousness on the fast track.
- Broccoli: Choose high quality fresh broccoli that has a dark or bright green color with closed flower buds.
- Celery, onions and garlic: For more flavor and veggie goodness
- Blanched almonds: Can’t find blanched ones at the store? Soak whole almonds in hot water for 10 to 15 minutes. The skin would come right off.
- Milk: I’ve used regular whole milk here. For a vegan recipe, you can substitute an equal quantity of almond milk.
- Broth: Vegetable broth (or chicken broth). You can replace it with stock cubes dissolved in hot water(1 cube in 2 cups of water for this recipe).
- Fresh herbs: Parsley (or thyme)
- Dried herbs: Oregano
- Lemon juice: A bit of citrus flavor makes a world of difference to this tasty soup.
- Orange juice: Balances the flavors with a little sweetness.
How to make broccoli almond soup: step by step
You need 5 easy steps to make this delicious soup:
Step 1: Chop
Chop the broccoli into small florets. You can use the tender broccoli stalks, too. Roughly chop the celery, onions and garlic.
Step 2: Sauté
Heat a drizzle of olive oil in a large pot. Add chopped onion and garlic and sauté on medium heat.
Add chopped celery and blanched almonds. Sauté for a couple of minutes.
Add broccoli florets. Stir for a few minutes.
Step 3: Boil
Add vegetable broth (or chicken broth) and milk.
Sprinkle oregano and bring it to a soft boil.
Cover the pot. Simmer on low flame for about 10 to 15 minutes until the vegetables are fork tender.
Step 4: Blend
Blend the soup. You can either blend using an immersion blender or cool the soup and blend using a regular blender or food processor.
Check the consistency of the soup and pulse a few times until you get a smooth puree.
Step 5: Garnish
Bring the pot back to the stove and heat the soup. Remove from heat and add lemon juice and orange juice.
Season with salt and pepper powder.
Serve the soup in individual bowls and garnish with fresh parsley or thyme.
More interesting garnishes
- Toasted almonds or other nuts/seeds
- Lemon zest and orange zest
- Crunchy croutons
- Freshly cracked black pepper
Recipe tips
- Don’t toss those broccoli stalks: Peel the outer layer, chop them fine and sauté them with the onion for a sweet, earthy boost.
- Simmer, Don’t Boil: Once all the ingredients are combined, simmer the soup gently. Avoid boiling it vigorously as it might alter the flavors and texture.
- Blend Thoroughly: Use a high-speed blender to achieve that luxurious, creamy texture. Blend the soup in batches if needed to ensure a smooth consistency.
Storage and make ahead tips
Storing leftovers: This broccoli almond soup stays fresh in a sealed container in the refrigerator for about 3 to 4 days. If you want to store it longer, freeze it.
Make ahead: Save the garnish and store the soup in an airtight container. It keeps in the freezer for about a month.
Reheating: Reheat in the microwave or stove top. Warm up slowly on low heat, stirring intermittently until heated through. Garnish and serve in individual bowls.
Variations and substitutions
- Green apple: Add a diced green apple when you saute broccoli. It will take your broccoli soup to the next level!
- Spice it up: For a spicy kick, I like to add a slit green chili (with seeds removed) while boiling the soup. Make sure you remove it before blending. You can also add a pinch of nutmeg or paprika for an extra flavor dimension. You’ll love it if you liked the spicy cauliflower soup with ginger.
- Vegan broccoli almond soup: To make this a vegan soup, just replace regular whole milk with dairy-free milk like almond milk or coconut milk.
Making it for a crowd
This broccoli soup recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.
What to pair with almond and broccoli soup
This broccoli soup recipe pairs well with:
- Simple crusty bread or garlic bread to dunk into the creamy goodness.
- Salad: Beet walnut feta salad or high protein pasta salad with chicken.
- Roasted vegetables: Roasted green beans and carrots or balsamic roasted brussels sprouts and carrots.
- Quinoa: Italian quinoa salad or roasted pumpkin quinoa salad.
- Protein: Baked thin sliced chicken breasts, crispy panko crusted chicken or easy baked panko crusted cod.
More delicious soups
Creamy Cauliflower Potato Leek Soup Without Cream
Simple Carrot and Celery Soup with Italian Seasoning
Easy Pumpkin Carrot Soup with Ginger (no cream)
Love broccoli? You might want to try these roasted broccoli and potatoes.
Creamy Broccoli Almond Soup Recipe
Ingredients
- 750 grams (1.65 pounds) broccoli about 6 cups, chopped
- ½ cup blanched almonds
- 1 teaspoon olive oil
- 1 onion
- 5 cloves of garlic
- 4 or 5 celery stalks 1 cup, chopped
- 2 cups low sodium vegetable stock or water
- 2 cups whole milk or almond milk
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- salt to taste
- 3 tablespoons lemon juice
- 1 tablespoon orange juice
Garnish
- 2 tablespoons toasted almond flakes
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 tablespoons chopped parsley
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Chop
- Chop 750 grams (1.65 pounds) broccoli into small florets. You can use the tender broccoli stalks, too.
- Roughly chop 1 onion, 5 cloves of garlic and 4 or 5 celery stalks.
Sauté
- Heat 1 teaspoon olive oil in a large pot. Add chopped onion and garlic and sauté on medium heat.
- Add chopped celery and ½ cup blanched almonds. Sauté for a couple of minutes.
- Add broccoli florets and stir for a few minutes.
Boil
- Add 2 cups low sodium vegetable stock and 2 cups whole milk.
- Sprinkle 1 teaspoon dried oregano and bring it to a soft boil.
- Cover the pot. Simmer on medium flame for about 10 to 15 minutes until the vegetables are fork tender.
Blend
- Blend the soup. You can either blend using an immersion blender or cool the soup and blend using a regular blender or food processor.
- Check the consistency of the soup and pulse a few times until you get a smooth puree.
Garnish
- Turn off the stove. Add 3 tablespoons lemon juice and 1 tablespoon orange juice.
- Season with 1 teaspoon black pepper and salt to taste.
- Serve the soup in individual bowls and garnish with 2 tablespoons chopped parsley.
Extra garnish (optional)
- 2 tablespoons toasted almond flakes, 2 teaspoons lemon zest, 2 teaspoons orange zest and freshly cracked black pepper.
Notes
- Vegan broccoli almond soup: To make this a vegan soup, just replace regular whole milk with dairy-free milk like almond milk or coconut milk.
- Blanched almonds: Can’t find blanched ones at the store? Soak whole almonds in hot water for 10 to 15 minutes. The skin would come right off.
- Broth: Vegetable (or chicken) broth. You can replace it with stock cubes dissolved in hot water(1 cube in 2 cups of water for this recipe).
- More tips and tricks: In the post above.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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