A one-pot creamy broccoli almond soup that’s velvety smooth, delicious, protein-packed, and surprisingly filling. This warming bowl of pure comfort food is loaded with nutrients and a fun meal the entire family will enjoy.
This recipe was originally published in September 2020. It has been updated for content, photos, and video.
You’ve probably had some sort of creamy broccoli soup before, but this version is thick and luscious, and thoroughly enjoyed by everyone in my family!
I bet yours will love it too!
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Reasons to LOVE this soup!
- It’s surprisingly filling, yet low in calories, so it’s a great dish to help in managing weight loss goals.
- This broccoli almond soup recipe is loaded with protein which will help keep you feeling full longer.
- Mega flavourful! It will taste like you let it simmer all day, but cooks for LESS than 15 minutes! 🥳
- Simple! Using common ingredients with easy instructions, there is nothing intimidating about this soup recipe.
- Naturally dairy-free, vegan, and gluten-free, making it suitable for many eaters. No heavy cream or milk is needed here to make this soup ultra creamy and smooth.
Ingredients
Here’s everything you’ll need to make this delicious broccoli almond soup recipe.
- Broccoli: One large broccoli or two small broccoli stalks will yield about 7 cups of florets.
- Almonds: Use blanched almonds, or you may blanch your own following the directions below.
- Potatoes: I like yellow or Yukon Gold potatoes for their creaminess, but white potatoes will also work.
- Onion/Celery/Garlic: For added flavour but you may sub or omit as needed and preferred.
- Spices: I kept this one simple with thyme, salt, and pepper. But you may add others as well. Try garlic powder, red pepper flakes, oregano, and/or paprika.
- Broth: Use a flavourful broth, such as our homemade bouillon powder.
Do I need to blanch the almonds?
Yes and no.
For optimal flavour and texture, this soup works best with blanched almonds.
If using whole almonds, the skins will get wrinkly and some may not puree as smoothly.
Instructions
How to blanch almonds
If you don’t already have blanched almonds, you can make some in just 5 minutes. You can do this in advance, or right before making your soup.
- Bring a small pot of water to boil with enough water to cover the almonds. Add the almonds once boiling and boil for 1 minute.
- Then drain them using a colander over your kitchen sink. (The almond skin will look wrinkly.)
- Rinse them with cold water so that they’ll be cool enough to handle.
- Then, pinch the almonds using your fingers to remove their skins. The almond will pop right out of its skin. Discard the skins and reserve the now-blanched almonds.
For the soup
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Sauté the chopped onions, garlic, and celery over medium heat. Then add the thyme. (photo 1)
Add all the remaining ingredients to your large saucepan and stir. (photo 2)
NOTE: If you are not avoiding oil and prefer to sauté in oil, you may. However, this this will increase the calories and fat content.
Bring to a boil, and then reduce the heat to maintain a simmer until the potatoes are fork-tender. (photo 3)
Then use an immersion blender to puree your soup until smooth and creamy. (photo 4)
NOTE: No need to overcook your soup, just until fork tender and easily blend-able to retain as many nutrients as possible.
Serving with crusty bread, homemade croutons, vegan parmesan cheese, fresh parsley, or your choice of garnish.
Storage
This broccoli almond soup makes for fantastic leftovers. Like most soups, the flavours absorb as it sits and tastes incredible the next day.
Store your leftovers in a sealed container in your fridge, for up to 4 days. Then reheat and enjoy when ready to consume.
To freeze, use a freezer-safe airtight container and leave enough room for expansion. Let the soup cool down before freezing. Keep frozen for up to 3 months.
Substitutions + Variations
- If you cannot have almonds, try make this vegan soup with raw cashews instead.
- For nut free, use shelled pepitas or shelled sunflower seeds with similar results.
- Try it with sweet potatoes for a fun twist, noting this will chagne the soup’s flavour adding a sweet element.
- Play with the seasoning. Try adding nutritional yeast, basil, garlic powder, onion powder, paprika, cayenne and/or chili powder. Or add a drizzle of olive oil to your bowl if you’re not avoiding oil.
- For a hands off version, make it in your Instant Pot. Sauté as directed and then pressure cook on high pressure for 5 minutes.
Expert Tips
- Use low-sodium vegetable broth OR skip the salt if you only have regular broth.
- To puree your soup, use an immersion or hand blender for less mess, and ease of blending in one step.
- If you don’t have a hand blender, very carefully transfer to a stand blender. Work in batches, as needed, and never overfill your blender with hot liquids.
- Once pureed, taste the soup and adjust the salt and pepper to your preference. Remember, you can always add, but you cannot remove.
- This soup makes fantastic leftovers and thickens more as it sits, so it’s great for making in advance and reheating.
More delicious broccoli recipes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates. Or check out my e-cookbook here.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup blanched almonds *if you don't have blanched almonds, see notes or above for directions to blanch them
- 1 yellow onion roughly chopped
- 3 cloves garlic peeled & chopped
- 2 celery stalks roughly chopped
- ¾ teaspoon dried thyme
- 1.5 pounds yukon gold or white potatoes approx 3.5 cups diced
- 7 cups broccoli florets approx 1 large head of broccoli
- 5 cups low sodium vegetable broth
- ½ teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- If you do not have blanched almonds, begin by blanching whole raw almonds following the directions in the post, or see the summary in the notes below.
- Roughly chop your onion, garlic, and celery and add them to a pot with 2-3 tablespoons of water. Sauté for 3-4 minutes, until softened, adding more water to prevent sticking, if needed. Then add the thyme and sauté for 30 seconds, until fragrant.
- Pour in the broth, almonds, chopped potatoes, broccoli florets, and salt and pepper. Bring to a boil over high heat and then lower the heat to medium and cook for approx. 6-8 minutes, until the potatoes are fork tender.
- Use an immersion blender to puree your soup, or carefully transfer to a stand blender, working in batches. Use caution when handling hot liquids and do not overfill the blender. Serve with crusty bread, croutons and/or fresh parsley.
Video
Notes
-
- Use low-sodium vegetable broth OR skip the salt if you only have regular broth.
- To puree your soup, use an immersion or hand blender for less mess, and ease of blending in one step.
- If you don’t have a hand blender, very carefully transfer to a stand blender. Work in batches, as needed, and never overfill your blender with hot liquids.
- Once pureed, taste the soup and adjust the salt and pepper to your preference. Remember, you can always add, but you cannot remove.
- This soup makes fantastic leftovers and thickens more as it sits, so it’s great for making in advance and reheating.
- Leftovers keep refrigerated for up to 4 days or your may freeze for up to 3 months.
Theresa
I thoroughly enjoyed this recipe; it was all stuff I usually have on hand to make and it was delicious. I had to blanch my almonds and remove the skins which was no deal although I did have a handful of raw cashews that I also threw in. I added 3-4 Tbsp nutritional yeast. I think next time I’d probably add a couple carrots 🥕 just because. Thank you for this oil free recipe!
Rosa
You’re very welcome Theresa! Thrilled you enjoyed it. 🙂
Kim
Do you need to peel the potatoes since you’re puréeing the soup?
Rosa
You may leave the skins on if you prefer.
Alix Fuller
I appreciate the nutritional information — that’s great and very handy. But what I’d really like to know is the quantity it refers to. The whole recipe? One serving? And if so, how much in the serving? As someone who has to be careful about potassium and sodium especially, that’s important for me to know.
Rosa
Hi Alix, you can find serving information above the ingredients and equipment in the recipe card. In this case, there are 6 servings, so 1/6 of the entire recipe. Keep in mind that sodium will vary according to the broth you use, as well as how much you salt, to taste. Enjoy!