A one pot creamy broccoli almond soup that’s velvety, 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.
You’ve probably had some sort of creamy broccoli soup before, but this version is so thick and luscious, and thoroughly enjoyed by everyone in my family!
I bet yours will love it too!
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 is loaded with protein from, you guessed it, almonds! This will help in keeping you feeling full even longer.
- Mega flavourful! It will taste like it’s been simmering all day, but only cooks for LESS than 15 minutes!
- Simple! From common ingredients, to simple methods, there is nothing intimidating about this soup recipe.
- Naturally dairy free, vegan and gluten free, perfect if avoiding common allergens. No cream or milk is needed here to get this soup creamy and smooth.
How to blanch almonds
Blanching almonds is actually quite simple and will only add about 5 minutes to your total prep time. You can do this step ahead of time, or right before making your broccoli almond soup.
Start by bringing a small pot of water to boil. Make sure it’s enough water to cover your almonds. Then place the almonds in the boiling water for 1 minute. (photos 1-2)
Once boiled for 1 minute (you don’t need any more than this) drain them into a colander. (photos 3)
The almond skin may appear wrinkly, and that’s just how you want it.
Now rinse the almonds with cold water so that they’ll be cool enough to handle. (photo 4)
Once cool, pinch the almonds to remove the skin. It’s really as simple as pinching between your fingers and the almond will pop right out from the skin. (photo 5)
Discard the skins and reserve the almonds for your soup.
Do I really need to blanch the almonds?
Yes and no.
For optimal flavour and texture, this broccoli almond soup really works best with blanched almonds.
If you go ahead with whole almonds, the skins will become wrinkly and some may remove themselves into your soup as it’s cooking. As you’re blending, you may find some of the skins won’t puree as nicely, leaving almond skin pieces in your soup.
Although it’s not going to harm you in any way to leave the skins on, this soup really tastes best using blanched almonds.
How to make broccoli almond soup
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
To begin, gather your 10 ingredients. I use whole almonds that I blanch myself, but if you have blanched almonds already, use those to save time.
Roughly chop your onion, garlic and celery and add them to a soup pot with a couple tablespoons of water. Sauté until softened, adding more water, if needed to prevent sticking. (photo 1)
Then add the thyme and continue sautéing for another 30 seconds, until fragrant. Stir often. (photo 2)
NOTE: If you are not avoiding oil and prefer to sauté in oil, you may. Keep in mind, this will increase the calories and fat content.
Next, you’ll add all the remaining ingredients to your pot and bring to a boil over high heat. Once boiling, reduce heat to medium and cook, only until potatoes are fork tender, approx 6-8 minutes. (photos 3-4)
Once cooked, use an immersion blender (or carefully transfer to a stand blender, in batches) to puree your soup, until smooth. (photo 5)
NOTE: No need to overcook your soup, just until fork tender and easily blend-able to retain as many nutrients as possible.
Then serve and enjoy!
I like serving this one with crusty bread, or you may garnish with these incredible homemade croutons.
Storing your soup
This broccoli almond soup makes fantastic leftovers. Like most soups, the flavours really absorb as it sits and tastes amazing 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.
You may also freeze leftovers in an air tight container. Be sure to leave enough room for expansion.
NOTE: Make sure to let the soup cool down before freezing.
Once frozen, it will keep for up to 3 months. Then thaw in the refrigerator the night before, and reheat on your stove top.
Substitutions & Variations
- You may sub the almonds for raw cashews, if preferred. Or if you need a nut free option, you may use shelled pepitas or shelled sunflower seeds.
- For the potatoes, feel free to sub for sweet potatoes, if preferred. Keep in mind this will change the overall flavour of the soup from savoury to sweet.
- I’ve kept the seasoning simple, but feel free to adjust to your taste. Add some nutritional yeast, basil, garlic powder, onion powder, paprika, cayenne or chili powder, if preferred.
- Use low sodium vegetable broth to avoid making your soup too salty. 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. Make sure to do so in batches, and never over fill your blender with hot liquids. Use caution and work in as many batches as needed to prevent spills.
- Once your broccoli almond soup is pureed, taste 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 even more as it sits, so feel free to make ahead, and then reheat, if time permits.
More delicious broccoli recipes
- Healthy Broccoli Potato Soup – If you prefer a chunkier soup, give this version a try. Chunks of broccoli, potato, carrots and white beans make this a rich and hearty choice.
- Cheesy Vegan Broccoli Casserole w/ Rice – This is a great meal to use up leftover rice (or cook it from raw). It’s “cheesy”, filling and incredibly comforting.
- Air Fryer Broccoli – Crispy, garlicky and slightly spicy! The perfect way to do broccoli as a side and pairs well with virtually everything!
- Vegan Broccoli Cheddar Soup – This broccoli soup version is thick and rich, and so super cheesy. Using cashews to make a completely and utterly delicious cheese sauce that will have you salivating!
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- 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
- 3/4 tsp thyme
- 1.5 lbs 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
- 1/2 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
- If you do not have blanched almonds, begin by blanching whole raw almonds following the directions above, 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 another 30 seconds, until fragrant.
- Pour in the broth, almonds, chopped potatoes, broccoli florets and the salt and pepper and bring to a boil over high heat. Once boiling, lower the heat to medium and cook for approx 6-8 minutes, until potatoes are fork tender.
- Use an immersion blender to puree your soup, or carefully transfer to a stand blender, in batches. Use caution when handling hot liquids and do not over fill the blender. Serve with crusty bread, or garnish with croutons and enjoy.