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    Home » Recipes » Fall Recipes

    Broccoli Almond Soup [Oil Free]

    Published: Sep 5, 2020 · Modified: Apr 21, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay
    Broccoli Almond Soup PIN with text overlay

    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.

    two bowls of green soup with broccoli, almonds and bread in the background.

    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!

    side angle of white bowl filled with broccoli soup and bowl of almonds in the background.

    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.
    broccoli almond soup in white bowl with spoon resting inside the bowl and cutting board with bread in the background.

    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.

    collage of images showing boiling water with almonds in pot and then draining them into a colander.

    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.

    collage of two images with almonds in colander being rinsed, and then hand removing skin from almonds.

    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.

    bowl of creamy broccoli soup with spoon lifting up a bite full from the bowl.

    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.

    ingredients to make broccoli almond soup scattered on white deck.

    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.

    pot with onion, celery and garlic inside being sauteed to make soup base.

    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.

    collage of images of broccoli soup being cooked, from raw, to cooked and then pureed in large pot.

    Then serve and enjoy!

    I like serving this one with crusty bread, or you may garnish with these incredible homemade croutons.

    white bowl filled with pureed broccoli almond soup with bread on the side.

    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.

    Expert Tips

    • 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

    1. 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.
    2. 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.
    3. Air Fryer Broccoli – Crispy, garlicky and slightly spicy! The perfect way to do broccoli as a side and pairs well with virtually everything!
    4. 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!

    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.

    Buon appetito

    Rosa

    two white bowls of green soup with broccoli and almonds in background.

    Broccoli Almond Soup

    A one pot creamy broccoli almond soup that's velvety, delicious, protein packed and filling. This warming bowl of pure comfort food is one the entire family will love.
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Course: Main Course, Soup
    Cuisine: American, Canadian
    Servings: 6 Servings
    Calories: 263kcal
    Author: Rosa

    Equipment

    Image of hand blender with attachments on white background.
    Immersion Blender
    Picture of blender on white background.
    Vitamix Blender

    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 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
    • ½ teaspoon sea salt or to taste
    • ½ teaspoon black pepper or to taste
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    Instructions

    • 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.

    Notes

    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.
    Leftovers keep refrigerated for up to 4 days or your may freeze for up to 3 months.
    How to Blanch Almonds
    If you don’t have blanched almonds, all you need is 5 minutes to make some from whole raw almonds. Bring a small pot of water (enough to cover the almonds) to boil. Once boiling, add the almonds and boil for 1 minute. Then drain and rinse with cold water to cool them down, enough to handle. Then pinch the almonds and the skin will come off easily. See above for photos and step by step directions.

    Nutrition

    Calories: 263kcal | Carbohydrates: 34g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 1036mg | Fiber: 9g | Sugar: 6g | Vitamin A: 721IU | Vitamin C: 119mg | Calcium: 126mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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