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This broccoli almond soup recipe gets its creaminess from pureeing together the broccoli and almonds, making it a healthy and protein boosted soup.
When it comes to soups, there are so many options - from vegetarian like pumpkin sweet potato soup to hearty like southern homemade chili to soups for when you are sick like lemon chicken orzo soup.
And this recipe combines all three. It is both vegetarian and great for when you are sick as it is loaded with immune boosting nutrients. Oh and it is rich and creamy because of blending together everything.
At first look, it may not seem like much but believe me when I say this soup is loaded with flavor. By blanching the almonds and then pureeing with the broccoli, you get a natural creaminess which is enhanced by a subtle ginger flavor throughout.
Yes I use some whole milk as well, but you can easily use dairy-free milk or more vegetable broth if you want this soup to be vegan as opposed to vegetarian.
Either way, you'll get a healthy and satisfying soup for everyone.
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Ingredient Notes
- Almonds - helps create a creamy soup when blanched and pureed and loaded with nutrients.
- Vegetables - the combination of onion, celery, garlic, ginger and broccoli adds flavor to this soup.
- Milk/vegetable broth - the combination of whole milk and vegetable broth helps thin out the soup and adds creaminess to it.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- If you don't have fresh ginger, dried ginger can be used. Just use ⅓rd of the amount as it is more potent.
- I use whole milk for added creaminess, but you can use dairy-free milk like coconut milk or almond milk if you want the soup to be vegan.
- While I use broth, stock will work as well. It just has a richer flavor. And while I like vegetable broth, chicken broth can be used too if you aren't looking for a vegetarian dish.
Step-by-Step Photos
Add bowling water to bowl of almonds and let soak for 10 minutes. Then pinch them to remove the skin and set aside.
Cook the onions and celery in a pot over medium heat with some oil for 5 minutes and then add the garlic and ginger, cooking for 30 seconds. Add the broccoli and almonds and cover, steaming them for 3 minutes.
Add the milk, broth, salt and pepper and bring to a boil, simmering for 5 minutes. Use an immersion blender to puree the soup and adjust for seasoning.
FAQs
While fresh is also best, frozen will work as well. I would let them thaw completely before adding to soup.
Like any soup, bread is great for dipping in this broccoli almond soup. Some options include beer bread and jalapeno cheddar bread.
You can also use good old fashion crackers.
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let that overnight in the fridge.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Benefits of Almonds
One reason this almond pesto is great for you is almonds are one of those subtle superfoods. Some benefits include:
- Protect from heart disease
- Lower cholesterol and blood pressure
- Help digestion
- Reduce cravings
- Promote healthy cells
Pro Tips/Recipe Notes
- You can skip blanching the almonds if short on time, but the texture and flavor will be slightly different.
- Sautéing the onions, celery, ginger and garlic before adding broth and broccoli is just another additional flavor profile.
- Use quality vegetable broth or chicken broth if you don't care about it being vegetarian. Broth is a huge component in the soup.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
Other Soup Recipes
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Broccoli Almond Soup
Ingredients
- ¼ cup whole almonds, blanched
- 2 tablespoon olive oil
- 1 medium onion, chopped
- ¼ celery, chopped
- 4 garlic cloves, minced
- 2 teaspoon freshly grated ginger
- 2 cups broccoli, cut into florets
- 1 cup whole milk
- 1 cup vegetable broth
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Add 1 cup of boiling water to the bowl of almonds and soak for 10 minutes. Drain the water and pinch the almonds to remove the skin and set aside.
- Heat oil in large pot or Dutch oven over medium heat. Add onions and celery, sautéing for 5 minutes or until onions are translucent. Add the garlic and ginger, sautéing for another 30 seconds.
- Add the broccoli and almonds and cover, steaming for about 3 minutes.
- Garnish the soup with some chopped, roasted almonds and serve hot.
Notes
- You can skip blanching the almonds if short on time, but the texture and flavor will be slightly different.
- Sautéing the onions, celery, ginger and garlic before adding broth and broccoli is just another additional flavor profile.
- Use quality vegetable broth or chicken broth if you don't care about it being vegetarian. Broth is a huge component in the soup.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
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