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    You Are Here: Home → Main Course → Soups

    Broccoli Almond Soup

    January 4, 2022 by Ryan Leave a Comment

    12 shares
    Jump to Recipe Print Recipe
    overhead shot of broccoli almond soup in bowl
    overhead shot of two bowls of broccoli almond soup
    cream colored bowl of broccoli and almond soup with another bowl in background
    close-up of broccoli almond soup in white bowl

    This post may contain affiliate links. Please read my disclosure.

    This broccoli almond soup recipe gets its creaminess from pureeing together the broccoli and almonds, making it a healthy and protein boosted soup.

    overhead shot of broccoli almond soup in bowl

    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.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Benefits of Almonds
    • Pro Tips/Recipe Notes
    • Other Soup Recipes
    • Broccoli Almond Soup
    close-up of broccoli almond soup in white bowl

    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

    process shots of blanching almonds and removing skin

    Add bowling water to bowl of almonds and let soak for 10 minutes. Then pinch them to remove the skin and set aside.

    process shots of cooking onions, celery, garlic and ginger before adding broccoli

    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.

    process shots of adding liquid before pureeing with immersion blender

    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

    Can I Use Frozen Broccoli?

    While fresh is also best, frozen will work as well. I would let them thaw completely before adding to soup.

    What to Serve?

    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.

    How Long Will it Last?

    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.

    How Do I Reheat?

    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.
    overhead shot of two bowls of broccoli almond soup

    Other Soup Recipes

    • Roasted Cauliflower Soup
    • Green Chili Chicken Enchilada Soup
    • Butternut Squash Sweet Potato Soup
    • Loaded Potato Soup

    If you’ve tried this broccoli almond soup recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of broccoli almond soup in bowl
    Print Recipe
    5 from 2 votes

    Broccoli Almond Soup

    This broccoli and almond soup gets its creaminess from pureeing together the broccoli and almonds, making it a healthy and protein boosted soup.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 197kcal
    Author: Ryan Beck

    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.
    • Pour in the milk, vegetable broth, salt and pepper and bring to a boil. Simmer for 5 minutes or until broccoli is soft. Use an immersion blender to puree the soup until smooth. You can also add the soup to a blender in batches and puree. Taste and adjust for seasoning.
    • 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.

    Nutrition

    Serving: 1g | Calories: 197kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 526mg | Potassium: 414mg | Fiber: 4g | Sugar: 7g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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