This Broccoli Almond Soup is easy, creamy, flavorful, veg-loaded, and fresh, while also being extremely comforting, unassuming, and mellow. So good!
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I love, love, love this creamy and naturally vegan Broccoli Almond Soup! It's surprisingly packed with flavor given the limited ingredients list, and ends up such a pretty green color!
The green, earthy broccoli, is made mellow and sweet with the almonds and almond milk, and the soup is so silky-smooth and creamy. Add a scattering of toasted flaked almonds for amazing texture and nutty almond flavor. Such a good combo!
Here is what you need at a glance, along with some important ingredient notes:
- Broccoli - A complete head, stalks and all. Not a single piece gets wasted here!
- Potato - Just one for substance and creaminess.
- Almonds - 2 types. Whole almonds and flaked almonds. The whole almonds should be blanched (I've included instructions for how to do this if you only have unblanched almonds). The almonds along with the almond milk add flavor and creaminess, and work with the potato to give the soup more body. Flaked almonds are to garnish the soup. Their nutty crunchiness is incredible with the silky-smooth mellow soup!
- Almond milk - Store-bought or homemade almond milk is fine. Make sure to check the ingredients list if buying it to make sure it has no sugar or vanilla lurking in there. Many have it added and it will not work well in a savory recipe. And obviously if using homemade almond milk don't add any flavorings or sweeteners when making it.
- Lemon juice - This adds a touch of acidity and brightness to the soup and makes a huge difference to the overall flavor.
- Dried dill - Broccoli and dill are perfect partners! And don't worry. As someone who doesn't like dill much, I still love this soup. You can't pick out the dill over everything else but it adds an all-important layer of flavor.
How To Make Broccoli Almond Soup
Can't wait to make this delish soup? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Saute the onion, garlic, and potato.
2 - Add the broccoli, almonds, stock, dill, salt, and pepper and simmer until the veggies are tender.
3 - Blend until smooth and then return to the pan and add the almond milk and lemon juice. Heat gently then serve.
With many soup recipes, you can leave them simmering for hours and they keep getting better. With this one though, it's better not to cook it for a Iong time. Once blended up and the almond milk and lemon have been added it just needs a gentle heat through before serving.
Ladle your creamy Broccoli Almond Soup into deep, deep bowls and scatter with toasted flaked almonds. That nutty crunch is SO good with the creamy, mellow soup. No toasted almond flakes? Crunchy croutons are great too!
I LOVE a swirl of chili crisp for an extra flavor dimension, some heat, and gorgeous color. Locally-made Triple Smoke Crunch Chili Garlic is my fave (get 10% off with coupon code AVIRTUALVEGAN) but you can pick up other brands at pretty much all grocery stores these days.
Store leftovers in the fridge for up to 4 days or the freezer for up to 3 months. Defrost overnight in the fridge and reheat gently in a pan on the stovetop or in a microwave.
Yes, frozen broccoli can be used instead of fresh. It tends to cook a little faster though so I would give the potatoes a 5 minute head start cooking in the stock before adding it.
To keep the flavors consistent and working perfectly it's recommended to use almond milk, but if you don't want to buy or make it especially for this then use any other neutral unflavored, and unsweetened milk. NOT homemade oat milk though!
Unblanched almonds have their skins on and will ruin the appearance of your soup. It will end up speckled with little brown flecks. Blanched almonds do not have brown skins and won't do this. If you only have raw almonds with skins I have included instructions for how to easily blanch them at the start of the recipe.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Broccoli Almond SoupAuthor:
- ½ cup (70 grams) raw almonds
- 1 tablespoons olive oil
- 1 medium onion , diced
- 1 medium potato , diced (about 1 cup diced)
- 4 cloves garlic , minced
- 1 large head (about 1 lb/453 grams) broccoli , florets & stems, chopped into chunky pieces
- 3 cups (720 ml) vegetable stock
- 1 teaspoon dried dill
- 1.5 teaspoons fine sea salt , adjust as necessary if using table salt
- ½ teaspoon freshly ground black pepper
- 1 cup (240 ml) almond milk , unsweetened & unflavored
- 2 tablespoons fresh lemon juice
- ⅓ cup (30 grams) flaked almonds
- If your almonds have skins put them in a small bowl and cover with boiling water. Leave to soak for 5 minutes then drain the water away. Squeeze each almond upwards from the rounded end and they will pop out of their skins easily. If using blanched/skinless almonds skip this step.
- Heat the oil in a large soup pan over medium heat. Add the onion and potato and sauté until the onion is translucent and just beginning to turn golden on the edges, about 5 minutes.
- Add the garlic and cook for 1 minute more then add the broccoli, stock, almonds, dried dill, salt, and pepper. Stir, put the lid on, bring to a simmer, and cook until the broccoli is fork-tender. About 10 to 15 minutes. It doesn’t matter if some of the broccoli is above the liquid. It will cook in the steam.
- While that’s happening toast the flaked almonds. Get a small frying pan and place over medium heat. Once hot add the flaked almonds and cook, tossing frequently until toasty, golden, and fragrantly nutty. It will only take a few minutes. Turn off and set aside.
- Transfer the soup to a blender (in batches if necessary) and blend until creamy then return to the pan over medium-low heat.
- Add the almond milk and lemon juice then allow to gently warm through for a few minutes before serving.
- Serve the soup with a scattering of the toasted almonds.