Broccoli Almond Soup

Broccoli almond soup is a naturally creamy dairy-free and vegan soup perfect for the winter months. Fresh broccoli and blanched almonds blend with aromatics and spices to create a richly flavored, filling soup you can serve up in 30 minutes or less.

The deep green of fresh winter broccoli is a color that occupies most of our refrigerators this time of year. Often, it makes its way onto a sheet pan for a bit of delicious roasting, but there are so many incredible ways to prepare it beyond that.

I feature broccoli in a ton of great recipes, like my chicken broccoli braid and broccoli pancakes,  but this broccoli almond soup is the latest tasty preparation I’d like to share with you.

It’s a creamy and healthy soup that’s easy to make. The pairing of buttery almonds and grassy broccoli simmered with curry and paprika create a bowl of layered flavors that highlight the beauty of the season.

Top that with a relish that includes cilantro and hot chili pepper, and the soup is brightened and given a texture that makes every bite complex and fulfilling.

Why you’ll love it

• This soup only takes about 30 minutes, from start to finish.
• It’s creamy while being naturally vegan and dairy-free.
• Saute, simmer, and blend all in the same pot.
• It’s a nutritionally complete meal all in one bowl and filling enough to be an entree.

Blanch your almonds for the creamiest soup

You can buy blanched almonds, or do it easily yourself. A quick blanch will allow you to remove the skins before you begin cooking. While technically you can prepare this soup without this step, the extra 5 minutes blanching takes will create a much creamier soup.

1. Bring a pot of water to a rapid boil.
2. Completely immerse almonds in the water for at least 1 minute.
3. Drain in a colander and shock them by rinsing with cold water (this allows them to be handled).
4. The skins will appear wrinkly, simply pinch the skin off and proceed with the recipe!

As you’re preparing to blanch your almonds, don’t forget to set aside two tablespoons first. They’ll be chopped into your topping.

Storing leftovers, or prepping ahead

Soups that contain no dairy are excellent choices for home cooks looking to get ahead on dinner and lunch prep.

Any soup or topping leftovers can be stored separately in airtight containers in the refrigerator for a few days. Keep in mind that this broccoli soup can thicken as it sits, and you may need to add a little water to thin it out.

For the freezer, simply store in any freezer safe container, leaving room for expansion as it freezes. Keep it stored for up to 3 months. Thaw in the fridge overnight before reheating.

For soup you’re enjoying from the freezer I recommend making the topping fresh.

Cozy up with a bowl of winter soup

Next time you see beautiful green broccoli at your market, don’t hesitate to buy it up. With just a handful of fresh ingredients, you can have a creamy bowl of this vibrant green soup on the table for dinner any night of the week.

Also add these other winter soups to your menu this season.

• Carrot and Orange Soup with Cinnamon Croutons
• Winter Minestrone Soup
• Creamy Roasted Rutabaga Soup
• Creamy Carrot and Turnip Soup
• Spicy Roasted Pumpkin Ginger Soup