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.
- Bring a pot of water to a rapid boil.
- Completely immerse almonds in the water for at least 1 minute.
- Drain in a colander and shock them by rinsing with cold water (this allows them to be handled).
- 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
Broccoli Almond Soup
- 1 tablespoon coconut oil
- 1/2 medium onion , finely chopped
- 2 cloves garlic , minced
- 1/2 cup blanched almonds
- 3 cups broccoli florets
- 2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 1/2 cups water
- 2 tablespoons almonds with skin on , toasted and chopped
- 2 tablespoons chopped cilantro
- 1 small red chili pepper , seeded and finely chopped
- Melt the coconut oil in a soup pot. Add the onion and cook until softened, for about 3-5 minutes. Add the garlic and cook for 30 seconds or so, until fragrant.
- Add the almonds and cook until lightly browned. Add the broccoli and continue cooking for 5 minutes more, stirring occasionally.
- Add the curry powder, paprika, salt, and pepper. Pour in the water, reduce the heat, and simmer for 8 minutes, until the broccoli is tender but still bright green.
- Prepare the topping by removing a few broccoli florets and chopping them. Mix with the chopped almonds, cilantro, and chili pepper. Reserve.
- Use an immersion blender to puree the soup or transfer to a stand blender.
- Serve topped with the broccoli, almond, cilantro, and chili pepper mixture.
HelenFebruary 8, 2021 at 2:02 pm
This looks so creamy and delicious and the topping is just beautiful! Thanks for this recipe.
BethFebruary 8, 2021 at 2:34 pm
Yum! This looks so delicious and tasty! My husband and son are going to love this recipe! I’m so excited to try this!
veenaazmanovFebruary 8, 2021 at 2:39 pm
Healthy and flavorful. Love the combination to make this creamy ,grainy and delicious soup. Love your recipe…
JessFebruary 8, 2021 at 2:53 pm
Broccoli soup just got taken up a notch with the addition of the almonds. Love the crunch it adds.
JenFebruary 8, 2021 at 3:10 pm
This takes the taste of broccoli soup to a whole new level! Love that I can freeze the leftovers in single portions so I have easy lunches to grab for later too.