This Almond Broccoli Soup is a great way to eat your veggies!
Using almonds creates a thick, creamy soup that make this soup so satisfying.
And this easy recipe is also gluten-free, dairy-free, vegan, Paleo and Whole30 friendly.
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Why this recipe works
Broccoli soup is a great way to eat more vegetables – just blend broccoli with onions, garlic and other ingredients into a thick and creamy dish!
But sometimes it’s thickened with dairy which can be a problem for those that don’t tolerate dairy.
So this version uses almonds instead. They give the soup body, plus protein, fiber and healhty fats.
You do have to boil and skin the almonds first, but this doesn’t take long at all and is surprisingly simple.
And boiling the almonds and then cooking them with the other ingredients softens them so they blend up nice and smooth.
The base of the soup uses onion and garlic because those are great savory bases for any soup.
But I like to also add an apple to my broccoli soup. It might sound strange, but it adds just a touch of sweetness to balance out the broccoli (which can become a bit bitter from cooking).
To make sure the soup doesn’t get too sweet, I also add a lot of freshly ground black pepper and a touch of lemon juice for freshness.
Everything combines into a balanced, nourishing almond and broccoli soup that will please even broccoli-haters!
What you need
Ingredients:
- 1/2 cup of raw almonds – these will give the soup body and creaminess
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion – this adds a savory base
- 1 large clove of garlic – this adds to the savory base
- 3/4 teaspoon fine sea salt, divided, plus more if necessary
- 4 cups of broccoli (florets or a combination of florets and stalks) – the star of the show, it should be fresh and bright green
- 1 medium apple – this helps balance the broccoli (which can become a bit bitter as it cooks); use whichever variety you like best (I typically use Fuji, Autumn Glory or Granny Smith)
- 4 cups of water
- 1 teaspoon freshly ground black pepper – this adds a spiky punch to balance the sweetness of the apple and creaminess from the almonds
- 2 teaspoons lemon juice – this adds freshness to balance everything out
- optional garnishes: finely chopped fresh herbs such as basil, parsley or mint; toasted sliced almonds; peeled and finely diced apples
Equipment:
- a small saucepan (2 quarts)
- a sieve or colander
- a cutting board
- a chef’s knife
- a heat-proof spatula
- a vegetable peeler
- an apple corer, melon baller or spoon for coring the apple
- measuring spoons
- measuring cups
- a measuring glass
- a large Dutch oven (5-6 quart) or soup pot
- a ladle
- a regular blender or stick blender
- a medium mixing bowl (if using a blender)
- a kitchen towel (if using a blender)
How to make Almond Broccoli Soup (with step-by-step photos)
Step 1
Fill the saucepan about 2/3 full with water. Place over high heat and bring to a boil. Add the almonds and continue boiling for 10 minutes.
Step 2
Drain the almonds in a sieve or colander, then spread out on a cutting board or towel and let cool (should take about 5 minutes). When cool enough to handle, peel each almond by pinching it between your thumb and forefinger to slip off the skin. Discard the skins and set the almonds aside.
Step 3
Peel and dice the onions. Peel and mince the garlic clove.
Step 4
Heat the oil over medium heat in a Dutch oven or soup pot. Add the onion, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Step 5
If using broccoli florets, cut any large ones in half or thirds. If using stalks, slice off the bottoms and use a knife or peeler to peel them. Then chop the peeled stalks into small pieces.
Peel, core and dice the apple.
Step 6
Once the onion is soft, add the peeled almonds, broccoli, apple, 4 cups of water and 1/2 teaspoon salt to the pot. Stir everything so most of it is submerged. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover and let simmer for 10 minutes, or until the broccoli is soft.
Step 7
Turn the heat off.
If using a stick blender, blend directly in the pot until it’s smooth (this may take a few minutes).
If using a regular blender, ladle about half the soup into the blender jar. Remove the insert from the lid, place the lid on the jar and hold a towel over the hole. Blend until smooth, about 2-3 minutes. Pour into a bowl and repeat with the remaining soup. Add all the blended soup back to the pot.
Step 8
If needed, re-warm the soup over medium heat. Stir in the black pepper and lemon juice. Taste and adjust seasonings, then serve with any garnishes, if using.
FAQ
If you don’t have fresh garlic, add garlic powder when stirring the onions.
You can use 2 large shallots in place of the onion.
You can use raw cashews instead of almonds.
You can add red wine vinegar or white wine vinegar instead of lemon juice.
Yes. Store it in the fridge for up to 5 days. Reheat it over medium heat on the stove.
Yes. Let it cool, then store in an airtight container or baggie in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat it over medium heat on the stove.
Yep, if you make the soup as written it is vegan.
Yes. As written, it contains only Paleo-friendly ingredients.
Yes. As written, it contains only Whole30-friendly ingredients.
Other recipes you might like:
- Curried Sweet Potato Soup (Paleo, Whole30, vegan)
- Parsnip Pear Soup (Paleo, Whole30, vegan)
- Butternut Squash Apple Soup (Paleo, Whole30, vegan)
- Purple Soup (Paleo, Whole30, vegan)
Almond Broccoli Soup (Paleo, Whole30)
Ingredients
- ½ cup raw almonds
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion
- 1 large garlic clove
- ¾ teaspoon fine sea salt divided, plus more if necessary
- 4 cups broccoli (about 8 oz.) florets or a combination of florets and stalks
- 1 medium apple such as Fuji or Granny Smith
- 4 cups water plus more for boiling the almonds
- 1 teaspoon freshly ground black pepper
- 2 teaspoons lemon juice
- optional garnishes: finely chopped fresh herbs such as basil, parsley or mint; toasted sliced almonds; peeled and finely diced apples
Instructions
- Fill the saucepan about ⅔ full with water. Place over high heat and bring to a boil. Add the almonds and continue boiling for 10 minutes.
- Drain the almonds in a sieve or colander, then spread out on a cutting board and let cool (should take about 5 minutes). When cool enough to handle, peel each almond by pinching it between your thumb and forefinger to slip off the skins. Discard the skins and set the almonds aside.
- Peel and dice the onions. Peel and mince the garlic clove.
- Heat the oil over medium heat in a Dutch oven or soup pot. Add the onion, garlic and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- If using broccoli florets, cut any large ones in half or thirds. If using stalks, slice off the bottoms and use a knife or peeler to peel them. Then chop the peeled stalks into small pieces.Peel, core and dice the apple.
- Once the onion is soft, add the peeled almonds, broccoli, apple, 4 cups of water and ½ teaspoon salt. Stir so almost everything is submerged. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover and let simmer for 10 minutes, or until the broccoli is soft.
- Turn off the heat.If using a stick blender, blend directly in the pot until it's smooth (this may take a few minutes).If using a regular blender, ladle about half the soup into the blender jar. Remove the insert from the lid, place the lid on the jar and hold a towel over the hole. Blend until smooth, about 2-3 minutes. Pour into a bowl and repeat with the remaining soup. Add all the blended soup back to the pot.
- If needed, re-warm the soup over medium heat. Stir in the black pepper and lemon juice. Taste and adjust seasonings, then serve with any garnishes, if using.
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