Broccoli Almond Soup is a comforting blend of wholesome ingredients that comes together in a silky, nutty delight. This recipe is perfect for chilly nights when you need something warm and nourishing, yet light enough to keep things cozy.
Broccoli florets are the star here, bringing a fresh, earthy taste and a vibrant green color. Sliced almonds add a subtle nutty flavor and a bit of texture, making the soup more satisfying. Olive oil is used for sautéing, providing a fruity base that enhances the other flavors. Onion and garlic form the aromatic foundation of the soup, lending a savory depth. Vegetable broth ties everything together with its rich, umami notes. Heavy cream adds a touch of luxury, creating a smooth, velvety finish. Finally, a hint of nutmeg brings warmth and complexity, while salt and pepper are essential for seasoning.
This soup pairs wonderfully with a slice of crusty bread or a simple green salad. It can also serve as a sophisticated starter for a dinner party or a comforting main dish when accompanied by a sandwich.
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them until the onion becomes translucent and fragrant, about 3-4 minutes. This step is crucial for building a flavorful base.
Next, toss in the sliced almonds. Stir them around for about 2 minutes. You want them to get a little toasty, which will enhance their flavor and add a nice nutty aroma to the soup.
Now, add the broccoli florets to the pot. Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes, or until the broccoli is tender. This simmering allows the ingredients to meld beautifully.
Once the broccoli is tender, it's time to blend. Carefully use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can work in batches using a regular blender, but be cautious with the hot liquid.
With the soup blended, stir in the heavy cream, nutmeg, salt, and pepper to taste. Let the soup simmer for an additional 5 minutes so the flavors can meld even more.
Finally, serve the soup hot, garnished with additional sliced almonds for some extra crunch and visual appeal.