Broccoli Almond Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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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.

Ingredients for Broccoli Almond Soup

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.

Tips & Tricks

  • For a lighter version, swap the heavy cream with coconut milk or a splash of almond milk.
  • Roast the almonds beforehand for an even deeper nutty flavor.
  • If you prefer a chunkier texture, reserve some broccoli florets before blending and add them back in after.

Serving Suggestions

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.

Frequently Asked Questions

Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just add a few extra minutes to the simmering time to ensure it's fully cooked.
How long does this soup last in the fridge?
The soup will keep well in the fridge for up to 3 days. Reheat it gently on the stove before serving.
Can I make this soup vegan?
Absolutely! Replace the heavy cream with coconut milk or a plant-based cream alternative.

Broccoli Almond Soup Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknight dinners.
  • A delightful blend of flavors with a hint of nuttiness from almonds.
  • Rich and creamy without being too heavy, thanks to the broccoli base.
  • Great way to use up extra broccoli and make it shine.

Ingredients

2 cups broccoli florets
1/2 cup sliced almonds
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
Salt and pepper to taste
1/4 tsp nutmeg

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until the onion is translucent.
3. Stir in almonds and cook for another 2 minutes.
4. Add broccoli florets and vegetable broth, bring to a boil.
5. Reduce heat and simmer for 15 minutes until broccoli is tender.
6. Blend the soup using an immersion blender until smooth.
7. Stir in heavy cream, nutmeg, salt, and pepper. Simmer for an additional 5 minutes.
8. Serve hot garnished with additional sliced almonds.

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