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Broccoli Almond Cream Soup Recipe

Broccoli Almond Cream Soup

A silky, nut-forward broccoli soup that’s cozy yet light. Almonds add creaminess without heavy dairy, while bright florets keep color and flavor vibrant. Ready in 25–30 minutes, perfect for weeknight dinners or a make-ahead lunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 large head broccoli stems trimmed and diced, florets separated
  • 1/2 cup almonds soaked 8–12 hours or blanched
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 2 –3 cups vegetable broth adjust for desired thickness
  • 1 –2 tbsp unsweetened almond milk or milk of choice optional, for extra creaminess
  • Salt and black pepper to taste
  • Lemon juice to taste
  • Optional: nutritional yeast 1–2 tbsp, thyme, paprika
  • Optional toppings: toasted almond flakes croutons, chives, drizzle of olive oil or oat milk

Method
 

  1. Soak almonds 8–12 hours for maximum creaminess or blanch them 5 minutes in boiling water and remove skins for speed.
  2. Heat olive oil in a large pot over medium heat, then sauté onion and garlic 4–5 minutes until glossy and lightly golden.
  3. Add diced broccoli stems and cook 2 minutes to start softening fibers.
  4. Pour in vegetable broth and add soaked or blanched almonds, then simmer 8–10 minutes until stems are tender and nuts plump.
  5. Fold in broccoli florets and simmer only 3–4 minutes to preserve bright green color and slightly crisp texture.
  6. Remove from heat and blend with a hand blender until smooth and silky; or use a countertop blender in batches, venting the lid and covering with a towel.
  7. Thin soup with a few tablespoons of broth or almond milk to reach desired consistency.
  8. Season with salt, black pepper, and a squeeze of lemon; stir in nutritional yeast if desired.
  9. Optional: garnish with toasted almond flakes, croutons, chopped chives, a drizzle of olive oil or oat milk, and a final crack of black pepper.
  10. Serve warm as a starter or main course with a side of bread, grilled cheese, or salad.
  11. Store leftovers in an airtight container in the fridge for 3–4 days or freeze up to 3 months; reheat gently and thin with broth if necessary.

Notes

Add florets at the last 3–4 minutes of cooking to retain color and texture. Hand blender is safest for hot liquids; vent countertop blender carefully. Optional: substitute cashews for almonds for ultra-smooth texture or pepitas for nut-free version. Toast almond flakes in a dry skillet 3 minutes or air fry 3 minutes at 350°F for garnish. Croutons: bake bread cubes 10 minutes at 350°F or air fry 5 minutes at 350°F. Soup thickens after chilling; thin with broth or milk when reheating.