5 from 12 votes
Broccoli Almond Soup
Broccoli Almond Soup is a creamy vegetable soup made from blended broccoli florets, blanched almonds, Yukon Gold potatoes, onion, celery, and garlic, all simmered in low sodium vegetable broth and seasoned with thyme, salt, and pepper. The almonds add a mild nutty depth while potatoes give body, resulting in a smooth, velvety soup with subtle herbal notes.
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings:
6
Servings
Calories:
263 kcal
Course:
Main Course, Soup
Cuisine:
American, Canadian
Ingredients
- 1 cup almonds if you don't have blanched almonds, see notes or above for directions to blanch them, blanched
- 1 yellow onion roughly chopped
- 3 cloves garlic peeled & chopped
- 2 celery roughly chopped, stalks
- ¾ teaspoon thyme dried
- 1.5 pounds Yukon Gold potatoes approx 3.5 cups diced, or white potatoes
- 7 cups broccoli approx 1 large head of broccoli, florets
- 5 cups vegetable broth low sodium
- ½ teaspoon salt or to taste, sea salt
- ½ teaspoon black pepper or to taste
Instructions
- If you do not have blanched almonds, begin by blanching whole raw almonds following the directions in the post, or see the summary in the notes below.
- Roughly chop your onion, garlic, and celery and add them to a pot with 2-3 tablespoons of water. Sauté for 3-4 minutes, until softened, adding more water to prevent sticking, if needed. Then add the thyme and sauté for 30 seconds, until fragrant.
- Pour in the broth, almonds, chopped potatoes, broccoli florets, and salt and pepper. Bring to a boil over high heat and then lower the heat to medium and cook for approx. 6-8 minutes, until the potatoes are fork tender.
- Use an immersion blender to puree your soup, or carefully transfer to a stand blender, working in batches. Use caution when handling hot liquids and do not overfill the blender. Serve with crusty bread, croutons and/or fresh parsley.
Cup of Yum
Notes
- Blanch almonds by boiling for 1 minute, cooling, and removing skins by pinching.
- Use low-sodium broth or reduce added salt accordingly.
- Immersion blenders offer easier blending, but stand blenders can be used carefully in batches.
- Season to taste after pureeing since flavors become more prominent.
- Soup thickens over time; refrigerate up to 4 days or freeze up to 3 months for storage.
Nutrition Information
Calories
263cal
(13%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Sodium
446mg
(19%)
Potassium
1039mg
(22%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
731IU
(15%)
Vitamin C
119mg
(132%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263cal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 446mg | 19% |
| Potassium | 1039mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 119mg | 132% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.