Roasted Broccoli Almond Soup

Name: Roasted Broccoli Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 heads broccoli, florets cut and stems trimmed and chopped; 2 tablespoons olive oil, divided; 2 teaspoons salt, divided; 1 cup blanched slivered or whole almonds; 1 Yukon gold potato, scrubbed and chopped; 1 carrot, peeled and chopped; 1 talk celery, chopped; ½ large onion or 1 medium onion, chopped; 3 cloves garlic, smashed; ¼ teaspoon ground black pepper; ¼ teaspoon red pepper flakes; 3 sprigs of parsley; 1 tablespoon apple cider vinegar

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Blender time
5 mins
Total Time
50 mins
Servings
4
Calories
401 kcal
Course
Soup
Cuisine
International

Roasted Broccoli Almond Soup

Demi Nguyen

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This thick and hearty broccoli soup uses roasted broccoli to up the broccoli flavor. Toasted almonds replace the cream you often find in broccoli soups.

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Ingredients

Servings

2 heads broccoli, florets cut and stems trimmed and chopped
2 tablespoons olive oil, divided
2 teaspoons salt, divided
1 cup blanched slivered or whole almonds
1 Yukon gold potato, scrubbed and chopped
1 carrot, peeled and chopped
1 talk celery, chopped
½ large onion or 1 medium onion, chopped
3 cloves garlic, smashed
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
3 sprigs of parsley
1 tablespoon apple cider vinegar

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Instructions

Preheat the oven to 425°F while you are chopping the vegetables.
Add the chopped broccoli, 1 tablespoon of olive oil, and 1 teaspoon of salt to a rimmed roasting pan. Toss to coat and roast for 20 minutes, stirring once about halfway through. The broccoli should be cooked through and lightly browned in places.
At the same time, toast the almonds in a small pan for 5 to 10 minutes until they start to smell nutty.
While the broccoli and nuts are in the oven, add the remaining tablespoon of olive oil to a large soup pot and turn the heat up to medium.
When the oil is hot, add the potato, carrot, celery, onion, and garlic and cook, stirring occasionally, until the vegetables are starting to brown.
Add water to cover and then stir in the remaining one teaspoon of salt and the ground black pepper, red pepper flakes, and parsley. Bring the pot to a boil and then reduce the heat to medium-low, cover the pot, and let the vegetables simmer for 20 minutes, stirring occasionally.
When the broccoli and almonds are done, reserve a few broccoli florets and almonds for garnish.
Working in batches, use your blender or food processor to purée the soup, broccoli, and almonds together to a thick consistency.
Turn the heat back to low, add the cider vinegar, and adjust the salt and pepper as needed.
Garnish with the reserved broccoli florets and almonds. Serve hot.

Notes

Feel free to substitute broth for the water.
Leftover soup can be stored in the refrigerator for a few days or in the freezer for three to six months.

Nutrition Information

Show Details

Calories 401kcal (20%) Carbohydrates 37g (12%) Protein 17g (34%) Fat 25g (38%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 16g Trans Fat 1g Sodium 1294mg (54%) Potassium 1461mg (42%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 4591IU (92%) Vitamin C 283mg (314%) Calcium 241mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 401 kcal

% Daily Value*

Calories	401kcal	20%
Carbohydrates	37g	12%
Protein	17g	34%
Fat	25g	38%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Sodium	1294mg	54%
Potassium	1461mg	31%
Fiber	13g	52%
Sugar	8g	16%
Vitamin A	4591IU	92%
Vitamin C	283mg	314%
Calcium	241mg	24%
Iron	4mg	22%