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Roasted Broccoli Almond Soup
5 from 3 votes

Roasted Broccoli Almond Soup

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F while you are chopping the vegetables.
  2. 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.
  3. At the same time, toast the almonds in a small pan for 5 to 10 minutes until they start to smell nutty.
  4. 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.
  5. When the oil is hot, add the potato, carrot, celery, onion, and garlic and cook, stirring occasionally, until the vegetables are starting to brown.
  6. 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.
  7. When the broccoli and almonds are done, reserve a few broccoli florets and almonds for garnish.
  8. Working in batches, use your blender or food processor to purée the soup, broccoli, and almonds together to a thick consistency.
  9. Turn the heat back to low, add the cider vinegar, and adjust the salt and pepper as needed.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 401

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.