This creamy broccoli almond soup is higher in protein than most vegetable soups, thanks to the addition of blanched almonds. It’s also loaded with delicious flavor while still being short on ingredients. Make this vegetarian soup recipe for a quick, filling meal or serve it as a side dish.
Soup season is in full swing, and I’ve been experimenting with some fun recipes lately. This broccoli almond soup is the latest product of my fun in the kitchen.
Made with blanched almonds and almond milk, it’s v creamy and has some added protein. If you’re familiar with my Broccoli Soup with Potatoes and Peas, it has a similar flavor profile. Plus, I added crumbled feta cheese for extra flavor and a salty kick. I think you’re going to love it!
Making the soup is easy, but it does require a little extra time to blanch the almonds and remove the skins. It’s worth it, though. Trust me. Be sure to let me know how you like this recipe in the comments section.
Ingredients and Substitutions
- Broccoli: I prefer to use fresh broccoli, but frozen broccoli will do in a pinch.
- Garlic and onion: I used a yellow onion, but you can substitute any type.
- Yukon gold potato: This adds some great flavor and contributes to the creamy flavor. You can use a Russet potato instead if needed.
- Almonds: Use raw almonds that don’t have any seasonings or anything added.
- Almond milk: Use unsweetened, plain almond milk. Oat, soy, or cashew milk could be substituted.
- Vegetable broth: If you need to cut back on the sodium in broccoli almond soup, use low-sodium broth.
- Salt and pepper
- Feta cheese: I love to buy blocks of feta and crumble them myself. I think it tastes much creamier when you do that, but of course, pre-crumbled feta works just as well. Omit the cheese if you want to make a vegan broccoli almond soup.
When making pureed vegetable soups, I prefer to use my immersion blender (also known as a handheld blender) to blend the soup right in the pot. You can blend the soup in an upright blender, but this requires doing it in batches and can be a time-consuming hassle.
The full recipe card with each step and the quantities for the ingredients is at the end of the post. Here’s a preview of how to make broccoli almond soup with step-by-step photos.
Prepare the vegetables.
Blanch the almonds by letting them sit in boiling water for 10 minutes.
Drain the almonds from the boiling water and pinch off their skins.
Cook the onion, garlic, salt, and pepper in some olive oil in a soup pot.
Add the broccoli, potato, and peeled almonds to the soup.
Add the vegetable broth, bring to a boil, then cover the pot and simmer until the vegetables are tender.
Stir in the almond milk just before blending.
Blend the soup in the pot using an immersion blender.
Storage and Reheating
Keep leftovers in an airtight container for up to 5 to 7 days. Reheat in a saucepan over medium heat, stirring frequently to prevent scorching, until warmed through. To freeze this soup, let it cool completely then transfer to freezer-safe containers. Leave some headspace to allow the soup to expand while freezing. Freeze for up to 6 months. Thaw in the refrigerator overnight or reheat from frozen.
More Broccoli Recipes
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Broccoli Almond Soup with Feta
- Immersion blender (can use upright if needed, see notes)
- ½ cup raw almonds
- 1 tablespoon extra virgin olive oil
- 1 yellow onion - diced
- 4 cloves garlic - minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 small Yukon gold potato - about 2 cups diced
- 3 to 4 cups broccoli florets
- 2.5 cups vegetable broth
- 1 cup unsweetened almond milk
- 4 ounces feta cheese - freshly crumbled
- 2 tablespoons sliced almonds - for serving; optional
- Soak the raw almonds in about 2 cups of boiling water for at least 10 minutes to blanch them. While they soak, prep the vegetables.
- When the almonds are finished soaking, drain the water and pop off the skins with your fingers. They should come off easily.
- In a large soup pot, warm the olive oil. Add the onion and cook for a few minutes until fragrant. Stir in the garlic, salt, and pepper. Then, add the diced potato, broccoli florets, and blanched almonds.
- Pour in the vegetable broth. Increase heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 10 to 15 minutes or until the vegetables are tender.
- Turn off the heat and stir in the almond milk. Use an immersion blender to blend the soup right in the pot. See notes for how to use an upright blender.
- Ladle the soup into bowls. Top with crumbled feta cheese and sliced almonds. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- To use an upright blender to blend the soup, transfer it in batches. Be sure to leave the lid slightly cracked (or the part in the center off) and cover the lid with a dish towel to allow steam to escape and prevent splattering. Pour each batch of blended soup into a large bowl. Repeat until the entire soup has been blended.
- Store leftovers in an airtight container in the fridge for up to 5 to 7 days. Reheat in a saucepan for best results. You can also freeze the soup for up to 6 months.
Enjoy your soup! – Lizzie