This simple vegan broccoli almond soup is a creamy soup that's packed with healthy broccoli and blended with blanched almonds for a super-rich texture and an amazing nutty flavor. Also flavored with lots of garlic and a hint of Dijon mustard. Such a delicious meal to enjoy on a cold winter evening, this soup is seriously tasty! 100% vegan, dairy-free and gluten-free.
We absolutely love creamy soups and make them regularly. They are so comforting, plus they are one of our favorite go-to meals to prep ahead during the weekend as they store so well. A healthy soup also is great for lunches-to-go or cozy dinners, so versatile!
We especially love this leek and potato soup and this wild rice mushroom creamy soup, but I wanted to experiment this time with blending blanched whole almonds with vegetables to help turn this vegan broccoli soup beautifully rich, creamy and with a super smooth consistency.
So I swapped my typical cashews for almonds to make this broccoli almond soup super creamy and we were amazed! Using almonds will add a quick step to the recipe as you will have to blanch them first, but it is super easy to do and totally worth the extra 10-15 minutes of your time.
The almonds not only make this soup amazing in texture, but they also add a mild nutty flavor that's so rich and almost buttery. It works so well with the other flavoring ingredients included in this recipe, such as dijon, cheesy nutritional yeast and garlic.
Almonds also will sneak some extra plant-based protein into your soup as well as extra healthy fats, fiber and vitamins (especially vitamin E) without realizing it. This almond broccoli soup can be a great way to boost the diet of your kids or grown-ups too.
This delicious soup is perfect for the colder winter months, but also great in the fall or whenever you need extra veggies in your day.
Serve with a crunchy almond topping for a beautiful look, but also for an added layer of texture. You can also double the recipe and have a few lunches ready to go for a busy week.
Let me know if you give it a try! ❤️
Why you'll love this soup
- Simple and requires only a handful of ingredients
- Healthy and filling too, can be served as the main course
- Higher in protein than most creamy soups
- Extra rich and creamy, yet naturally dairy-free
- Super tasty soup that can help you eat more veggies!
- Great for meal prep
- Vegan and gluten-free
Ingredients you'll need & substitutions
- Broccoli: both fresh broccoli or frozen will work, although flavors will be best when using fresh.
- Almonds: choose whole and raw almonds. Chopped raw almonds won't work well.
- Onion & celery: makes for the base of the soup, it adds lots of flavor to the soup. Leeks instead of onions would also work.
- Garlic: also a great aromatic for this soup, add more for an extra garlicky creamy soup.
- Dijon mustard: adds a delicious mild peppery taste.
- Nutritional yeast: for a subtle cheesy flavor.
- Vegetable stock: can also use water.
- Plant-based milk: I used almond milk this time, but you can also swap for your favorite plant-based milk, such as oat milk, soy milk or cashew milk. Simply make sure it is unsweetened and unflavored. Or, use unsweetened coconut milk for an ultra rich soup!
I find almonds to be such a great pairing with the broccoli, but you could also swap for cashews if that's all you have. In this case, you won't need to peel them, but I still recommend to soak them in boiling water first to soften them and make the blending process easier.
The flavors are pretty simple with a touch of dijon mustard and nutritional yeast leaving all the focus on the vegetables and nuts, but feel free to include other spices as well, like cumin or curry powder.
Why using almonds for making creamy broccoli soups
Adding almonds to soup might seem like an unusual way to make them creamy, but you have got to try it, it is amazing!
Almonds add a ton of nutty flavors to the soup, but also create a texture that's creamy and rich without having to add any butter, heavy cream or dairy products. There is also no roux (no flour) in the making of this creamy soup, thanks to the almonds, making it also naturally gluten-free.
Almonds provide extra nutrition to your meal as well: they are rich in protein, fiber and healthy fats (more information on the health benefits of almonds here).
They help make the soup more filling and keep you satisfied for a while!
How to make an easy broccoli almond soup
There are a few easy steps to making this soup, although this recipe is super easy to prepare.
Blanch the almonds
Transfer the almonds to a medium bowl and pour boiling water over (about 2-3 cups of water). Let them soak for 10 minutes, then drain well.
Now, using your hands and fingers, pinch the almonds to peel the skin off. They will be very easy to remove!
Discard the almond skins and set aside the blanched almonds.
In a large saucepan, start by cooking the chopped onions and celery with a good pinch of salt on medium-high heat for 5-7 minutes or until browned. Use a little water or oil so the veggies don't stick to the bottom.
Then, add the chopped garlic, cook and stir for 30-60 seconds before adding the broccoli, blanched almonds, dijon and nutritional yeast. Cook while stirring for about 1 minute, then add the vegetable broth.
Cook for 10-15 minutes or until the broccoli is tender.
Carefully transfer the vegetable soup to a blender and blend on high until smooth (work in batches if necessary). Taste, adjust seasoning and add more vegetable broth or milk if looking for a thinner soup.
Serve right away while still warm garnished with your favorite toppings and serve with crusty bread. Enjoy!
- I usually simmer the soup uncovered. This way, I avoid a soup that's too thin by allowing some of the water to evaporate and I can adjust by adding more at the end if needed.
- You can add a splash of lemon juice after blending if desired. This would brighten up the flavor and would pair well with the nutritional yeast and dijon.
- Use a high-quality vegetable broth for best flavor. I love this veggie broth from the brand 365 that I get at Whole Foods, but I also often use a concentrated vegetable broth mixed with water (cheaper and can adjust how strong I want the flavor to be).
- Feel free to use all the broccoli parts when making this soup, the florets but also the broccoli stems!
As seen in the pictures, this broccoli almond soup is amazing with an almond crunch topping. I simply make it while the soup is simmering, it takes only a few minutes, but adds lots of texture to the creamy soup. Here's how I make it:
- Warm up a small non stick pan and then add chopped raw almonds (not blanched this time) and finely chopped broccoli florets.
- Stir often and cook on medium-high heat for a few minutes or until the almonds are toasted and the broccoli tender (but still crunchy).
- Add a good pinch of salt and black pepper and add a small crushed clove of garlic if desired.
- Remove from the heat and set aside until ready to serve the soup.
Other garnish ideas:
- Croutons for added texture
- Hemp seeds to boost the protein even more
- Vegan parmesan cheese
- Lots of ground black pepper or white pepper
- Chopped fresh herbs
This wholesome soup is a great make-ahead meal as it even gets better with time. Don't hesitate to make a double batch and keep it in an airtight container in the fridge for up to 5 days. Keep the toppings apart during storage so they don't get soggy.
To reheat, use the stove or microwave and you can add an extra splash of dairy-free milk to adjust the consistency of the soup.
Can also be frozen for up to 3 months! Let it thaw in the fridge overnight before reheating.
I don't recommend it. Using raw almonds with their skin on will alter the overall texture and you will end up with a soup that's not that smooth. If you don't want to have to peel them yourself, then buy already-blanched almonds. I would still recommend doing a quick soak in boiling water to help soften them.
The almonds will blend more uniformly to a smooth texture if using a regular blender (or stand blender). You will also get an even better creamy texture if using a high-speed blender, such as Vitamix. You can still use an immersion one, although this might leave the soup with a more coarse texture, especially since it contains almonds.
Roasted almonds are harder to peel the skin off. But, what about pasteurized almonds? By law, all (or almost all) almonds sold in the United States must be pasteurized, even if labeled 'raw'. So, even if not clear on the packaging, the chances are that you will be using pasteurized almonds. Simply avoid roasted almonds and it should be fine.
Other creamy vegan soup recipes you might like
- Cold cucumber soup
- Butternut squash and red pepper soup with corn
- Vegan wild rice and mushroom soup
- Vegan leek and potato soup
- Zucchini and potato soup
- Vegan gnocchi soup
- Broccoli pea soup
- Dairy-free tomato soup
- Oyster mushroom soup
I hope you will love this broccoli almond soup as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Broccoli Almond Soup
- ½ cup raw almonds
- 1 yellow onion - roughly chopped
- 2 celery stalks - roughly chopped
- 2 cloves of garlic - crushed or sliced
- 3 cups broccoli (about 2 small heads) - roughly chopped
- 2 tbsp nutritional yeast
- 1 tsp dijon mustard
- 2½ cups vegetable broth
- ½ cup plain almond milk - unsweetened, or any plant-based milk you like
- salt and pepper to taste
- Start by blanching the almonds: soak the nuts in boiling water for 10 minutes. Then, drain and remove their peels by pinching on them. The skin will be easy to remove. Discard the peels and set the almonds aside.
- In a large pot, cook the onion and celery for 5-7 minutes on medium-high heat stirring often. Use a little oil or water to prevent the veggies from sticking to the bottom.
- Once the vegetables are slightly browned, then add the garlic and cook for another 30-60 seconds while constantly stirring. Then, add the broccoli, nutritional yeast, dijon, blanched almonds and a good pinch of salt. Stir while roasting the aromatics for about 1 minute, then add the broth and stir to combine.
- Bring to a simmer, then turn down the heat to medium-low. Keep simmering for about 10-15 minutes or until the broccoli is tender.
- Add the plant-based milk, stir and remove from the heat.
- Carefully transfer the soup into a blender and blend on high until smooth (careful when blending a hot soup!). Taste and adjust seasonings, but also add more milk/broth if looking for a thinner soup.
- Serve warm. Enjoy!
- You can also use an immersion blender if that's all you have, but the soup might not be as smooth.
- Fresh broccoli is best for flavor, although frozen will also work well.
- For a richer soup, swap the almond milk for canned coconut milk.
- Don't hesitate to double the soup as it makes for amazing leftovers. Simply work in batches if it doesn't fit your blender.
- Store leftovers (cool them first) in an airtight container for up to 5 days.
- To make the crunchy topping: while the soup is simmering, roast together some chopped almonds (not blanched this time) with finely chopped broccoli in a non-stick pan. Keep the heat on medium and stir often. Add some salt and 1 clove of garlic if desired. Keep cooking until the broccoli is tender. Set aside until time to serve.