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. Also flavored with lots of garlic and a hint of dijon mustard. Delicious meal to enjoy on a cold night!
After this leek and potato soup and a wild rice mushroom creamy soup were such a hit, here is another creamy soup to warm you up! This version features broccoli, almonds and a touch of dijon and cheesy nutritional yeast. It is healthy, beautifully green with amazing garlic and nutty flavors.
I originally made this soup using raw cashews, but almonds actually add so much more flavor! They simply "taste more" than cashews with a nutty and almost buttery flavor, which pair beautifully with the garlicky & broccoli flavor profile from the soup. 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.
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.
Why you'll love this soup
- Simple and requires only a handful of ingredients.
- Healthy and filling too, can be served as a full meal
- Higher in protein than most creamy soups.
- Extra rich and creamy, yet naturally dairy-free.
- Vegan and gluten-free.
Ingredients you'll need & substitutions
- Broccoli: fresh or frozen will work, although flavors will be best when using fresh.
- Almonds: choose whole and raw almond. Chopped raw almonds won't work well.
- Onion & celery: 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 a more garlicky creamy soup.
- Dijon mustard: adds a delicious mild peppery taste.
- Nutritional yeast: for a subtle cheesy flavor.
- Vegetable broth: can also use water.
- Almond milk: can also swap for your favorite plant-based milk, simply make sure it is unsweetened and unflavored.
I find almonds to be such a great match with the broccoli, but you could also swap for cashews. In this case, you won't need to peel them, but I still recommend to soak them in boiling water first as well.
The flavors are pretty simple with a touch of dijon mustard and nutritional yeast, but feel free to use other spices instead like cumin or curry powder.
Why use almonds
Almonds adds such a delicious nutty flavors to the soup, but also create a texture that's creamy and rich without having to make a roux (fat + flour) or use any heavy cream.
They also provide extra nutrition: rich in protein, fiber and healthy fats (more informations on the health benefits of almonds here). They help make the soup more filling!
How to make it
Blanch the almonds
Transfer the almonds in a medium bowl and pour boiling water over. Let them soak for 10 minutes, then drain well.
Now, using your hands, pinch the almonds to peel the skin off. They will be very easy to remove!
In a large pot, start by cooking the onion 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 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 soup to a blender and blend on high until smooth. Taste, adjust seasoning and add more broth or milk if looking for a thinner soup.
Watch how to make it
- 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 blended 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).
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:
- Hemps seeds
- Vegan parmesan cheese
- Lots of ground black pepper
- Chopped fresh herbs
This recipe is a great make-ahead meal as it even gets better with time. Don't hesitate to make double batch and keep in an air-tight container in the fridge for up to 5 days. Best when the toppings are kept apart during storage. Can also be frozen.
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 blender, even better with a high-speed blender. You can still use an immersion one, although this might leave the soup with a more coarse texture.
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 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
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
- 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 minutes, 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 almond 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 air-tight 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.