Broccoli Almond Soup
Warm, creamy, and irresistibly nutty, this Broccoli Almond Soup is the perfect comfort food that combines wholesome vegetables with a touch of indulgence. Featuring tender broccoli florets, toasted slivered almonds, and a splash of heavy cream, this delightful soup boasts a rich, velvety texture while still feeling light and nutritious. Enhanced with aromatic garlic, onions, and a hint of nutmeg, this recipe offers a wonderfully balanced flavor profile. Toasting the almonds adds depth and a satisfying crunch, making it a standout element of the dish. Ready in just 45 minutes and ideal for a cozy weeknight dinner or as an elegant appetizer, this soup is best served steaming hot with a sprinkle of reserved almonds for garnish. Perfect for vegetarians and easy to prepare, it’s guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 100 grams Slivered almonds
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 liter Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 100 milliliters Heavy cream
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute.
Stir in the broccoli florets and vegetable broth. Bring to a simmer.
Cover the pot and let it cook for about 15 minutes, or until the broccoli is tender.
While the broccoli is cooking, heat the remaining tablespoon of olive oil in a small skillet over medium heat.
Add the slivered almonds and toast them until golden brown, stirring frequently, about 3-4 minutes. Set aside.
Once the broccoli is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth.
Return the pureed soup to the pot (if using a countertop blender) and stir in salt, pepper, and nutmeg.
Add the heavy cream and toasted almonds, reserving a few almonds for garnish. Stir well to combine.
Simmer the soup for an additional 5 minutes on low heat.
Ladle the soup into bowls and garnish with the reserved toasted almonds before serving.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 31.1 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
