This almond broccoli soup is packed with goodness (it costs under $10 to make!) It's a creamy, comforting, easy meal, perfect for any day of the week. It can be made dairy-free (vegan) and is ideal for an easy dinner with extra added protein from almonds.
Looking for cheap and delicious meal ideas? Take a look at my 7 cheap family meals (under $10!)
Be sure to check out the video and tips below.
creamy, dreamy goodness for you in a bowl 💚 🥦 🥄
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💰 WHY THIS RECIPE IS BUDGET-FRIENDLY?
- 💰Makes Multiple Servings – One pot can feed several people, costing less than $10 for a pot of soup, which keeps your cost per serving super low.
- 💰Uses Affordable Vegetables – Broccoli is inexpensive, especially when bought in bulk or frozen, making it a cost-effective base ingredient.
- 💰Plant-Based Protein – Almonds add protein and richness without needing pricey meat or seafood, keeping costs down while still making it hearty and filling.
🥄 INGREDIENTS NEEDED
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
ALMONDS
OLIVE OIL: I like to use extra virgin olive oil to fry the onions and garlic.
ONION:
GARLIC: freshly minced
POTATOES: Yukon gold or Russet potatoes work best for soups.
BROCCOLI: fresh or frozen will work (fresh would be my first choice)
VEGETABLE STOCK: from the carton or use a stock cube. Low sodium is a good option.
MILK: Unsweetened Almond milk pairs perfectly with this soup. Adding cream makes it extra luxurious. You can also add milk.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
- Toasting Almonds: Begin by toasting the almonds to enhance their nutty flavor. In a dry pan over medium heat, toast the almonds until they turn golden brown. Set aside for later garnishing.
- Sautéing: Heat olive oil in a large pot and sauté diced onions until translucent. Add minced garlic, salt, and freshly ground black pepper, infusing the base with aromatic goodness.
- Adding Potatoes and Broccoli: Toss in the diced Yukon gold potatoes and broccoli florets. Sauté for a few minutes until the vegetables start to soften. Add the toasted almonds.
- Pouring in the Liquids: Pour in the vegetable stock.
- Simmering: Let the soup simmer on low heat until the potatoes and broccoli are tender. This slow simmer allows the flavors to meld and intensify.
- Blending: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend to your desired consistency. Add the almond milk or cream.
- Garnishing: Ladle the soup into bowls and garnish with slivered almonds for a crunch.
❓FAQS
Absolutely! You can make delicious broccoli soup using frozen broccoli. Using frozen broccoli is a convenient and time-saving option, and the soup will still turn out flavorful and nutritious.
Certainly! Broccoli soup made with stalks is a fantastic way to minimize waste and utilize the entire broccoli plant. The stalks are often overlooked but are just as flavorful and nutritious as the florets.
Taste the soup and adjust the salt and pepper accordingly. Sometimes, a simple seasoning adjustment can make a significant difference.
Cook Without a Lid: Simmer the soup uncovered. This allows some of the liquid to evaporate, naturally thickening the soup over time.
MAKE-AHEAD, STORAGE, AND REHEATING
MAKE-AHEAD: This soup can easily be made a day or two ahead. Making it perfect for dinner parties or meal prep.
STORAGE: Store in an airtight container in the fridge for up to 3 days. You can also freeze soup for up to 3 months.
REHEATING: When reheating leftovers, add a splash of vegetable stock or almond milk to maintain the soup's creamy texture. Heat gradually over low to medium heat, stirring occasionally.
SOUP RECIPES TO TRY NEXT TIME:
Easy Potato Leek and Cauliflower Soup,
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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ALMOND BROCCOLI SOUP (UNDER $10!)
- Total Time: 40 minutes
- Yield: 6 1x
Description
This almond broccoli soup is packed with goodness. It's a creamy, comforting, easy meal, perfect for any day of the week. It can be made dairy-free (vegan) and is ideal for an easy dinner with extra added protein from almonds.
Ingredients
- ½ cup almonds
- 2 tablespoons olive oil
- 1 onion (diced)
- 2-3 cloves garlic (minced)
- pinch of salt and pepper
- 2 potatoes diced (about two cups. Yukon gold or Russet potatoes work best)
- 3-4 cups broccoli florets
- 2 ½ cups vegetable stock (or 1 vegetable stock cube and 2 ½ cups of water)
- 1 cup almond milk (or ½ cup cream)
To garnish
- slivered almonds
Instructions
- Toasting Almonds: Begin by toasting the almonds to enhance their nutty flavor. In a dry pan over medium heat, toast the almonds until they turn golden brown.
- Sautéing: Heat olive oil in a large pot and sauté diced onions until translucent. Add minced garlic, salt, and freshly ground black pepper, infusing the base with aromatic goodness.
- Adding Potatoes and Broccoli: Toss in the diced potatoes and broccoli florets, allowing them to mingle with the flavors. Sauté for a few minutes until the vegetables start to soften.
- Pouring in the Liquids: Pour in the vegetable stock and add the toasted almonds. Stir the mixture well.
- Simmering: Let the soup simmer on low heat until the potatoes and broccoli are tender. This slow simmer allows the flavors to meld and intensify, creating a rich and creamy texture.
- Blending: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend to your desired consistency. Add the almond milk or cream.
Notes
Layer Flavors with Sautéing: Allow the onions and garlic to sauté until they release their aromas, creating a flavorful base for the soup.
Choose the Right Potatoes: Opt for Yukon gold potatoes for their creamy texture and buttery flavor.
Vegetable Stock Selection: Use high-quality vegetable stock or broth if you can. For a budget option, vegetable stock cubes will work.
Experiment with Milk Choices: Customize the soup to your liking by choosing your favorite milk or almond milk. Unsweetened varieties work best. Cream is delicious and my favorite choice!
Simmer for Flavor: Let the soup simmer on low heat to let the flavors meld together.
Adjust Consistency to Your Preference: After blending, check the soup's consistency. If it's too thick, add a bit more vegetable stock or almond milk until it reaches your desired thickness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course, Side Dish, Snack, Soup
- Method: Stove Top
- Cuisine: American
Nikki says
Let me know if you have any questions. Nikki x