This creamy broccoli soup is comforting, easy to make, and perfect for chilly fall evenings! Fresh broccoli, almonds and potatoes blend into a smooth, velvety soup, finished with a splash of heavy cream for extra richness. It’s a cozy, budget-friendly lunch or light dinner, with an easy dairy-free option using unsweetened almond milk.
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 💚 🥦 🥄
❤️ Why You’ll Love This Creamy Broccoli Soup
- Rich and Creamy – Potatoes and almonds create a deliciously smooth, velvety texture with just ½ cup of heavy cream.
- Easy and Budget-Friendly – Made with simple, affordable ingredients, this homemade broccoli soup is perfect for a cozy family dinner.
- Easy to Make Vegan – Use unsweetened almond milk and vegetable stock for a delicious vegan broccoli soup that's completely dairy-free.
- Perfect for Fall – Warm, comforting, and satisfying, this creamy soup is just what you need on a chilly autumn evening.
Jump to:
🥄 Ingredients & Substitutions
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Almonds: Add a subtle nutty flavor and help create a rich, creamy texture. Use plain, unsalted almonds.
Olive Oil: Extra virgin olive oil is perfect for sautéing the onion and garlic.
Onion: Adds a delicious savory base to the soup. A yellow or white onion works well.Garlic: Freshly minced garlic adds wonderful flavor. Adjust the amount to your taste.
Potatoes: Yukon Gold or Russet potatoes work beautifully. They help thicken the soup naturally without needing heavy cream.
Broccoli: Fresh or frozen broccoli works well in this recipe. Fresh is my first choice, but frozen is a convenient, budget-friendly alternative.
Vegetable Stock: Use low-sodium vegetable broth or a vegetable stock cube dissolved in water. This also keeps the soup vegan.
Heavy Cream: Makes this broccoli soup deliciously creamy. For a vegan version, substitute with unsweetened almond milk.
Salt and Pepper: Season to taste.
Slivered Almonds: Optional, but lovely for adding a little crunch when serving.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
1. Toast the almonds: Add the almonds to a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and set aside.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic, salt and black pepper, and cook for another 30 seconds until fragrant.
3. Add the vegetables: Add the diced potatoes and broccoli florets. Stir well and cook for 2–3 minutes.
4. Add the stock and almonds: Pour in the vegetable stock and add the toasted almonds. Stir to combine and bring to a gentle boil.
5. Simmer: Reduce the heat, cover and simmer for approximately 15–20 minutes, or until the potatoes and broccoli are tender.
6. Blend the soup: Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy. Stir in the heavy cream. If the soup is too thick, add a little extra vegetable stock until it reaches your preferred consistency.
7. Season and serve: Taste and adjust the salt and pepper as needed. Ladle into bowls and garnish with slivered almonds, fresh parsley or a drizzle of cream, if desired.
*note: A high-powered blender may produce a smoother texture than an immersion blender. If using a countertop blender, blend hot soup in batches according to the blender manufacturer’s instructions.
Why Are Almonds Used in This Broccoli Soup?
Almonds are the secret to making this creamy broccoli soup extra rich and satisfying. When blended with tender broccoli, potatoes, and vegetable stock, they create a smooth, velvety texture without relying on heavy cream. They also add a subtle nutty flavor that complements the broccoli beautifully.
❓FAQS
You can make creamy broccoli soup without heavy cream by using potatoes and almonds. The potatoes create a smooth, thick texture, while the almonds add richness and a subtle nutty flavor. Blend everything with vegetable stock and unsweetened almond milk until smooth and creamy.
Absolutely! This creamy broccoli soup can easily be made vegan by using unsweetened almond milk and vegetable stock instead of dairy milk or cream. The almonds and potatoes create a naturally creamy texture without needing any dairy products.
Yes! Frozen broccoli works perfectly in this recipe and is a convenient, budget-friendly alternative to fresh broccoli. There is no need to thaw it first. Simply add it to the pot and cook until tender before blending.
If your broccoli soup is too thin, simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate. You can also blend in additional cooked potatoes or almonds to create a thicker, creamier consistency without adding flour or cream.
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 cream 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 💚
Print
Creamy Broccoli Soup (With Almonds)
- Total Time: 40 minutes
- Yield: 6 1x
Description
This creamy broccoli soup is comforting, easy to make, and perfect for chilly fall evenings! Fresh broccoli, almonds and potatoes blend into a smooth, velvety soup, finished with a splash of heavy cream for extra richness. It’s a cozy, budget-friendly lunch or light dinner, with an easy dairy-free option using unsweetened almond milk.
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)
- ½ cup heavy cream (125 ml)
To garnish
- slivered almonds
Instructions
Toast the almonds:
- Add the almonds to a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and set aside.
Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic, salt and black pepper, and cook for another 30 seconds until fragrant.
Add the vegetables:
- Add the diced potatoes and broccoli florets. Stir well and cook for 2–3 minutes.
Add the stock and almonds:
- Pour in the vegetable stock and add the toasted almonds. Stir to combine and bring to a gentle boil.
Simmer:
- Reduce the heat, cover and simmer for approximately 15–20 minutes, or until the potatoes and broccoli are tender.
Blend the soup:
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy. Stir in the heavy cream. If the soup is too thick, add a little extra vegetable stock until it reaches your preferred consistency.
Season and serve:
- Taste and adjust the salt and pepper as needed. Ladle into bowls and garnish with slivered almonds, fresh parsley or a drizzle of cream, if desired.
Notes
Blending: a high-powered blender may produce a smoother texture than an immersion blender. If using a countertop blender, blend hot soup in batches according to the blender manufacturer’s instructions.
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
Nutrition
- Serving Size: 1 bowl
- Calories: 275 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 19 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 7 g
Let me know if you have any questions. Nikki x