How do you make creamy broccoli soup without cream?

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.

Can I make this broccoli soup vegan?

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.

Can I use frozen broccoli instead of fresh broccoli?

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.

How do I thicken broccoli soup?

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.

Creamy Broccoli Soup (With Almonds)

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

Units Scale

1/2 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 1/2 cups vegetable stock (or 1 vegetable stock cube and 2 1/2 cups of water)
1/2 cup heavy cream (125 ml)

To garnish

slivered almonds

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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