Roasted Broccoli Almond Soup

bowl of broccoli almond soup garnished with roasted broccoli and toasted almonds with a biscuit and periwinkle napkin.

5 from 1 vote

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This thick and hearty broccoli soup uses roasted broccoli to up the broccoli flavor. Toasted almonds replace the cream you often find in broccoli soups.

Prep Time15

Cook Time30

Blender time5

Total Time50

Course: Soup

Cuisine: Unspecified

Servings:

Calories: 401kcal

Author: Joanne Stekler

Equipment

1 Blender or food processor

Ingredients

2 heads broccoli, florets cut and stems trimmed and chopped
2 tablespoons olive oil, divided
2 teaspoons salt, divided
1 cup blanched slivered or whole almonds
1 Yukon gold potato, scrubbed and chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
½ large onion or 1 medium onion, chopped
3 cloves garlic, smashed
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
3 sprigs of parsley
1 tablespoon apple cider vinegar

Instructions

Preheat the oven to 425°F while you are chopping the vegetables.
Add the chopped broccoli, 1 tablespoon of olive oil, and 1 teaspoon of salt to a rimmed roasting pan. Toss to coat and roast for 20 minutes, stirring once about halfway through. The broccoli should be cooked through and lightly browned in places.
2 heads broccoli, florets cut and stems trimmed and chopped, 2 tablespoons olive oil, divided, 2 teaspoons salt, divided
At the same time, toast the almonds in a small pan for 5 to 10 minutes until they start to smell nutty.
1 cup blanched slivered or whole almonds
While the broccoli and nuts are in the oven, add the remaining tablespoon of olive oil to a large soup pot and turn the heat up to medium.
2 tablespoons olive oil, divided
When the oil is hot, add the potato, carrot, celery, onion, and garlic and cook, stirring occasionally, until the vegetables are starting to brown.
1 Yukon gold potato, scrubbed and chopped, 1 carrot, peeled and chopped, 1 stalk celery, chopped, ½ large onion or 1 medium onion, chopped, 3 cloves garlic, smashed
Add water to cover and then stir in the remaining one teaspoon of salt and the ground black pepper, red pepper flakes, and parsley. Bring the pot to a boil and then reduce the heat to medium-low, cover the pot, and let the vegetables simmer for 20 minutes, stirring occasionally.
2 teaspoons salt, divided, ¼ teaspoon ground black pepper, ¼ teaspoon red pepper flakes, 3 sprigs of parsley
When the broccoli and almonds are done, reserve a few broccoli florets and almonds for garnish.
Working in batches, use your blender or food processor to purée the soup, broccoli, and almonds together to a thick consistency.
Turn the heat back to low, add the cider vinegar, and adjust the salt and pepper as needed.
1 tablespoon apple cider vinegar
Garnish with the reserved broccoli florets and almonds. Serve hot.

Notes

Feel free to substitute broth for the water.

Leftover soup can be stored in the refrigerator for a few days or in the freezer for three to six months.

Nutrition