This creamy broccoli and almond soup is one of the most comforting, satisfying, and nourishing bowls I’ve made. It’s surprisingly rich and smooth, without a drop of dairy. The almonds work magic in the background, creating a velvety texture and a gentle nuttiness that pairs beautifully with fresh broccoli. I like to think of it as my go-to version of vegan broccoli and stilton, especially when I throw in a spoonful of nutritional yeast for that extra savory edge. It’s an easy, healthy recipe that doesn’t compromise on flavor.

Why You’ll Love This Recipe

• I can make it quickly and easily with basic pantry ingredients

• It’s incredibly creamy and satisfying without needing cream or cheese

• It’s naturally vegan and gluten-free

• Almonds add healthy fats and plant-based protein, making it a full meal

• I love using it to use up slightly tired broccoli in the fridge

• It’s perfect for meal prep or a cozy dinner with crusty bread on the side

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• raw almonds, ideally soaked for 8–12 hours

• olive oil

• onion

• garlic cloves

• fresh broccoli

• vegetable stock

• nutritional yeast

• lemon juice

• salt and pepper, to taste

Directions

1. I start by soaking the almonds in cold water for several hours or overnight. If I forget, I sometimes use unsweetened almond butter instead.

2. I heat olive oil in a large pot and sauté diced onion and minced garlic for about 5 minutes until golden and fragrant.

3. Then I add the chopped broccoli stems (not the florets yet) and sauté for a couple more minutes.

4. I drain and rinse the soaked almonds and add them to the pot along with vegetable stock. I let this simmer gently for about 8 minutes.

5. Next, I stir in the broccoli florets, cover the pot, and simmer for 3–4 more minutes.

6. Once everything’s tender, I blend the soup—either in a blender or with an immersion blender—adding nutritional yeast, lemon juice, salt, and pepper.

7. I adjust the consistency if needed with a splash more stock or a bit of almond milk.

8. I serve it warm, often garnished with a swirl of oat cream, truffle oil, chopped chives, or toasted almond flakes.

Servings and timing

This recipe makes 4 servings. The total time to prepare it is approximately:

• Prep time: 5 minutes

• Cook time: 20 minutes

• Soaking time (optional): 8 hours

• Total active time: 25 minutes

It’s perfect for a weeknight dinner or a light lunch.

Variations

• If I’m short on time, I skip soaking the almonds and just use a tablespoon or two of almond butter.

• I like adding a pinch of cayenne for a bit of heat, or smoked paprika for depth.

• I sometimes stir in baby spinach or kale for an extra green boost.

• For a cheesy kick, I add more nutritional yeast or a dash of vegan parmesan.

• I blend in a splash of almond milk or oat cream when I want it ultra-rich and silky.

Storage/Reheating

This soup keeps well in the fridge for up to 4 days in a sealed container. I reheat it gently on the stove over low heat or in the microwave. If it thickens too much, I just stir in a bit of water or stock to loosen it up. It also freezes beautifully—just let it cool completely before freezing and reheat it directly from frozen or thaw overnight in the fridge.

FAQs

How far in advance can I make this soup?

I often make it a couple of days ahead of time—it keeps perfectly for 3–4 days in the fridge and the flavor even improves a bit as it sits.

Can I skip soaking the almonds?

If I’m in a rush, I skip soaking and use unsweetened almond butter instead. Soaking helps with digestion and texture, but a powerful blender can still create a smooth soup even with raw almonds.

Can I use frozen broccoli?

Yes, I’ve made this with frozen broccoli florets and it works well. I just skip the stem step or use fresh ones if I have them on hand.

What can I use instead of nutritional yeast?

If I’m out of nutritional yeast, I sometimes add a bit of miso paste or just season more heavily with salt, lemon juice, and garlic for a savory depth.

Can I make this in a Thermomix or Instant Pot?

Yes, I’ve done it in the Thermomix using the sauté, simmer, and blend functions. In the Instant Pot, I sauté the veggies, pressure cook everything (except the florets) for 5 minutes, then stir in the florets and blend.

Conclusion

This creamy broccoli and almond soup has become a staple in my kitchen. It’s comforting, wholesome, and so easy to make with minimal ingredients. I love how versatile it is—equally at home on a busy weeknight or as an elegant dinner party starter. It’s nourishing, satisfying, and just the kind of cozy recipe I keep coming back to.