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Broccoli soup in a bowl topped with coconut cream. almond flakes, finely chopped parsley.

Broccoli Almond Soup

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Stovetop + Blended
  • Cuisine: American


This creamy vegan broccoli almond soup recipe is so easy to make, nutritious and comforting! It has the added boost of protein from blended white beans + toasted almonds for the ultimate nutty touch.


  • 1 brown onion, chopped
  • 2 stalks celery, chopped
  • 34 garlic cloves, sliced
  • 2 heads broccoli, cut into florets
  • 1 can cannellini beans
  • 1/2 cup/ 50g almond flakes, toasted
  • 34 cups vegetable stock
  • Salt + pepper to taste
  • Toasted sourdough, coconut cream + almonds to serve


  1. To start, toast the almonds in a large saucepan over a medium medium-high until brown. Set aside.
  2. Heat olive oil in a large pot over medium-high. Add onion, garlic, celery, salt + pepper. Sauté for 2-3 mins, until fragrant and lightly browned.
  3. Add chopped broccoli to the pot. Cook for 5 minutes, stirring regularly.
  4. Pour in veggie broth and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The broccoli should be fork-tender when done.
  5. Stir in white beans and toasted almonds. Then, use a hand-held immersion blender to blend the soup in the pot OR transfer ingredients to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches.
  6. Adjust seasonings to taste.
  7. Serve in bowls with a drizzle of coconut cream, additional toasted almond and toasted sourdough bread if desired.  


  • Leftovers will keep for about 4 days in a sealed container in the fridge.
  • Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. Alternatively reheat in the microwave or on the stovetop.

Keywords: broccoli soup, almond, dairy free, soup