Creamy Broccoli Almond Soup Recipe – Vegan & Gluten-Free

Last Updated on 4 months by Neha Deshmukh

Creamy Broccoli Almond Soup Recipe – Vegan & Gluten-Free

Hey everyone! If you’re anything like me, you’re always on the lookout for cozy, comforting soups – especially ones that are good for you and easy to make. This creamy broccoli almond soup is exactly that! I first whipped this up on a particularly chilly evening, and it quickly became a family favorite. It’s packed with flavor, unbelievably smooth, and totally vegan & gluten-free. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average broccoli soup. The addition of blanched almonds adds a subtle sweetness and incredible creaminess without relying on dairy. It’s a fantastic way to sneak in some extra nutrients, and honestly, you won’t even realize it’s vegan! Plus, it comes together in under 30 minutes – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this dreamy soup:

• 4 cups broccoli florets
• 1 medium onion
• 3 garlic cloves
• ½ cup blanched almonds
• ¼ cup nutritional yeast
• 1 cup vegan cheddar cheese shreds
• 1 tbsp vegan butter
• 1 tbsp olive oil
• 4 cups water or vegetable broth
• Salt and pepper to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure this soup is perfect:

• Blanched Almonds: These are a game-changer! Blanching removes the skins, resulting in a smoother, creamier texture. You can buy them pre-blanched, or easily blanch them yourself (more on that in the FAQs!).
• Nutritional Yeast: Don’t be scared off by the name! This deactivated yeast has a cheesy, nutty flavor and is a vegan staple. It adds a lovely umami depth to the soup. If you’re new to it, start with ¼ cup and adjust to your liking.
• Vegan Cheddar Cheese Options: There are so many vegan cheddar options out there now! I like to use a block-style cheddar that melts well. Violife and Daiya are popular choices, but feel free to experiment with your favorite brand.
• Vegetable Broth vs. Water: Using vegetable broth will give you a richer, more flavorful soup. However, water works just fine if you’re short on broth! I often use water and just add a little extra salt and pepper to compensate.

Step-By-Step Instructions

Alright, let’s make some soup!

1. Heat the vegan butter and olive oil in a large pan over medium heat. Add the chopped onion and minced garlic. Sauté until they become soft and translucent – about 5 minutes. Don’t rush this step; building a good flavor base is key!
2. Add the broccoli florets to the pan and sauté for another minute or so. Just enough to give them a little color.
3. Now, stir in the blanched almonds, nutritional yeast, salt, and pepper. Sauté for another minute, letting those flavors meld together.
4. Pour in the water or vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 8-10 minutes, or until the broccoli is tender.
5. Time for the magic! Carefully blend the mixture using an immersion blender until it’s beautifully smooth and creamy. If you don’t have an immersion blender, you can use a regular blender – just be careful when blending hot liquids!
6. Return the pureed soup to the pan. Add the vegan cheddar cheese shreds and stir until they’re melted and everything is wonderfully creamy.
7. If the soup is too thick, add a little more water until it reaches your desired consistency. Taste and adjust the seasoning as needed.

Expert Tips

• Don’t overcook the broccoli! You want it tender, but not mushy.
• For an extra smooth soup, strain it through a fine-mesh sieve after blending.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This soup is super versatile! Here are a few ideas to spice things up:

• Vegan & Gluten-Free: It already is! But double-check your vegan cheese to ensure it’s gluten-free if needed.
• Spice Level – Chili Oil Addition: My husband loves a little heat, so I often drizzle a teaspoon of chili oil on top of his bowl. It adds a fantastic kick!
• Festival Adaptations – Comfort food for cooler months: This soup is perfect for fall and winter. Serve it with a side of crusty bread for dipping. My grandma always said soup is best enjoyed with good company!

Serving Suggestions

This soup is delicious on its own, but here are a few ideas to make it a complete meal:

• Garnish with crispy broccoli florets (I like to roast a few extra!), croutons, and a drizzle of chili oil.
• Serve with a side salad for a light and healthy meal.
• Pair it with a warm, crusty bread for dipping.

Storage Instructions

Leftovers? Yes, please!

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze this soup for up to 2 months. Just be aware that the texture might change slightly after thawing.

FAQs

Let’s answer some common questions:

1. Can I use frozen broccoli for this soup? Absolutely! Just make sure to thaw it completely and drain off any excess water before adding it to the pan.
2. What is nutritional yeast and where can I find it? Nutritional yeast is a deactivated yeast with a cheesy flavor. You can find it in most health food stores, or online.
3. Can this soup be made nut-free? Unfortunately, the almonds are pretty essential to the creaminess of this recipe. You could try substituting with sunflower seeds, but the flavor will be different.
4. How can I adjust the thickness of the soup? Add more water or broth to thin it out, or simmer it uncovered for a few minutes to reduce the liquid and thicken it up.
5. What’s the best way to blanch almonds at home? Bring a pot of water to a boil. Add the almonds and boil for 1 minute. Drain and rinse with cold water. The skins should slip off easily.
6. Can I make this soup ahead of time? Yes! You can make the soup a day or two in advance and reheat it when you’re ready to serve. The flavors will actually develop even more over time.

Enjoy! I hope you love this creamy broccoli almond soup as much as my family does. Let me know in the comments if you try it, and what you think!