This easy, creamy Broccoli Almond Soup is a perfect comfort food that is ready in 20 minutes or less. If you’re looking for a low-FODMAP soup recipe or follow a low-carb keto diet, this will quickly become one of your fall favorites. It’s healthy, hearty and a simply delicious way to eat your veggies.
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When the chilly weather hits and those fall vibes come on, a comforting bowl of soup is just so, so good. This wholesome broccoli recipe is one of my favorite fall comfort foods. Like this hearty Carrot and Pumpkin Soup, it's a low-FODMAP vegetable soup that takes just a few minutes to make.
While it’s wonderful on its own, create a healthy and filling meal by adding some Cheddar Drop Biscuits or a toasty slice of Parmesan Oregano Bread. Serve it with a delicious Beet and Feta Salad with Tahini Dressing for a perfect meal of soup and salad.
If you’re looking for a delicious first course or a holiday appetizer, this is an excellent option. Rich, creamy broccoli soup is full of fresh flavor.
Why you’ll love this recipe
- One pot recipe – it doesn’t get easier than that
- Requires few ingredients – just a handful of ingredients makes it easy to eat your vegetables whether you’re a veggie lover or not
- Quick and simple – ready in about 20 minutes or less for easy weeknight meals or make-ahead meal prep
- Dairy-free option – make it without dairy for a savory vegan low-FODMAP soup
- Special diet friendly – this is a low-carb keto and FODMAP-friendly option to add to your no onion no garlic recipes. You can make a dairy-free, gluten-free soup for a paleo or Whole30 diet by replacing the cream with coconut cream or your favorite dairy-free milk.
- Use fresh or frozen broccoli – both work just fine. In fact, I mostly use organic frozen broccoli because it decreases the cooking time.
Why use almond flour instead of whole almonds?
Almond flour is made from blanched, whole almonds and is perfect for this recipe. Other broccoli almond soup recipes are made with whole almonds that need to be blanched and de-skinned before adding to the broth. Using blanched almond flour is a perfect whole almond substitute and eliminates a step, cutting way back on the prep time. Sometimes easy is just better.
Most folks following a low carb diet have almond flour around for keto baking. It tends to be a one of the most common keto pantry staples and works incredibly well to thicken the soup.
Ingredients
This simple recipe comes together with a handful of pantry staples:
- Broccoli – you can use fresh or frozen broccoli. Cut up the stalks and add them to the pot. They're highly nutritious but can change the texture of the soup due to their high fiber content. If you include them, it may be best to puree the soup in a high speed blender rather than using a hand immersion blender.
- Chopped leek – chop the green part only for low-FODMAP. This adds a wonderful onion flavor to low-FODMAP soups and contributes to the lovely green color.
- Broth – use your favorite vegetable broth for a vegetarian or vegan broccoli soup or use homemade low-FODMAP chicken broth
- Butter or oil – used to sautee the leek. Olive oil or coconut oil work great as a butter substitute.
- Heavy whipping cream, coconut cream or milk alternative – adds a perfect creaminess
- Almond flour – acts as a thickener for dairy-free and gluten-free cream of broccoli soup. No need to make a roux.
- Dill – is optional, but it adds so much flavor. It's a wonderful compliment to broccoli.
- Salt and pepper – enhances the flavors of the other ingredients
Instructions
A few easy steps are all it takes to make this creamy broccoli soup.
Chop the broccoli florets and stalks. It’s best to cut the stalks as small as possible so they cook easily and thoroughly and blend well.
Add the butter or oil and chopped leek to the pot and sautee until just soft, about 3 minutes.
Add the broth and broccoli stalks (if using) and simmer for 5 minutes to soften. If not using broccoli stalks, add the broth and skip to next step.
- Add the broccoli florets, almond flour, dill, salt and pepper
- Simmer for 10 minutes, until stalks and florets are very tender when pierced with a fork
- If using frozen broccoli, cooking time may be slightly less
- Turn off the heat and add the cream or nut milk
- Puree with a hand immersion blender or high-speed blender
Ladle into bowls, garnish and serve.
TIP: When pureeing soup in a blender, it may be best to let it cool just a bit. Blending hot soup can build steam pressure in the blender, causing it to blow the top off. Consider opening the vent on the lid of your blender to let the steam pressure escape, and cover the vent with a towel while blending.
How to serve
This soup pairs perfectly with most any meal or it can be served on its own. Here are a few of my favorite ways to serve it:
- Just a bit of pepper – serve hot with coarsely ground black pepper
- With your favorite rolls – these pillowy soft gluten free Pull-Apart Dinner Rolls are perfect with this soup
- Add cheese – my favorite to use is crumbled cotija, but parmesan, shredded cheddar or Monterey Jack are also great choices
- Garnish – with sliced almonds or lightly steamed broccoli florets
How to store
Store in a sealed container in the refrigerator for up to 5 days or freeze for up to 6 months. If the texture changes after freezing, a quick puree with a splash of cream or plant-based milk should restore the original texture.
Variations
This recipe is versatile and easily customizable with these tasty variations:
- Use almond butter instead of almond flour – this adds a roasted nutty flavor. It’s extra rich and you’ll need to add a little extra liquid to the soup.
- Add garlic and/or onion – if you don’t follow a low-FODMAP diet, add a couple cloves of garlic and replace the leek with onion
- Make it chunky – add more chopped cooked broccoli or other sautéed or steamed vegetables
- Create a broccoli asparagus soup – add a small bunch of chopped asparagus to the pot when cooking the broccoli
- Add herbs – basil, cilantro, lemongrass powder, mustard, ginger and cumin are all great options
- Make it spicy – add your favorite green chilis or some cayenne for a little kick
- Greener soup – add some baby spinach
- Nutritional yeast – adds a delightful cheesy flavor to vegan soups
FAQ
Yes, broccoli can be enjoyed on a low-FODMAP diet. The florets are FODMAP-friendly in servings up to ¾ cup or 75 grams. The stalks are low-FODMAP in servings up to ⅓ cup or 45 grams.
Yes, but only the green part (darker green leek leaves) is low-FODMAP. The dark green tops of the leek are low-FODMAP in servings up to ⅔ cup and make a wonderful onion substitute.
Yes, blanched almond flour is a gluten-free flour. It’s used as a thickener when blending creamy gluten-free soups, eliminating the need to use a roux or other high-carb thickening agents.
Yes, creamed soups can be frozen, but there may be a change in texture when thawing. The fats tend to separate from the soup and can cause a grainy texture. However, this tends to resolve when the soup is reheated. If it doesn’t, add a touch of cream and blend the soup for about 30 seconds.
Ideally, it’s best to thaw the soup in the refrigerator overnight, but it can be thawed in the microwave on the defrost setting if stored in a microwave-safe container.
The best way to reheat soup is in a sauce pan on the stovetop. It heats more evenly and you have greater control of the temperature. Reheat over low to medium heat, stirring often to make sure it doesn’t burn or scorch.
What to serve with Broccoli Almond Soup
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Broccoli Almond Soup (gluten-free and low-carb)
Ingredients
- 1 pound broccoli (fresh or frozen)
- 1 cup chopped leek (green part only for low-FODMAP)
- 3 cups broth (vegetable or homemade chicken bone broth)
- ½ cup heavy whipping cream (or coconut cream or milk alternative)
- ¼ cup almond flour
- 1 tablespoon butter (or olive oil)
- 1 tablespoon dill (fresh or dried)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Chop the broccoli florets and stalks (optional). If using the stalks, it's best to cut them as small as possible so they cook easily and thoroughly and blend well.
- In a medium stock pot, add the butter or oil and chopped leek and sautee until soft, about 3 minutes.
- Add the broth and broccoli stalks (if using) and simmer for 5 minutes to soften. If not using the stalks, add the broth and skip to the next step.
- Add the broccoli florets, almond flour, dill, salt and pepper. Simmer for 10 minutes, until stalks and florets are very tender when pierced with a fork.
- Turn off the heat and add the cream or milk alternative.
- Puree with an immersion blender or ladle into a high-speed blender and blend.
- Pour into bowls, garnish and serve.
Notes
How to serve
This soup pairs perfectly with most any meal or it can be served on its own. Here are a few of my favorite ways to serve it:- Just a bit of pepper – serve hot with coarsely ground black pepper
- With your favorite rolls – try these pillowy soft gluten free Pull-Apart Dinner Rolls
- Add cheese – my favorite to use is crumbled cotija, but parmesan, shredded cheddar or Monterey Jack are also great choices
- Garnish – with sliced almonds or lightly steamed broccoli florets
How to store
Store in a sealed container in the refrigerator for up to 5 days or freeze for up to 6 months. If the texture changes after freezing, a quick puree will restore the original texture.Variations
- Use almond butter instead of almond flour – this adds a roasted nutty flavor to the soup. It’s extra rich and you’ll need to add a little extra liquid.
- Add garlic and/or onion – if you don’t follow a low-FODMAP diet, add a couple cloves of garlic and replace the leek with onion
- Make it chunky – add more chopped cooked broccoli or other sautéed or steamed vegetables
- Create a broccoli asparagus soup – add a small bunch of chopped asparagus to the pot when cooking the broccoli
- Add herbs – basil, cilantro, lemongrass powder, mustard, ginger and cumin are all great options
- Make it spicy – add your favorite green chilis or some cayenne for a little kick
- Greener soup – add some baby spinach
- Nutritional yeast – adds a delightful cheesy flavor to vegan soups
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Darrin says
At first this sounded kind of odd, but I'm glad I tried it. This is the best creamy broccoli soup ever. I used frozen broccoli like you said and it was done in like 10 minutes. And really really good.
Tracey Hatch-Rizzi says
Hi Darrin,
I'm so glad you liked it!
Best,
Tracey