Broccoli Almond Soup (gluten-free and low-carb)

White bowl of creamy broccoli almond soup topped with a swirl of sour cream, and sprinkled with crumbly cheese and herbs.

5 from 2 votes

Broccoli Almond Soup (gluten-free and low-carb)

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.

Prep Time5

Cook Time15

Total Time20

Course: Soups

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Method: Stove

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 128kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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

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 – 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