Broccoli & Almond Soup | Cook for Your Life

Broccoli & Almond Soup

Rated 4.1 out of 5
4.1 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This cream of broccoli-inspired soup has the added boost of protein and nuttiness from almonds. Homey, nourishing, and quick (thanks to the star ingredient quick-cooking, cancer-fighting broccoli) — you’ll be enjoying it in 30 minutes...


  • ½ cup whole blanched almonds
  • 1 tablespoon olive oil
  • ½ of a medium leek, white and green parts only, halved lengthwise and sliced
  • ½ pound Yukon Gold potato (about 2 medium), peeled and cubed
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 1 clove garlic, minced
  • 4 cups stock or water
  • 4 loose cups broccoli florets (about ½ a medium head), stems included – peeled and cubed
  • Salt and fresh ground pepper, to taste
  • ½ cup freshly grated Parmesan, plus more garnish
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Nutrition Facts


371 cals


21 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

11 g


29 g


6 g


4 g


20 g


980 mg


  1. Toast the almonds in a skillet until they make popping noises or their skin has darkened and fragrant.  Remove from heat immediately and pour into a bowl.  Set aside.
  2. Heat olive oil in a saucepan over medium heat. Add leeks, potatoes and thyme.  Cook until the leeks have softened. Add garlic and cook for 3 minutes.
  3. Add stock or water and bring to a boil. Turn the heat back down to medium. Simmer until the potatoes are tender. Remove 1 cup of stock and puree with almonds. Set aside.
  4. Add broccoli and salt and cook for 3 minutes or until the broccoli is bright green. In batches in a blender, or with a hand blender, puree the soup. Return to the saucepan, and stir in the almond puree, Parmesan, and black pepper. Heat through.
  5. Serve with fresh thyme, black pepper, and some Parmesan cheese.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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