Broccoli Feta Soup With Almonds

Roasted broccoli is simmered with almonds and blended to create an absolutely delicious and super healthy soup! It comes together fairly quickly and is loaded with vitamins, plant-based protein, and healthy fats. Despite only using a handful of ingredients, it isn’t short on delicious flavor. Trust me, broccoli feta soup with almonds is going to be your new obsession.

This is one of the healthiest soups that you can make. And it is absolutely delicious! Roasting the broccoli before adding it to the soup adds lots of extra savory flavor. Despite having no milk and no dairy, this soup is still extra creamy from the almonds and feta cheese!

The Health Benefits Of Broccoli Feta Soup With Almonds

Almond soup probably wasn’t a part of your vocabulary before seeing this recipe. It seems counterintuitive to combine nuts and soup, but it really does work! As long as the almonds are simmered until soft and blended using a high-speed blender, they meld perfectly into the soup.

And they are SO healthy!

• Almonds – Along with being high in vitamin E and antioxidants, almonds are loaded with healthy fats, protein, and fiber which can help to curb your appetite and help you feel satiated for longer. They have also been shown to lower LDL cholesterol and assist with blood sugar control.

• Broccoli – Broccoli contains glucosinolates, which are being studied for their ability to convert into substances that can fight cancer. Broccoli is rich in antioxidants and helps to fight inflammation in the body.

• Garlic – Garlic has been shown to have disease-preventing properties through its antioxidant, anti-inflammatory and lipid-lowering properties.

• Olive Oil – Olive oil is high in healthy monounsaturated fats and antioxidants.

There was a study done recently that showed that people with high cardiovascular risk on a Mediterranean Diet supplemented with nuts or extra virgin olive oil demonstrated an inverse association with diabetes incidence by 52% in comparison to the control group! Since this recipe has both, it is a great option for anyone starting the Mediterranean Diet.

How To Make Broccoli Soup

In this recipe we blanch the almonds while the broccoli is roasting. Here, let’s break it down. Make sure to scroll down to the recipe card for the full list of ingredients and instructions!

1. Place broccoli florets and garlic cloves on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 20 minutes.

2. While the broccoli is roasting, blanch the almonds by placing them in a bowl and pouring boiling water over them. Let them soak for 10 minutes, then remove their skin. This should be very easy to do.

3. When the broccoli is done, remove it from the oven. Place a large dutch oven or pot over medium heat. Drizzle in olive oil, and sautee the chopped onion until it begins to become translucent, about 5 minutes.

4. Add the roasted red chili paste to the pot and stir well for about 60 seconds before adding the vegetable broth, broccoli, garlic cloves, almonds, 1/2 tsp salt, and 1/4 tsp pepper.

5. Bring to a simmer, cover, lower the heat to medium, and cook for 30 minutes, stirring occasionally.

6. When done allow it to rest for 15-20 minutes before transferring the mixture to a high-speed blender. Blend until smooth (at least 60 seconds).

7. Transfer the soup back to the dutch oven and heat over medium heat until the desired temperature is reached. Add the lemon juice. Pour in the feta cheese and stir until melted. Serve with feta cheese and red pepper flakes sprinkled over the top and enjoy!

Here are some step-by-step photos to help you make this broccoli almond soup!

How To Make It Ahead of Time And Freeze

To make it ahead of time – complete all of the steps and store it in an airtight container in the refrigerator for up to 3 days.

To reheat – microwave it in 1-minute increments, stirring in between, until the desired temperature is achieved. You can also reheat it in a pot on the stove.

To Freeze – Freeze in an airtight freezer-safe container for up to 2 months.

Expert Tips For Flawless Execution

• Blender vs Immersion Blender – I have tried this both ways, and in my opinion, you need to use a high-speed blender. The reason for this is that an immersion blender doesn’t blend up the almonds enough. You are left with a bit of a ‘bite’ to the soup, meaning you feel like you need to chew it. So I recommend using a blender if you have one.

• Simmer the Almonds – You want to make sure to simmer the almonds in the broth for 30 minutes. This softens them so that they can be easily blended into the soup.

• Add More Broth As Needed – You may want to add more broth for a thinner soup, and this is totally fine! Just add it to the mixture while it is in the blender.

• Salt As Needed – The most important element to any soup is salt. If it is undersalted, the flavors will be bland and not so pleasant. So taste your soup before serving and add more salt as needed. Start with 1/2 a tsp and increase from there in 1/8 tsp increments to avoid over-salting. Make sure you taste test after the feta is added, as feta is also slightly salty.

• Roasted Red Chili Paste – This ingredient is optional, but I do enjoy it! This is the brand that I used if you are interested. Thai Kitchen Gluten Free Roasted Red Chili Paste, 4 oz

More Soup Recipes You Will Love

Did you make this broccoli soup with feta cheese recipe?  It would mean so much to me if you would give it a star rating in the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie