Creamy Broccoli Soup with Toasted Almonds

Preparation time: 10 minutes
Cooking time: 20 minutes

Yield: 4 servings
Serving size: 1 1/2 cups


1/4 cup sliced almonds
1 teaspoon extra virgin olive oil, plus extra for garnish
1/2 cup chopped yellow onion
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 quart low-sodium chicken broth
2 10-ounce bags frozen broccoli cuts
1 medium potato, peeled and cut into chunks


1. Place the almonds in a dry 6-quart stockpot and toast over medium heat, stirring frequently, for about 4 minutes (until golden brown); remove from the pot and set aside.

2. In the same stockpot, heat the olive oil over medium heat and sauté the onions for 1 minute, stirring frequently. Add the garlic, red pepper flakes, coriander, salt, and pepper, and sauté 1 minute more, stirring constantly. Add the broth, broccoli, and potato; stir together. Cover and bring to a boil over medium-high heat, about 4 minutes. Reduce the heat and simmer, covered, until the vegetables are fork tender, about 10 minutes. Turn off heat.

3. Carefully scoop the soup into a blender. Blend on medium-high speed until the vegetables are puréed, about 30–45 seconds.

4. To serve: Place 2 teaspoons of toasted almonds in the bottom of 4 individual soup bowls, then ladle the soup over the almonds. Garnish with 1 more teaspoon of the toasted almonds and drizzle with olive oil. Serve immediately.

Nutrition Facts

Per serving:
Calories: 193
Protein: 12.5 g
Total fat: 7.8 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 394 mg
Dietary fiber: 7 g

Susan Ojanen is an integrative nutrition coach in Bristol, Tennessee, and owner of She is passionate about helping clients worldwide achieve their health goals by creating sensible and maintainable lifestyle changes.

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