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toasted almond and broccoli soup recipe

Toasted Almond & Broccoli Soup Recipe

Posted on

A soothing vegetable soup made with pureed almonds to offer a touch of creaminess.

Total time:  02 M 
Servings:  6
Calories:  140


  • 0.66 cup almonds
  • 3 cups vegetable broth low-sodium
  • 4 cups broccoli florets steamed
  • 2 zucchini sliced and steamed
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground black pepper

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 6g


  1. Preheat oven to 350°F. 
  2. Add almonds to FourSide or WildSide+ jar and secure lid. Press "Speed Up" to Speed 1 and run for 30 seconds.
  3. Spread coarse almond meal on cookie sheet and toast in oven for 5-8 minutes, until toasted and aromatic.
  4. Set aside 3 tablespoons almonds for garnish. 
  5. Add remaining ingredients to jar in order listed, including the toasted almonds, and secure lid. Select "Soup."
  6. Serve and garnish with remaining almond meal.

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  • I toasted the almond first and then ground them in the twister jar…wasn’t paying very close attention to the instructions. But it worked just fine, and made a stunning soup! Brilliant bright green color, incredibly smooth texture, strong broccoli and almond flavors. Really delightful, and it got huge compliments from all who tried it.

    MamaChrisNow on

  • Followed as written..was excellent..toasted almonds first and placed them in whole.
    Delicious creamy and fast….great to freeze a container for later time.
    I also used chicken broth instead of vegetable broth.

    JoeC on

  • Love this healthy and hearty soup. Super creamy and delicious. I used almond meal instead of whole almonds since that’s what I had on hand. It definitely needed a bit more salt and pepper, but otherwise delicious. Finish with some shredded cheddar on-top and you’ve got a meal!

    Robs on

  • I was tempted to add some garlic, but didn’t. I followed the recipe exactly (except I added the about 2/3 cup extra broccoli that I didn’t want to waste, and used 1/4 tsp pepper b/c I like things peppery) and it came out great. Good flavor despite few ingredients. I might serve it as a starter next time I host a gathering. It seems too light for a full meal.

    drednomad on

  • So…good and creamy…a definite keeper…
    Followed just as written.

    Joe C. on

  • Have made this soup many times, it’s great. Very creamy even though there is no lactose. Love it!

    Dan on

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