Keto Broccoli Almond Soup
Blended creamy broth
- Time
- 25 min
- Serves
- 2
- Calories
- 210 kcal
- Protein
- 9 g
About this recipe
Blanched almond paste is not the same as almond butter—paste is finer, smoother, and won't grit when blended into soup. If you can't find it, soak blanched almonds in hot water for 10 minutes, then blitz them until silky before adding to the broth. This paste is what makes the soup creamy without cream alone; it adds body and a delicate sweetness that mirrors broccoli's mineral note.
Meaditerranean technique here: garlic and onion are softened in butter until translucent, broccoli florets added and simmered until tender, then blended smooth with vegetable broth and almond paste. The cream is stirred in after blending so it stays light and doesn't break. Thyme and a whisper of nutmeg anchor the flavor; don't overdo the nutmeg or it turns medicinal. Toast some sliced almonds separately in a dry pan until golden and scatter them on top at serving—they add crunch and remind you what's holding the soup together. At 8 grams of net carbs and 3 grams of fiber, this is a keto soup that actually fills the belly.
Ingredients
Quantities for 2 servings.
Method
- 1Heat butter in a pot and sauté diced onion until translucent.
- 2Add minced garlic and cook for 30 seconds.
- 3Add broccoli florets and vegetable broth; bring to a boil.
- 4Simmer for 12-15 minutes until broccoli is very soft.
- 5Stir in almond paste and heavy cream until well combined.
- 6Blend the soup using an immersion blender until smooth.
- 7Season with thyme, nutmeg, salt, and white pepper.
- 8Ladle into bowls and garnish with toasted sliced almonds.
