My creamy broccoli pistachio soup is an easy and delicious way to load up on antioxidants and vitamin C. Great as a quick, warming lunch or as a starter course.
I can eat soup any time of the year, but it really comes into its own during autumn and winter. There is nothing like a steamy bowl of soup to warm the tummy and the soul!
Most people make their broccoli soup with oodles of cream or cheese. That does taste lovely, but it is not something I like to eat on a regular basis.
This is a broccoli soup without cream and I also make it without any cheese, roux or potatoes. Yet, it is just as thick and creamy as a classic cream of broccoli soup! Plus, it has SO MUCH broccoli flavor.
My healthy broccoli pistachio soup is super tasty and satisfyingly silky. It got the thumbs up by my whole family and I could happily eat it for the rest of the month.
Here is a reader comment by Deb: "Such a lovely little soup. There are so many good things about it, only one of which is that it is so easy to scale down to make a serving for just one. Great way to use up the half a head of broccoli in the fridge."
Also try my keto quiche and these broccoli fritters.
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This Soup Will Make You Happy Because...
It is easy. There is no need to make a roux. We simply do a bit of sautéing and steaming, and the blender does the rest of the work.
It is healthy. Broccoli is high in fiber and a nutritional powerhouse. And instead of heavy cream or cheese, my soup recipe gets its creaminess from pistachios. Pistachios also have a ton of health benefits. They contain healthy fats and are high in protein.
It is great for meal prep. You can prepare a big batch of this soup and store it in the fridge or in the freezer. This way, you'll always have a simple lunch or dinner on hands in minutes.
Last but not least, this is a naturally keto and low carb broccoli soup. One serving contains just 7.2g net carbs.
Ingredients
Here are the ingredients we need:
- Broccoli - We are using both the florets and the stem.
- Pistachios - These should be fresh and unsalted.
- Chicken broth - A good quality stock cube is absolutely fine. I use chicken stock in most of my vegetable soup recipes because I think it is more flavorful. However vegetable stock will also work if you prefer a vegan broccoli soup.
- Garlic and onion - Essential for flavor. You can choose between spring onions (also known as scallions) or regular onions. The soup tastes equally delicious with either. Fresh garlic tastes much, much better than garlic powder.
- Olive oil, salt and pepper
See the recipe card for full information on ingredients and quantities.
Instructions
Here is how to make a creamy low carb broccoli soup without cream! Scroll down to the recipe card for the detailed method and nutrition information.
- Fry the onion/spring onions and chopped garlic in olive oil over a low heat until softened, but not browned.
- Steam the broccoli until just tender.
- Boil water and make the chicken stock. Put the pistachios inside so they can soften.
- Add all ingredients to a high speed blender. Blend until smooth.
- Season to taste with salt and pepper.
Katrin's Top Tip
High speed blenders make the creamiest soups. There is no comparison between a soup made in a Vitamix or similar high speed blender and one made in a regular food processor or with an immersion blender. I can only describe it as velvety perfection.
That said, broccoli pistachio soup will still taste delicious if you use a regular blender. Simply have a little more patience and process for longer to make the soup as smooth as possible.
Serving Suggestion
I like to serve the soup with a swirl of extra virgin olive oil or creme fraiche. You can also decorate it with small broccoli florets which you have reserved after steaming and a scattering of pistachios.
To accompany the soup, make a batch of my fluffy almond flour biscuits or these cheesy keto biscuits. You can also top it with keto croutons.
Recipe FAQs
Instead of pistachios, use cashew nuts or soaked almonds. To keep the soup nut free, use sunflower seeds.
Store broccoli pistachio soup in an airtight container in the fridge. This way, it stays fresh for up to 3 days.
Yes! I portion the soup into single serve containers and freeze it for up to 3 months. This way, I have easy lunches on tap.
Of course. Feel free to double or triple the recipe. You'll have to blend it in batches though.
More Easy Soup Recipes
If you like comfort in a bowl, also check out this divine Keto chicken soup! Below are more easy soup recipes:
- Keto Cabbage Soup40 Minutes
- Low Carb Keto Turkey Soup30 Minutes
- Clear Chicken Soup1 Hours 35 Minutes
- Low Carb Keto Tomato Soup25 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Broccoli Pistachio Soup
Equipment
Ingredients
- 1 head broccoli 300g / 10.6oz broken into florets, stem chopped
- ¼ cup pistachios 30g
- 2.5 cups chicken stock 600ml
- 3 spring onions or 1 small onion, finely diced
- 1 garlic clove diced
- 1 teaspoon olive oil for frying
- sea salt and pepper to taste
Instructions
- Fry the onion/spring onions and chopped garlic in olive oil over a low heat until tender and sweet, but not browned - around 7 minutes. I keep the lid on the pan and stir occasionally.
- Steam the broccoli (5 minutes).
- Boil water and make the chicken stock with a good quality stock cube. Put the pistachios inside so they can soften.
- Blend all ingredients until smooth in a high speed blender.
- Season to taste with salt (if needed) and pepper.
Jenn
is the stock 600 ml or about 2.5 cups? 1.5 cups is only 375 ml
Katrin Nürnberger
Hi Jenn, thank you for pointing out the typo. It is 600ml. I've fixed it!