- In a saucepan, sauté the vegetables (except for the broccoli) in the oil and butter for about 10 minutes over low heat.
- Add the broth and simmer for 25 minutes. 5 to 7 minutes before the end of cooking, add the broccoli florets. In a blender, purée the soup until smooth. Season with salt and pepper. Garnish with toasted almonds. Serve hot.