Packed with bold and savory flavors, this Easy Broccoli Almond Soup is a vegan soup made without any cream, cheese, or milk and is so delicious soup. Top it with roasted broccoli chunks and black pepper for the chilly weather in winter!
This Simple Vegan Broccoli Almond Soup is made with whole almonds, fresh broccoli, crunchy almonds, onion, fresh lemon juice, and garlic. Broccoli is rich in vitamins K, A, and C, while almonds provide healthy fats and protein. A humble blend of these two makes an amazing and healthy soup.
This recipe is my savior for busy weekdays when my daughter craves something warm and nourishing and I like that I don't have to spend hours in the kitchen. The only prep it needs is chopping of the veggies, which is just 5 min for this recipe. The best thing about this recipe is that it is vegan and gluten-free and can be made in one pot.
With simple pantry ingredients, you can whip up this creamy soup in no time providing a nutritious meal that everyone will love. So, gather your ingredients and treat yourself to a bowl of comfort today!
Find more healthy soup recipes on my blog: Vegetable Clear Soup, Lemon Coriander Soup, Roasted Tomato Garlic Soup, and Mushroom Soup Without Cream.
If you are a fan of Broccoli, you may find these recipes interesting: Air Fryer Broccoli With Potatoes, Keto Broccoli and Cauliflower Casserole, and Paneer Jalfrezi with Broccoli.
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Why You'll Love This Recipe?
- Creamy, comforting, and wholesome Soup without any cream
- Vegan and Gluten Free.
- No Cream, No Cheese Low Calorie Soup with just calories!!
- Packed with nutrition and flavor.
- Vegan and gluten-free.
- Can be made without vegetable broth.
- Make Ahead Recipe.
- Kids Friendly.
- Perfect for winter months.
- The Best Almond Broccoli Soup Recipe Ever!
Ingredients
See the recipe card for full information on ingredients and quantities.
- Broccoli Florets- I have used fresh broccoli of medium size. You may use frozen broccoli as well. Make sure to blanch it for 5 min before using. While one may use the broccoli stems, I haven't added them to this soup. The same recipe would work well with cauliflower.
- Olive oil: Olive oil is a very light oil and adds freshness. Feel free to use any cooking oil of your choice.
- Onion: I have used red onions. Shallots, Green onions, or leeks can be used as well.
- Garlic: For the best flavor, I prefer using freshly chopped garlic and avoid garlic powder.
- Almonds: I have used whole almonds and soaked them to remove their skin before using them. I haven't tried any other nuts with broccoli but cashews seem to be a great swap. I used them for making cashew cream pasta and that was a great hot.
- Salt and Black pepper: Normal Salt works well. You may use black pepper powder or freshly grounded whole peppercorns.
How To Make Creamy Broccoli Soup With Almonds
Step 1. Prepping
Gather all your ingredients and chop the broccoli florets into small pieces. I have not used the broccoli stalks. Dice the onion and mince the garlic cloves. I have soaked almonds in warm water to remove their skin before using.
Step 2: Sauteing Broccoli with onion and garlic
In a large saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until golden and fragrant. Add broccoli florets to the pot. Cook on medium flame until the broccoli is tender, about 5-8 minutes if you cover the saucepan with a lid. Once broccoli is fork tender, add almonds without skin and roast for about a minute.
Make sure that you saute in between so that veggies don't stick to the bottom of the pot. I have saved tiny broccoli florets for topping the soup. Season with salt and black pepper to taste.
While you may roast the broccoli in an oven as well, in my experience, cooking using the stove top saves time and effort.
Step 3: Blending
Let everything cool off to room temperature and then blend in a food processor or use an immersion blender to blend the cooked ingredients until it's a smooth puree.
Step 4: Cook the Broccoli Green Paste
In the same saucepan, add the thick green paste and water as per the consistency you want. If you are using vegetable broth, add it at this stage. Cook for about 1-2 minutes or till the first boil comes. Slow the flame for about half a minute and then close it.
Step 5. Serve It
Serve this tasty Broccoli Almond Soup with crusty bread, cilantro lime brown rice, or plain jeera rice, or have it as is and Enjoy!
Variations
- Creamy Broccoli Cheddar Soup- Feel free to add heavy cream, coconut milk, and cheddar cheese to make a cream-rich soup.
- Add another green- You may add other green veggies like peas or green beans. Top with fresh cilantro or parsley.
Expert Tips
- If you prefer a chunkier soup, blend only half of the soup mixture, leaving the other half with larger pieces of broccoli.
- Make sure to use a heavy-bottomed wok or saucepan so that veggies don't stick to the bottom of it.
- Soaking almonds can be done overnight. This helps them soften a bit, their skin comes off easily, and they get easily blended. If you like crunchy almonds, you may roast them for 2 minutes in the same pan first and add them as a topping.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You may freeze it for about 1 week.
Steps For Making Broccoli Soup in an Instant Pot
To make Creamy Broccoli Almond Soup in the Instant Pot, start by sautéing diced onions and minced garlic using the saute button. Add chopped broccoli florets, almonds, and water to the pot. Close the lid, click the high pressure cook button, and cook for 5 minutes. Once done, release the pressure manually and carefully blend the soup until smooth using an immersion blender. Add salt and black pepper. Serve hot, garnished with black pepper and almond slices.
Recipe FAQs
Broccoli soup is nutritious as broccoli is rich in vitamins, minerals, and antioxidants, supporting overall health. It's more than 80% water, low in calories and high in fiber and aids in digestion.
Try adding black pepper, roasted charred garlic chunks, lemon juice for making the bland broccoli soup more flavorful.
To quickly thicken broccoli soup, blend a portion of the soup until smooth and return it to the pot. You may also make a roux by cooking flour and butter together or use cornstarch, boiled mashed potato to thicken the soup.
More Healthy Soup Recipes
More Broccoli Recipes
- Air Fryer Broccoli With Potatoes
- Keto Broccoli and Cauliflower Casserole
- Paneer Jalfrezi with Broccoli
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- Idli Podi Recipe
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- How To Make Paneer (Indian Fresh Cheese)
- Amla Avocado Dip- Indian Style
- Shahi Paneer- Punjabi Style
- Methi Malai Paneer
More Low Calorie Veg Soups
- Roasted Garlic Tomato Soup
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Easy Creamy Broccoli Almond Soup Recipe (Vegan)
Equipment
- 1 large saucepan
- 1 food processor immersion blender for blending the broccoli
Ingredients
- 5 cups broccoli florets fresh broccoli or frozen
- 1 medium Onion sliced
- 2-3 cloves garlic minced
- 24 piece raw almonds
- 2 teaspoon olive oil
- 3 cups Water
- Salt and Black Pepper as per taste
Instructions
- Gather all your ingredients and chop the broccoli florets into small pieces. I have not used the broccoli stalks. Dice the onion and mince the garlic cloves. I have soaked almonds in warm water to remove their skin before using.
- In a large saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until golden and fragrant. Add broccoli florets to the pot. Cook on medium flame until the broccoli is tender, about 5-8 minutes if you cover the saucepan with a lid. Once broccoli is fork tender, add almonds without skin and roast for about a minute. Make sure that you saute in between so that veggies don't stick to the bottom of the pot. I have saved tiny broccoli florets for topping the soup. Season with salt and black pepper to taste. While you may roast the broccoli in an oven as well, in my experience, cooking using the stove top saves time and effort.
- Let everything cool off to room temperature and then blend in a food processor or use an immersion blender to blend the cooked ingredients until it's a smooth puree.
- In the same saucepan, add the thick green paste and water as per the consistency you want. If you are using vegetable broth, add it at this stage. Cook for about 1-2 minutes or till the first boil comes. Slow the flame for about half a minute and then close it.
- Serve this tasty Broccoli Almond Soup with crusty bread, cilantro lime brown rice, or plain jeera rice, or have it as is and Enjoy!
Notes
- If you prefer a chunkier soup, blend only half of the soup mixture, leaving the other half with larger pieces of broccoli.
- Make sure to use a heavy-bottomed wok or saucepan so that veggies don't stick to the bottom of it.
- Soaking almonds can be done overnight. This helps them soften a bit, their skin comes off easily, and they get easily blended. If you like crunchy almonds, you may roast them for 2 minutes in the same pan first and add them as a topping.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You may freeze it for about 1 week.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 100 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 0.6g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Total Carbohydrate 10.1g | 4% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 2.7g | |
| Protein 5.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 71mg | 5% |
| Iron 1mg | 6% |
| Potassium 375mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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