My easy Broccoli Almond Soup is a simple vegetarian soup that’s thick, creamy, and made in Instant Pot! Essentially just throw everything in a pot, and you’re just 15 minutes away from a creamy, luscious bowl of comfort under 225 calories.
And yes, don’t forget warm crusty bread for dunking and a nice salad for perfect lunch or weeknight dinner!
This soup is also amazingly served in a bread bowl.
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You’ll find many creamy broccoli soups are made with a roux, being melted butter mixed with flour which thickens the soup, then broccoli pieces are tossed in, cooked in that thickened soup.
Instead of making this soup with roux, I prefer adding blanched almonds. Blanched almonds help the soup thickens and makes it creamy. The bonus is that it’s healthier!
Plus to make the process easy and completely hands-free, I prefer to use Instant Pot.
Don’t worry if you don’t have an instant pot, you can still enjoy this soup by making it on the stovetop. I will share both the method in the recipe card down below.
Why I love this soup?
It’s
- creamy and comforting,
- filling and yet HEALTHY
- full of nutrition
- easy to prepare
- requires the only a handful of ingredients
- kids friendly
- all the sin without any of the guilt
- green and full of fresh flavor
- free of flour and heavy cream (just used the cream for garnishing which could be easily avoided)
So are you convinced?
Not yet?
Ok. Then I have one more reason to make this Broccoli Almond Soup is that it freezes 100% perfectly and lasts for up to a month in the freezer.
Ingredients required
The ingredients for this soup are simple and this soup doesn’t have much seasoning either.
- Broccoli – You can use cauliflower instead of broccoli.
- Almonds – Almond gives a very nice texture and taste to this soup. You can substitute it with cashew nuts.
- Aromatics – For aromatics, I have used onion, garlic, ginger, green chilies, and celery.
- Seasoning – Salt and pepper are the only seasonings I have used here.
- Milk – For the creaminess. You can use heavy cream or half and half too to make this soup rich.
Note – Below pic is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.
How to make it? Step by step process
The process to make this broccoli almond soup is super simple. The only prep that is needed is to blanch the almonds.
Take almonds in a bowl. Add 2 cups boiling water and keep it aside for 10 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Keep it aside. (photo 1 to 3)
Press the saute button on the Instant Pot. Once it displays hot, add oil, chopped garlic, onion, ginger, celery, and green chili. Saute for a minute or two. (Photo 4 and 5)
Then add the broccoli florets and blanched almonds. Toss to combine. (photo 6)
Add salt, pepper powder, and 2 cups water. Mix really well, make sure there’s nothing stuck at the bottom of the pot so scrape if there’s anything with your spatula. Cover the instant pot, set the vent valve on the sealing position. (Photo 7 to 10)
Press the manual or pressure cook button and cook on high pressure for 6 minutes. (Photo 11)
Let the pressure release naturally for 10 minutes and then quickly release the remaining pressure.
Open the pot and puree the soup using a hand blender or a regular blender. Puree to a smooth consistency. (Photo 12)
Strain the soup in a strainer for a smoother consistency. (Photo 13)
Transfer the soup back to the pot and press the saute button.
Add milk and stir. Add some water to adjust the desired consistency. Remember, the soup thickens as it cools. (photo 14)
Let the soup simmer for 2 to 3 minutes on saute. (Photo 15)
Serve the broccoli almond soup hot. I garnished the soup with roasted broccoli, heavy cream, and almonds.
Notes, pro-tips and Quick FAQs
- Fresh or frozen broccoli can be used (I prefer fresh).
- I have tried this soup by replacing almonds with cashews, but I didn’t like the taste. I would recommend using only almonds if possible.
- The soup also gets its creaminess from milk. I used regular milk here. If you want to make this recipe vegan, use coconut cream or almond milk.
- I have used 6qt Instant pot to make this recipe. You may use 3 qt and 8qt as well.
- You can squeeze some lemon juice if you want a tang.
- Skip green chili if making for kids. You may use red crushed pepper to for some punch.
Yes, you can use cauliflower instead of broccoli.
Yes, this recipe can be doubled or tripled easily.
Yes, if you want your soup to be richer and creamier, you may use half and half or heavy cream.
Whether you have broccoli raw, or in a soup form, it is one of the most nutrition-packed vegetables.
It has Powerful Antioxidants, supports for a Healthy Heart, it’s Weight-Loss Friendly, Boost Your Immune System, etc.,
On top of broccoli, this broccoli soup recipe includes coconut oil, onions, almonds, and celery. All the nutrition-filled ingredients.
So yes, it is a healthier soup as compared to other creamy soups.
We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal. I like to serve with my crusty bread to dip into the soup!
There really is something about dunking crusty bread into thick and creamy soups, isn’t there???
Luckily, I have a really great crusty bread recipe and No-Knead Pesto Focaccia Bread for this soup (why just this, for all creamy soups).
It’s great served with any main dish like this Baked Feta Pasta or fresh salad on the side too.
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Broccoli Almond Soup
Ingredients
- 3 ½ cups broccoli florets 300 grams
- ½ cup almonds
- 1 tablespoon coconut oil Or your choice of oil
- 1.5 tablespoon garlic, chopped
- ½ cup onion chopped
- 1- inch ginger
- 1 green chili optional
- ¼ cup celery chopped
- 2 to 3 cups of water
- salt to taste
- ¾ cup whole milk (coconut or almond milk for vegan)
- ½ teaspoon black pepper powder
Instructions
- Take almonds in a bowl. Add 2 cups boiling water and keep it aside for 10 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Keep it aside.
- Press the saute button on the Instant Pot. Once it displays hot, add oil, chopped garlic, onion, ginger, celery, and green chili. Saute for a minute or two.
- Then add the broccoli florets and blanched almonds. Toss to combine.
- Add salt, pepper powder, and 2 cups water. Mix well, make sure there’s nothing stuck at the bottom of the pot so scrape if there’s anything with your spatula. Cover the instant pot, set the vent valve on the sealing position.
- Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes and then quickly release the remaining pressure.
- Open the pot and puree the soup using a hand blender or a regular blender. Puree to a smooth consistency.
- Strain the soup in a strainer for a smoother consistency.
- Transfer the soup back to the pot and press the saute button.
- Add milk and stir. Add some water to adjust the desired consistency. Remember, the soup thickens as it cools.
- Let the soup simmer for 2 to 3 minutes on saute.
- Serve the broccoli almond soup hot.
Video
Notes
Stove-top Version
- First, blanch the almonds in the same way as directed and set aside.
- In a pan heat oil. Add garlic, ginger, green chili, onion, and celery to it and saute for 2 minutes.
- Add the broccoli and blanched almonds along with 2 cups of water.
- Let it simmer for 10-15 minutes until broccoli is very soft. Let mixture cool down and then transfer to a blender and make a smooth puree.
- Transfer the soup back to the pan on medium heat. Add milk, salt, and black pepper. Let it simmer for 2 to 3 minutes.
- You may adjust the consistency of the soup at this point by adding some more water.
Pto-tips
- Fresh or frozen broccoli can be used (I prefer fresh).
- I have tried this soup by replacing almonds with cashews, but I didn’t like the taste. I would recommend using only almonds if possible.
- The soup also gets its creaminess from milk. I used regular milk here. If you want to make this recipe vegan, use coconut cream or almond milk.
- I have used 6qt Instant pot to make this recipe. You may use 3 qt and 8qt as well.
- You can squeeze some lemon juice if you want a tang.
- Skip green chili if making for kids. You may use red crushed pepper for some punch.
Can I use cauliflower instead of broccoli?
Yes, you can use cauliflower instead of broccoli.Can I double this recipe?
Yes, this recipe can be doubled or tripled easily.Can I use heavy cream or half and half instead of milk?
Yes, if you want your soup to be richer and creamier, you may use half and half or heavy cream.What do you eat broccoli soup with?
We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal. I like to serve with my crusty bread to dip into the soup! It’s great served with a fresh garden salad on the side too.Is broccoli soup healthy?
Whether you have broccoli raw, or in a creamy broccoli soup, broccoli is one of the most nutrition-packed vegetables. It has Powerful Antioxidants, support for a Healthy Heart, it’s Weight-Loss Friendly, Boost Your Immune System, etc., On top of broccoli, this broccoli soup recipe includes coconut oil, onions, almonds, and celery. All the nutrition filled ingredients.Nutrition
Warm Regards,
Dhwani.
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