Quick Creamy Broccoli Almond Soup (No Cream, Flour, or Butter!)

5 from 1 vote

I’ve had this creamy and dairy-free Indian-style broccoli almond soup on repeat! It takes only about 20 minutes of cooking time on stove top and uses no cream, flour, or butter AND is gluten-free. Optionally, top with some cheese for a delicious twist!

Almond broccoli soup garnished with cheddar cheese, red chili flakes, and chopped almonds in a bowl.

Hi there, let me tell you about this easy-to-make and utterly cozy broccoli almond soup. It’s simple but just hits the spot. And, the good news is, its a big batch that is made stove top so there are leftovers as a gift to your future self, so you have a quick meal handy!

Picture this: a luscious blend of green goodness with the earthy broccoli richness, a bit of nuttiness from almonds, and a kick of Indian spice. I’d say it has a whisper of garlic, but I’m in the garlic-loving bandcamp, and I’d say it was more of a shout of garlic. 

Seriously, I know broccoli soup sounds so blah, but if you’re a soup fan, you will love trying this and making it your own.

Almond broccoli soup in a bowl garnished with almonds, cheddar cheese, and red chili flakes.

You can make it vegan, OR, when serving warm, add a handful of shredded cheddar cheese for a DELICIOUS creamy, cheesy Indian broccoli soup. Which reminds me Malai Broccoli is another one of my absolute favorite Indian, cheesy, easy recipes!

It has very quickly earned a top spot in my list of Favorite Indian Style Soups, and it takes all of 15 minutes active time to cook. YAY!   

I like to have this with some buttery toast. Keep it simple.  Or, I like to serve it as a side for a Paneer Bhurji Sandwich, which I’m craving right now!It makes for an oh so satisfying meal.

Quick Notes On Ingredients

Ingredients for broccoli almond soup in small bowls.
  • Broccoli, of course! I used pre-cut broccoli florets and used the stems.
  • Ginger, red onion, and garlic form a savory base layer.
  • Cumin seeds are infused into oil, as is common in Indian recipes, and roasted cumin powder adds a delicious flavor to the soup.
  • Almonds add a bit of creaminess. If you have time, soak the almonds in a small glass of water beforehand. If not, no worries—just toss them in!

You can also use cashews for a bit of vegan cheesiness flavor if you’d like!

Welcome To My Kitchen, Let’s Get Cooking.

  • Tools: For the best texture, you’ll need a big pot and a stand blender. Since it’s a big quantity, an immersion blender probably won’t cut it to get a smooth texture.
  • Prep: Chop the onions (bigger pieces are ok, I just had chopped onions on hand), garlic, and ginger.

I start the soup by making a cumin seed tadka, a common practice in Indian cooking—infusing oil with spices. Then, I add the aromatics.

Cumin seeds cooking in olive oil in a pan.
Heat oil in a pan on medium-high heat and add cumin seeds once hot. Let them sizzle for about 30 seconds.
Red onions added to cumin seeds and olive oil in a pan.
Add red onions to pan and cook for 2-3 minutes. Mix intermittently.
Garlic cloves and ginger added to pan.
Next, add chopped garlic and ginger to the pan. Stir and cook 2 minutes.

The broccoli is divided into two parts. When prepping, keep the stems and florets separate, as the stems take a little longer to cook.

Broccoli stems added to the almond broccoli soup pot.
Then, add in the broccoli stems and cook 2 more minutes.
Broccoli florets and almonds added to pot.
Next, add the broccoli florets and almonds to the pot.
Vegetable stock and spices added to pot.
Last, add in the spices and vegetable stock.

Use an immersion blender or let the mixture cool, transfer to a blender, and blend into a creamy soup. My preference is a stand blender for best texture.

Taste and adjust for salt and consistency.

I like to add a teaspoon of lemon juice, but it is optional.

Covered pot on a stove.
Cover and cook for about 10-12 minutes or until broccoli is fork tender.
Almond broccoli soup Indian style in a pot.
Use an immersion blender or let the mixture cool, transfer to a blender and blend into a creamy soup.

The Yummy Part, Serving It!

Optionally top with cheddar cheese, red chili flakes, and almond slivers. Add the cheese while it’s warm so it melts in!

Almond broccoli soup garnished with cheddar cheese, red chili flakes, and chopped almonds in a bowl.
Optionally top with cheddar cheese, red chili flakes, and almonds.

Indian Soup Ideas

I’m forever trying out new soups! If you like the idea of soups with a little bit of an Indian flair you may want to check out: Indian Cauliflower Soup, Indian Tomato Soup, Hakka Noodle Soup, and Indian Style Spinach Soup.

Almond broccoli soup in a bowl garnished with almonds, cheddar cheese, and red chili flakes.

Quick Creamy Broccoli Almond Soup (No Cream, Flour, or Butter!)

Shilpa Joshi
I’ve had this creamy and dairy-free Indian-style broccoli almond soup on repeat! It takes only about 20 minutes of cooking time on stove top and uses no cream, flour, or butter AND is gluten-free. Optionally, top with some cheese for a delicious twist!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine American, global cuisines, Indian
Servings 6 servings
Calories 174 kcal

Equipment

  • 1 stand blender
  • 1 big pot

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium red onion 195g
  • 5 cloves garlic 18g
  • 1 inch ginger 15g
  • 1 tsp cumin seeds
  • ½ cup almonds
  • 24 oz broccoli florets 1 pound 8 oz total
  • ½ tsp red chili flakes more for garnish optional
  • tsp salt
  • ½ tsp roasted cumin powder
  • 6 cups vegetable broth

Instructions
 

  • Heat olive oil over medium until shimmering but not smoking. Add cumin seeds once hot.  Let them sizzle for about 30 seconds.
  • Add red onions to pan and cook for 3-4 minutes. Mix intermittently.
  • Next, add chopped garlic and ginger to the pan. Stir and cook 2 minutes. Onions will look translucent by now.
  • Then, add in the broccoli stems and cook 3 more minutes. The stems take a little longer to cook than the florets.
  • Next, add the broccoli florets and almonds to the pot.
  • Last, add in the spices and vegetable stock.
  • Let it come to a simmer. Cover and cook for about 10-12 minutes or until broccoli is fork tender. Watch the heat. Reduce to medium before covering so it doesn't overflow!
  • Use an immersion blender or let the mixture cool, transfer to a blender and blend into a creamy soup.
  • Optionally top with cheddar cheese, red chili flakes, and almonds slivers.

Notes

Storage, reheating and serving notes: This soup can last for up to five days in the fridge. Reheat this soup in the microwave or on the stove partially covered.

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.002gSodium: 1564mgPotassium: 497mgFiber: 5gSugar: 5gVitamin A: 1261IUVitamin C: 103mgCalcium: 98mgIron: 2mg
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Shilpa

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