Quick Creamy Broccoli Almond Soup (No Cream, Flour, or Butter!)
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.
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
- 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.
The broccoli is divided into two parts. When prepping, keep the stems and florets separate, as the stems take a little longer to cook.
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.
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!
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.
Quick Creamy Broccoli Almond Soup (No Cream, Flour, or Butter!)
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
- 1½ 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.
