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Almond broccoli soup in a bowl garnished with almonds, cheddar cheese, and red chili flakes.
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5 from 1 vote

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

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: American, global cuisines, Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: broccoli almond soup, indian broccoli recipe
Servings: 6 servings
Calories: 174kcal
Author: Shilpa Joshi

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.
    Cumin seeds cooking in olive oil in a pan.
  • Add red onions to pan and cook for 3-4 minutes. Mix intermittently.
    Red onions added to cumin seeds and olive oil in a pan.
  • Next, add chopped garlic and ginger to the pan. Stir and cook 2 minutes. Onions will look translucent by now.
    Garlic cloves and ginger added to pan.
  • Then, add in the broccoli stems and cook 3 more minutes. The stems take a little longer to cook than the florets.
    Broccoli stems added to the almond broccoli soup pot.
  • Next, add the broccoli florets and almonds to the pot.
    Broccoli florets and almonds added to pot.
  • Last, add in the spices and vegetable stock.
    Vegetable stock and spices added to pot.
  • 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!
    Covered pot on a stove.
  • Use an immersion blender or let the mixture cool, transfer to a blender and blend into a creamy soup.
    Almond broccoli soup Indian style in a pot.
  • Optionally top with cheddar cheese, red chili flakes, and almonds slivers.
    Almond broccoli soup garnished with cheddar cheese, red chili flakes, and chopped almonds in a bowl.

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: 174kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 1564mg | Potassium: 497mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1261IU | Vitamin C: 103mg | Calcium: 98mg | Iron: 2mg