New favorite alert! This creamy Broccoli and Almond Soup is a wholesome, comforting meal that’s perfect for light dinner or lunch. Almonds add richness and nutrition, making it a satisfying vegetarian meal ready in under 30 minutes. Pair it with garlic toast or pasta for a complete meal.

This is truly one of the most sublime and creamy broccoli soups I’ve ever made! Not only is it packed with nutrition, but it’s also made with simple, wholesome ingredients. As a result, this broccoli and almond soup is not just comforting but also kid-friendly.

While my little one enjoys broccoli, almonds are usually a no-go — that is, until now. Blending almonds into this soup has turned out to be one of the best ways to sneak them into his meals without any fuss.

More About Broccoli Almond Soup

The almonds add a delicate creaminess, making the soup not only more nutritious but also naturally vegan and dairy-free. What’s special about this recipe is how the flavours of broccoli and almonds shine through. No heavy seasoning, no fuss — just clean, honest flavors that work beautifully together.

This soup is a proof that less is more. I wouldn’t recommend substituting almonds with other nuts like cashews or pistachios, as the pairing of broccoli and almonds is what truly makes this dish exceptional.

The prep is minimal too — the only real step is soaking the almonds ahead of time. Simple, nutritious, and full of flavour, this broccoli and almond soup is now a favourite in our home, and I hope it becomes one in yours too!

Why You Will Love This Delicious Soup

Easy to make and quick.

Uses simple ingredients.

Toddlers and children will love it due to it’s mild flavours and creaminess!

Super healthy and a complete meal

So creamy and delicious!

Vegan and gluten-free (of course 😁)!

Soaking the Almonds

I recommend soaking the almonds for 5–6 hours or overnight for best results. Soaked almonds not only taste better but also become easier to digest. It enhances the bioavailability of nutrients, making this already wholesome soup even more nourishing.

To soak, simply place the almonds in a bowl of room temperature water, cover with a plate, and leave them on the counter. When ready to use, drain and rinse them with fresh water.

In a rush? No problem! If you’re short on time or forgot to soak them in advance, you can blanch the almonds in hot water for 10 to 15 minutes. This quick method softens them enough to blend smoothly into the soup, so you can still enjoy the same creamy texture and nutrition.

Step by Step Instructions

For detailed recipe, jump to the recipe card below

1. The process of making this soup is super simple. It is totally a fuss free recipe. The only prep you would require for this is to soak the almonds and then removing the skin for easy digestion. So, before anything else remember to soak the almonds in room temperature water for 5 to 6 hours and then follow these easy steps.

2. Firstly, in a large sauce pan, add 2 tbsps of olive oil. Now add bay leaf, cinnamon stick, black peppercorns and star anise. Cook for 10 to 15 seconds.

3. Secondly, add 4-5 roughly chopped garlic cloves. Cook till garlic is sticky.

4. Now add chopped onion. Sauté till onions become translucent. Do not brown it.

5. Then add chopped broccoli and stalks. Season it with some salt and dried thyme leaves (optional but recommended) and cook for another 2 minutes on medium flame.

6. Next add soaked almonds and vegetable stock or chicken stock or water. I prefer using homemade vegetable stock however you can use store bought too with low sodium. If you don’t have any stock then don’t worry, just add water instead. Add a tsp of salt if you are using water.

7. Let the water or stock come to boil. Close the lid and lower the flame. Let it all cook for 7-8 minutes.

8. Switch off the flame. Sieve the stock in a separate bowl and keep aside. Take out whole spices- bay leaf, cinnamon & star anise and purée the rest. Alternatively, you can blend the soup in the pan with an immersion blender (hand blender).

9. Put the puree back into the stock. Check the consistency of the soup. If you want thinner soup add some more vegetable broth or water and cook for 5 more minutes. You can also add some almond milk to make the soup even more creamier in flavour and texture.

10. Adjust salt and black pepper as per taste. Finish it off with some lemon juice. A splash of lemon juice at the end helps to balance the creaminess of the soup with a hint of acidity. It lifts the overall flavor and also adds a boost of vitamin C.

11. Serve the soup hot with some crusty garlic bread. My child likes to have a buttered toast with this soup.

Pro Tips

The key to any broccoli soup is to only cook the broccoli florets for a few minutes, so that they keep their beautiful vibrant colour and don’t get that overcooked broccoli taste!

Do not throw away broccoli stalks. They add a lot of flavour.

For more creaminess and better nutrition it is better to soak almonds for 6 hours or overnight. If you plan to make this soup in the evening, soak the almonds in the morning.

Use fresh broccoli for this soup for better flavour.

Health Benefits of This Soup

One of broccoli’s biggest advantages is its nutrient content. It’s loaded with a wide array of vitamins, minerals and fiber. Antioxidants in broccoli have brilliant anti-inflammatory properties. Luckily, my child loves broccoli and eats sauteed broccoli a lot.

Research found that cruciferous vegetables, including broccoli, protect the heart. Broccoli has also been linked to healthy brain and nervous tissue function. It has the potential to benefit your bone strength. It contains several nutrients such as vitamin K, calcium, phosphorus which are essential for bone formation and the prevention of bone density loss.

Similarly, almonds are often hailed as a powerhouse food, rich in healthy fats, plant-based protein, fiber, and antioxidants. Many claims suggest that soaking increases the bioavailability of their nutrients by leaching a plant compound called phytate from the nut. Phytate, or phytic acid, is often called an “antinutrient” because it binds with various nutrients and inhibits their absorption in the body. Therefore, soaking also helps improve their digestibility.

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