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This broccoli almond soup offers a perfect balance of nutty richness and vegetable goodness, creating a smooth, satisfying meal that's both nutritious and comforting. The almonds provide a creamy texture without any dairy, making this an ideal choice for plant-based eaters looking for hearty soups.
I discovered this recipe during a particularly cold January when I was looking for ways to use broccoli beyond the usual steamed side dish. My family was skeptical at first but now requests this soup regularly, especially when someone is feeling under the weather.
Ingredients
- Almonds: create the creamy texture without any dairy and add protein and healthy fats
- Broccoli florets: including tender stems provide the key flavor and nutrients look for bright green heads without yellowing
- Carrots: add natural sweetness and beautiful color choose firm carrots with vibrant orange color
- Shallots: offer a milder sweeter flavor than regular onions perfect for this delicate soup
- Fresh garlic cloves: bring essential aromatic flavor select firm bulbs without sprouting
- Green chili: adds gentle heat without overwhelming the soup remove seeds for milder flavor
- Vegetable bouillon cube: concentrates the savory elements without long simmering
- Fresh cilantro: brightens the entire dish with its distinctive flavor
- Salt and pepper: balance and enhance all the flavors
Step-by-Step Instructions
- Prepare the almonds:
- Soak almonds in hot water for 45 to 60 minutes until the skins loosen. The soaking softens the nuts and makes them easier to blend into a creamy consistency. After soaking, carefully slip off the skins between your fingers and set the blanched almonds aside.
- Cook the vegetables:
- Place broccoli florets, chopped carrots, whole shallots, peeled garlic cloves, chopped green chili, crumbled bouillon cube, salt, and cilantro into your Instant Pot. This combination creates the flavor base for your soup. Add two cups of water and stir gently to combine all ingredients and help the bouillon dissolve.
- Pressure cook everything:
- Secure the Instant Pot lid, ensuring the sealing ring is properly positioned and the vent is set to sealing. Cook at high pressure for exactly 5 minutes. The pressure cooking quickly tenderizes all vegetables while retaining their nutrients and vibrant flavors. Allow natural pressure release when cooking completes.
- Blend to desired consistency:
- Once the pressure has fully released, carefully open the lid away from your face. Using an immersion blender, puree the soup directly in the pot. You can create a completely smooth soup or leave some texture depending on your preference. The almonds will blend into the soup creating a luscious, creamy consistency.
- Final seasoning and simmer:
- Switch the Instant Pot to sauté mode and add freshly ground pepper. Allow the soup to simmer for 5 to 7 minutes, which concentrates the flavors and allows the spices to fully integrate. This final simmer is essential for developing the rich, well rounded flavor profile of the soup.
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The almonds are truly the secret ingredient in this soup. I discovered their transformative power after experimenting with various nuts as dairy replacements. The first time I served this to my father in law, a devoted cream soup enthusiast, he couldn't believe there was no dairy involved and immediately asked for the recipe.
Make Ahead and Storage
This soup actually improves with a day of rest in the refrigerator, as the flavors have time to meld together. Store in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium low heat, stirring occasionally to prevent scorching on the bottom of the pan. If the soup thickens too much during storage, thin it with a splash of vegetable broth or water until you reach your desired consistency.
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Delicious Variations
Transform this versatile soup with easy modifications to create entirely new flavor profiles. For a spicier version, add a teaspoon of curry powder and a pinch of cayenne when cooking the vegetables. For a Mediterranean twist, substitute the cilantro with fresh basil and add a tablespoon of nutritional yeast for a cheesy flavor. You can also switch the almonds for cashews for an even creamier result, though you'll lose some of the distinctive almond flavor that makes this soup special.
Serving Suggestions
This soup shines as both a starter or main course depending on how you serve it. For a light meal, pair with crusty whole grain bread and a simple side salad. When serving as a starter, keep portions smaller and consider adding elegant garnishes like thinly sliced almonds, microgreens, or a swirl of good olive oil. For a more substantial meal, serve with a sandwich or add cooked quinoa directly to the soup for added protein and texture.
Frequently Asked Questions
- → Can I make this soup without an Instant Pot?
Yes, simply simmer the vegetables in a regular pot with the bouillon and water until tender (about 15-20 minutes), then follow the same pureeing instructions. You may need to add slightly more liquid when cooking on the stovetop.
- → Is there a way to make this soup dairy-free?
This soup is naturally dairy-free! The creaminess comes from the pureed almonds and vegetables rather than dairy products.
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this soup. No need to thaw it first—just add it directly to the pot and cook as directed. You may need to reduce the cooking time slightly.
- → How long will this soup keep in the refrigerator?
The soup will keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for shallots?
You can substitute regular onions for the shallots. Use about half a medium onion to replace the 5 shallots called for in the recipe.