Can I use regular onions instead of shallots?

Absolutely! Regular yellow or sweet onions work well, though you might want to use less as they can be stronger than shallots. About half a medium onion should do the trick. The flavor profile will be slightly different but still delicious.

Is there a way to make this soup without an Instant Pot?

You can definitely make this on the stovetop! Sauté the shallots, garlic, and carrots in a bit of olive oil first, then add the broccoli, water, and seasonings. Simmer until the vegetables are tender (about 15-20 minutes), then blend with the blanched almonds. Let it simmer for another 5 minutes before serving.

Can I use store-bought almond milk instead of making it from scratch with whole almonds?

While you could substitute about 1 cup of unsweetened almond milk for the almonds and reduce the water slightly, you'll miss out on the texture and rich flavor that whole blanched almonds provide. The soup won't be quite as creamy or have the same depth, but it's a decent time-saving option.

My soup turned out thicker than I expected. What should I do?

This soup naturally has a thicker consistency, which many people love! If you prefer it thinner, simply add more hot water, vegetable broth, or even unsweetened almond milk until you reach your desired consistency. Add the liquid gradually while the soup is warm, stirring well after each addition.

Broccoli Almond Soup Recipe

This incredibly creamy Broccoli Almond Soup is a revelation for your taste buds! Made effortlessly in your Instant Pot, this velvety soup combines the earthy goodness of broccoli with the rich nuttiness of almonds for a satisfying meal that comes together in just about an hour. It’s naturally vegan, packed with nutrients, and delivers a depth of flavor you wouldn’t expect from such simple ingredients.

Why You’ll Love This Recipe

Effortlessly Creamy: The almonds create an incredibly silky texture without any dairy perfect for those wanting plant-based creaminess.
Nutrient Powerhouse: Combining broccoli’s vitamins and fiber with almonds’ healthy fats and protein makes this soup as nutritious as it is delicious.
Instant Pot Magic: Your pressure cooker does all the heavy lifting, meaning minimal hands-on time for maximum flavor development.
Versatile: Works beautifully as a starter, light lunch, or hearty dinner when paired with crusty bread or a side salad.

Ingredients You’ll Need

Almonds: These create the creamy, rich base that gives this soup its velvety texture without any dairy. They also add a subtle nutty flavor that pairs wonderfully with broccoli.
Broccoli florets and stems: The star of the show! Don’t waste those tender stems—they’re packed with flavor and nutrients. The broccoli provides that gorgeous green color and earthy taste.
Carrots: Add natural sweetness and depth to balance the broccoli’s earthiness. They also contribute to the gorgeous color.
Shallots: These provide a milder, more complex flavor than regular onions, creating a perfect aromatic base.
Garlic: Because let’s face it, almost every good soup starts with garlic. It adds depth and warmth without overpowering.
Green chili: Adds a gentle heat that wakes up your taste buds without making the soup spicy. The subtle warmth brings the flavors alive.
Vegetable bouillon cube: This concentrated flavor bomb gives the soup a rich, well-rounded taste without hours of simmering.
Cilantro: Adds a fresh, herbal note that brightens the entire soup. The slight citrus notes complement the earthy broccoli perfectly.
Salt and pepper: Essential for bringing all the flavors together and making each ingredient shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize this soup to make it your own? Here are some delicious twists:

Spice it up: Add a dash of red pepper flakes or cayenne for more heat, or try a teaspoon of curry powder for an Indian-inspired version.
Herb variations: Swap cilantro for fresh dill, thyme, or basil depending on what flavor profile you’re craving.
Add some grains: Stir in some cooked quinoa or farro just before serving for a more filling meal.
Cheese lover’s version: If you’re not committed to keeping it vegan, a sprinkle of sharp cheddar or a dollop of Greek yogurt on top adds richness.
Roasted garlic twist: Use roasted garlic instead of raw for a sweeter, more mellow garlic flavor that adds remarkable depth.

How to Make Broccoli Almond Soup

Step 1: Prepare the Almonds

Start by blanching the almonds in hot water for 45-60 minutes. This softens them and makes the skins easy to remove. After soaking, slip off those skins and set the almonds aside. This step is crucial for achieving that ultra-creamy texture.

Step 2: Load the Instant Pot

Add your broccoli florets, chopped carrots, shallots, garlic, green chili, vegetable bouillon cube, salt, and cilantro to the Instant Pot. Pour in two cups of water and give everything a good mix. These ingredients will mingle under pressure to create deep, complex flavors.

Step 3: Pressure Cook

Close the lid of your Instant Pot, ensuring the sealing ring is properly positioned. Set the vent to “sealing” and cook on high pressure for 5 minutes. Let the pressure release naturally when done. This quick cooking time preserves the bright flavor and color of the broccoli while making everything tender enough to blend.

Step 4: Blend and Finish

Once it’s safe to open the pot, grab your immersion blender and puree everything until smooth—including those blanched almonds! If you prefer some texture, leave it a bit chunky. Switch your Instant Pot to sauté mode, stir in the ground pepper, and let it simmer for 5-7 minutes to let the flavors meld and develop.

Step 5: Serve and Garnish

Ladle the hot soup into bowls and top with a few extra toasted almonds for crunch and visual appeal. A drizzle of good olive oil wouldn’t be amiss either!

Pro Tips for Making the Recipe

Blanching almonds: If you’re short on time, pour boiling water over the almonds and let them sit for 10 minutes instead of the full soaking time. The skins should still slip off easily.
Extra creamy texture: For an even silkier soup, blend in a high-powered blender rather than using an immersion blender.
Flavor boosting: Toast the almonds lightly before adding them to the soup for an enhanced nutty flavor.
Perfect broccoli: Don’t waste those stems! Just trim the woody ends and slice the rest they’re tender and flavorful.
Make it thinner: This soup is naturally thick, so don’t hesitate to add more liquid if you prefer a thinner consistency. Hot water works, but vegetable broth adds more flavor.

How to Serve

This versatile soup works beautifully in many settings:

As a Starter

Serve in small cups before the main course at your next dinner party. Top with a few toasted sliced almonds and a tiny drizzle of olive oil for an elegant presentation.

As a Main Course

Pair with a hearty whole grain bread and a simple side salad for a complete meal. The combination of protein from the almonds and fiber from the broccoli makes this surprisingly filling.

Perfect Pairings

Crusty sourdough bread or garlic toast
A light salad with vinaigrette dressing
A crisp white wine like Sauvignon Blanc or Pinot Grigio
For a heartier meal, add a side of roasted vegetables or a grain bowl

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as they have time to meld, making this perfect for meal prep.

Freezing

Freeze portions in airtight containers or heavy-duty freezer bags for up to 3 months. Leave some space at the top as the soup will expand when frozen.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of water or broth as the soup tends to thicken after storage. For quick reheating, microwave at 50% power, stirring every minute until heated through.

FAQs

Can I use regular onions instead of shallots?

Absolutely! Regular yellow or sweet onions work well, though you might want to use less as they can be stronger than shallots. About half a medium onion should do the trick. The flavor profile will be slightly different but still delicious.
Is there a way to make this soup without an Instant Pot?

You can definitely make this on the stovetop! Sauté the shallots, garlic, and carrots in a bit of olive oil first, then add the broccoli, water, and seasonings. Simmer until the vegetables are tender (about 15-20 minutes), then blend with the blanched almonds. Let it simmer for another 5 minutes before serving.
Can I use store-bought almond milk instead of making it from scratch with whole almonds?

While you could substitute about 1 cup of unsweetened almond milk for the almonds and reduce the water slightly, you’ll miss out on the texture and rich flavor that whole blanched almonds provide. The soup won’t be quite as creamy or have the same depth, but it’s a decent time-saving option.
My soup turned out thicker than I expected. What should I do?

This soup naturally has a thicker consistency, which many people love! If you prefer it thinner, simply add more hot water, vegetable broth, or even unsweetened almond milk until you reach your desired consistency. Add the liquid gradually while the soup is warm, stirring well after each addition.

Final Thoughts

This Broccoli Almond Soup is more than just a meal—it’s a comforting hug in a bowl that happens to be incredibly good for you. The combination of tender broccoli and creamy almonds creates something truly special that even vegetable skeptics tend to love. Whether you’re looking for a quick weeknight dinner, a meal prep superstar, or an impressive starter for guests, this soup delivers on all fronts. Give it a try—I have a feeling it’ll earn a permanent spot in your recipe collection!