Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent and aromatic, about 3-4 minutes.

Add broccoli florets to the pot. Sauté for another 2 minutes.

Pour vegetable broth and water into the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15 minutes or until the broccoli is tender.

While the soup is simmering, take the blanched almonds and grind them into a fine paste using a blender or food processor. You can add a little water to help with the grinding process.

Once the broccoli is tender, remove the pot from heat. Allow the soup to cool slightly.

Using an immersion blender or a regular blender, puree the soup until smooth.

Return the pureed soup to the pot. Stir in the almond paste until well combined.

Season the soup with salt and pepper according to your taste.

Bring the soup back to a simmer over low heat, stirring occasionally, for another 5 minutes.

Serve hot, garnished with a few almond slices for an extra crunch.