Step 1Toast the almonds on a baking sheet at 350 degrees until lightly browned, 5 to 6 minutes.
Step 2Blend the cilantro, parsley, almonds and cream cheese in a blender or food processor until the mixture is as smooth as possible, 2 to 3 minutes. It's OK if it's not totally smooth.
Step 3Heat the broth in a large saucepan. Add the herb-cheese mixture to the pan and simmer over medium-low heat until the flavors have melded, about 15 minutes. Add the epazote and simmer the soup another 5 minutes. Remove the epazote before serving.