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Asparagus and Almond Soup

An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English website, and I am posting it for the 2005 Zaar World Tour. For the stock, I'd recommend either JKC’s Recipe #124515 or my Recipe #135453.

5.0 · 3 reviewsRecipe card by bluemoon downunderEditorial by recipesvibrant · Updated October 13, 2026
EuropeanLactose FreeVeganEgg FreeFree Of...Savory
Asparagus and Almond Soup

Total time

15 min

Servings

6

Calories

136.9

Category

Vegetable

Experience the sophisticated flavors of our Asparagus and Almond Soup. This elegant, vegan-friendly dish combines the crisp, earthy freshness of seasonal asparagus with the creamy, nutty richness of blanched almonds. Perfect for a quick weeknight dinner or an impressive appetizer, this plant-based soup comes together in just 15 minutes, making it an ideal choice for beginner cooks looking to create something truly gourmet.

Ingredients

Makes 6 servings

  • 450 asparagus spears
  • 1 1/4 salt
  • 125 fresh ground black pepper

Method

  1. Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.

  2. Serve either warm or chilled, garnished with the reserved asparagus tips.

  3. This soup can also be frozen.

  4. Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.

Cook's notes

  • Use high-quality vegetable broth to enhance the subtle, delicate flavor of the asparagus.
  • For a silkier texture, pass the soup through a fine-mesh sieve after blending.
  • Garnish with toasted almond slivers and a drizzle of extra virgin olive oil before serving for a professional presentation.

Easy swaps

  • If you don't have blanched almonds, raw cashews can be used for an even creamier consistency.
  • Replace fresh asparagus with high-quality frozen stalks if asparagus is out of season.
  • Add a squeeze of fresh lemon juice at the end to brighten the earthiness of the asparagus.

Frequently asked

Is this Asparagus and Almond soup gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.

Can I make this soup without a high-speed blender?

Yes, an immersion blender (stick blender) works perfectly for this recipe, or you can use a standard countertop blender, working in batches.

How do I make the texture creamier without dairy?

The almond base naturally creates a creamy texture. For extra richness, you can add a tablespoon of nutritional yeast or a splash of full-fat canned coconut milk.

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