Creamy Velvety Asparagus and Almond Soup Recipe

Craving a soup that embodies the essence of spring? This Velvety Asparagus and Almond Soup is just what you need. It’s a delightful twist on vegetable & plant-based soups that will not only nourish your body but also delight your taste buds. With its creamy texture and subtle nutty flavor from the almonds, this soup is sure to become a favorite in your kitchen.

What makes this soup truly special is its simplicity. A handful of fresh asparagus, a few pantry staples, and you’re on your way to creating a bowl of deliciousness that feels like a warm embrace. Perfect for a light lunch or paired with crusty bread for dinner, this recipe proves that healthy can be incredibly satisfying.

The Perfect Springtime Asparagus Soup

Creamy asparagus soup with almonds, garnished with herbs, in a rustic bowl on a wooden table with bread.

This creamy asparagus soup is rich and smooth, featuring tender asparagus blended with roasted almonds. The combination delivers a unique taste that’s nutty and fresh, making it a standout among vegetable & plant-based soups.

Ingredients

1 pound fresh asparagus, trimmed and cut into pieces
1/2 cup roasted almonds, plus extra for garnish
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add Asparagus: Stir in the asparagus pieces and cook for another 5 minutes, allowing them to soften slightly.
Combine Ingredients: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10-15 minutes.
Blend the Soup: Remove the pot from heat and add the roasted almonds. Using an immersion blender, puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
Add Creaminess: Stir in the coconut milk or heavy cream, and season with salt and pepper. Heat gently over low heat before serving.
Garnish: Serve the soup hot, garnished with extra roasted almonds and fresh herbs if desired.