Creamless Asparagus Soup with Whole Grain Croutons

Honestly, this is one of my most favourite soups of all time.

It is creamy (without adding cream), fresh tasting, easy to make and healthy.  I serve it when I need a soup to entertain with or as a weeknight salad replacement.  It is fabulous hot with croutons or chilled in shot glasses as part of a pass-around appetizer flight.

I only make this when the asparagus is in season.  Almond milk is best for this soup but feel free to use oat or soy milk instead.  Just make sure it is unsweetened.


Creamless Asparagus Soup with Whole Grain Croutons

Servings 6


  • 2 bunches of asparagus (about 2 lb.)
  • 4 Tbs. unsalted butter or olive oil
  • 2 large shallots, minced
  • 2 cups unsweetened almond milk (you can also use soy milk or regular milk)
  • 2 cups water
  • 1½  tsp. kosher salt
  • ½ tsp. white pepper
  • ¾ cup sliced almonds preferably with skins
  • Small handful chives, chopped

For the croutons

  • 3-4 slices of whole grain bread, cut into ½ inch cubes
  • 2 Tbs. Extra-virgin olive oil
  • Kosher salt for sprinkling


  • In a medium sized soup pot, heat butter or oil, add the shallots, cook until translucent, about 3-5 minutes.
  • In the meantime, trim the hard woody ends of the asparagus by snapping them where they most easily break, discard the ends.  Chop the asparagus in 1-inch pieces.  Set aside.
  • When shallots have softened, add almond milk, water, salt and pepper, bring to a boil.
  • Add asparagus, cook 5 minutes, turn heat off.
  • While soup is cooking, place the sliced almonds in the blender or processor, chop until almonds are mostly finely chopped but leave some a little chunkier for texture, transfer to a heat proof bowl or second pot – where the pureed soup will eventually go into.
  • When the soup has cooled enough to puree, then, working in batches, puree the soup until finely pureed, transfer to the pot/bowl with almonds.Mix the almonds throughout the soup, serve hot or cold, with chives and croutons

For the croutons (I do this while the soup is cooking or afterwards).

  • Heat the olive oil in a fry pan, add the bread and toss.  Continue tossing until the bread is toasted and dried out, sprinkle with salt, remove from heat, transfer to a plate to cool.  You can store the croutons in an airtight container for up to 3 days or in the freezer for 6 months.


This soup freezes well or you can make it the day before and store it in the fridge.