Green Bean and Almond Soup Recipe

Green Bean and Almond Soup, a favorite from popular Paris café Rose bakery. Such delicate flavors!

Soupe de Haricots Verts aux Amandes

None of my friends need to be reminded how I feel about Rose Bakery, their salad plates, their assortment of British goods (including Neal’s Yard cheeses), and their superb sweets that one simply must try and reproduce at home. “Where should we go for lunch in your neighborhood?” they ask. “I like Rose Bakery,” I reply. “And what about breakfast/tea/brunch, what do you recommend?” they ask. “Well, I like Rose Bakery,” I repeat.

Admittedly, Rose Bakery gives off a very distinctive vibe, one that I rarely encounter anywhere else in this city: completely devoid of any eagerness to please, but neither standoffish nor haughty, the staff displays a reserve that one may be tempted to describe as British, supported by a profound confidence in the quality of what they make and sell.

The flavors are bright and clean, the texture a perfect mix of nubby and smooth: this soup is a splendid way to honor this year’s crop of green beans.

I’m sure some people would dislike that, but I find myself drawn to this kind of place, where no one and nothing tries to sway your judgment (or worse, press someone else’s on you), and all that is asked of you is to taste and decide for yourself. No glitzy interior design, no elaborate packaging, no flash in the proverbial pan — just fine, fresh, seasonal food prepared tastefully and presented simply.

And the book that owner Rose Carrarini has just issued, called Breakfast, Lunch, Tea, is entirely true to this spirit: the layout is pared-down and clutter-free, Toby Glanville’s pictures are beautiful but seemingly unstaged (though of cours, we know better), and the recipes are short, simple, and inspiring.

It is a delightful feeling to have the secrets of some of my favorites finally revealed and I have tagged the pages with many a sticky little flag. The green bean and almond soup is the first recipe I’ve tried, and I’m happy to say it lived up to my expectations: the flavors are bright and clean, the texture a perfect mix of nubby and smooth, and this soup is a splendid way to honor the last of this year’s green beans.

Rose Bakery Map it!
46 rue des Martyrs, 75009 Paris
01 42 82 12 80

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Green Bean and Almond Soup Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serves 4 to 6.

Green Bean and Almond Soup Recipe


  • 3 tablespoons olive oil
  • 2 onions, peeled and chopped
  • 1 garlic clove, peeled and smashed
  • 3 carrots, peeled and sliced
  • 500 grams (a little over a pound) green beans
  • Fine sea salt, freshly ground pepper
  • 1 liter (4 cups) homemade vegetable stock or water
  • 100 grams (1 cup) almond flour (= almond meal or ground almonds)


  1. Heat the oil in a medium heavy-bottomed soup pot. Add the onions, garlic, and carrots, and cook over medium heat, stirring every now and then, until softened and very lightly golden. In the meantime, trim the green beans and rinse them well. Add to the pot, season with salt and pepper, and cook for 5 minutes, stirring from time to time.
  2. Pour in the stock or water, bring to a simmer, cover, and cook for 30 minutes, until all the vegetables are soft. In the meantime, pour the powdered almonds in a dry skillet. Set over medium-high heat and toast for about two minutes, stirring constantly and watching closely, until golden and fragrant. Set aside in a bowl to prevent overtoasting.
  3. When the vegetables are soft, add the powdered almonds to the pot and stir well. Remove from heat and let cool slightly. Using an immersion blender or working in batches in a blender, purée the soup until completely smooth. Taste, adjust the seasoning, reheat over gentle heat if necessary, and serve.


Adapted from Rose Carrarini's Breakfast, Lunch, Tea: I've slightly reduced the amount of olive oil, omitted the celery, upped the amount of carrots just a bit, and added the toasting of the almond powder.
  • Estelle

    I saw it in a bookshop on my way to work two weeks ago and as I had a little time in front of me, a little voice wispered in my head “Go in and buy it!” and another one answered back “This would be a nice Christmas present”. It’s on my wishlist… and your post was a nice teaser to keep me patient!

  • This soup looks wonderful! I’m going to make it toute de suite!

  • Je suis une fan de ce genre de soupe… et avec des noisettes, ça doit être bon aussi?

  • I have to make this it sounds really good.

  • Great news, I was really waiting for this book. Thanks for letting us know.

  • Hi Clotilde,
    that is such a beautiful picture!
    I wish i could live in Paris to get an insight of that lovely place.

    – fanny

  • I tried this soup, the colour turned out more orange despite using only two carrots. It tastes nice!

  • En pleine période soupe, celle-là me plait bien!

  • Sounds wonderful! :P

  • This soup looks yummy, but I’m holding out for recipes that might go well with Le Beaujolais Nouveau tomorrow. Any ideas??

    Meilleurs vœux!

  • est

    Miam! I have now found the perfect excuse to eat the delicious salted & roasted almonds I bought at my Lebanese store the other day. Thanks Clotilde!

  • I have the same little bowl from Butler’s too!

  • I expected this soup to have at least a little cream. I like that it gets all its richness from the almond meal. Sounds like a great little bakery too.

  • Sounds delicious, Clotilde. I’m curious, though, that you eliminated the celery from the original recipe. I’m a big fan of fewer ingredients so that individual flavors can shine through, but onions, carrots and celery are almost a holy trinity. They create that heavenly, aromatic mirepoix that is the foundation of so many soups.

    Beautiful photo, as always, by the way.

  • Terry B – The reason is very simple: I’m not a big fan of aniseed-like flavors so I don’t like celery stalks much, I never have any on hand and I never use them in soups.

  • Beautiful presentation!

  • just wanted to leave a quick comment. i’ve been reading for a while but never left any notes.
    i love this journal. i just, love it.

    thanks for writing!

  • Sounds like Rose Bakery is another place to put on my long list of places to visit in Paris. (Obviously I need to spend more than two weeks there.)

  • This sounds amazing. My toddler’s favorite vegetable is fresh green beans, especially with garlic and almonds. As soon as she can wield a spoon better (and I won’t be scraping dried soup off the walls) and quits turning her bowls onto the floor, I will try this!

    Thanks for a long list of fantastic recipes.

  • marolyn

    I truly enjoy your articles, and when the soup popped up this week, well – it will be our ‘primi’ for Thanksgiving Lunch. Thanks for your clear directions & regular reviews of ‘hot books’! The format for your site is so crisp & accessible, a great inspiration for this beginning blogger. Merci from…

  • Isabelle

    Cette soupe est épatante et fort délicieuse ! Les amandes lui donnent un belle texture. Belle soupe repas ! Merci !!

  • Marolyn – Wow, the soup is honored to be included in your Thanksgiving celebration! Hope it turned out well.

    Isabelle – Ravie que cette soupe vous ait plu, c’est vrai que sa texture est particulièrement agréable…

  • melissa

    This soup was delicious! I made it yesterday and served it in my handmade blue and gold cafe au lait bowls. Next time I’m going to add some green peas to punch up the green color a bit.
    Clotilde, your blog is so fabulous.
    best- mb

  • Karin

    I agree, Rose Bakery really IS a one-of-a-kind place-to-be in Paris! I just love their assiette de crudités on those beautiful ceramic plates, and the cakes you simply cannot resist (well, why should you?)!

  • I made this soup a few days ago. It is wonderful!!

  • Toby Glanville

    in response to your very generous comments, if any of my photographs were seemingly unstaged then it’s likely they were. and vice versa : )

  • rmac

    This soup is fabulous. And the changes you made Clotilde are right. The toasting of the almond powder and sans celery is right on. My wife is an excellent cook, but I read C&Z and sometimes have a surprise ready when she gets home. This was a hit, not just for her, but everyone else who tried it, including our culinary school attending daughter ….

  • Anna

    Rose Bakery’s reputation travels far and wide, landing on Australian shores today.

    Best wishes for the upcoming birth of your book – I think we readers are as excited as you!

  • Alexandra

    I made this soup by your recipe before and loved it, but today, having spring vegetables in my fridge, I made a variation using asparagus and green cauliflower instead of the green beans. Add little bits of good crispy bacon and you have a beautiful, tasty spring soup! (if you’re really into the seasonal thing you could even try replacing some of the onion with ramps!)

  • emma

    This looks fantastic. Quick question: if you are grinding your own almonds, you say to use 100 gr(3/4 c) whole almonds, but if already using ground meal, use 100 gr (1 c). How does the gr measurement stay the same but the cup measurement changes? I am looking to grind my own. Thanks!

  • Emma – Grinding almonds into a powder doesn’t change their weight (measured in grams), but it increases the volume they take (measured in cups) slightly. Hope that helps!

  • yummy

    I have made this soup several times – my husband and son just love it. I have just realized that it included *garlic* cloves. I have mitsakenly substituted this with cloves (clou de girofle)…. And it is really DELICIOUS like this!! I have indeed particularly liked the taste of clove :-) So, may I share…?

  • Situ

    I wonder if this soup will taste just as good with hazelnuts vs almonds? I’m going to find out:) I’ve got some hazelnut oil and a bag of hazelnuts just begging to be used:)

  • heather

    Liked the sweetness of the soup, very fast and easy, but I had a hard time get the salt and pepper right.

  • Sarah W

    I made this soup tonight and totally fell in love. I just have to tell you how much I enjoyed it. I had no problems with the recipe – it cooked quickly and the flavor balance was perfect. My favorite part was the toasted almond meal (I ground my own almonds for this recipe) – it added such a fantastic toasted nutty flavor and a great texture. It went really well with the smooth sweetness of the pureed veggies. Thank you for sharing!

    • Happy to hear you enjoyed that recipe, Sarah ! The book it’s drawn from is really worth looking at, too.

  • Wendy Wilcox

    I just made this rich soup and how lovely it is. Most recipes I saw for green beans had some bacon or ham for flavour/protein. This seems healthiier to me and the flavour is divine!

    • I’m delighted you’re enjoying it, Wendy!

  • Irene Takamizu

    I made this soup tonight for dinner, it was delicious, but we thought something was missing. I added some curry powder, and it was perfect.

    I’m glad you left out the celery, I don’t like the way it overwhelms the other flavors.

    • Thanks for the suggestion, I imagine the curry powder working really well here! Cumin would be lovely, too.

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