Vegan cream of asparagus soup is pure comfort in a bowl. This easy recipe is ready fast and full of wholesome ingredients that together make the perfect healthy and creamy asparagus soup you will crave again and again!
Bring on asparagus season! This effortless vegan soup is ultra creamy and perfect for early spring. I was surprised at how gourmet and absolutely delicious it turned out given it uses such basic ingredients. It is fresh tasting, full of bright flavor and so satisfying!
I love the creamy texture and vibrant green color of this soup. It is loaded with wholesome, nourishing ingredients that together just soothes the soul.
And to take it to the next level, garnish it with cashew cream or this vegan heavy cream!
Why You'll Love this Vegan Asparagus Soup
- The perfect spring soup
- Smooth texture with a creamy consistency
- Can serve as a side dish or main course with crusty bread
- The best way to use extra asparagus
Ingredients
This recipe uses the following basic ingredients. See the recipe card at the bottom of the post for quantities.
- Asparagus: Remove the tough, woody ends of fresh asparagus spears and then cut into even pieces - include the asparagus tips!
- Filtered Water
- Extra virgin olive oil
- Shallot
- Fresh garlic
- Salt and black pepper
- Plain, unsweetened oat milk (almond milk will also work well here)
- Fresh Italian leaf parsley (optional)
- Garnishes: cashew cream (blend of raw cashews, water and salt), coconut cream or vegan sour cream, chives, freshly ground black pepper and reserved boiled asparagus heads.
How to Make Vegan Cream of Asparagus Soup
- Place a dutch oven over medium-high heat and add olive oil. Once the oil is hot, add in shallots, garlic, salt and pepper; cook for 2-3 minutes until the shallots become translucent.
- Add the asparagus pieces. Sauté for 2-3 minutes and then add the water and milk.
- Bring soup to a boil. Reduce to medium-low heat and simmer uncovered for 5 minutes until asparagus is just fork tender. Turn off the burner and stir in the parsley leaves if using.
- Once the asparagus is cooked through, transfer everything to a high speed blender and blend on the soup setting until smooth and creamy. Taste and adjust seasonings if necessary.
- OPTIONAL: Garnish with cashew cream, coconut cream or sour cream and swirl it around with a chopstick or knife as pictured. Sprinkle chopped chives and ground black pepper if desired. Place reserved blanched asparagus heads on top of soup. Serve hot.
Store leftover soup (separate from the garnishes) in an airtight container in your refrigerator for up to five days. Freeze for up to 2 months. If freezing, allow 1-inch of space at the top of the container for expansion.
Asparagus Selection
When selecting asparagus at the grocery store, look for bright green (or violet-tinged) spears that are firm (not limp). The asparagus stalks should have tight, closed, compact, pointed tips. If you see open, wilted or shriveled tips that means it is past its prime.
Look for thick, medium or thin stalks. All sizes are fine and do not indicate the quality. I like medium to thicker stalks for soups but any will work in this recipe if you adjust the cooking time.
Asparagus Storage
When you buy asparagus, it is best to eat it the same day. If you cannot, cut half an inch from the bottom of the stalks and wrap the bottom of the spears in a wet paper towel.
Or, you can place them in a dish with about an inch of cold water standing upright like flowers. Either way, store in your refrigerator with a plastic bag covering the asparagus ends. With either storage method they should last two to three days.
Health Benefits of Asparagus
Asparagus is a nutrient-packed vegetable offering an excellent source of vitamin A which is important for eye, skin and immune health. It also provides an excellent source of vitamin K which supports bone health. It is rich in heart healthy fiber and essential nutrients such as folate, vitamin C and E.
This delicious vegan asparagus soup is also gluten-free, soy-free, refined sugar-free and nut-free. If you give this recipe a try, please let me know by leaving a comment and rating it! And don’t forget to take a picture and tag @eatingbyelaine so I can see your soup!
More Asparagus Recipes
Easy Vegan Cream of Asparagus Soup (20-Minute Recipe)
- Total Time: 20 mins
- Yield: 4 1x
- Diet: Vegan
Description
Cream of asparagus soup is pure comfort in a bowl. This version is totally dairy-free but you wouldn't know it! This simple recipe is ready fast and full of wholesome ingredients that together make the perfect healthy creamy asparagus soup you will crave again and again.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot, diced
- 1 garlic clove, minced
- 1 teaspoon fine salt
- ¼ teaspoon black pepper (or more to taste)
- 12 ounces asparagus (1 large bundle), tough, woody ends removed*, the remainder cut into 2 inch pieces (reserve a couple asparagus spear tips for garnish if desired - see notes)
- 2 cups filtered water
- 1 cup plain, unsweetened oat milk (almond milk will also work well here)
- Optional: 1 cup fresh Italian flat leaf parsley, large stems removed and leaves roughly chopped
- Garnish with cashew cream, coconut cream or vegan sour cream, chives, freshly ground black pepper and reserved boiled asparagus heads
Instructions
- Place a dutch oven over medium-high heat and add olive oil. Once the oil is hot, add in shallots, garlic, salt and pepper; cook for 2-3 minutes until the shallots become translucent.
- Add the asparagus pieces. Sauté for 2-3 minutes and then add the water and milk.
- Bring soup to a boil. Reduce to medium-low heat and simmer uncovered for 5 minutes until asparagus is just fork tender. Turn off the burner and stir in the parsley leaves if using.
- Once the asparagus is cooked through, transfer everything to a high speed blender and blend on the soup setting until smooth and creamy. Taste and adjust seasonings if necessary.
- OPTIONAL: Garnish with cashew cream, coconut cream or sour cream and swirl it around with a chopstick or knife as pictured. Sprinkle chopped chives and ground black pepper if desired. Place reserved blanched asparagus heads on top of soup. Serve hot.
Equipment
Buy Now → Notes
*How to Trim the Woody Bottoms of Asparagus:
Hold the tip and the base of the asparagus spear in different hands and bend. The stalk will snap off in exactly the right spot.
Store leftover soup (separate from the garnishes) in an airtight container in your refrigerator for up to five days. Freeze for up to 2 months. If freezing, allow 1-inch of space at the top of the container for expansion.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop and Blender
Leave a Reply