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Two bowls of vegan cream of asparagus soup topped with a swirl of cream and black pepper sit on a white marble surface, next to a spoon, a patterned napkin, and fresh asparagus on a wooden board.

Easy Vegan Cream of Asparagus Soup (20-Minute Recipe)

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5 from 1 review

  • Author: Elaine Gordon
  • 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

Units Scale
  • 1 tablespoon avocado oil
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1 teaspoon fine salt
  • 1/8 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
  • 1/4 cup vegan heavy cream (or toss in a handful or two of raw cashews) - adjust depending on how creamy you like it
  • Optional: 1 cup fresh Italian flat leaf parsley, large stems removed and leaves roughly chopped
  • Garnish with more vegan heavy cream, chives, freshly ground black pepper and reserved boiled asparagus heads

Instructions

  1. Place a dutch oven over medium-high heat and add oil. Once the oil is hot, add in shallots, garlic, salt and pepper; cook for 2-3 minutes until the shallots become translucent.
  2. Add the asparagus pieces. Sauté for 2-3 minutes and then add the water.
  3. Bring soup to a boil. Reduce to medium-low heat and simmer covered for 5 minutes until asparagus is just fork tender. 
  4. Once the asparagus is cooked through turn off the burner and transfer everything to a high speed blender. Add the vegan heavy cream or a couple handfuls of raw cashews and blend on high speed for 60 seconds until smooth and creamy. Taste and adjust seasonings if necessary.
  5. OPTIONAL: Garnish with vegan heavy 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 if desired. Serve hot.

Equipment

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

Find it online: https://www.eatingbyelaine.com/simple-vegan-cream-asparagus-soup/