Celebrate spring with my quick and easy, one-pot vegan asparagus soup. It’s light yet lusciously creamy (with no dairy or potatoes!) – a perfect blend of fresh and comforting!
Why You’ll Love This Recipe
It might be spring, but if you’re like me, you’re clinging to the comfort of soup season. Luckily, this vegan asparagus soup is the best of both worlds—light, bright, and fresh but warm and cozy. It’s a great way to take advantage of the fresh, slightly sweet, earthy flavor of asparagus while it’s found in abundance. And the best part? It’s made with simple ingredients in no time.
Using simple dairy swaps (no potatoes, beans, or raw cashews), this soup is blended until smooth and perfectly creamy yet still ‘light’ and secretly packed with fiber, vitamins, and antioxidants for a satisfying soup that doesn’t feel heavy. Asparagus is even a source of prebiotics, so it’s beneficial for your gut. Perfect to give you a little more spring in your step!
Looking for more light veggie soups? Try my carrot ginger soup or vegan broccoli soup.
The Ingredients
- Asparagus: I used white asparagus, though green works, too. Fresh, in-season asparagus provides the best flavor – look for firm stalks and tight, closed tips. Frozen asparagus (thawed) works in a pinch.
- Onion: Adds aromatic depth. For milder flavor, use shallots or leeks instead.
- Neutral oil: Like avocado oil/olive oil OR vegan butter.
- Broth: Use rich vegetable broth (or bouillon/stock cubes) OR asparagus stock (method below).
- Cream: Use your preferred plant-based cream (like cashew cream, soy cream) or full-fat coconut milk (adds subtle coconut flavor) for the creamy texture.
- Cornstarch: (or potato starch) to thicken the soup, keeping it gluten-free.
- Seasonings: Sea salt, pepper, sugar (I used coconut blossom sugar), and freshly grated nutmeg – to taste- help the asparagus flavor shine.
- Lemon: To add bright depth. Add zest, too, if preferred.
- Fresh herbs: Like parsley, dill, and/or chives to garnish.
Recipe Variations
- Peas: Double up on Spring flavors with fresh (or frozen) garden peas/petit pois.
- Potato: Sub starch with a Yukon Gold/Russet potato for a heartier dairy-free asparagus soup.
- Mustard: For tangy depth.
- White wine: Use a large splash to de-glaze the pan for extra richness.
- Spice: Add cayenne powder, red pepper flakes, or garnish with chili oil.
How To Make Vegan Asparagus Soup
- First, peel the asparagus stalks below the tips and trim the woody ends. Then, cut into 1-inch pieces and set the tips aside. Also, finely dice the onion.
You can optionally make an asparagus broth by simmering the peels and ends in 750 ml of water (or vegetable broth) with a little salt and sugar for about 20 minutes. Then strain and use.
- Meanwhile, heat the oil/butter in a heavy-based pan over medium heat.
- Sauté the onion until translucent (4 minutes).
- Add the asparagus pieces (not tips), de-glaze the pan with a little broth, add the remaining broth, and simmer for 15-20 minutes, adding the asparagus tips in the last 5 minutes. Reserve some/all to garnish the creamy asparagus soup.
- Using an immersion blender/ blender, puree the soup until smooth. Meanwhile, combine the starch and cream until lump-free.
Safety tip: When using a blender, only fill halfway (work in batches if necessary). Hold the lid with a towel, and pause occasionally to lift the lid, letting steam escape.
- Add the starch mixture to the soup and bring it to a boil, stirring constantly, until thickened.
- Add the reserved asparagus tips and season with the lemon juice and salt, pepper, sugar, and freshly grated nutmeg. I use ¼ tsp each, but adjust to taste.
- Serve in bowls, sprinkle with fresh herbs, and enjoy!
What To Serve With Asparagus Soup
Enjoy vegan cream of asparagus soup as an appetizer or main, garnished with croutons, fried onion, and/or toasted pine nuts for buttery richness. Make a fuller meal with:
- Bread: Plain/buttered gluten-free bread), gluten-free French baguette, dinner rolls, or garlic bread. Red lentil bread rolls or oatmeal seed bread will work, too.
- Salad: Like a simple leafy green salad or Spring vegetable salad.
- A sandwich: Like a chickpea tuna salad sandwich or vegan grilled cheese.
Storage Information
Fridge: Store leftover vegan cream of asparagus soup in an airtight container for 3-4 days.
Freezer: (best for fully blended soup) Spread flat in Ziplocks or freezer-safe containers for up to 4 months. Then, thaw it in the refrigerator overnight.
Reheat: In 30-second increments in a microwave or on the stove over medium-low heat.
FAQs
Can I make the soup without oil?
Yes- sauté the onion with a splash (about ¼ cup) of broth instead.
How to trim asparagus?
Line up a small bunch of asparagus spears and use a long, sharp knife to trim the lighter, woody part (about 1 or 2 inches).
Pro Recipe Tips
- Use fresh asparagus: For the best flavor.
- For more flavor depth: Optionally roast or sauté the asparagus until lightly caramelized.
- For thicker/thinner soup: To thicken this vegan asparagus soup, add more cornstarch (in a slurry). To thin, add broth, water, milk, or cream.
- Adjust the texture: Blend all the soup or leave some asparagus tips. It’s up to you.
- Adjust creaminess: By adjusting how much cream you add.
More Vegan Soup Recipes
- Creamy roasted cauliflower soup
- One-pot vegan lasagna soup
- Vegan lentil soup
- Vegan potato leek soup
- Tomato pasta soup
- Cabbage soup
If you try this vegan asparagus soup recipe, I’d love a comment and ★★★★★ recipe rating. Also, please tag me in recreations on Instagram/Facebook @elavegan and #elavegan—I love seeing them.
Vegan Asparagus Soup
Video
Ingredients
- 26.5 oz (750 g) white asparagus (600 g peeled)
- 1 small onion chopped
- 1 Tbsp vegan butter or oil
- 3 cups (750 ml) vegetable broth or asparagus stock (see step 2)
- ½ cup (120 ml) dairy-free cream or full-fat coconut milk
- 1-1½ Tbsp (9 g) cornstarch or potato starch
- Salt, pepper, sugar, and nutmeg to taste (see notes)
- 1 splash of fresh lemon juice
- Fresh parsley or chives for garnish
Instructions
- You can watch the short video for visual instructions.First, peel the asparagus stalks below the tips and trim the woody ends. Then, cut into 1-inch pieces and set the tips aside. Also, finely dice the onion.
- You can optionally make an asparagus broth by simmering the peels and ends in 750 ml of water (or vegetable broth) with a little salt and sugar for about 20 minutes. Then strain and use.
- Meanwhile, heat the oil/butter in a heavy-based pan over medium heat.
- Sauté the onion until translucent (4 minutes).
- Add the asparagus pieces (not tips), de-glaze the pan with a little broth, add the remaining broth, and simmer for 15-20 minutes, adding the asparagus tips in the last 5 minutes. Reserve some/all to garnish the creamy asparagus soup.
- Using an immersion blender/ blender, puree the soup until smooth. Meanwhile, combine the starch and cream until lump-free.Safety tip: When using a blender, only fill halfway (work in batches if necessary). Hold the lid with a towel, and pause occasionally to lift the lid, letting steam escape.
- Add the starch mixture to the soup and bring it to a boil, stirring constantly, until thickened.
- Add the reserved asparagus tips and season with the lemon juice and salt, pepper, sugar, and freshly grated nutmeg. I use ¼ tsp each, but adjust to taste.
- Serve in bowls, sprinkle with fresh herbs, and enjoy!
Notes
- For thicker/thinner soup: To thicken, add more starch (in a slurry). To thin, add broth, water, dairy-free milk, or cream.
- Adjust the texture: Blend all the soup or leave some asparagus tips.
- Adjust creaminess: By adjusting how much cream you add.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you use Pinterest, feel free to pin the following photo:
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