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This delicious vegan asparagus soup is rich and creamy, with no cream. It’s super easy to make with just a few ingredients, one pot and 30 minutes of cooking time. This perfect spring soup is low in calories and fat, plus it’s gluten-free and dairy-free.
Asparagus is the typical spring vegetables. This delicious vegetable is popping up in grocery stores and farmers markets, and we can’t get enough of it.
We like to use it to make asparagus-stuffed chicken breasts or stir-fries like this Steak and Asparagus Skillet Recipe. We love salads like this Roasted Asparagus Halloumi Salad and even as fries. (See Air Fryer Asparagus Fries)
This Creamy Vegan Asparagus Soup is another delicious recipe perfect to enjoy.
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Why You’ll Love This Soup:
- Simply: This vegan cream of asparagus soup is prepared with simple ingredients in one pot and is cooked in 30 minutes.
- Nutritious: Asparagus has great health benefits. It’s an excellent source of vitamin K and is high in folate, soluble fiber, antioxidants (like vitamin C and vitamin E), and potassium. This vegan asparagus soup recipe is a great way to get more of these important nutrients.
- Allergy friendly: Not only is this creamy soup recipe dairy-free, it’s also gluten-free so everyone can enjoy it.
- Thick and creamy Unlike a classic cream of asparagus soup, This delicious soup gets its creamy texture from potatoes, not cream.
- Hearty: This Creamy Asparagus Soup is a great healthy soup when you’re looking for creamy comfort food. Serve alone as a light meal or combine with a sandwich or salad.
Here’s what we need:
See the recipe card at the bottom of this post for full directions and ingredient amounts.
- olive oil
- Onion: A white or yellow onion both work great.
- celery
- Garlic
- Spices: Mustard seeds, thyme and bay leaf.
- red potatoes Or any starchy potato like Idaho or Yukon Gold. Waxy potatoes don’t thicken the soup in the same way.
- vegetable broth I like to use unsalted or low-sodium vegetable broth. This gives you more control over how salty you want the soup to be. If you want an even creamier soup, you can substitute cashew milk, almond milk, or any other non-dairy milk.
- asparagus Look for fresh asparagus. As asparagus ages and becomes starchy, it turns into a much milder version of itself. The older the asparagus, the tougher the stalks become, which can result in a stringy soup.
- lemon juice Freshly squeezed lemon is best instead of juice from the bottle.
- dill Fresh dill pairs perfectly with asparagus, but you can use other fresh herbs, like chopped basil, or leave them out.
How to cut asparagus
Asparagus spears have a tough, woody part on the ends that needs to be cut off. This is easy and there are two ways.
- You can use a knife to snip off the ends where they turn from green to white (the white part is the tough, woody part).
- You can use the bend and snap method. Simply hold each end of the stem and gently bend until it snaps into place. The stem breaks right where it gets hard and you can throw away the ends.
How to make a vegan asparagus soup
- Heat the oil in a large soup pot. Add the onion, celery, and garlic to the saucepan and reduce the heat to low-medium. Stir occasionally until tender, about 5 minutes.
- Add mustard seeds, bay leaf, thyme leaves and salt for topping. Stir for about 1 minute.
- Add the vegetable broth, potatoes, asparagus stalks and lemon juice to the saucepan. Bring to a boil, cover and simmer for 20 minutes.
- Using a hand blender, puree the soup to a creamy consistency.
- Add the asparagus tips to the soup and simmer covered for 5 minutes.
- Remove from heat, stir in dill, and serve with your favorite toppings (suggestions below).
Serving suggestions for asparagus soup
- Top off your soup with homemade croutons, or keep it gluten-free with these delicious Spiced Lemon Roasted Chickpeas.
- You can also top each serving with a swirl of coconut cream (the part that rises on top of a can of coconut milk).
- Crispy roasted onions, roasted pumpkin seeds or sunflower seeds are also suitable as toppings.
- Grate some lemon zest or crack some black pepper over each bowl.
- Serve asparagus soup as a starter or as a main course with crusty pieces of bread or garlic bread.
recipe tips
- If you don’t have an immersion blender, you can use a high power blender or food processor to puree the soup in batches, then return to the pot to reheat. Make sure the steam from the soup can escape from the blender or processor to avoid a messy hot soup explosion!
- If possible, use fresh dill for this recipe. If you must use dried dill, use 1 teaspoon of dried dill in place of the fresh dill.
- Save the woody ends of the asparagus to make more soup or vegetable broth. Just collect them (and the ingredients of other favorite veggies) in a freezer bag in the freezer.
- Since the asparagus tips are tender, they are added to the soup during the last five minutes of cooking time. If you like, you can add them along with the stems.
frequently asked Questions
If the asparagus spears are too thick and not fresh, a stringy soup can result. When buying asparagus, look for thinner, fresh spears.
Yes, this recipe freezes well. Allow soup to cool completely before portioning into airtight freezer containers. Freeze up to 3 months. Thaw frozen soup in the refrigerator overnight before gently reheating in the microwave or on the stovetop over low heat.
You can store vegan asparagus soup in an airtight container in the fridge for up to 4 days.
I have more delicious vegan soup recipes!
Try these:
Or check out all my soup recipes.
did you make this recipe Please leave a Rating in the comments below and let us know how it went. Did you make any changes? We would appreciate if you share and Your feedback is important! Thanks for visiting the Food Blog!
Recipe
Vegan asparagus soup
This delicious vegan asparagus soup is creamy, hearty and dairy and gluten free.
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Servings: 6 portions
Calories: 302kcal
instructions
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Heat oil in a large soup pot over medium-high heat.
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Add the onion and celery and garlic to the saucepan and reduce the heat to medium-low. Cook, stirring occasionally, until tender, about 5 minutes
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Add mustard seeds, bay leaf, thyme leaves, and salt and stir until covered, about 1 minute
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Add the broth, potatoes, asparagus stalks and lemon juice. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
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Using an immersion blender, puree the soup to a smooth consistency.
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Add the asparagus tips to the soup and simmer for another 5 minutes
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Stir in dill, remove from heat and serve garnished with croutons
Remarks
You can garnish the soup with croutons for serving, or roasted chickpeas with spiced lemon, which make a perfect gluten-free crouton substitute. The lemony crunch they add complements the intense asparagus flavor in the soup.
Use fresh dill if possible for this recipe. If you must use dried dill, use 1 teaspoon of dried dill in place of the fresh dill.
Since the asparagus tips are tender, they are added to the soup during the last five minutes of cooking time. However, if you prefer, you can add them along with the stems.
If the asparagus spears are too thick and not fresh, a stringy soup can result. When buying asparagus, look for thinner, fresh spears.
Storage: You can store vegan asparagus soup in an airtight container in the fridge for up to 4 days.
Freeze: Allow soup to cool completely before portioning into airtight freezer containers. Freeze up to 3 months. Thaw frozen soup in the refrigerator overnight before gently reheating in the microwave or on the stovetop over low heat.
Nourishment
Portion: 1portion | Calories: 302kcal | Carbohydrates: 48G | Protein: 19G | Fat: 7G | Saturated Fatty Acids: 2G | Sodium: 463mg | Potassium: 1654mg | Fiber: 8thG | Sugar: 8thG | Vitamin A: 1843ie | Vitamin C: 33mg | Calcium: 118mg | Iron: 8thmg
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