With just six simple ingredients, this Crema de Espárragos is a smooth and velvety cream of asparagus soup that’s nourishing and easy to make. The delicate, earthy flavor of asparagus shines in this simple yet comforting dish. It has an incredible creamy texture, without the need for dairy, and makes a perfect light lunch or starter before dinner.
One of the first asparagus recipes I learned to make was a simple, comforting soup, and over the years, I’ve refined it into this creamy, dairy-free version.
Like my Chipotle Tomato Soup and Creamy Poblano Soup, this recipe comes together with minimal ingredients yet delivers a rich, velvety texture. A quick sauté, a good blender, and just six simple ingredients transform fresh asparagus into a nourishing soup.
Asparagus is also packed with fiber, folate, and vitamins A, C, and K, making this a wholesome choice whether you're paleo, following Whole30, or just craving something light yet satisfying. It’s completely dairy-free and vegan as written, yet still indulgent and comforting, but if you prefer, you can easily add heavy cream or evaporated milk for a more traditional take.
Jump to:
For more vegetable-packed recipes, check out Sopa de Verduras and Calabacitas con Queso.
Ingredients & Substitutions
- Fresh Asparagus: Choose asparagus that are straight, firm to the touch and with tips that are tightly closed. Also, be sure the stalks are plump and not dry or cracked.
- Butter: Use your preferred dairy-free or vegan butter. I definitely prefer the taste of the brand Miyoko's and its ingredients are Whole30 compatible. For just a dairy-free (but not vegan) version, I also like to use ghee.
- Onion and Garlic
- Vegetable Broth: Use a low-sodium vegetable broth. Check the ingredients if doing Whole30.
- Dairy-Free Cream: For a silky soup texture, I recommend original Nutpods creamer or their half & half; both are dairy-free and made of almond and coconut cream. If unavailable, use full-fat coconut milk. For a dairy versions, use evaporated milk or heavy cream.
- Lemon Juice (optional): A bit of lemon juice brightens the flavors and add a little sweetness and zest. This ingredient is optional though and the soup is great even without it.
- Salt and Pepper
See recipe card for quantities.
Use my code EVERYDAYLATINA to get 15% off your first order of Nutpods on nutpods.com.
How to Make Dairy-Free Asparagus Soup
- Prepare the Asparagus: Cut and discard the bottom, woody stems of the asparagus. Slice off about a half inch of the asparagus tips into thin pieces. Set these aside. Cut the rest of the asparagus into one inch pieces.
- Cook Vegetables: Melt ghee in a pot over medium heat. Sauté chopped onions and garlic until softened. Add asparagus pieces, salt, and pepper, then pour in broth and bring to a boil. Simmer for 10-15 minutes until asparagus is tender. Set aside and cool for 10 minutes.
- Add to Blender: Add all of the cooled ingredients to a blender.
- Blend: Puree the soup in a blender (use caution when blending hot liquids) or in the same pot using an immersion blender until smooth.
- Simmer: Return the soup to the pot. Warm over low heat and add in reserved asparagus tips. Simmer for 2-3 minutes.
- Add Cream: Turn off heat and mix in the cream. Taste and add more salt and pepper if needed.
Recommended for This Recipe
Immersion Blender
Sometimes I'd rather not transfer the soup to a blender and like the convenience of using an immersion blender to blend the soup directly in the pot.
How to Serve
This soup is perfect as a starter or a comforting meal on its own. Here are some delicious ways to enjoy it:
- With a side of crunch – Pair it with warm corn tortillas, crusty bread, or top with homemade tortilla strips.
- As part of a meal – Serve alongside a salad, with quesadillas, ground beef tortas, or avocado tostadas
Storing and Reheating
- Store: Keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- Reheat: Warm the soup in a small pot over medium heat or microwave in a microwave-safe bowl until heated through.
Tips and Variations
- Make it Whole30: Use a broth and vegan butter (or ghee) with compatible ingredients.
- Add spice: Top with sliced jalapeños or drizzle in some juice from pickled jalapeños for extra heat.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
Looking for other recipes like this? Try these:
Recipe
Vegan Asparagus Soup
Equipment
- Dutch oven or medium pot
- Blender or immersion blender
Ingredients
- 2 lbs asparagus, stems trimmed and discarded
- 2 tablespoon vegan butter (or ghee for only dairy-free)
- ½ onion, chopped
- 2 garlic cloves, chopped
- 4 cups vegetable broth
- ½ cup original Nutpods or full-fall coconut milk
- 1 tablespoon lemon juice (optional)
- salt and pepper
Instructions
- Slice off about a half inch of the asparagus tips into thin pieces. Set these aside. Cut the rest of the asparagus into one inch pieces.
- Melt the ghee over medium heat in a Dutch oven or medium pot.
- Add chopped onion and garlic and cook until soft and fragrant. About 5 minutes.
- Add the one inch pieces of the asparagus to the pot. Season with a dash of salt and pepper.
- Pour in the broth and bring to a boil.
- Reduce heat and simmer for 10-15 minutes until the asparagus is tender.
- Set aside and cool for 10 minutes.
- Puree the soup in a blender (use caution when blending hot liquids) or in the same pot using an immersion blender.
- Return the soup to the pot.
- Warm over low heat and add in reserved asparagus tips. Simmer for 2-3 minutes.
- Turn off heat and mix in the cream and lemon juice (if using).
- Taste and adjust salt and pepper as needed.
Notes
- If dairy is not a problem for you, use evaporated milk or heavy cream instead of the Nutpods or coconut milk.
- For a non-vegan version, you can use chicken broth. If doing Whole30, just be sure to use a compatible broth.
- Ghee or regular butter are also great substitutes for vegan butter for a non-vegan version.
- Recipe inspired by joanneweir.com
Nutrition
Originally published February 22, 2023. Updated post on March 2025.
Elena
Wow, I thought I already liked asparagus just as a side, but this way takes it up a notch. Thank you!
Gemma
Yes, such a great vegetable for this creamy soup!
Lola
This is such a great way to use asparagus. We always get stuck on the same old ways to make it so this recipe was so fun and unique.
Gemma
And it is so good! My kids like it too which actually surprised me.
Sara
Amazing! I just bought another bunch of asparagus to make this again. So happy it is vegan and you can't even taste the coconut milk.
Gemma
Thank you, whenever I see asparagus on sale I have to get it so I can make this.
Kora M.
I made this and it was so yummy. Now that asparagus is in season I plan to make it all the time.
Gemma
Yes, the perfect recipe for asparagus season. Thank you!