Only 6 simple ingredients are needed to make this deliciously creamy and velvety Vegan Asparagus Soup. This soup is so easy to make, flavorful, and nourishing that you will want to make it again and again.
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Asparagus happens to be one of my husband Matt's favorite vegetables. I didn't grow up eating much asparagus, so it was really once I was married that I learned to enjoy and cook with it.
One of the recipes that I learned early on in our marriage was from a PBS show where this tasty stem vegetable was turned into a super easy soup. This quickly turned into one of our favorite ways to eat asparagus.
Today's recipe is inspired from that recipe. In my version, I have swapped out some of the ingredients to make this into a creamy and rich soup using dairy-free and vegan ingredients.
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Why You'll Love This Asparagus Soup Recipe
- Easy to Make: After some quick chopping, sautéing, and blending you will be able to enjoy this delicious soup without much effort.
- Minimal Ingredients: Only 6 simple ingredients are needed for this tasty recipe.
- Dairy-Free and Vegan: In this recipe I use vegan butter, vegetable broth and dairy-free cream, therefore making the recipe dairy-free and vegan.
- Creamy and Comforting: This soup is deliciously creamy, rich, and warming.
- Nutritious and Healthy: Asparagus has a great variety of health benefits and is a great source of nutrients including fiber, folate and vitamins A, C, and K. The soup itself is also a great choice if you are on Whole30.
- Make it Non-Vegan: If making this soup vegan is not important to you, I have included easy ingredient substitutions in the recipe.
The Ingredients
- 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.
- Plant-Based Butter: Use your preferred dairy-free or vegan butter. I definitely prefer the taste of the brand Miyoko's and it's ingredients are Whole30 compatible. For just a dairy-free (but not vegan) version, I also like to use ghee.
- Onion and Garlic: These aromatics are sautéed in the butter to create an amazing, flavorful base for the soup.
- Vegetable Broth: Use a low-sodium vegetable broth for better control over the seasoning of the soup. Check the ingredients if doing Whole30.
- Dairy-Free Cream: Nutpods is a dairy-free creamer made of a combination of almonds and coconut cream. I like to use the original Nutpods flavor to add a silky, creamy texture to the soup. If you are unable to find this creamer, you can use full-fat coconut milk instead.
- 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.
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How to Make Asparagus Soup
1. 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.
2. Cook Onions and Garlic
- 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.
3. Cook Asparagus
- 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.
4. Puree the Soup
- Puree the soup in a blender (use caution when blending hot liquids) or in the same pot using an immersion blender until smooth.
- Return the soup to the pot.
5. Season and Add Cream
- Warm over low heat and add in reserved asparagus tips.
- Simmer for 2-3 minutes.
- Turn off heat and mix in the cream.
- Taste and add more salt and pepper if needed.
How to Serve
This soup is great for lunch or as an appetizer for dinner. It is also great paired with:
- Crusty bread
- With a side salad
- Corn or flour quesadillas
- Grilled cheese
- Sandwich
- Topped with crispy tortilla strips
How to Store and Reheat
Store in an air-tight container in the refrigerator up to 4 days or in the freezer for up to 2 months.
To reheat, pour the soup in a small pot over medium heat or microwave in a microwaveable safe bowl until heated through.
Substitutions
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.
Tips and Variations
- Easily make this recipe Whole30 by using a broth and vegan butter (or ghee) with compatible ingredients.
- Make it spicy by topping off with some sliced jalapeños. It is also great with a little drizzle of juice from pickled jalapeños.
I hope you enjoy!
PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.
More Dairy-Free Recipes
- Creamy Strawberry Agua Fresca
- Gluten-Free Dairy-Free Tres Leches Cake
- Chicken Enchiladas Suizas (Dairy-Free Option)
- Vegan Coquito
- Healthy Homemade Almond Milk
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
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!