Creamy Asparagus Soup, delicious and rich without heavy cream. This spring time soup gets it's creaminess from cashew cream so it is dairy free and vegan!
Spring time is for asparagus and this Creamy Asparagus Soup really lets this seasonal vegetable shine.
To make this asparagus soup, you'll want to make the cashew cream first. It's simple but does require around 30 minutes so plan accordingly. Love soup? Try my creamy Roasted Tomato soup or Broccoli Cheese soup.
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Ingredients
This soup is made with just a handful of simple ingredients so it's as easy as it is delicious.
- asparagus
- garlic
- vegetable broth/stock
- olive oil
- salt, pepper
- cashew cream
See recipe card for quantities.
Instructions
The process to make this soup is straightforward and simple. Chop the asparagus, simmer until tender and puree until smooth.
Prepare asparagus by cutting the bottom woody ends off spears. Then cut the spears into roughly 2 inch pieces. Set aside.
Heat oil in a large pot over medium heat. Add asparagus, a pinch of salt and dash of pepper. Cook for 5 minutes, stir occasionally. Add garlic, cook for 30-45 seconds.
Add broth and stir. Cover with a lid and simmer until asparagus is very tender, 10-15 minutes.
Transfer soup to a blender or use an immersion blender to puree the the asparagus and broth until smooth. Return to pot and stir in cashew cream.
Hint: If using a blender, leave the cap open to prevent a build up of heat and steam that could cause injuries and/or a mess. Cover opening with a tea towel to prevent splash.
Substitutions
- Cashew Cream - instead of cashew cream you can also use a store bought plant based cream. To make the soup nut free, sunflower seeds can be used instead of cashews to make the cream. Substitute an equal amount of sunflower seeds and proceed with making the cream.
Variations
- Deluxe - serve topped with fresh herbs, a squeeze of lemon juice and/or additional cashew cream.
- Kid friendly - top with croutons or serve with crusty bread on the side.
Equipment
You'll need a blender or an immersion blender/stick blender to make this soup.
Storage
Store the soup in an airtight container in the fridge. Good for 3-4 days.
To freeze, store soup in a freezer safe container bag for up to 3-4 months.
Top tip
Adjust the amount of salt in the recipe based on the salt content of the vegetable broth/stock you use. I use homemade unsalted broth so I add a bit more. Taste as you go to prevent over salting.
FAQ
Trim the woody ends of the asparagus stalk, usually the bottom 1-2 inches. If you hold the spear between your hands and gently bend it should snap at the natural point between the woody end and tender edible portion. Chop trimmed asparagus spears into 1-2 inch pieces for making soup.
Asparagus soup should last 3-4 days in an air tight container in the fridge. You can also freeze the soup for up to 3-4 months.
Michigan is the largest producer of asparagus in the United States. The moderate temperatures and soil make it an ideal area for growing asparagus.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Creamy Asparagus Soup, delicious and rich without heavy cream. This spring time soup gets it's creaminess from cashew cream so it is dairy free and vegan!
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 2 lbs asparagus
- salt and pepper to taste
- 2 cup vegetable broth/stock
- ½ cup cashew cream
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Prepare asparagus by cutting the bottom woody ends off spears. Then cut the spears into roughly 2 inch pieces. Set aside.
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Heat oil in a large pot over medium heat. Add asparagus, a pinch of salt and dash of pepper. Cook for 5 minutes, stir occasionally.
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Add garlic, cook for 30-45 seconds.
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Add broth and stir. Cover with a lid and simmer until asparagus is very tender, 10-15 minutes.
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Use an immersion blender or carefully transfer asparagus and broth to a blender. If using a blender, remove small cap on lid and cover with a towel to prevent steam from building up which can be dangerous.
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Return blended asparagus to pot and stir in cashew cream. Warm over low heat until warmed through.
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Taste and adjust seasoning.
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Serve with a drizzle of cashew cream , fresh herbs and crusty bread.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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