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Home » Recipes » Soup

Creamy Asparagus Soup

Published: Apr 29, 2023 by Melissa

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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!

Creamy Asparagus Soup in a bowl on a wooden board with bread to the side.

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.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • FAQ
  • Related
  • Pairing
  • Recipe
  • Food safety

Ingredients

This soup is made with just a handful of simple ingredients so it's as easy as it is delicious.

Ingredients to make Creamy Asparagus Soup.
  • 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.

Chopped asparagus on a wooden cutting board.

Prepare asparagus by cutting the bottom woody ends off spears. Then cut the spears into roughly 2 inch pieces. Set aside.

Top view of asparagus and garlic in a large pot.

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.

Top view of asparagus and vegetable broth in a large soup pot.

Add broth and stir. Cover with a lid and simmer until asparagus is very tender, 10-15 minutes.

Top view of Creamy Asparagus Soup in a blender.

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

How do you cut asparagus for soup?

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.

How long does asparagus soup last?

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.

Where is the most asparagus grown in the US?

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:

  • Asparagus Walnut Mushroom Skillet
  • Vegan Asparagus Quiche- Crustless
  • Vegan Creamy Roasted Tomato Soup
  • Creamy Vegan Mushroom Spinach Soup

Pairing

These are my favorite dishes to serve with [this recipe]:

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  • Top view of Baked Lemon & Herb Crusted Tofu on a bed of spinach and a side of asparagus on a white plate
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Recipe

Creamy Asparagus Soup with a spoon.

Creamy Asparagus Soup

Melissa
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!
Print Recipe Pin Recipe
Course Soup

Equipment

  • blender or immersion blender

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Return blended asparagus to pot and stir in cashew cream. Warm over low heat until warmed through.
  • Taste and adjust seasoning.
  • Serve with a drizzle of cashew cream , fresh herbs and crusty bread.
Keyword dairy free, vegan

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

See more guidelines at USDA.gov.

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Recipe Rating




Hi, I'm Melissa!

Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

About me

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