It’s springtime which means it’s asparagus season! This Vegan Creamy Asparagus Soup is one of my favorite spring-time soups to make. Most recently, I made this easy recipe for my family and my husband commented “I feel like I just ate at a fancy restaurant”! That’s when I knew this recipe was a keeper!
This elegant soup showcases the vibrant, earthy flavors of fresh asparagus while delivering a luxurious, creamy, comforting, and refined texture.
Asparagus season typically begins in late April and runs through June, although the exact timing can vary depending on the region. During this period, asparagus is at its peak freshness, boasting tender stalks and a sweet, grassy flavor unmatched at other times of the year. When selecting asparagus, look for firm, straight stalks with tightly closed tips. The color should be a vibrant green, and the stems should snap easily when bent.
Ingredients for Vegan Creamy Asparagus Soup
- Fresh Asparagus, 1 lb.
- Butter, vegan
- Vegan Chicken-flavored boulion
- Onion, chopped
- Garlic, minced
- Plant-based milk (Soy, oat, or almond)
- Salt and pepper to taste
How to Make Creamy Asparagus Soup
Prepare the Asparagus
Begin by preparing the asparagus. Rinse the stalks under cold water to remove dirt or sand. Using a sharp knife, cut off the woody ends of the asparagus—these are the tougher, less palatable parts of the stalks. Cut the remaining tender stalks into about 2-inch pieces.
Make the Soup
Sauté the onion
In a large pot, heat the vegan butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic
Next, add the minced garlic and cook for an additional minute, stirring frequently to prevent the garlic from burning.
Add broth and asparagus
Add the asparagus pieces and broth to the pot and stir to combine with the onions and garlic. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, about 15-20 minutes.
Blend
Next, use an immersion blender or transfer to a high speed blender and blend until you achieve a creamy smooth texture.
Return the blended soup to the pot if using a high-speed blender. Stir in the plant-based milk. Heat through on low heat but do not boil as that will cause the milk to separate.
Taste the soup and adjust the seasoning with salt and pepper.
Garnish with fresh chopped chives, parsley, or dill. Serve and enjoy!
How to Serve Creamy Asparagus Soup
This soup pairs wonderfully with crusty bread (Homemade Italian Bread using a bread machine)or a light salad (Arugula Salad), making it a perfect starter for a springtime meal or a satisfying main course on its own. The creamy texture of the soup contrasts beautifully with the crunch of toasted bread, creating a harmonious balance of flavors and textures.
Health Benefits of Asparagus
Beyond its delightful taste, asparagus is also packed with nutritional benefits. It is a good source of fiber, folate, and vitamins A, C, E, and K. Asparagus is also rich in antioxidants, which help combat oxidative stress in the body. Additionally, it contains a unique compound called asparagine, which acts as a natural diuretic and can help flush excess fluid and toxins from the body.
By incorporating asparagus into your diet during its peak season, you will not only enjoy its best flavor but also reap its numerous health benefits.
Conclusion
Creamy asparagus soup celebrates asparagus season, capturing the essence of spring in a bowl. Its luxurious, creamy texture and fresh, vibrant flavors make it stand out, comforting, and elegant. Whether preparing it as a starter for a sophisticated dinner party or enjoying it as a light meal on a breezy spring day, this soup will surely impress.
Vegan Creamy Asparagus Soup
Equipment
- High-speed blender or immersion blender
Ingredients
- 1 – 1½ lb. Asparagus, fresh large bunch to equal 4 cups chopped large
- 2 tbsp butter, vegan
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup plant-based milk soy, oat, or almond milk
Instructions
- In a large pot, heat the vegan butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent the garlic from burning.
- Add the asparagus pieces and broth to the pot and stir to combine with the onions and garlic.
- Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, about 15-20 minutes.
- Next, use an immersion blender or transfer to a high speed blender and blend until you achieve a creamy smooth texture.
- Return the blended soup to the pot if using a high-speed blender. Stir in the plant-based milk. Heat through on low heat but do not boil as that will cause the milk to separate.
- Taste the soup and adjust the seasoning with salt and pepper.
- Garnish with fresh chopped chives or parsley. Serve and enjoy!
