This Vegan Cream of Asparagus Soup is the ultimate ode to spring’s most vibrant vegetable. Silky, flavorful, and deceptively simple, it’s a dish that’s both comforting and sophisticated. Perfect for a light lunch, an elegant dinner starter, or even a make-ahead meal for busy weekdays.
Let’s face it: asparagus doesn’t always get the attention it deserves. It’s the veggie equivalent of the shy kid at the back of the class—quietly amazing, but often overlooked. This soup changes the game. By pairing tender asparagus with the creamy goodness of nondairy milk and the savory depth of fresh herbs, you get a dish that feels indulgent but is secretly packed with nutrients.
Oh, and did I mention the little garnish of asparagus tips and fresh dill? Fancy enough to impress your dinner guests, easy enough to whip up on a Tuesday. That’s what I call winning.
This Vegan Cream of Asparagus Soup Is...
- Elegant yet easy: A restaurant-worthy dish you can make in your own kitchen.
- Plant-based perfection: Creamy without the cream, and totally dairy-free.
- Versatile: Serve it as an appetizer, a main course, or even as a chilled summer soup.
- Meal prep-friendly: Flavors deepen as it sits, making leftovers even better.
- Nutrient-rich: Packed with vitamins, minerals, and fiber from the star ingredients.
Helpful Tips & Substitutions
Trim asparagus properly: Snapping off the woody ends ensures a tender and smooth soup.
Cook just until tender: Overcooking asparagus can dull its bright flavor. Keep an eye on your pot!
Nondairy milk: This adds creaminess without overpowering the asparagus flavor. Almond, oat, or cashew milk are excellent choices. You could also use coconut milk for a bit of a twist.
Variations to Try
Chilled Asparagus Soup: Let the soup cool completely, then chill in the fridge for a refreshing summer option.
Spicy Kick: Add a pinch of cayenne or a swirl of chili oil for heat lovers.
Lemon-Tarragon Twist: Replace dill with fresh tarragon and add a squeeze of lemon juice for a citrusy upgrade.
Crunchy Garnish: Top with toasted almonds or croutons for added texture.
Protein Boost: Stir in silken tofu or white beans for a heartier version.
More Vegan Recipes
If you love this Vegan Cream of Asparagus soup, be sure to check out these other delicious ideas:
- Old Fashioned Vegan Stew
- Vegan Minestrone Soup
- Vegan Cream of Cauliflower Soup
- Vegan Cream of Broccoli Soup
Recipe
Vegan Cream of Asparagus Soup
Equipment
- immersion blender or traditional blender
Ingredients
- 2 pounds asparagus
- 1 ½ tablespoons olive oil
- 1 large onion chopped
- 1 clove garlic minced
- 1 large potato finely diced
- 32 ounces vegetable broth
- ¼ cup fresh dill chopped, plus more for garnish
- 1 teaspoon dried basil
- Pinch nutmeg
- ¾ cup nondairy milk plain, unsweetened
- Salt and freshly ground pepper to taste
Instructions
- Prep the Asparagus: Trim 1 inch off the tough bottoms of the asparagus stalks and discard. Peel any tough skin, then cut the stalks into 1-inch pieces. Set aside the tips for garnish.
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic, cooking until golden and fragrant.
- Simmer the Soup: Add the asparagus pieces, diced potato, vegetable broth, dill, basil, and a pinch of nutmeg. Bring to a gentle boil, then reduce heat, cover, and simmer for about 15 minutes, or until the asparagus and potatoes are tender.
- Blend: Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the solids to a blender in batches, puree until smooth, and return to the pot.
- Adjust Consistency: Stir in ½ to 1 cup of nondairy milk until the soup reaches your desired thickness. Season with salt and pepper to taste.
- Prepare the Garnish: Steam the reserved asparagus tips until tender-crisp.
- Serve: Ladle the soup into bowls, top with steamed asparagus tips, and garnish with fresh dill. Enjoy hot, or let it cool for a chilled variation!
Elizabeth says
I just made cream of asparagus last night. Very simple...sauted onions and stirred in flour to make a roux. Then cooked the asparagus in 3 C of milk till soft...moved the cooked asparagus to blender and whirred with another C milk. Added back to kettle, stirred in roux and brought almost to a boil to thicken. Only seasoning was a little salt and pepper. All the other spices on that recipe are overkill to my taste and also no need of broth. It should taste like fresh asparagus. Made 4 large bowls and no leftovers.