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Bowl of Vegan Cream of Asparagus Soup topped with dill, chives, and asparagus tips.
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4.87 from 22 votes

Vegan Cream of Asparagus Soup

This luscious vegan asparagus soup is thick, creamy and absolutely delicious! You'd never guess it was dairy-free. It's easy to make and can be on the table in 40 minutes flat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 229kcal
Author: Alissa Saenz

Ingredients

  • 2 pounds fresh asparagus spears
  • 1 tablespoon olive oil, divided
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth, plus up to 2 additional cups
  • 1 cup peeled and diced russet potato (about 8 ounces or half of a medium potato)
  • ½ cup raw cashews
  • 1 ½ tablespoons lemon juice
  • Salt and pepper, to taste

Optional Toppings

  • Asparagus tips
  • Coconut cream or cashew cream
  • Fresh dill, chives and/or parsley
US Customary - Metric

Instructions

  • Trim the ends from the asparagus spears (Note 1), then cut the spears into 1 to 2 inch pieces.
  • Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 4 minutes, until it becomes soft and translucent, stirring frequently.
  • Add the asparagus and cook it with the onion for about 3 minutes, until it turns bright green. (Note 2)
  • Add the garlic and cook it with the asparagus and onion for about 1 minute, until very fragrant.
  • Stir in 4 cups of broth, along with the potato and cashews.
  • Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.
  • Transfer the mixture to a blender or food processor bowl in batches and the soup blend until smooth. Always be very careful when blending hot liquids.
  • Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.
  • Ladle the soup into bowls. Garnish with toppings of choice and serve.

Notes

  1. To trim, grasp a spear by the middle in one hand, and by the base in another hand. Bend the asparagus until it breaks. This will remove just the tough portion at the base.
  2. Optionally, reserve a few tips to garnish each bowl of soup. You can set them aside and use them raw, or cook them according to step 3 and then remove them from the pot before you proceed with the recipe.
  3. This recipe makes about 6 cups of soup, assuming you only use 4 cups of broth.

Nutrition

Serving: 1.5cups | Calories: 229kcal | Carbohydrates: 21.1g | Protein: 8.5g | Fat: 11.8g | Saturated Fat: 2.2g | Sodium: 601mg | Potassium: 690mg | Fiber: 6.3g | Sugar: 10.5g | Calcium: 75mg | Iron: 6mg