This Creamy Vegan Asparagus Soup is a velvety blend of fresh asparagus, aromatic garlic, and a touch of lemon, creating a deliciously light yet comforting bowl that's perfect for any season and ready in about 30 minutes.
If you love asparagus recipes, try Vegan Spanish Paella, Vegan Couscous Salad, or Vegan Orzo Pasta Salad With Sunflower Seed Pesto.
The magic lies in its simplicity – fresh asparagus, aromatic garlic, and a hint of lemon combine to create a velvety, irresistibly light, yet satisfying blend.
I add peas for slight sweetness and more nutrients. This is perfect for spring and early summer seasons when you need a touch of warmth without the heaviness.
Jump to:
Why You'll Love This Recipe
- Despite being dairy-free, this soup has a rich, creamy texture.
- With straightforward steps, this recipe is quick and easy to prepare, making it ideal for weeknight dinners.
- Packed with vitamins and minerals from fresh vegetables, this soup is a wholesome choice that’s also vegan and gluten-free.
- You can enjoy it as a starter or a light lunch, or pair it with crusty bread for a more substantial meal.
Recipe Ingredients
You’ll need the following ingredients to make this delicious creamy asparagus soup. See the recipe card for measurements.
- All-Purpose Flour - The flour thickens this soup slightly. It thickens more after it cools but still remains fairly thin. If you prefer a thinner consistency, you can omit the flour - the flavor will still be delicious.
- Peas - I use frozen peas for this recipe.
- Veggie Broth - I measure out the four cups of water and then add a spoonful of the Better Than Boullion Vegetable Paste to the water. This helps me control the flavor intensity I want from the veggie stock, which tastes much better than the carton veggie broth.
Variations
- Add diced potatoes to the vegan asparagus soup for extra body and something to bite on. If you puree it with the potatoes, it will be even thicker.
- Add a can of cannellini beans to the soup and puree for a natural thickener.
- Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Use leeks or shallots instead of onions for a subtle, sweet flavor.
- Add diced carrots to the soup for a slight sweetness and a colorful variation.
- Substitute the coconut milk with homemade cashew cream for a rich, dairy-free option. You can also use thicker plant-based milk like oat milk, but I find it's not as creamy. It's fine if you're in a pinch.
How To Make Creamy Vegan Asparagus Soup
Here is the process in pictures. See the recipe card for detailed instructions and tips.
Step 1: In a large pot, saute onions and garlic in olive oil or veggie broth over medium heat. Stir often so the bottom does not burn.
Step 2: Add the asparagus and saute for 5 minutes.
Step 3: Add the salt, black pepper, coriander, and flour. Stir until well incorporated.
Step 4: Add the veggie broth and frozen peas. Mix well. Allow to boil then turn it down to a simmer for 15 minutes.
Step 5: Using a blender or an immersion blender, puree until the consistency you want.
Step 6: Finally, add the coconut milk and fresh lemon juice. Taste for any adjustments.
Recipe Tips
- For the best flavor and texture, use fresh, in-season asparagus. Look for firm, bright green stalks with closed tips. March through early June is asparagus season, but you can often find it fresh throughout the summer.
- Snap off the woody ends of the asparagus before cooking. The natural breaking point is where the tender part begins. Then, chop them into small pieces for easy and fast cooking times.
- Use an immersion blender for easy blending directly in the pot. For a super smooth finish, use a countertop blender and blend in batches with a towel over the top so it doesn't explode all over.
- Taste and adjust the seasoning before serving. A pinch of extra salt, a squeeze of lemon, or a dash of pepper can make a big difference.
- Top the soup with a drizzle of olive oil and fresh herbs like parsley or chives. During the late spring, I often have the chive blossoms from my garden to decorate soups and salads with. You can also use asparagus spears for a nice presentation.
- This soup thickens as it cools, just slightly.
Serving Suggestions
- Serve the soup with a side of crusty bread or a warm baguette to soak up the creamy goodness.
- Pair the soup with a fresh, crisp salad like Mediterranean Cucumber Tomato Salad. A simple mixed greens salad with a light vinaigrette, like Classic French Salad Dressing, also complements the rich soup nicely.
- Serve with your favorite vegan crackers, croutons, or breadsticks for a crunchy contrast.
- Pair with vegan grilled cheese or a hearty sandwich like Vegan BLT Sandwich With Soy Curls for a more filling meal.
- A side of roasted vegetables, such as carrots or sweet potatoes, adds a hearty component to the meal.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
- This soup freezes well. Cool completely, then freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Asparagus Soup FAQS
I have always used fresh asparagus, but frozen should work fine. However, thaw it before adding it to the soup, and adjust the cooking time, as frozen asparagus may cook faster than fresh asparagus.
Feel free to add other vegetables, such as spinach, leeks, or carrots, to enhance flavor and nutrition. This soup is extremely forgiving with anything you may want to add. Just try to keep the same volume of vegetables to maintain the same consistency.
You can use other plant-based milk, such as almond, soy, or oat milk. However, to maintain the same creaminess, consider using cashew cream or store-bought vegan cream.
Creamy Vegan Asparagus Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 ½ pounds asparagus trimmed and cut into small pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon pepper to taste
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 cup coconut milk
- 1-2 tablespoons lemon juice to taste
- fresh chives or parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil over medium heat in a large pot. Add the onion and a pinch of salt and saute until translucent - about 5 minutes. Add the garlic and saute for another minute until fragrant.
- Cook Asparagus: Add the asparagus and cook for another 5 minutes.
- Seasoning: Add the salt, coriander, pepper, and flour. Mix well until the flour disappears.
- Simmer: Pour in the peas and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend: Use an immersion blender or blender to puree the soup until smooth. Return to the pot and stir in the coconut milk and lemon juice.
- Serve: Garnish with fresh chives, parsley, and a drizzle of oil if desired.
Serena says
Really good simple soup. Very healthy and both my husband and I loved it. Love the chive blossoms for the pictures.
Regi Pearce says
Thanks, Serena. It is really good. Great way to use up those big bags of asparagus we get from Costco...lol. Thanks for the comment.