Vegan Cream of Asparagus Soup

This luscious vegan asparagus soup is thick, creamy and completely scrumptious! You’d by no means guess it was dairy-free. It is easy to make and might be on the desk in 40 minutes flat.

White wooden surface set with bowl of Vegan Cream of Asparagus Soup and fresh dill sprigs.

Asparagus is the large early spring veggie that I look ahead to yearly, and it has been ample recently at my native markets. Nevertheless it would not all the time really feel like spring this time of 12 months. That is why this creamy vegan asparagus soup is just about my final early spring recipe.

Traditional cream of asparagus soup is a fairly easy dish constituted of only a handful of elements, asparagus and heavy cream being the 2 stars of the recipe. With that in thoughts I got down to veganize the dish utilizing my favourite ingredient for replicating the richness of heavy cream: cashews.

Blended cashews are my favourite ingredient for making creamy dairy-free bisque-style soups like this one. They’re nice at replicating that wealthy lusciousness you get from milk or heavy cream.

And, excellent news, we’re utilizing a hack that permits us to skip the standard step of soaking cashews earlier than mixing. Learn on to be taught the way it’s performed!

Bounce to:

Elements You will Want

  • Contemporary asparagus.
  • Olive oil. Nearly any high-heat oil might be substituted right here. Canola oil, corn oil, coconut oil and avocado oil will all work.
  • Onion.
  • Garlic.
  • Potato. The recipe requires a russet, which is the most suitable choice for this soup, however different varieties like pink potatoes or Yukon gold will work if that is what you’ve gotten readily available.
  • Uncooked cashews. It is essential that your cashews are uncooked. Roasted cashews will not give your soup the precise taste or consistency.
  • Vegetable broth.
  • Lemon juice.
  • Salt and pepper.
  • Toppings. These are all optionally available, however be happy to garnish your vegan asparagus soup with some further asparagus ideas, coconut cream or cashew cream, recent parsley, dill or chives.

How It is Made

The next is an in depth picture tutorial on the way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Prep all the pieces earlier than you start cooking. Cube the onion, peel and cube the potato, mince the garlic, and trim and chop the asparagus.

Tip: This is one of the best ways to trim the woody ends out of your asparagus: seize a spear, grasp it within the center with one hand, and on the base together with your different hand. Bend till the bottom breaks off. It would break in simply the precise place!

Diced onion cooking in a pot with wooden spoon.

Warmth the oil in a big pot and add diced onion. Sweat the onion for about 4 minutes, stirring consistently, till it turns into gentle and translucent.

Asparagus pieces and onion cooking in a pot.

Add the asparagus items and cook dinner them with onion till they flip brilliant inexperienced and tender-crisp. Add the garlic and proceed cooking all the pieces for about 1 minute.

Tip: Optionally, put aside just a few asparagus tricks to garnish every bowl of soup. You need to use them uncooked, or take away them from the pot after cooking them with the onion for a couple of minutes however earlier than including the broth.

Broth being poured into a pot of asparagus, cashews and diced potato.

Add the broth, uncooked cashews, and diced potato to the pot. Increase the warmth and produce the broth to a boil.

Asparagus, potato, and cashews simmering in broth.

Decrease the warmth and let the soup simmer for about 20 minutes, till the asparagus is gentle and the potato items are fork tender.

Tip: Boiling the cashews is what permits us to skip the step of soaking them! I borrowed this trick from my vegan broccoli cheddar soup recipe, however it works as a shortcut in lots of recipes the place you’d usually have to let your cashews soak for a number of hours to melt them up for mixing.

Vegan Cream of Asparagus Soup in a blender.

Switch the soup to a blender or meals processor and mix till its clean and creamy. Chances are you’ll have to work in batches, and it might take a couple of minutes to totally mix the soup if you happen to aren’t utilizing a high-powered mixing system like a Vitamix.

Tip: I do not suggest utilizing an immersion blender for this explicit recipe, as it might be very difficult to get the entire cashews easily blended.

Heat the soup again up on the range if wanted, and season it up with salt, pepper, and a squeeze of lemon. You may also skinny it with as much as 2 cups of additional broth if you happen to’d want a thinner soup.

Bowl of Vegan Cream of Asparagus Soup with napkin and bunch of dill in the background.

Ladle the soup into bowls and high it as you want.

Leftovers & Storage

Leftover vegan cream of asparagus soup will maintain in an hermetic container within the fridge for about 3 days. I do not suggest freezing this soup.

Extra Creamy Vegetable Soups

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Bowl of Vegan Cream of Asparagus Soup topped with dill, chives, and asparagus tips.

Vegan Cream of Asparagus Soup

This luscious vegan asparagus soup is thick, creamy and completely scrumptious! You’d by no means guess it was dairy-free. It is easy to make and might be on the desk in 40 minutes flat.


  • 2
    recent asparagus spears
  • 1
    olive oil,
  • 1
    medium onion,
  • 3
    garlic cloves,
  • 4
    vegetable broth,
    plus as much as 2 extra cups
  • 1
    peeled and diced russet potato
    (about 8 ounces or half of a medium potato)
  • ½
    uncooked cashews
  • 1 ½
    lemon juice
  • Salt and pepper,
    to style

Non-obligatory Toppings

  • Asparagus ideas
  • Coconut cream or cashew cream
  • Contemporary dill, chives and/or parsley


  1. Trim the ends from the asparagus spears (Notice 1), then lower the spears into 1 to 2 inch items.

  2. Coat the underside of a big pot with 1 tablespoon of olive oil and place it over medium warmth. Give the oil a minute to warmth up, then add the onion. Sweat the onion for about 4 minutes, till it turns into gentle and translucent, stirring continuously.

  3. Add the asparagus and cook dinner it with the onion for about 3 minutes, till it turns brilliant inexperienced. (Notice 2)

  4. Add the garlic and cook dinner it with the asparagus and onion for about 1 minute, till very aromatic.

  5. Stir in 4 cups of broth, together with the potato and cashews.

  6. Increase the warmth and produce the liquid to a boil. Decrease the warmth and permit it to simmer for about 20 minutes, stirring often, till the potato and asparagus are very gentle.

  7. Switch the combination to a blender or meals processor bowl in batches and the soup mix till clean. All the time be very cautious when mixing scorching liquids.

  8. Return the combination to the pot. Skinny with as much as 2 cups of extra broth if desired. Stir within the lemon juice and season with salt and pepper to style. Reheat if wanted.

  9. Ladle the soup into bowls. Garnish with toppings of alternative and serve.

Recipe Notes

  1. To trim, grasp a spear by the center in a single hand, and by the bottom in one other hand. Bend the asparagus till it breaks. This can take away simply the powerful portion on the base.
  2. Optionally, reserve just a few tricks to garnish every bowl of soup. You may set them apart and use them uncooked, or cook dinner them in line with step 3 after which take away them from the pot earlier than you proceed with the recipe.
  3. This recipe makes about 6 cups of soup, assuming you solely use 4 cups of broth.

Vitamin Info

Vegan Cream of Asparagus Soup

Quantity Per Serving (1.5 cups)

Energy 229
Energy from Fats 106

% Every day Worth*

Fats 11.8g18%

Saturated Fats 2.2g11%

Sodium 601mg25%

Potassium 690mg20%

Carbohydrates 21.1g7%

Fiber 6.3g25%

Sugar 10.5g12%

Protein 8.5g17%

Calcium 75mg8%

Iron 6mg33%

* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.