This easy Cream of Asparagus Soup recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
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The Most Delicious Cream of Asparagus Soup Recipe (But make it dairy-free!)
Celebrate the flavors of Spring with this incredible dairy-free cream of asparagus soup. This deliciously creamy soup is made with simple ingredients and highlights the grassy, vegetal flavors of asparagus.
The soup is bright tasting, easy to make and perfect served with either a dollop of plant based yogurt or a drizzle of good olive oil.
Ingredients You’ll Need
The following is an overview of the ingredients needed to make this cream of asparagus soup recipe. You’ll find the exact measurements in the Recipe Card below.
- Fresh Produce & Herbs: Green asparagus, yellow potatoes, onion, garlic, lemon juice, fresh tarragon, fresh chives.
- Condiments & Spices: Vegetable broth or vegan “chicken” broth, salt, pepper,
- Dairy Alternatives: Vegan butter.
- To serve (optional): unsweetened plant-based yogurt, olive oil.
How to Make this Cream of Asparagus Soup Recipe (Step by Step)
Step one: Sauté the Onions
Melt the dairy-free butter in a large pot over medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
Step Two: Add the Asparagus & Garlic
Trim the thick ends of the asparagus and cut each spear into 3- 4 pieces. Add them to the pot along with the minced garlic. Mix well and cook for 5 minutes or until the garlic is fragrant.
Step Three: Add the Potatoes and Broth & Simmer
Add in the chopped potatoes and tarragon then continue cooking for another 5-8 minutes. Add in the broth and mix well.
Lower the heat to medium low, cover the pot and simmer for 20-25 minutes or until the potatoes are fork tender.
Step Four: Blend the Cream of Asparagus Soup, Serve & Enjoy
Add the cooked vegetables and broth to a blender in batches. Blend until completely smooth and creamy.
Return the blended soup back to a pot on medium low heat. Check for seasoning and season with salt & pepper.
Heat through before serving with either a dollop of plant-based yogurt or a drizzle of good olive oil and a garnish of chopped chives.
RECIPE CARD
Use this recipe card to pin and/or print this easy vegan cream of asparagus soup recipe & be sure to read the full article above for additional step by step photos.
Cream of Asparagus Soup (Easy Recipe)
Ingredients
- 2 lbs Asparagus - ends trimmed
- 3 Medium yellow potatoes - peeled
- 1 Medium onion - chopped
- 3 cloves Garlic - minced
- 4 cups Vegetable broth - or Vegan "Chicken" Broth
- 2 tablespoons Vegan butter
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh Tarragon - or sub 1 teaspoon of dried tarragon per tablespoon of fresh tarragon
- 1 pinch Salt - or to taste
- 1 pinch Pepper - or to taste
- 1 tablespoon Chives - chopped, for garnish
Serve with
- 1/2 cup plain plant-based Yogurt - unsweetened, optional
- 1 teaspoon Olive oil - or to taste, optional
Instructions
- Melt the butter in a large pot on medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
- Trim the thick ends of the asparagus and cut each spear into 3- 4 pieces. Add them to the pot along with the minced garlic. Mix well and cook for 5 minutes or until the garlic is fragrant.
- Add in the chopped potatoes and tarragon then continue cooking for another 5-8 minutes. Add in the broth and mix well. Lower the heat to medium low, cover the pot and simmer for 20-25 minutes or until the potatoes are fork tender.
- Add the cooked vegetables and broth to a blender in batches. Blend until completely smooth and creamy. Return the blended soup back to a pot on medium low heat. Check for seasoning and season with salt & pepper. Heat through before serving with either a dollop of plant-based yogurt or a drizzle of good olive oil and a garnish of chopped chives.
Equipment
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