Best 7 Vegan Cream Of Asparagus Soup Recipes

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Indulge in the velvety delight of our vegan cream of asparagus soup, a symphony of flavors that will tantalize your taste buds. This plant-based culinary creation is crafted with fresh asparagus, aromatic leeks, and a touch of garlic, all simmered in a creamy cashew broth. Experience the subtle sweetness of the asparagus, perfectly balanced by a hint of black pepper and a sprinkling of fresh herbs. Accompanying this delectable soup are two additional plant-based treats: a zesty lemon tahini dressing and a crunchy almond gremolata. These accompaniments add layers of flavor and texture, transforming this soup into a symphony of vegan delights.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ASPARAGUS AND PEA SOUP



Creamy Asparagus and Pea Soup image

Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.

Provided by Minimalist Baker

Categories     Soup

Time 30m

Number Of Ingredients 13

2 Tbsp olive or avocado oil
12 ounces asparagus ((trimmed // 1 large bundle yields ~12 ounces) )
10 ounces fresh or frozen peas ((2 cups yield ~10 ounces) )
4 cloves garlic ((minced))
1 medium shallot ((thinly sliced))
Salt + Pepper
1 1/2 cups Almond Breeze unsweetened plain almond milk
1 1/2 cups vegetable broth (DIY or store-bought)
1-2 Tbsp nutritional yeast ((optional // for a slightly cheesy flavor))
1/2 medium lemon ((optional // juiced // for brightness))
2 cups bread ((any kind // cubed))
1/4 cup olive oil ((or other neutral oil))
1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil

Steps:

  • Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
  • Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  • Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  • Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  • Transfer soup to blender (that is safe for blending hot liquids - it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  • Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
  • Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  • If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  • Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  • Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
  • Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 16.4 g, Protein 9.2 g, Fat 5.5 g, SaturatedFat 0.7 g, Sodium 652 mg, Fiber 6.5 g, Sugar 5.9 g

VEGAN CREAM OF ASPARAGUS SOUP



Vegan Cream of Asparagus Soup image

This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. And guess what: you don't even need to soak the nuts! This soup can be on the table in 40 minutes flat.

Provided by Alissa Saenz

Categories     Soup

Time 40m

Number Of Ingredients 11

1 tablespoon + 1 teaspoon olive oil, (divided)
1 medium onion, (diced)
3 garlic cloves, (minced)
2 pounds fresh asparagus spears, (trimmed and cut into 1-2 inch pieces (cut all but about 8 spears))
1 cup diced russet potato ((about 1/2 pound or 1/2 of a medium potato))
1/2 cup raw cashews
4-6 cups vegetable broth
1 1/2 tablespoons lemon juice
Salt and pepper to taste
Coconut milk or another non-dairy milk, (for garnish (optional))
Fresh chives, (for serving)

Steps:

  • Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until it becomes soft and translucent.
  • Add the garlic and all but 8 spears of asparagus. Continue to sauté for about 5 minutes more, until the asparagus begins to soften.
  • Stir in 4 cups of broth, 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 food processor bowl in batches and blend until smooth.
  • 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.
  • Coat the bottom of a medium skillet with the remaining teaspoon of oil and place it over medium-high heat. When the oil is hot, add the reserved asparagus spears and cook just until they become bright green and tender-crisp.
  • Ladle the soup into bowls. Drizzle with non-dairy milk, sprinkle with chives, and arrange a few asparagus spears on top of each bowl. Serve.

Nutrition Facts : Calories 281 kcal, Carbohydrate 28.7 g, Protein 14.1 g, Fat 14.4 g, SaturatedFat 2.8 g, Sodium 777 mg, Fiber 7.2 g, Sugar 7.6 g, ServingSize 1 serving

CREAMY VEGAN ASPARAGUS SOUP



Creamy Vegan Asparagus Soup image

Creamy and delicious! We added a healthy amount of cumin and the flavors blended absolutely perfectly. I love asparagus and am amazed at how much we enjoyed this vegan "cream" soup - can't wait to have it again!

Provided by Chiara Cyr

Categories     Other Soups

Number Of Ingredients 13

vegetable cooking spray
3 Tbsp olive oil, extra virgin
1 c onion, chopped
3 c cauliflower, chopped
3 c vegetable broth
18 stick asparagus
1 clove garlic, minced
1 pinch sea salt
1 1/2 c almond milk
black pepper
basil, dried
chives, dried
cumin

Steps:

  • 1. Spray a large pasta pot with the cooking spray and add 1 Tbsp. of the olive oil, and slightly brown the oil on medium (this may appear as "burning" the oil, but it is crucial to have this flavor).
  • 2. When oil has reached a light golden brown color, add the onions and sauté until they are clear. Add a pinch of salt.
  • 3. Add the cauliflower and sauté for about 5 min., or until slightly tender.
  • 4. Add 6 spears of chopped asparagus and continue to sauté for another 3 minutes, or until the asparagus is slightly tender.
  • 5. Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 min. or so.
  • 6. Add another cup of broth and return the heat to medium, allowing to simmer while continuously stirring.
  • 7. Once it appears to have a reduced slightly, remove the mixture from the heat and put into a heat resistant bowl. Allow to cool.
  • 8. Once the mixture has become room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
  • 9. Spray a clean pot with more spray and add 1 Tbsp. of olive oil.
  • 10. Add the garlic and sauté until golden brown.
  • 11. Add the rest of the asparagus chopped and sauté for about 5 min. or until tender and add the remainder of the vegetable broth.
  • 12. Add the blended mixture to the pot and allow to simmer on med-low for about 10 min. and add spices to taste.
  • 13. Turn off the heat and stir in the almond milk. Allow to mix well and then serve.

VEGAN CREAM OF ASPARAGUS SOUP



Vegan Cream of Asparagus Soup image

If you can't find fresh asparagus, broccoli works well in this recipe too. Cashew cream stands in for the dairy and makes a rich, delicious dish. From Chef Tal Ronnen's The Conscious Cook.

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

sea salt
3 tablespoons extra virgin olive oil
1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
2 stalks celery, chopped
1 large onion, chopped
2 quarts vegetable stock (or faux chicken stock)
1 bay leaf
1 cup thick cashew cream, plus more for garnish (Cashew Cream(Regular and Thick))
fresh ground black pepper
2 cups fresh Baby Spinach
baby greens (to garnish, or use chopped chives, or chopped or slivered cooked beets)

Steps:

  • Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
  • Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
  • Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
  • Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!

CREAM OF ASPARAGUS SOUP (VEGAN)



Cream of Asparagus Soup (vegan) image

A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.

Provided by Carol Bullock

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 bunch asparagus (frozen works fine)
1 large onion, sliced in large slices
1 -5 clove garlic
2 cups vegetable broth
1/4 cup unbleached flour
2 1/2 cups soymilk
2 tablespoons soy sauce or 2 tablespoons tamari
2 teaspoons dried basil
salt and pepper

Steps:

  • Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
  • Put the asparagus, onion, garlic and broth in a large saucepan.
  • Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
  • Put contents of saucepan into blender.
  • Add the flour, soy milk, soy sauce and basil.
  • Process until smooth.
  • Return the soup to the saucepan and add the asparagus tips.
  • Cook over medium heat until the soup thickens and is heated through.
  • Season to taste with salt and fresh cracked pepper and serve.

COMFORT VEGAN CREAM OF ASPARAGUS SOUP



Comfort Vegan Cream of Asparagus Soup image

My vegetarian husband had all 4 wisdom teeth out and was on liquids for several days. This was one of the recipes I threw together for him. The "dried herb mix" is a mix of dried herbs I keep handy in a spice grinder: rosemary, bay leaves, thyme, parsley, white pepper, sage, chives, marjoram, basil, oregano. Free free to use any of these you prefer to taste.

Provided by mlomeister

Categories     Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 garlic cloves, pressed
1/4 yellow onion
1 bunch asparagus, chopped
1 tablespoon olive oil
1/4 cup cream, optional for vegans
1 potato, peeled & diced
1 vegetable bouillon cube
1/2 teaspoon mixed herbs, crushed dried
kosher salt

Steps:

  • In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
  • Bring soup pot to a boil, add potatoes and reduce heat to low boil.
  • In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
  • When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
  • Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
  • Remove from heat and blend soup to desired consistency.
  • If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
  • Gently stir in cream, if using.
  • Add kosher salt to taste, or serve alongside soup in a salt cellar.

Nutrition Facts : Calories 263.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 19.8, Sodium 53, Carbohydrate 31.9, Fiber 7.4, Sugar 4.6, Protein 9

CREAM OF ASPARAGUS AND MUSHROOM SOUP



Cream of Asparagus and Mushroom Soup image

I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.

Provided by Kristy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

3 slices bacon
1 tablespoon bacon drippings
¼ cup butter
3 stalks celery, chopped
1 onion, diced
3 tablespoons all-purpose flour
6 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, tips set aside and stalks chopped
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
¾ cup half-and-half cream

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
  • Melt butter with drippings in a saucepan over medium heat.
  • Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
  • Whisk flour into the mixture and cook for 1 minute.
  • Whisk in chicken broth and bring to a boil.
  • Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
  • Reduce heat and simmer for 20 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
  • Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
  • Garnish soup with crumbled bacon.

Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g

Tips:

  • Use fresh asparagus. Fresh asparagus has a more vibrant flavor and is more tender than canned or frozen asparagus.
  • Don't overcook the asparagus. Overcooked asparagus is mushy and loses its flavor. Cook it just until it is tender-crisp, about 3-4 minutes.
  • Use a good quality vegan cream. There are many different vegan creams available on the market. Choose one that is made with whole, natural ingredients and has a rich, creamy flavor.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a teaspoon of Dijon mustard for extra flavor.
  • Serve the soup hot or cold. Cream of asparagus soup is delicious served hot or cold. If you are serving it cold, chill it in the refrigerator for at least 2 hours before serving.

Conclusion:

Cream of asparagus soup is a delicious and versatile soup that can be enjoyed hot or cold. It is a great way to use up leftover asparagus, and it is also a good source of vitamins and minerals. With its creamy texture and delicate flavor, cream of asparagus soup is a soup that everyone will enjoy.

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