This creamy vegan asparagus soup recipe is quick and easy to make and as delicious as grandma’s classic cream of asparagus soup! Enjoy the soup with a fresh and homemade bread as a side dish, light meal or appetizer.
The Best Vegan Cream of Asparagus Soup
Asparagus is not only a delicious vegetable, but also packed with many vitamins and nutrients. Although asparagus is often served as a side dish with hollandaise sauce and meat or fish, there are many vegan ways to enjoy asparagus. One of the best way is this vegan cream of asparagus soup which is a delicious plant-based alternative to the classic!
The great thing about this recipe, is that it’s much faster to make than traditional cream of asparagus soups! While my grandma always made her classic soup with asparagus broth, you don’t need to cook the asparagus peels in my easy recipe. Plus, you can save even more time by buying peeled asparagus. By the way, leftover broken asparagus spears are also good, because they are often more tender and cheaper.
Whether you enjoy this simple creamy asparagus potato soup with your family or friends as a quick appetizer for a dinner together or alone in front of the TV to warm up, it’s always a hit in the asparagus season!
This vegan cream of asparagus soup requires just a few ingredients. Feel free to swap out the vegetables or add more.
- Asparagus: For this recipe you should use fresh asparagus. Whether you use white or green asparagus, make sure to prepare it properly so that all hard peels and woody ends are removed.
- Potatoes: You can also use other veggies like sweet potatoes, broccoli, cauliflower, carrots or peas instead. These vegetables are also great for making a creamy soup.
- Vegan butter: There are many plant-based alternatives to butter that you can use in this recipe. A good option is butter-flavored margarine made from vegetable oils, but coconut oil, olive oil, or canola oil also work well.
- Flour: For a gluten-free option, you can use cornstarch or rice flour instead of wheat or spelt flour. These flours are also good for a creamy consistency.
- Sugar: Sugar is used in this recipe to round out the flavor. However, if you want to avoid sugar, you can also use maple syrup, agave syrup or stevia.
- Cooking cream: Try soy, oat, almond or coconut milk. If you prefer a lighter consistency, you can also use plant milk, however, this won’t create the same creamy texture.
Note: When substituting ingredients, take note that the consistency and flavor of the soup may change slightly.
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Prepare asparagus & potatoes
Start by peeling the asparagus and cutting off the woody ends. Then cut the asparagus spears into pieces about 2-3 inches long. The potatoes should also be peeled and cut into bite-sized pieces. Next, peel and chop the onion.
Step 2: Sauté onion & make roux
Now heat the vegan butter in a pot or dutch oven and sauté the onions for about 1-2 minutes. Then stir in sugar and salt and sprinkle with flour. Stir everything in well with a whisk. Now gradually pour in water and stir it in well until there are no more lumps. Then let the mixture boil.
Step 3: Add the potatoes, asparagus and broth and cook.
Now add the potato and asparagus pieces to the pot and simmer on low heat for about 15 minutes. Stir occasionally to prevent burning. Optionally, you can set aside a few pieces of asparagus to use as a garnish later.
Step 4: Blend soup until creamy
Once the vegetables are tender, blend the soup with an immersion blender until smooth and creamy. Now stir in the dairy-free cooking cream. Season the soup with salt, black pepper, nutmeg and lemon juice and bring to the boil again.
Step 5: Garnish and serve!
Serve the cream of asparagus soup in bowls and garnish with the asparagus pieces set aside and fresh chives. Serve with fresh baguette or bread and enjoy!
To make this cream of asparagus soup recipe less time-consuming and easier to prepare, I have not cooked the asparagus peels beforehand. However, if you want to use the asparagus peels for a more intense asparagus flavour in your soup, you can also boil the peels traditionally in water with salt and sugar for about 15-20 minutes. Then use this asparagus broth instead of the water. This is how we know it from grandma’s classic cream of asparagus soup made from the peels.
This cream of asparagus soup keeps well in the fridge and can be stored there for 3-4 days. You can store the soup in a sealable and airtight container and heat it up when needed. You can also freeze the soup, but due to its pureed consistency, it may become a bit watery after thawing.
This vegan cream of asparagus soup can be served as an appetizer or main dish. It is very versatile and can be complemented with a variety of side dishes.
- Baguette or bread: the cream of asparagus soup tastes especially good with fresh homemade bread or baguette. You can also serve herb butter or different spreads with it.
- Pesto: The soup can also be refined well with a fresh wild garlic pesto or homemade cashew cream.
- Sautéed mushrooms: with onions and garlic sauce are a delicious addition to this cream of asparagus soup.
- Herbs: Garnish the vegan asparagus soup with fresh herbs such as parsley, chervil or dill.
- Salad: A fresh salad goes very well with this creamy soup. A simple green salad or an Italian bread salad with tomatoes and cucumbers are good options.
This Creamy Asparagus Soup Recipe is:
- Gluten-free possible
- Fresh and aromatic
- Ideal for Meal Prep
- Perfect for busy weeknights
More Vegan Soup Recipes
- Wild Garlic Potato Soup
- Thai Carrot Ginger Soup
- Creamy Sweet Potato Soup
- Golden Lentil Soup
- Red Lentil Dahl
- Creamy Cauliflower Soup
- Pizza Soup
- Vegan Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Vegan Lasagna Soup
- Minestrone Soup
- Thai Peanut Ramen Noodle Soup
- Mushroom and Rice Soup
If you try this easy creamy asparagus soup recipe, feel free to leave me a comment and a rating! And if you take a photo of your healthy veggie soup and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Enjoy cooking! 😊
Creamy Asparagus Soup (Easy & Vegan)Author:
- 17.6 oz (500 g) asparagus white or green
- 8.8 oz (250 g) potatoes or other veggies or more asparagus
- 1 onion or leek
- 3.5 tbsp (50) vegan butter or margarine
- 3.5 tbsp (50 g) flour all-purpose, spelt or gluten-free flour
- 2 tsp sugar
- 1 tsp salt
- ½ tsp pepper
- 3 ⅓ cups (800 ml) water
- ⅔ cup (150 g) dairy-free cooking cream e.g. soy or oat cuisine
- 1 pinch of nutmeg ground or freshly grated
- ½ lemon freshly squeezed, or to taste
For garnish (optional)
- fresh chives or parsley or wild garlic
- baguette or bread
*Note: Feel free to watch the recipe video and check out the step-by-step pictures above!
- Peel the asparagus, cut off the woody ends and cut the asparagus spears into approx. 1-inch (2-3 cm) pieces. Peel potatoes as well and cut into bite-sized pieces. Peel and finely dice the onion.
- Heat the butter in a pot or dutch oven and sauté the onion for about 1-2 minutes. Stir in sugar and salt. Then sprinkle the flour on top and stir in using a whisk until the onions are fully coated. While stirring, gradually pour in the water until there are no more lumps and bring to a boil.
- Add the potato and asparagus pieces and simmer the soup over low heat for about 15 minutes until the vegetables are tender (stirring occasionally to prevent burning).
- Optionally, remove a few pieces of asparagus for the topping and set aside.
- Blend the remaining soup with an immersion blender until smooth and creamy. Stir in dairy-free cream and season with salt, pepper, nutmeg and lemon juice. Bring to the boil again briefly. (Add more water if it's too thick).
- Serve the cream of asparagus soup with the reserved asparagus pieces in bowls or on soup plates. Garnish with fresh chives and serve with fresh baguette or bread. Find more serving suggestions here.
- Tip: Peel the asparagus properly to get a nice and creamy soup.
- Traditional: Grandma collected the asparagus peels and boiled them for 15 minutes. Then she strained it through a sieve and used the aromatic asparagus broth as water for the recipe. Of course, you can also do it this way, but then the preparation just takes a little longer.
- More information about the recipe, including storing notes, is mentioned in the blog post above.
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