Cream of Asparagus Soup

Asparagus is in season and really affordable in Sydney right now so I bought a ton of it at the grocery store and farmer’s market last week. But when I was cleaning out my fridge on Saturday, I realized that I had way too much of it to just eat normally…
Vegan Cream of Asparagus Soup - Cashews make it creamy!

So what do I do when I have way too much of one vegetable? I make soup!

Vegan Cream of Asparagus Soup - Cashews make it creamy!

This fresh Asparagus soup is a beautiful green color, and its flavors are subtle but delicious…

Vegan Cream of Asparagus Soup - Cashews make it creamy!Vegan Cream of Asparagus Soup - Cashews make it creamy!

Vegan Cream of Asparagus Soup - Cashews make it creamy! Vegan Cream of Asparagus Soup - Cashews make it creamy!
Vegan Cream of Asparagus Soup - Cashews make it creamy! Vegan Cream of Asparagus Soup - Cashews make it creamy!


  • The freshness of the asparagus takes center stage here, as the soup is only seasoned with onion, lemon juice, salt and pepper. However some fresh garlic and/or dill would be lovely as well.
  • Traditional cream soups get their richness from heavy cream, but you can get the same result by using soaked raw cashews. If nuts are an issue for you, then use soy milk instead.
  • This soup freezes well. Just let it cool completely before freezing it in an air-tight container. Then slowly reheat it before serving.

Vegan Cream of Asparagus Soup - Cashews make it creamy!

4.9 from 12 reviews
Vegan Cream of Asparagus Soup
Prep time
Cook time
Total time
This fresh asparagus soup is made creamy and rich with the addition of raw cashews. It's gluten-free and freezer-friendly!
Recipe type: Soup
Serves: 4-6
  • 2 pounds green asparagus
  • 1 large onion, chopped
  • 2 tablespoons vegan margarine
  • 5 cups vegetable broth
  • ½ cup raw cashews, soaked in warm water for 1 hour (or ½ cup soy/almond milk)
  • ¼ teaspoon fresh lemon juice, or to taste
  1. Cut asparagus into ½-inch pieces.
  2. In a large pot, heat margarine over medium-low heat, and cook the onion for a few minutes, until softened.
  3. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  4. Add cashews and purée soup using an immersion blender (or in batches in a blender) until smooth.
  5. Season with lemon juice, and salt and pepper.
MAKE-AHEAD: Soup keeps in the fridge for up to 2 days. To freeze, let soup cool completely before freezing it in an air-tight container. Slowly reheat soup on stove-top (or microwave) before serving.

Adapted from:

Vegan Cream of Asparagus Soup - Cashews make it creamy!Vegan Cream of Asparagus Soup - Cashews make it creamy!Vegan Cream of Asparagus Soup - Cashews make it creamy!


  1. Jill says:

    Soup looks delicous but asparagus in Australia in autumn hmmm!! I would have thought only imported asparagus would be available therefore the freshness could be a bit questionable. Peru is a long way to bring a vegetable.

    • Hi Jill – I saw it all over the place at the farmer’s markets so I assumed it was local. I do try to buy seasonal when possible but I’ll be better about checking – especially asparagus – next time ;)

    • Felicity W says:

      I love this recipe, it’s perfect! Asparagus isn’t just an Autumn vegetable in Australia! Mine grew well into last Summer and I’ve just cropped another 800g on August 30th (mid-Winter). That’s why I’m back here to refresh my memory on this awesome recipe & go again!

    • Jaqulyn says:

      hi wonder if you have ever used coconut milk for asparagus soup?

      • I have not, but I’ve heard of others using it. Maybe Google a few recipes to get some ideas…

  2. Sharon says:


    It says that the cook time is 50 minutes but it looks like the cook time is 20? Am a little confused.

    Can I replace the Almond milk with Oat milk?

    Look delicious

    Thank you

    • Sorry – it’s 45 mins total once you factor in the prep and cooking the onions, etc. I’ve updated the recipe, thanks so much for pointing that out!

  3. Yummy asparaguses! That tempts :)
    thank you :)

  4. Hristiana says:

    Another incredibly delicious and easy soup! Im eating a third bowl :D thank you lady!

  5. Aasim says:

    I must say this soup does not disappoint. This is why I love being vegan; we get to eat the healthiest foods but the tastiest too! :) Thanks

    • Agree 100%! Glad you liked the soup – thanks for writing :)

  6. Ania says:

    It looks amazing. I love asparagus, never made the soup before. Might try it tonight as I have a lot of asparagus.

  7. [ Smiles ] Lovely recipe.

    For the record, I like my vegan soup in larger quantities; which means: I would need need a bigger soup bowl.

    • I’m the same with salads! No bowl is big enough. Ha :)

  8. Lisa says:

    Can you use olive oil instead of vegan butter ?

    • Absolutely

    • L.V says:

      You should never cook with olive oil as it becomes carcogenic…in fact oliver is just fat!! So use coconut oil/butter because it tolerates high heat and has medicinal properties too, like it’s good for your brain.

      • I try to use coconut oil when cooking at high heat, but I’m not sure about using it in this recipe – coconut &asparagus doesn’t sound like a good combo to me?!

        • Chloe says:

          Maybe rice bran oil or a nut oil would go better?

        • The term is ‘carcinogenic’. Your comment is somewhat scaremongering and probably inaccurate –

          If you overheat any oil it will potentially have negative effects on the health, as do coconut oil or butter, in different ways.

          Basically, if we chose to heed all advice on the internet about what not to eat and not eat it, we would quickly die of starvation.

  9. Steve says:

    Never made soup before, but have just made this and loved it! I used soya cream. I dont think ill ever buy soup again! Trying not to eat the rest of it as need to save some!

  10. Bianca says:

    Ooooh… I love asparagus so much! I’ve never had it in soup, though. Will need to try this. Just in time for fall :)

    Thx for sharing. xx Bianca

  11. Scott wagner says:

    I made this soup and seasoned it with nutmeg and a bit of ginger … delicious!

  12. Devi says:

    Great recipe! I used olive oil instead of vegan butter, and reduced stock by a cup. Simple and delicious!

  13. Felina says:

    I made it yesterday (with almond milk), it was DELICIOUS! Thank you for this wonderful recipe!

  14. C. Fruity says:

    Hi! I just started on a vegan lifestyle this year and I am excited to see that I can have a creamy soup without special vegan cheese, and vegan cream, and all these special vegan branded things that I would have to buy. Your soup looks simple and fantastic, and I can’t wait to try it. Thanks!

  15. Cliff says:

    This looks amazing, I absolutely love asparagus! I’ve never thought about making soup out of it but I’m going to try this stat! Thanks for posting.

  16. Thanks for the recipe! I have just made some and it came out well. I added plenty of garlic, three red chillies (I live in Thailand so it seemed appropriate) and a teaspoon of turmeric, for its health benefits. I also used home-made organic oat milk and squeezed in the juice of three small limes.

    Smooth, tangy, zesty and spicy. Souptastic!

  17. darlene says:

    Wonderful. I didn’t have cashews so I used toasted pumpkin seed! Delicious. Thank you.

  18. Cathy says:

    I made this last night b/c I had some asparagus that was getting a little soft/no longer crisp AMAZINGLY delicious :)

  19. Jamie says:

    This was so incredibly flavorful and delicious, it totally surpassed my expectations (esp considering the short ingredient list). It was impossible for me to gt it smooth with my immersion blender (it’s not high powered enough i guess), but i threw it in my blend tec and it came out super creamy.

  20. MPH says:

    Delicious soup! Added 3 diced leeks as well. Cant wait to eat the leftovers tomorrow!

  21. Tory says:

    I just made this soup only because I had so many asparagus they were going bad. What an amazing surprise!! Simple and so good I want to make more to freeze for the week night rushes. Thank you! Would this recipe with broccoli in place of the asparagus?

  22. Elena says:

    This soup is simply delicious! I made it with the cashews, and added some garlic salt and truffle oil at the end for some extra flavor. It was a huge hit at the party I brought it to! Thanks for the great recipe!!

  23. Wow, this soup really looks delicious. I want to try this soon.

  24. I love asparagus!! I’ve made asparagus soup before and I end up eat bowls and bowls of it throughout the week. I also love the natural diuretic properties that this great veggie has!

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