Cream of Asparagus Soup

What do I do when I have way too much of one vegetable? I make soup! Today it was this lovely cream of asparagus soup:

Vegan Cream of Asparagus Soup - Cashews make it creamy!

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…

Vegan Cream of Asparagus Soup - Cashews make it creamy!

But when I was cleaning out my fridge on Saturday, I realized that I had way too much of it to just eat normally. That’s when I decided to make soup with it.

Vegan Cream of Asparagus Soup - Cashews make it creamy!

This cream of 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!

Notes – Cream of Asparagus Soup Recipe

  • 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.
  • Soaked raw cashews replace the heavy cream used in traditional creamy soups, but you can get the same result by using. If nuts are an issue for you, then use some non-dairy milk (soy milk, almond milk, etc) instead.
  • Use an immersion blender or regular blender to blend the soup (if using a regular blender, be sure to cool your soup before blending).
  • 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!

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Vegan Cream of Asparagus Soup

This fresh asparagus soup is made creamy and rich with the addition of raw cashews. It’s gluten-free and freezer-friendly!

  • Author: Angela @ Vegangela.com
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x
  • Category: Soup

Ingredients

Scale
  • 2 pounds green asparagus
  • 1 large onion, chopped
  • 2 tablespoons vegan margarine
  • 5 cups vegetable broth
  • 1/2 cup raw cashews, soaked in warm water for 1 hour (or 1/2 cup soy/almond milk)
  • 1/4 teaspoon fresh lemon juice, or to taste

Instructions

  1. Cut asparagus into 1/2-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.

Notes

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: http://www.epicurious.com/recipes/food/views/Cream-of-Asparagus-Soup-Creme-dasperges-104746

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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!

44 thoughts on “Cream of Asparagus Soup”

  1. Recently made this for a dinner party, and it was enjoyed by all. Thanks for the wonderful recipe, I’ll be making it again and again!

    Reply
  2. So good!! Love this recipe. I’ve made it a few times and used less water/broth the last time, which made it even creamier. It’s my go-to asparagus recipe now! Thank you! <3

    Reply
  3. This is absolutely delicious! I made it with the cashews, and they created a cream beautifully when blended in my food processor (although the texture is not quite the same as a milk cream, it’s still so tasty). I’m pretty new to veganism, and have been disappointed by some recipes, but this is so good I think I’ll add it to my regular rotation! And it has a ton of asparagus in it, too!

    Reply
  4. 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!!

    Reply
  5. 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?

    Reply
  6. 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.

    Reply
  7. I made this last night b/c I had some asparagus that was getting a little soft/no longer crisp AMAZINGLY delicious 🙂

    Reply
  8. 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!

    Reply
  9. 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.

    Reply
  10. 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!

    Reply
  11. 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!

    Reply
  12. 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

    Reply
  13. Hi

    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

    Reply
  14. 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.

    Reply
    • 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 😉

      Reply
    • 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!

      Reply

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