This vegan asparagus soup is so rich and creamy with a wonderfully luxurious taste and texture. It’s also really easy to make. Comfort food at its best!
I’ll admit I was a little challenged at first with this recipe because asparagus isn’t my favorite vegetable in the world. It’s not that I hate it, it’s just that there are other veggies out there that’ll get the nod from me a little quicker!
But this soup is so good that even if you’re not the hugest asparagus fan you’ll still be going in for a second bowl.
It’s creamy and rich and has a wonderful depth of flavor to it. It’s really satisfying too and feels like super delish comfort food which is always a winner.
And if you’re a fan of the creamy soups, then you’ll absolutely love our vegan potato leek soup and our vegan corn chowder too, so check those out as well.
How To Make Vegan Asparagus Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Start off by adding vegan butter to a pot along with chopped onion, crushed garlic, dried thyme, dried basil, oregano and cayenne pepper and sauté until the onions are softened.
- Add chopped asparagus and toss them up with the onions and spices.
- Add vegetable stock and bring to the boil. Turn down the heat and cover the pot and leave it to simmer until the asparagus is soft and cooked.
- Use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then transfer the soup to your blender jug in stages and then when it’s all blended, return it to the pot.
- Add coconut cream and stir it in.
- Add lemon juice and stir that through.
- Add salt and pepper to taste and you are ready to serve!
How to Serve Vegan Asparagus Soup
Serve with a sprinkle of ground black pepper and some crispy fried onions. Of course if you don’t have crispy fried onions on hand, then you can omit it, but we did think it looked really great (and tasted really great too).
Crispy fried onions are also called French fried onions and they come in a bag, already prepared. You can get them on Amazon if you can’t find them locally. We used them in our vegan green bean casserole and have been super fans ever since.
Of course some crusty bread for dipping is a great idea too.
Storing and Freezing
Leftovers keep very well in the fridge for 3-4 days and you can reheat on the stovetop or in the microwave.
It is freezer friendly if you want to freeze it. Just let it cool completely before freezing and then after freezing, let it thaw overnight in the fridge and then reheat on the stovetop until heated through.
More Vegan Soup Recipes
- Vegan Minestrone Soup
- Vegan Tomato Soup
- Vegan Broccoli Cheese Soup
- Vegan Cauliflower Soup
- Vegan Carrot Ginger Soup
- Vegan Pumpkin Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Asparagus Soup
Ingredients
- 2 Tablespoons Vegan Butter or Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 1 teaspoon Oregano
- ½ teaspoon Cayenne Pepper
- 2 ¼ pounds Asparagus (1kg) Chopped, about 2 big bunches
- 3 cups Vegetable Stock (720ml)
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- 1 ½ Tablespoons Lemon Juice
- Salt and Pepper To Taste
For Serving (Optional):
- Crispy Fried Onions
- Ground Black Pepper
- Crusty Bread
Instructions
- Add the vegan butter, chopped onion, crushed garlic, dried thyme, dried basil, oregano and cayenne pepper to a pot and sauté until the onions are softened.
- Add the chopped asparagus and toss it up with the onions and spices.
- Add vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave it to simmer, stirring occasionally, until the asparagus is soft and cooked.
- Use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don’t have an immersion blender then transfer the soup to your blender jug in stages and then when it’s all blended, return it to the pot.
- Add the coconut cream and stir it in and then add the lemon juice and stir it through. Add salt and pepper to taste.
- Serve with a sprinkle of ground black pepper and some crispy fried onions for decoration (optional).
Notes
- Canned, full fat, unsweetened coconut milk can be used in place of coconut cream.
- Leftovers keep very well in the fridge for 3-4 days and you can reheat on the stovetop or in the microwave. It is also freezer friendly.
- Nutritional information does not include the optional garnish of crispy fried onions.
I’m Vegan/Vegetarian so I added tofu, it’s delicious!
Thank you
Yummy! Happy to hear you enjoyed the recipe Rosalyn!
Delicious but I would half the liquid….I like my soup a bit thicker
Thanks for sharing Judy!
I had a bought a bunch of fresh asparagus on sale and of course its “good days” were waning fast. Searched for “easy” recipes as I always do and yours popped up. I made it this morning, had some for lunch and will serve Thursday evening to my 2 girlfriends when they visit for dinner and a movie. I am thrilled to get in my vegetables in such a delicious way, and important to me, easy to make!
Awesome Susan, I’m so happy you found the recipe easy and delicious! Thanks so much for the amazing review!
I’m always trying new homemade soups, this one my husband just loved the flavor.
Fantastic! Thanks so much Donna!
Did anyone else find the amount of cayenne way too hot? Maybe it is the specific cayenne I have. And I only used 1/4 tsp. Otherwise delicious.
Hi Pam, cayenne can definitely pack a bit of a punch even in small doses. It is not supposed to be super hot though, just a tiny bit of heat. I think 1/8 teaspoon would also be delicious. 🙂
I made this & followed it to the T. It was very filling and a bit too sweet with the coconut cream, so I added more lemon juice & it still was too sweet. Next time I’ll add coconut milk instead of the coconut cream, or maybe delete it altogether & try it by adding heavy cream.
Canned coconut creams vary widely in grams of sugar per serving, from 2 g to 17 or more, even if the can doesn’t say “sweetened”. The recipe specifies unsweetened coconut cream, and the one in the link has no sugar. For a recipe like this, I’d recommend sugar content up to about 5 grams, but I’d probably find 9 or more too sweet. Hope that helps.
Thanks for sharing Peg!
The best recipe for vegan asparagus soup I have tried! Delicious, very flavored, also kids love it! Thank you!!
Thanks Andreea!
didn’t know what to do with a whole bag of frozen asparagus. this recipe put it to such good use. savory and filling. thank you!
Thanks Iris!
Loooove love loved it. Made this for my non-vegan family; they didn’t seem to mind;)
Awesome! Thanks Blanka!
Delicious!!! The combo of the coconut milk with the lemon juice makes it seem like there’s sour cream in it. We gobbled it up! Thank you!
Awesome! Thanks for sharing Marti!
Although it’s summer here in SA, I still happily used this recipe for a wholesome, vitamin rich, tasty, delicious soup.
It’s awesome any time of year! Thanks Anna! 🙂
Hi Alison! I made this soup the other day! Everyone liked it! So darn good! Thank You!
Awesome! Thanks Tina! 🙂