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.
How To Make Vegan Asparagus Soup
- Start off by adding some vegan butter to a pot along with chopped onion, crushed garlic, dried thyme, dried basil, oregano and a little cayenne pepper and sauté until the onions are softened.
- Then add in chopped asparagus and some 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 in some coconut cream and stir in and then add a little lemon juice and stir that through. 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 for decoration. 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 Potato Soup
- Vegan Lentil Soup
- Vegan Minestrone Soup
- Vegan Tomato Soup
- Vegan Broccoli Cheese Soup
- Vegan Cauliflower Soup
- Vegan Carrot Ginger Soup
- Vegan Pumpkin Soup
Vegan Asparagus Soup
- 2 Tbsp Vegan Butter or Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 tsp Dried Thyme
- 1 tsp Dried Basil
- 1 tsp Oregano
- ½ tsp Cayenne Pepper
- 2 and ¼ pounds Asparagus (1kg) Chopped, about 2 big bunches
- 3 cups Vegetable Stock (720ml)
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- 1 and ½ Tbsp Lemon Juice
- Salt and Pepper To Taste
- 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 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).
- 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.