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    Home » Appetizers

    Vegan Asparagus Soup

    Published: Jan 14, 2020 Updated: Aug 1, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Asparagus Soup

    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!

    Vegan asparagus soup topped with crispy fried onions in black bowls.

    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. 

    Vegan asparagus soup topped with crispy fried onions in black bowls.

    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. 
    Sautéed onions and spices in a pot.
    • Add chopped asparagus and toss them up with the onions and spices.
    Chopped asparagus added to pot and tossed with the onions.
    • 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. 
    Cooked asparagus soup in a pot before blending.
    • 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. 
    Immersion blending asparagus soup in the pot.
    • Add coconut cream and stir it in.
    Coconut cream added to pot.
    • Add lemon juice and stir that through.
    Vegan asparagus soup in a pot.
    • Add salt and pepper to taste and you are ready to serve!
    Vegan asparagus soup in a pot with a ladle.

    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. 

    Vegan asparagus soup in a black bowl with a spoon.

    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. 

    Spoonful of asparagus soup above a black bowl.

    More Vegan Soup Recipes

    1. Vegan Minestrone Soup
    2. Vegan Tomato Soup
    3. Vegan Broccoli Cheese Soup
    4. Vegan Cauliflower Soup
    5. Vegan Carrot Ginger Soup
    6. Vegan Pumpkin Soup
    Toasted bread dipping into a bowl of asparagus soup.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan asparagus soup in a black bowl.

    Vegan Asparagus Soup

    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!
    4.84 from 12 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 297kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. Canned, full fat, unsweetened coconut milk can be used in place of coconut cream.
    2. 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. 
    3. Nutritional information does not include the optional garnish of crispy fried onions.

    Nutrition

    Serving: 1Serve | Calories: 297kcal | Carbohydrates: 15g | Protein: 7g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 507mg | Potassium: 606mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1798IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 6mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Judy says

      January 05, 2023 at 9:05 pm

      Delicious but I would half the liquid….I like my soup a bit thicker5 stars

      Reply
      • Alison Andrews says

        January 13, 2023 at 2:58 pm

        Thanks for sharing Judy!

        Reply
    2. Susan Hege says

      February 21, 2022 at 6:55 pm

      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!5 stars

      Reply
      • Alison Andrews says

        February 22, 2022 at 8:47 am

        Awesome Susan, I’m so happy you found the recipe easy and delicious! Thanks so much for the amazing review!

        Reply
    3. Donna says

      February 17, 2022 at 12:06 am

      I’m always trying new homemade soups, this one my husband just loved the flavor.5 stars

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:18 pm

        Fantastic! Thanks so much Donna!

        Reply
    4. Pam says

      May 13, 2021 at 7:17 pm

      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.

      Reply
      • Alison Andrews says

        May 14, 2021 at 10:38 am

        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. 🙂

        Reply
    5. Donna says

      April 14, 2021 at 12:11 am

      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.3 stars

      Reply
      • Peg McMahon says

        March 29, 2022 at 5:54 pm

        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.

        Reply
        • Alison Andrews says

          March 30, 2022 at 10:44 am

          Thanks for sharing Peg!

          Reply
    6. Andreea says

      July 22, 2020 at 6:17 pm

      The best recipe for vegan asparagus soup I have tried! Delicious, very flavored, also kids love it! Thank you!!5 stars

      Reply
      • Alison Andrews says

        July 23, 2020 at 9:08 am

        Thanks Andreea!

        Reply
    7. Iris says

      May 16, 2020 at 7:22 pm

      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!5 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:47 am

        Thanks Iris!

        Reply
    8. Blanka says

      May 03, 2020 at 12:15 pm

      Loooove love loved it. Made this for my non-vegan family; they didn’t seem to mind;)

      Reply
      • Alison Andrews says

        May 04, 2020 at 12:53 pm

        Awesome! Thanks Blanka!

        Reply
    9. Marti says

      April 02, 2020 at 5:37 pm

      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!5 stars

      Reply
      • Alison Andrews says

        April 03, 2020 at 1:34 pm

        Awesome! Thanks for sharing Marti!

        Reply
    10. Anna says

      January 17, 2020 at 5:38 am

      Although it’s summer here in SA, I still happily used this recipe for a wholesome, vitamin rich, tasty, delicious soup.5 stars

      Reply
      • Alison Andrews says

        January 17, 2020 at 10:04 am

        It’s awesome any time of year! Thanks Anna! 🙂

        Reply
    11. Tina says

      January 16, 2020 at 4:26 pm

      Hi Alison! I made this soup the other day! Everyone liked it! So darn good! Thank You!5 stars

      Reply
      • Alison Andrews says

        January 17, 2020 at 10:02 am

        Awesome! Thanks Tina! 🙂

        Reply

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