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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!
    4.71 from 17 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes 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. Annetta says

      October 01, 2024 at 9:44 pm

      I just made it, & added at little coriander at the end. It is delicious, thank you.

      Reply
      • Nadine @ Loving It Vegan says

        October 24, 2024 at 4:44 pm

        Happy to hear you enjoyed the recipe Annetta!

        Reply
    2. Bill says

      May 09, 2024 at 10:29 pm

      This recipe sounds really good. Can a red onion be substituted for the ones listed. I don’t want to change the outcome if it changes the flavor significantly. Thank you.

      Reply
      • Nadine @ Loving It Vegan says

        May 10, 2024 at 7:50 am

        That should be fine Bill.

        Reply
    3. Kelly says

      April 30, 2024 at 1:21 pm

      Fabulous. I used coconut milk, and it was perfect!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        May 02, 2024 at 11:22 am

        Awesome! Thanks so much for your great review Kelly!

        Reply
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    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.71 from 17 votes (6 ratings without comment)

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