Real Recipes From Real Home Cooks ®

creamy vegan asparagus soup

(8 ratings)
Blue Ribbon Recipe by
Chiara Cyr
Dover, NH

This recipe is so good it's hard to believe it's completely vegan. One thing that I recommend is to find as thick an almond milk as you can. Otherwise, a non-dairy heavy cream substitute will do (nut-based is preferred, as it adds a rich flavor). I also love very robust dishes, so I go heavy on things such as cumin and garlic. The last spices in the dish are absolutely to taste. I would even play with the spices to see what you like best.

Blue Ribbon Recipe

This creamy vegan asparagus soup is a wonderful starter for an Easter meal or a spring dinner. It's not overly rich and is filled with asparagus flavor. Using almond milk not only makes this dairy-free, but it also gives this soup additional flavor. We used the recommended hers, but tailor them to suit your tastebuds. This is a versatile soup anyone can make... and no one will guess it's vegan.

— The Test Kitchen @kitchencrew
(8 ratings)
method Stove Top

Ingredients For creamy vegan asparagus soup

  • 3 Tbsp
    extra virgin olive oil, divided
  • 1 c
    onion, chopped
  • 3 c
    cauliflower, chopped
  • 3 c
    vegetable broth, divided
  • 18 stick
  • 1 clove
    garlic, minced
  • 1 pinch
    sea salt
  • 1 1/2 c
    almond milk
  • black pepper, to taste
  • basil, dried
  • chives, dried
  • cumin
  • vegetable cooking spray

How To Make creamy vegan asparagus soup

Test Kitchen Tips
We used salt and pepper (to taste), and 1 tsp each of basil and chives for seasoning.
  • Heating oil in a pot.
    Spray a large pasta pot with the cooking spray. Add 1 Tbsp of the olive oil and slightly brown the oil on medium (this may appear as "burning" the oil, but it is crucial to have this flavor).
  • Sauteeing onions in the oil.
    When the oil has reached a light golden brown color, add the onions and saute until they are clear. Add a pinch of salt.
  • Sauteeing cauliflower with the onion.
    Add the cauliflower and saute for about 5 minutes or until slightly tender.
  • Adding some of the asparagus to the pot.
    Add 6 spears of chopped asparagus and continue to saute for another 3 minutes or until the asparagus is slightly tender.
  • Adding vegetable stock to the pot.
    Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 minutes or so.
  • Adding more broth to the pot for the ingredients to simmer.
    Add another cup of broth and return the heat to medium, allowing it to simmer while continuously stirring.
  • Blending the cooled ingredients.
    Once it appears to have reduced slightly, remove the mixture from the heat and put it into a heat-resistant bowl. Allow to cool. Once the mixture has reached room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
  • Sauteeing garlic in more oil.
    Spray a clean pot with more spray and add 1 Tbsp of olive oil. Add the garlic and saute until golden brown.
  • Remaining asparagus added to the pot to cook.
    Add the rest of the asparagus chopped and saute for about 5 minutes or until tender.
  • Remaining broth added to the pot.
    Add the remainder of the vegetable broth.
  • Blended ingredients added to the pot.
    Add the blended mixture to the pot.
  • Add seasonings and simmer.
    Add choice spices and let simmer for 10 minutes.
  • Adding almond milk.
    Turn off the heat and stir in the almond milk. Mix well and then serve.