Creamy Asparagus Soup

Posted on Mar 17 2015 - 1:06pm by Andrea     Print This Post Print This Post

One thing I love about asparagus is that it’s so easy to find. While it’s peak growing season is from February to June, it seems to me that it’s growing somewhere year round, because it is perpetually available in my local supermarket. So even in those dreary winter months you can get your hands on some delicious greenery that reminds you of spring. There are a ton of health benefits to asparagus as well: it’s packed with vitamins A, C, E, K, fiber, folate, and chromium, to name a few.

Creamy Asparagus Soup

I bet you usually eat your asparagus roasted or sautéed, with a little garlic, as a side dish to something else. Right? Okay, I know; this is delicious. I am not arguing. But don’t you think that such a tasty, powerhouse vegetable deserves to be the star every once in a while?

This tasty (and shockingly simple and quick to prepare) asparagus soup brings asparagus color and flavor to the spotlight. I made this version with green asparagus for the beautiful color – but an iteration with white asparagus might be equally striking!

If you don’t cook your asparagus the same day as purchasing, make sure to store it upright in an inch or so of water. That will keep it crisp and fresh for later use.

Bon appétit!


Prep time: 10 minutes ~ Cook time: 25 minutes ~ Serves 3

1) In a medium pot, combine:
     1/4 c vegan margarine (I prefer Earth Balance brand)
     4 c vegetable broth (or 4 cups prepared from bouillon)
     1 large onion, diced
     1 large potato, cubed
     1/2 t salt (if your broth is very salty, you may choose to omit)
     1/2 t black pepper
Cover. Bring to boil. Lower heat to a slow, but definite, boil. Stir occasionally. Keep an eye on your pot to avoid over or under boiling. Cook for 15 minutes until potatoes are soft.

Creamy Asparagus Soup

Creamy Asparagus Soup

2) Add:
     1 standard supermarket sized bunch of green asparagus, chopped into about 4 parts (see photo if you live outside the US…it’s about an adult handful’s worth. If you are unsure, err on the side of a little too much and cook it for a few minutes longer.)
Stir in asparagus pieces. Return mixture to a slow boil. Cook for another 10 minutes once returned to boil.

Creamy Asparagus Soup

Creamy Asparagus Soup

3) Remove from heat and allow to stop boiling.

4) Transfer to large blender and liquify. This will need to be done in at least 2 parts, depending on the size of your blender. DO NOT fill the blender more than half full, or the liquid may swirl out of the blender and all over your kitchen.

NOTE: If you’ve never put hot soup in a blender before, take note. DO NOT seal the blender. Remove the small plastic cap from inside the lid. Cover it with a dish rag instead so that nothing can escape, but it is not airtight. PUSH DOWN on the blender when you turn it on; the force from the hot soup will be greater than you think!

5) Mix the liquified soup in a separate bowl before serving to insure equal distribution of various parts and flavors. Top with:
     3 diced scallions
Serve and enjoy.

Creamy Asparagus Soup




Please note, my soup may be a bit darker than yours because I cook with a product called Better Than Bouillon, which is naturally dark, instead of with standard pre-made vegetable broth from a box or can.

Creamy Asparagus Soup

4 Comments so far. Feel free to join this conversation.

  1. Andrea March 25, 2015 at 9:47 pm - Reply

    Hey Andrea, I made this soup tonight! It’s so good! I love the simplicity of it.. thanks so much for your recipe :)


  2. Andrea March 26, 2015 at 11:02 am - Reply

    So glad to hear, other Andrea! :) Enjoy and be well.

  3. Ishita April 27, 2015 at 12:10 am - Reply

    Just yummiveganicilious….
    V healthy and easy nd tasty…everything we need for a recipe !!!
    Thank you Andrea for such a great recipe

  4. Adel June 29, 2015 at 7:29 am - Reply

    Hey, I was excited to find this site today! my hsuabnd has been doing this diet since May of this year,he has weighed himself every day, he started at 272 lbs, and today he weighed in at 232, he did stay around 248 lbs in his second month of the diet but has been slowly losing since then. I am his cook, and am starting to find it hard to keep it interesting with no carbs, I love to cook and bake, so obviously baking has been out of teh question for us lol. I love your story and i told my hubby about it right away. Thanks for doing this site and all the meal ideas are great!

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