Vegan Cream of Asparagus Soup

This luscious vegan asparagus soup is thick, creamy and completely scrumptious! You’d by no means guess it was dairy-free. It is easy to make and could be on the desk in 40 minutes flat.

Asparagus is the large early spring veggie that I stay up for yearly, and it has been plentiful currently at my native markets. However it does not at all times really feel like spring this time of yr. That is why this creamy vegan asparagus soup is just about my final early spring recipe.

Traditional cream of asparagus soup is a fairly easy dish constructed from only a handful of elements, asparagus and heavy cream being the 2 stars of the recipe. With that in thoughts I got down to veganize the dish utilizing my favourite ingredient for replicating the richness of heavy cream: cashews.

Blended cashews are my favourite ingredient for making creamy dairy-free bisque-style soups like this one. They’re nice at replicating that wealthy lusciousness you get from milk or heavy cream.

And, excellent news, we’re utilizing a hack that permits us to skip the same old step of soaking cashews earlier than mixing. Learn on to study the way it’s accomplished!

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Table of Contents

Substances You may Want

Recent asparagus.
Olive oil. Nearly any high-heat oil could be substituted right here. Canola oil, corn oil, coconut oil and avocado oil will all work.
Onion.
Garlic.
Potato. The recipe requires a russet, which is the best choice for this soup, however different varieties like pink potatoes or Yukon gold will work if that is what you will have available.
Uncooked cashews. It is necessary that your cashews are uncooked. Roasted cashews will not give your soup the appropriate taste or consistency.
Vegetable broth.
Lemon juice.
Salt and pepper.
Toppings. These are all non-obligatory, however be happy to garnish your vegan asparagus soup with some further asparagus ideas, coconut cream or cashew cream, contemporary parsley, dill or chives.

How It is Made

The next is an in depth photograph tutorial on the best way to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Prep every part earlier than you start cooking. Cube the onion, peel and cube the potato, mince the garlic, and trim and chop the asparagus.

Tip: Here is one of the best ways to trim the woody ends out of your asparagus: seize a spear, grasp it within the center with one hand, and on the base along with your different hand. Bend till the bottom breaks off. It would break in simply the appropriate place!

Diced onion cooking in a pot with wooden spoon.

Warmth the oil in a big pot and add diced onion. Sweat the onion for about 4 minutes, stirring always, till it turns into smooth and translucent.

Asparagus pieces and onion cooking in a pot.

Add the asparagus items and prepare dinner them with onion till they flip vivid inexperienced and tender-crisp. Add the garlic and proceed cooking every part for about 1 minute.

Tip: Optionally, put aside a couple of asparagus tricks to garnish every bowl of soup. You should use them uncooked, or take away them from the pot after cooking them with the onion for a couple of minutes however earlier than including the broth.

Broth being poured into a pot of asparagus, cashews and diced potato.

Add the broth, uncooked cashews, and diced potato to the pot. Increase the warmth and convey the broth to a boil.

Asparagus, potato, and cashews simmering in broth.

Decrease the warmth and let the soup simmer for about 20 minutes, till the asparagus is smooth and the potato items are fork tender.

Tip: Boiling the cashews is what permits us to skip the step of soaking them! I borrowed this trick from my vegan broccoli cheddar soup recipe, but it surely works as a shortcut in lots of recipes the place you’d usually have to let your cashews soak for a number of hours to melt them up for mixing.

Vegan Cream of Asparagus Soup in a blender.

Switch the soup to a blender or meals processor and mix till its clean and creamy. You might have to work in batches, and it could take a couple of minutes to completely mix the soup in the event you aren’t utilizing a high-powered mixing machine like a Vitamix.

Tip: I do not suggest utilizing an immersion blender for this specific recipe, as it might be very difficult to get all the cashews easily blended.

Heat the soup again up on the range if wanted, and season it up with salt, pepper, and a squeeze of lemon. You can even skinny it with as much as 2 cups of additional broth in the event you’d desire a thinner soup.

Bowl of Vegan Cream of Asparagus Soup with napkin and bunch of dill in the background.

Ladle the soup into bowls and prime it as you want.

Leftovers & Storage

Leftover vegan cream of asparagus soup will preserve in an hermetic container within the fridge for about 3 days. I do not suggest freezing this soup.

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