• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Soups & Stews » Vegan Asparagus Soup

    Vegan Asparagus Soup

    Jun 4, 2022 · by Valentina · 13 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Vegan Asparagus Soup is so rich and creamy that you won't believe there's no cream in it! With asparagus as the star ingredient, there are also a few unexpected flavors that add to the interest and deliciousness of the soup.Vegan Asparagus Soup in what ceramic bowl with curvy edges and asparagus garnish

    Asparagus is more versatile than one might think, and it's why it's one of my favorite vegetables.

    It can be used in crisp salads, light sides, delicious soups, hearty stews . . . .

    It can be sautéed, grilled, puréed, steamed . . . .
    Orange handled pot with cut asparagus and potatoes

    What are the Ingredients in this recipe?


    • fresh asparagus
    • olive oil
    • onion
    • garlic
    • Russet potatoes
    • dry white wine
    • lemon juice
    • vegetable broth or stock
    • sherry vinegar
    • sugar
    • salt and freshly ground black pepper

    What makes this Vegan Asparagus Soup special?


    In addition to what you'd expect: the asparagus, vegetable stock, onion, etc., there are a couple of surprises in this recipe.

    • Potatoes. What do potatoes do in soups? They can be a great way to make a creamy soup -- especially without the use of heavy cream. With just a small amount, potatoes give soups a wonderful creamy texture. (This can be done with rice also.)
    • Dry white wine. What does wine do in a soup? Wine will enhance the flavor in most recipes. The alcohol evaporates while the soup is cooking, and only the flavor remains.
    • Sherry vinegar. What does vinegar do in soups? A splash of vinegar adds both brightness and a lovely depth of flavor.
    • A touch of sugar. What does sugar do in a soup? In any recipe, a touch of sugar can enhance the natural flavors of the ingredients, much like salt does.

    Close up of asparagus spears

    How to Make it


    - Wash and dry the asparagus. Then break the bottom tough ends off.
    a few asparagus spears with ends snapped off

    - Discard the tough portions, roughly chop the spears, and set aside.
    Raw asparagus roughly chopped on cutting board

    - Lightly coat the bottom of a large soup pot or Dutch oven with olive oil and place it over medium high heat. Add the onions and, stirring often, cook until soft. Now mix in the garlic and cook for another couple minutes.

    - Add the potatoes, stir, and cook for about 1 minute. Then add the tablespoon of water, turn the heat to low, cover, and let them steam for about 5 minutes.

    - Remove the lid, and now over medium heat, and add the asparagus. Cook, stirring often, for about 2 minutes. Pour in the wine, lemon juice and vegetable stock, turn the heat to high and bring to a boil. Then immediately reduce the heat to the lowest setting, cover and simmer for 15 minutes.

    - Remove from the heat and blend to purée the soup until it's as smooth as possible. Pour it back into the pot.

    (More detailed instructions are in the recipe card below.)

    Close up of Vegan Asparagus Soup in what ceramic bowl with curvy edges

    Recipe Tips


    • It's important to use a good quality vegetable stock. You can also use broth, but note that broth is typically seasoned and stock is not.
    • The color of the vegetable stock or broth will vary. You can see in my photos that the soup is more yellow than green -- that's the result of the the color of the stock I used. Don't expect the color of the soup to be the same. It might be, but could be completely different, too.
    • When you cover the pot for the simmering time, check it a few minutes in to be sure it isn't boiling. Sometimes you have to move the pot a bit to the side of the burner, even when the heat is at the lowest setting. Asparagus should be cooked gently.
    • I prefer a high speed blender to the immersion blender (stick blender) to purée the soup. I tend to get smoother results this way. And if you don't have either one, you can use a food processor fitted with the blade attachment.
    • If you use vegetable broth instead of stock, it will likely be more seasoned, so be careful when seasoning to taste with salt and pepper.
    • I think it's pretty to add a few asparagus tips and a drizzle of olive oil for garnish. The asparagus should be steamed first. It can also be fun to drizzle a little bit of coconut cream on the top.

    Can you make it ahead?


    Yes, this vegan cream of asparagus soup can be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to a month.

    When is asparagus season?


    The best time of year to find beautiful asparagus spears is spring, though it's often possible to find it year round.

    I hope the next time it's in season you'll make and enjoy this creamy Vegan Asparagus Soup as much as I do! It's the perfect recipe for a spring first or main course.

    More asparagus recipes:

    • Purple Asparagus with Lime and Shallots
    • Tangy Lemon-Dill White Asparagus
    • Asparagus Black Rice Salad with Cranberries
    • Citrus Steamed Asparagus and Crispy Asparagus Garnish
    Vegan Asparagus Soup in what ceramic bowl with curvy edges and asparagus garnish

    Vegan Asparagus Soup Recipe

    Valentina K. Wein
    Vegan Asparagus Soup is so rich and creamy that you won't believe there's no cream in it! With asparagus as the star ingredient, there are also a few unexpected flavors that add to the interest and deliciousness of the soup.
    5 from 4 votes
    Print
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Soup, First Course
    Cuisine American
    Servings 6 to 8
    Calories 86 kcal

    Ingredients
     
     

    • 2 pounds asparagus
    • olive oil for the pan
    • 1 cup yellow onion, roughly chopped
    • 1 tablespoon garlic, roughly chopped
    • 1 cup (approximately ⅓ pound) Russet potato, peeled, roughly chopped
    • 1 tablespoon water
    • ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
    • 1 teaspoon lemon juice
    • 4¾ cups vegetable stock or broth*
    • 1 tablespoon sherry vinegar
    • 2 teaspoons granulated sugar
    • salt and freshly ground black pepper

    Instructions
     

    • Prep the asparagus. Wash and dry the asparagus. Then use your thumb to break the bottom tough ends off. A few inches from the bottom, it will naturally snap off where it should. Discard the tough portions, roughly chop the spears, and set aside. You should have 5 cups of asparagus.
    • Cook onions and garlic. Lightly coat the bottom of a large soup pot with olive oil and place it over medium high heat. Add the onions, and stirring often, cook until soft, about 5 minutes. Now mix in the garlic and cook for another 2 minutes or so.
    • Steam potatoes. Add the potatoes, stir, and cook for about 1 minute. Then add the tablespoon of water, turn the heat to low, cover, and let them steam for about 5 minutes.
    • Add remaining ingredients and simmer. Remove the lid, turn the heat back to medium, and add the asparagus. Cook, stirring often, for about 2 minutes. Pour in the wine, lemon juice and vegetable stock, turn the heat to high and bring to a boil. Then immediately reduce the heat to the lowest setting, cover and simmer for 15 minutes.
    • Blend, season, serve. Remove from the heat and use an immersion blender or standing blender to purée the soup until it's as smooth as possible. (It will be relatively thick and creamy when it's done.) Pour it back into the pot (if you used the standing blender), add the vinegar, sugar, and season to taste with salt and pepper. (Here's How to Season to Taste.) Serve!

    Notes

    * If you use vegetable broth rather than stock, it will likely be more seasoned, so be careful when seasoning to taste with salt and pepper.
    Calorie count is only an estimate.
    Keywords creamy vegan soups, vegetarian comfort foods
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends 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.

    More Soups & Stews

    • Ceramic bowl filled with slow cooked red cabbage stew with fresh thyme sprig and carrot slices.
      Slow Cooked Red Cabbage Stew
    • Vegan Cream of Mushroom Soup in Italian ceramic bowl
      Easy Vegan Cream of Mushroom Soup
    • Top view of Mushroom Pork Stew in a gold bowl with black top rim, on dark wood surface.
      Easy Pork and Mushroom Stew
    • Three ceramic stacked bowl with the top one full of tomato fish stew, surrounded by rosemary
      Tomato Fish Stew

    Reader Interactions

    Comments

    1. angiesrecipes

      September 21, 2019 at 9:50 pm

      So creamy and GOOD! I am jealous that you can still find asparagus at this time of the year. I guess I will have to wait until next season to try this.

      Reply
      • valentina

        September 22, 2019 at 10:56 am

        Thanks, Angie. I think it'll leaving our markets soon, too. Enjoy when you can. 🙂 ~Valentina

        Reply
    2. 2pots2cook

      September 22, 2019 at 2:45 am

      Absolutely comforting one ! Thank you dear !

      Reply
      • valentina

        September 22, 2019 at 10:57 am

        Thank you. Enjoy! 🙂 ~Valentina

        Reply
    3. Kelly | Foodtasia

      September 22, 2019 at 7:39 am

      Valentina, such a cozy soup! Love how you balance the flavors with sugar, salt, and acid. It really brings out the natural flavors!

      Reply
      • valentina

        September 22, 2019 at 10:59 am

        Thanks so much, Kelly. I do love the combination. 🙂 ~Valentina

        Reply
    4. Jeff the Chef

      September 22, 2019 at 8:59 pm

      This soup really does look rich and creamy. I love that it has potato in it.

      Reply
      • valentina

        September 23, 2019 at 2:23 pm

        Thank you, Jeff! Yes, the potato is the "cream." 😉

        Reply
    5. David @ Spiced

      September 23, 2019 at 4:49 am

      I first came across asparagus soup when one of our neighbors invited us over for dinner several years ago. So good, and so unexpected! This version sounds delicious, Valentina, and I'm loving the splash of wine that goes into it. Pass me a spoon, please!

      Reply
      • valentina

        September 23, 2019 at 2:24 pm

        Thanks, David. A splash of wine is always welcome. 😉 Enjoy! 🙂 ~Valentina

        Reply
    6. Dawn - Girl Heart Food

      September 23, 2019 at 6:55 am

      Love going to the market and getting inspired like that! It's always the best, isn't it? And I always want to buy everything, lol. Such a delicious and comforting soup, Valentina! Perfect for lunch today with a hunk of crusty bread 🙂 Hope you have a wonderful week, my friend 🙂

      Reply
      • valentina

        September 23, 2019 at 2:30 pm

        Isn't that fun, Dawn? I always seem to get inspiration just from walking through the produce department. 🙂 Thanks so much and I hope you have a great week, too! 🙂 ~Valentina

        Reply
    7. David Scott Allen

      September 27, 2019 at 5:47 am

      I love asparagus soup — and yours looks so enticing! Th fun thing is that you could have simply called it “Asparagus Soup” and no one would have given a thought to it being vegan!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved