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.
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 . . . .
What are the Ingredients in this recipe?
- fresh asparagus
- olive oil
- Russet potatoes
- dry white wine
- lemon juice
- vegetable broth or stock
- sherry vinegar
- 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.
How to Make it
– Wash and dry the asparagus. Then break the bottom tough ends off.
– Discard the tough portions, roughly chop the spears, and set aside.
– 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.)
- 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 Recipe
- 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
- 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!
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