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This creamy asparagus soup is a quick and delicious way to get dinner on the table in 35 minutes.

finished creamy asparagus soup separated into two bowls against a white background with lemon on the side This asparagus soup has a “creamy” texture due to adding potatoes to the soup. It’s a perfect vegan option because it has a creamy texture without having to add any cream. This recipe is perfect in the spring when fresh asparagus is available or during the cold months as a way to warm up!

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This Creamy Asparagus Soup Is: 

  • Packed with veggies and full of flavor.
  • Perfect for soup lovers!
  • Plant-based and vegan-friendly.
  • Great to make during the spring.

The Ingredients and Substitutes

For this recipe you will need:

  • Neutral Oil: 1 tablespoon (vegetable, canola, etc.) Can substitute with 1/4 cup of water.
  • Onion: 1 small, diced.
  • Garlic: 6 small cloves, minced.
  • Ginger: 1 inch, minced (optional).
  • Water: 8 cups.
  • Vegetable Bouillon: 3 cubes.
  • Russet Potatoes: 3-4 pounds, chopped.
  • Cannellini Beans: 1 can (15 ounce).
  • Asparagus: 1 bunch. (trimmed and washed)
  • Salt & Pepper: to taste.
  • Lemon: juice of ½-1 lemon, to taste
finished creamy asparagus soup separated into two bowls against a white background with lemon on the side

How to Make Creamy Asparagus Soup?

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

  • Heat the oil (or water) in a large pot over medium heat. Add the onion and garlic and ginger (if using), and sauté for 5 minutes or until the onion becomes tender and translucent. 
  • Add the water and bouillon cubes, potatoes, beans, and asparagus. Bring to a boil. 
  • Boil until the potatoes are cooked all the way through, 15 to 20 minutes. 
  • Remove from the heat. Purée half of the soup using an immersion blender (or with a regular blender, working in batches).
  • Return the puréed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.

Recipe Notes & Tips

  • Make sure you are carefully transferring the soup to a blender (in batches).
  • This soup can be served hot, straight off the stove, or cold.
  • Don’t forget to trim off the ends of the asparagus and remove any tough bits.
finished creamy asparagus soup separated into two bowls against a white background with lemon on the side

FAQs

Does the asparagus soup reheat well?

Yes it does! Reheating asparagus soup is easy and can be done by using the microwave or stovetop.

How should I store the asparagus soup?

Store in an airtight container in the fridge for up to four days.

More VEGAN Soup Recipes You’ll Love

Photos by Alfonso Revilla

Creamy Asparagus Soup

5 from 10 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6 servings
Looking for a greens packed veggie soup? This creamy asparagus soup will be your new favorite healthy dinner option! Give it a try!

Ingredients 

  • 1 Tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water
  • 1 small onion, diced
  • 6 garlic cloves, minced
  • 1 inch of ginger, minced (optional)
  • 8 cups of water
  • 3 cubes of vegetable bouillon
  • 3-4 pounds of russet potatoes, chopped
  • 15 ounces of cannellini beans
  • 1 bunch of asparagus
  • Salt and pepper, to taste
  • Juice of ½ to 1 lemon, to taste

Instructions 

  • In a large pot over medium heat, heat the oil (or water). Add the onion and garlic and ginger (if using), and sauté for 5 minutes or until the onion becomes tender and translucent.
  • Add the water and bouillon cubes, potatoes, beans, and asparagus. Bring to a boil.
  • Boil until the potatoes are cooked all the way through, 15 to 20 minutes.
  • Remove from the heat. Purée half of the soup using an immersion blender (or with a regular blender, working in batches). Return the puréed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.

Video

Notes

This soup is creamy from potatoes and doesn’t require any dairy. It reheats well and also freezes nicely.

Nutrition

Calories: 456kcalCarbohydrates: 90gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 181mgPotassium: 2199mgFiber: 15gSugar: 6gVitamin A: 858IUVitamin C: 78mgCalcium: 172mgIron: 8mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Soup
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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