Creamy Asparagus Soup

BY : PUBLISHED : June 15th, 2020 UPDATED: November 21st, 2021

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!

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

finished creamy asparagus soup separated into two bowls against a white background with lemon on the side

Creamy Asparagus Soup

Toni Okamoto
Looking for a greens packed veggie soup? This creamy asparagus soup will be your new favorite healthy dinner option! Give it a try!
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine American
Calories 456 kcal
METHOD Stovetop
DIET Vegan

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

Nutrition

Calories: 456kcalCarbohydrates: 90gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 181mgPotassium: 2199mgFiber: 15gSugar: 6gVitamin A: 858IUVitamin C: 78mgCalcium: 172mgIron: 8mg
Keyword asparagus, asparagus soup, creamy vegan soup, dairy free asparagus soup, dairy free cream soup, potato, soup, vegan, vegan asparagus soup, vegetarian
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

View all posts by Toni Okamoto
completed apple pie in a white circular pan against a white background with a piece cut out and placed on the plate

5 Secrets to a Perfect Vegan Thanksgiving

Tips, tricks, and recipes for a delicious holiday

FREE EMAIL BONUS

Plantbased on a budget Logo