This Vegan Asparagus Soup is fragrant and creamy. It’s the perfect soup for a quick dinner and 100% vegan!
This asparagus soup is complemented by a hint of lemon, and can be topped with non-dairy cheese, roasted carrots, or croutons.
To make it, just sauté onions, garlic, and asparagus, add in the broth, and let the soup simmer. Then just blend it up, and it’s ready to serve!
This vegan asparagus soup recipe is…
- prepped in 12 minutes
- an easy weeknight meal
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How to Make Vegan Asparagus Soup
- Heat olive oil in a pot on the stove.
- Add onion and sauté until the onions are soft and translucent.
- Add the garlic and sauté until fragrant.
- Add the asparagus and sauté.
- Pour in the broth, and add the salt and pepper.
- Bring the soup to a simmer. Cook until the soup is tender.
- Use a blender to puree the asparagus until everything is incorporated and creamy.
- Add the lemon juice to the soup and combine.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Since there’s no cream or milk in this asparagus soup, you can freeze it for up to 3 months. Once you’re ready to serve it, just reheat it on the stovetop.
Add Lemon Last
Make sure you add the lemon juice at the end, or else the soup might turn out tasting a bit bitter.
Serve Hot or Cold
The great thing about asparagus soup is that it can be served hot or cold.
If you plan to eat the leftovers the next day, then you can just eat it after it’s been cooled in the fridge.
Asparagus soup is typically topped with heavy cream or cheese. But you can easily use vegan toppings!
You can top your soup with vegan parmesan cheese or vegan sour cream, along with a crack of pepper.
Another great option is to top your soup with roasted carrot slices.
Just use a sharp knife to slice diagonally through a carrot so that you have long, thin pieces of carrot. Drizzle them with melted butter and minced garlic, and pop them in the oven.
Once your soup is done, add the carrots on top, or eat them on the side.
You can also add parsley or chopped up chives to garnish your soup.
Serve With Bread
If you love bread, then you can add croutons to top off your soup or serve it with a side of garlic bread.
To make your own croutons, cut a loaf of bread into small cubes. Drizzle them with olive oil, and then add Italian seasoning, garlic powder, salt, and pepper. Mix well, then place the bread on a baking sheet in a single layer. Put them into the oven at 375°F for approximately 15 to 20 minutes.
Let them cool completely before adding them to your soup.
Make it Spicy
If you like your soup spicy, add chili flakes or red pepper flakes. These are basically just dried chili peppers, so feel free to use fresh chili peppers if you want an extra hot kick to your soup.
If you want to make a heartier soup, just add rice. Cook the rice separately and add it in after the soup is blended, or blend the rice in with the soup to make the soup thicker.
If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
Vegan Asparagus Soup
- 3 Tbsp olive oil
- 2 onions chopped
- 1 clove garlic minced
- 1 ½ lbs asparagus trimmed and chopped
- 5 cups broth
- Juice from 1 lemon
- Salt and pepper to taste
- Heat the olive oil in a pot over medium heat. Add the onion and sauté until soft and translucent (around 9 minutes). Add the garlic and sauté for 1 minute or until fragrant.
- Add the asparagus and quickly sauté for 3 minutes.
- Add the broth, salt, and pepper, then bring to a simmer. Cook for 35 minutes or until tender.
- With the help of an immersion blender, purée the asparagus until everything is well incorporated and creamy. Add the lemon juice and stir to combine.
- Since there’s no cream or milk, you can freeze this soup for up to 3 months! Once you are ready to serve it, you can reheat it on the stove top.
- Add the lemon juice at the end so it won’t become bitter. Adding lemon juice at the end makes the soup taste super fresh and delicious!
- You can top your soup with parmesan cheese, heavy cream, a crack of pepper and even a spoonful of Green yogurt (dairy or non-dairy).