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Home » Recipes » Appetizers

April 21, 2023

Asparagus Soup without Cream (Vegan!)

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A pinterest pin for Asparagus Soup with an overhead shto of bowls of the soup on a white counter. this Recipe
Three bowls of vegan asparagus soup on a white background with spoons and a towel.
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Asparagus Soup Without Cream is a delicious and easy soup recipe the whole family will love! It is easy to make and is so full of flavor you will never guess it doesn't have cream! Naturally vegan, dairy-free, and gluten-free.


Table of contents

  • Asparagus Soup Without Cream is a delicious and easy soup recipe the whole family will love! It is easy to make and is so full of flavor you will never guess it doesn't have cream! Naturally vegan, dairy-free, and gluten-free.
  • Save this vegan asparagus soup recipe for later on Pinterest:
  • Why you'll love this vegan cream of asparagus soup recipe:
  • Ingredients:
  • How to make asparagus soup without cream:
  • Recipe pro-tips:
  • Recipe variations:
  • Serving suggestions:
  • Storing, freezing, and reheating directions:
  • FAQs:
  • Tools needed to make this recipe:
  • More vegan soup recipes:
A large white bowl of asparagus soup without cream on a white background with a white towel.

Being dairy-free or vegan doesn't mean we can't enjoy traditional seasonal foods, comfort food classics, or childhood favorites. This recipe is no exception. Cream of asparagus soup is a rich and flavorful vegan soup that delivers on satisfaction and spring vibes without calling for any cream, butter, or other animal-derived products.

Best of all, this asparagus soup recipe is easy to make and comes together in just 30 minutes. If asparagus is in season where you are, grab a few bunches and make a double batch. Leftovers freeze beautifully to enjoy later when the asparagus cravings hit again.

Save this vegan asparagus soup recipe for later on Pinterest:

A pinterest pin for asparagus soup without cream with an up-close shot of a white bowl of the soup drizzled with olive olive, croutons, and asparagus.

Why you'll love this vegan cream of asparagus soup recipe:

  • One pot. Clean-up is a breeze for this soup! All you need is a chopping board, knife, measuring cups & spoons, and a large pot.
  • Made with easy-to-find ingredients. All of the ingredients can be found at most major grocery stores in the US.
  • A great way to enjoy the flavors of spring. The flavors of fresh Asparagus shine in this fresh and tasty soup.
  • Dairy-free and so delicious! Being devoid of dairy doesn't need to mean a black hole of flavor. This soup is so tasty that my unassuming taste testers had no idea this soup was dairy-free!
  • Naturally gluten-free and vegan. With no gluten-rich or animal ingredients, this vegan asparagus soup recipe is a great option for anyone with food allergies.
All of the ingredients for asparagus soup without cream on a white background.

Ingredients:

  • Asparagus: Look for stalks with a rich olive green color and that are firm and dense when lightly bent. Asparagus is usually in season March through May here in the Northern Hemisphere, but you can make this soup any time you can find fresh asparagus that meets these recommendations
  • Vegetable Broth: Vegetable stock also works for this vegan cream of asparagus soup recipe. If you are not vegan or vegetarian, chicken broth can substitute for vegetable broth.
  • Vegan Butter: My favorite brands are Earth Balance butter (not sponsored) and Trader Joe's vegan butter.
  • Onion: White or yellow onions are best.
  • Yukon Gold Potato: Adds a mellow and lightly sweet flavor to the recipe and also pureés up nicely to add a great texture to the soup.
  • Silken Tofu: Contributes a creamy texture and blends up like a dream! If you can't find silken tofu, regular tofu can substitute. Just blend it up well until it achieves a smooth consistency.
  • Nutritional Yeast: Looking for a vegan-friendly savory and cheesy flavor? Nutritional yeast is your pal! This ingredient adds extra nutrition and is a flavor powerhouse. This ingredient can be found at most major grocery stores, Trader Joe's, and Whole Foods.
  • Lemon Juice & Lemon Zest: You will need about ½ of a fresh lemon for this dairy-free asparagus soup recipe.
  • Garlic: Fresh garlic is best for this recipe, but canned minced garlic can substitute in a pinch.

How to make asparagus soup without cream:

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Step 1: Melt the vegan butter in a large stockpot or Dutch oven over medium heat.  Add the onion and saute, stirring frequently, or until softened.

Step 2: Add the potato to the onion mixture and saute for 3 minutes, stirring frequently.

Sauteed onions in the soup pot with the other seasonings, potatoes, and asparagus on the side.
Sauteed onions and potatoes in the soup pot with the asparagus and other seasonings on the side.

Step 3: Add the asparagus pieces to the pot and saute until the potatoes are just starting to turn golden on some sides. 

Step 4: Add the garlic and dried thyme to the vegetable mixture and saute for 1-2 minutes, or until the garlic is fragrant.

An overhead shot of a pot of the sauteed potatoes and asparagus with the seasonings on the side.
Sauteing the asparagus and potatoes in the pot with the garlic and other seasonings.

Step 5: Stir in the broth and increase the heat to high. Bring the mixture to a boil and simmer the soup until the potatoes and asparagus are cooked through and tender. 

Step 6: Stir the cubed tofu, nutritional yeast, lemon juice, and zest into the soup. Cook until the tofu is heated through.

A pot of the simmered soup with the seasonings next to it.
A large pot of simmered asparagus and tofu in the broth.

Step 7:  Remove the soup from the heat and blend the soup with an immersion blender or pour the soup into a blender and carefully blend the soup with the vent on the lid removed until smooth.

A large pot of the creamed vegan asparagus soup.

Step 8: Season the soup with salt and pepper to taste. Serve hot with high-quality olive oil, croutons, lemon zest and/or flaky sea salt to garnish.

A spoon scooping up some vegan asparagus soup from a bowl.

Recipe pro-tips:

  • Trim the asparagus before adding it to the recipe. This will keep the asparagus flavor light and fresh, rather than bitter or woody.
  • Trim the asparagus by holding a few spears length-wise between two hands. Gently bend the asparagus, putting slightly more pressure on the cut end of the stalk, until it breaks. Where it breaks will be where the woody section starts. Dispose of the woody ends and trim the asparagus.
  • Use caution if blending this soup in a blender. The steam from the hot soup calls for a few precautionary steps: remove the vent from the lid of the blender and place a towel of over the vent hole.

Recipe variations:

  • Extra cheesy: Craving a more cheese-forward soup experience? Double the nutritional yeast in the recipe and garnish with vegan (or dairy-free) parmesan cheese before serving.
  • Extra citrusy: There's no such thing as too much lemon in my book and this soup is a great canvas for it. If you're also a lemon lover, double the juice or the zest for an extra lemony punch.
  • Extra hearty: Add some nutrition and staying power to this spring soup recipe by doubling the amount of Yukon gold potatoes. The result: a luscious, thick, and satisfying soup.

Serving suggestions:

This soup is ultra-tasty served piping hot and drizzled with high-quality olive oil, flaky sea salt, croutons, and freshly cracked pepepr (or any combination of the above).

I served this recipe this year for Easter. It makes a great spring appetizer dish. It would also be so tasty for Mother's Day, a light lunch, or served with some crusty bread and vegan butter for an easy dinner.

An overhead shot of a bowl of vegan asparagus soup on a white background with two other bowls on the edge of the photo.

Storing, freezing, and reheating directions:

To store: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.

To freeze: This vegetarian asparagus soup recipe can also be frozen in a freezer-safe container for up to 3 months. For best results, defrost the soup overnight in the refrigerator before reheating.

To reheat: Heat the soup on medium-high heat in the microwave at 1-2 minute intervals, stirring between the intervals, or until the soup is fully heated through. You can also reheat this soup in a pan over medium-low heat on the stovetop, stirring it frequently as it heats up, until the soup is fully reheated.

FAQs:

What can I use instead of milk in cream soups?

There are so many ways to add the experience of dairy to a recipe without actually using it! To add flavor, you can substitute plant milk (almond, oat, coconut, cashew, or more), add nutritional yeast, or blend up silken tofu. To add mouthfeel, you can blend up potatoes (see the next section), silken tofu, or stir in coconut milk.

How do you thicken soup without milk or cream?

There are many ways that you can thicken a soup without milk or cream. One way is by using a thickener like cornstarch or flour. Another way is by pureeing (partially or fully) the solids in the soup. In this recipe, we will be pureeing the solids (asparagus, onions, and potatoes) to make the soup rich and creamy and to give it a great mouthfeel.

Tools needed to make this recipe:

  • Cutting board
  • Chef knife
  • Dutch oven or soup pot
  • Heat-safe spatula
  • Measuring cups & spoons
  • Immersion blender (or high-speed blender)

More vegan soup recipes:

  • Italian Lentil Soup
  • Instant Pot Bean Soup
  • Vegan Butternut Squash Soup

If you make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!

Thank you so much for your feedback and support of Mae's Menu!

A large white bowl of asparagus soup without cream that is garnished with olive oil, croutons, asparagus, and black pepper.

Asparagus Soup without Cream (Vegan!)

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Chelsea | Mae's Menu 2023
Asparagus Soup Without Cream: so creamy, dreamy, and full of flavor that you'll forget this soup doesn't have cream! Made in just 30 minutes and naturally gluten-free, vegan, and dairy-free.
This soup can also be made with chicken broth if desired, but will no longer be considered vegan or vegetarian.
Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine American
Servings 6 Servings
Calories 166 kcal

Ingredients
  

  • 2 tablespoons vegan butter
  • ½ large white or yellow onion minced
  • 1 Yukon gold potato peeled and cubed into ½-inch pieces
  • 1 lb. asparagus trimmed and cut into 1-inch pieces
  • 1 clove garlic sliced
  • ½ teaspoon dried thyme
  • 6 cups 1 ½ quart low-sodium vegetable broth
  • 8 oz. silken tofu cut into 1-inch cubes
  • 2 teaspoons nutritional yeast
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

To serve (optional):

  • High-quality olive oil
  • Croutons
  • Lemon zest
  • Flaky sea salt

Instructions
 

  • Melt the vegan butter in a large stockpot or Dutch oven over medium heat.  Add the onion and saute for 4-5 minutes, stirring frequently, or until softened.
  • Add the potato to the onion mixture and saute for 3 minutes, stirring frequently. Add the asparagus pieces and saute for 3-4 minutes, stirring frequently, or until the potatoes are just starting to turn golden on some sides. 
  • Add the garlic and dried thyme to the vegetable mixture and saute for 1-2 minutes, or until the garlic is fragrant. Stir in the broth and increase the heat to high. Bring the mixture to a boil. Reduce the heat to medium and simmer the soup for 10-12 minutes or until the potatoes and asparagus are cooked through and tender. 
  • Stir the cubed tofu, nutritional yeast, lemon juice, and zest into the soup. Cook for 2-3 minutes, or until the tofu is heated through. Remove the soup from the heat and blend the soup with an immersion blender or pour the soup into a blender and carefully blend the soup with the vent on the lid removed until smooth. Season the soup with salt and pepper to taste. Serve hot with high quality olive oil, croutons, lemon zest and/or flaky sea salt to garnish. 

Notes

  1. Leftovers can be stored in the refrigerator for up to 5 days. They also can be frozen in a freezer-safe container for up to 3 months.
  2. This recipe can also be made with low-sodium chicken broth though the soup will no longer be vegan (though it will still be dairy-free).

Nutrition

Serving: 1gCalories: 166kcalCarbohydrates: 22gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 253mgFiber: 7gSugar: 5g
Keyword asparagus soup recipe vegan, asparagus soup vegan, asparagus soup without cream, cream of asparagus soup vegan, cream of asparagus soup without cream, dairy free asparagus soup, vegan asparagus soup, vegan cream of asparagus soup, vegetarian asparagus soup
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Reader Interactions

Comments

  1. Jess says

    April 28, 2023 at 12:06 pm

    Made this last night and it’s delicious!! Only thing I did differently was I couldn’t put in nutritional yeast because we didn’t have it but it was still super good. I added a lot of salt and pepper because that is my preference. All around delicious and will make again!!

    Reply
    • Mae's Menu says

      May 09, 2023 at 5:07 pm

      Hi, Jess!!
      So glad to hear that you enjoyed the recipe!! Thanks for sharing!

      Chelsea

      Reply

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MEET CHELSEA MAE PLUMMER

Hi!  Join me in making quick and healthy recipes for active families!  Many of my recipes can be made gluten-free or lactose-free because life with food allergies doesn't have to lack flavor!
A bit about me: I'm a self-taught home cook of 20+ years, food lover, runner, and dog lover!

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A pinterest pin for Asparagus Soup with an overhead shto of bowls of the soup on a white counter.