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.
1Yukon gold potatopeeled and cubed into ½-inch pieces
1lb.asparagustrimmed and cut into 1-inch pieces
1clovegarlicsliced
½teaspoondried thyme
6cups1 ½ quart low-sodium vegetable broth
8oz.silken tofucut into 1-inch cubes
2teaspoonsnutritional yeast
1teaspoonfresh lemon zest
1tablespoonlemon 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
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.
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).