Asparagus Soup
This creamy asparagus soup is bright, fresh, and velvety — without any cream. Silken tofu and Yukon gold potatoes create a smooth, satisfying base that lets the fresh asparagus and garlic shine. It’s a healthy, dairy free asparagus soup that feels elegant but comes together easily in one pot.
Ingredients
- 2 tablespoons vegan butter
- ½ large white or yellow onion minced
- 1 large 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 quarts) low-sodium vegetable broth
- 8 oz. silken tofu cut into 1-inch cubes
- 2 teaspoons nutritional yeast
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- to serve (optional) Extra virgin olive oil, croutons, lemon zest, flaky sea salt, fresh chives
Instructions
- Melt the vegan butter in a large stockpot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the potato and cook for 3 minutes. Stir in the asparagus and cook for another 3–4 minutes, until the potatoes begin to turn lightly golden.
- Stir in the garlic and dried thyme and cook for 1–2 minutes, until fragrant.
- Pour in the low-sodium vegetable broth and bring to a boil. Reduce to a gentle simmer and cook for 10–12 minutes, or until the potatoes and asparagus are tender.
- Stir in the tofu, nutritional yeast, lemon zest, and lemon juice. Cook for 2–3 minutes, until heated through.
- Remove from the heat and blend with an immersion blender until smooth. Alternatively, carefully transfer to a regular blender (vent the lid) and blend until creamy.
- Season with salt and black pepper to taste. Serve hot with a drizzle of olive oil, croutons, lemon zest, or flaky sea salt.
Notes
Top with store-bought or homemade croutons.
Trim the asparagus the right way. Snap off the woody ends before chopping to keep the asparagus soup smooth and fresh-tasting rather than fibrous or bitter.
Sauté to build flavor. Let the onions, garlic, and asparagus cook fully before adding the vegetable broth — those few extra minutes over medium heat create a deeper, richer flavor base.
Blend safely and carefully. If using a regular blender instead of an immersion blender, remove the center vent and cover loosely with a towel. Hot steam builds pressure quickly, and this step prevents messy (and dangerous) splatters.
Add lemon at the end. Stirring in the fresh lemon juice off the heat keeps the flavor bright and vibrant instead of dull or muted.
Taste and adjust after blending. Blending changes how salt distributes through the soup, so always do a final taste and adjust with salt and black pepper before serving.
Storage Directions:
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Let the soup cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating. The texture may thicken slightly after freezing — simply stir in a splash of vegetable broth or water as it reheats to restore its creamy consistency.
- Reheating: Warm gently on the stove over low heat, stirring occasionally, or microwave in 1–2 minute intervals, stirring between each, until heated through.
Nutrition
Serving: 1gCalories: 109kcalCarbohydrates: 14gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 36mgPotassium: 379mgFiber: 4gSugar: 4gVitamin A: 754IUVitamin C: 12mgCalcium: 39mgIron: 2mg
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