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Delicious creamy asparagus soup served in a bowl with fresh asparagus garnishing

Creamy Asparagus Soup

A bright, velvety, and nourishing soup that celebrates the fresh flavor of asparagus without any dairy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound asparagus, trimmed and cut into 1-inch pieces Save the tips for garnish
  • 1 medium onion, diced — sweet or yellow
  • 2 cloves garlic, minced Use 3 if you love garlic
  • 2 medium potatoes, peeled and diced Swap for cauliflower for lower carbs
  • 4 cups vegetable or chicken stock Low-sodium if preferred
  • 1 cup unsweetened almond milk or other plant milk For mild creaminess without cream
  • 2 tablespoons olive oil or unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon lemon zest Plus a splash of lemon juice to brighten the greens
  • 1/4 teaspoon smoked paprika or a pinch of nutmeg Optional
Garnishes
  • reserved asparagus tips
  • a drizzle of olive oil
  • fresh dill or chives
  • toasted breadcrumbs or croutons for crunch

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt; cook until translucent and fragrant, about 5 minutes.
  2. Add the minced garlic and cook for 30–60 seconds until fragrant — careful not to brown it.
  3. Stir in the diced potatoes and stock. Bring to a gentle simmer, cover, and cook until the potatoes are just tender, about 10–12 minutes.
  4. Add the asparagus pieces (save the tips) and simmer for 4–5 minutes until the asparagus is tender and vibrantly green.
  5. Use an immersion blender to purée the soup until silky smooth, or carefully transfer in batches to a blender.
  6. Return the soup to the pot if needed, stir in the almond milk, lemon zest, and a squeeze of lemon juice. Warm through gently — do not boil — and season to taste.
  7. Quickly blanch the reserved asparagus tips in boiling water for 30–45 seconds, then plunge into ice water to preserve color. Use these to garnish each bowl.

Notes

This soup can be chilled and served cold, or made with variations such as coconut milk for extra silkiness. Storage: refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.