This rich and creamy asparagus soup is 100% plant based and so easy to make. Using just six ingredients this vibrant soup comes together in 30 minute and makes a delicious lunch or light dinner.
If you want a recipe that will have you looking forward to spring while walking you through the end of winter, this vegan soup is for for. Creamy asparagus soup is bright and flavorful, while being warm and comforting all at the same time.
I just love a good green soup this time of the year. This one is no exception to the rule.
How Do I Make Asparagus Soup From Scratch?
I know I say this all the time, but seriously, this is such an easy recipe to make. Here’s the basic breakdown!
- Saute onions in olive oil until translucent (but not browned).
- Add in garlic, asparagus, beans, salt, pepper and give it a good stir.
- Pour in veggie broth (or water) and bring to a boil
- Reduce down to a simmer and cook for 5-10 minutes or until the asparagus is fork tender.
- Cool and blend until rich and creamy.
The secret to making this soup so creamy without using any dairy is the beans! Once they blend up, they add a rich, velvety texture to the soup, plus that pack in a bit of protein.
I like to serve this soup topped with a drizzle of coconut milk to make it look beautiful, but that’s 100% optional.
Can I Freeze This Recipe?
Absolutely, yes! Let the soup cool completely and then transfer into an airtight, freezer safe container. This soup will last in your freezer for up to three months.
Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
More Simple Soup Recipes:
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Asparagus Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 15 ounce can cannelini beans
- 4 cups low sodium vegetable broth (or filtered water)
- salt and pepper, to taste
Instructions
- Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes.
- Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.
- Pour in the veggie broth and crank the heat to high bringing everything to a boil.
- Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending.
- Working in batches, spoon the soup into your blender, filling the blender no more then 1/4-1/3rd of the way up. Place on the lid, leaving it slightly a jar so steam can escape and blend until the soup is rich and creamy. Repeat until you have finished all the soup.
- Serve right away! Or, transfer back to the pot to reheat and serve OR store in an airtight container in your fridge for up to 5 days.
Kristen says
Dani- Any concerns with frozen asparagus instead of fresh?
Dani says
Hi Kristen, fresh asparagus will always be the most vibrant and delicious! But you can certainly make the soup work with frozen asparagus.
Debbie Thompson says
Can this be made in the instant pot? If so, for how long does it need to be cooked?
Dani says
I bet it can but unfortunately, I don’t use the instant pot so I can’t advise on time 🙁
Susie says
Hi Dani, looks delicious! Would this work with frozen asparagus?? Any modifications needed?? Thx, love your recipes, blog, and channel! 🙂
Sunita says
I made with frozen asparagus and it was delicious. Instead of beans, I added a 1/4 cup of soaked and peeled almonds.
Anne says
Hi Dani! I just made this soup and I just found soup heaven! I made small alterations to your recipe: low sodium chicken stock and black beans. A real winner! Thank you so much!
Dani says
So glad to hear that Anne! Happy you enjoyed the soup.
Haley says
Absolutely delicious! I did add juice of 1 lemon at the very end !! I will make this again ! Thank you !!
Dani says
Hi Haley! Adding lemon is such a great idea. Thanks for the tip.
Leah Horton says
This is the best soup ever really it Tastes heavenly and a big thanks to Haley for the tip to adding lemon. This is my new favorite soup. Thank you guys for this.
Dani says
So glad to hear it Leah! Thanks for taking the time to leave a review 🙂
SK says
Looks simple and delish! Can i substitute cannelini beans with pinto beans?
Dani says
It will change the flavor a bit, but it will work in a pinch.
Wendi says
Hi Dani, I love this recipe and have made it several times. Delicious. I didn’t have asparagus on hand tonight so I made it with celery instead, everything else the same, and it was also fantastic! Thank you for posting such delicious and yet easy recipes. Every recipe of yours that I have made has been absolutely wonderful.
Suzanne says
This looks so good! I love the cannelli beans! What a great way to add some plant based protein!
Vanessa says
Thanks for sharing! Does it freeze well?
Lynnell says
Awesome soup!!!♥️♥️I did follow one comment and added the juice of one lemon. Yum and super easy, thank you!
Vanessa says
Super yummy! I never would have thought of adding the beans to make it creamy! Very easy to make and so filling! I also like a little fresh squeezed lemon juice in my soup bowl. Delish!!
pat says
excellent- i added bean broth (from cooking beans) and also some lemon juice!
Dani says
Ooh, that sounds amazing! Thanks for sharing, Pat!
Diana Sherer says
I’m just enjoying this soup now. Next time I’ll be sure to leave out the more fibrous asparagus bottoms. What a great alternative to cream, using the beans! Thanks! And so easy and quick!