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Home » Recipes » Lunch » Soup + Stew + Chili » Asparagus Soup

Asparagus Soup

Published: Mar 6, 2020 · Last Modified: April 7, 2020 by Dani

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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.

asparagus soup in white bowls

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!

  1. Saute onions in olive oil until translucent (but not browned).
  2. Add in garlic, asparagus, beans, salt, pepper and give it a good stir.
  3. Pour in veggie broth (or water) and bring to a boil
  4. Reduce down to a simmer and cook for 5-10 minutes or until the asparagus is fork tender.
  5. 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.

all veggies in the pot

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:

  • Easy Black Bean Soup
  • Green Detox Soup
  • Dairy Free Broccoli Stem Soup
  • Creamy Mushroom Soup

soup in bowl

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 in white bowls
Print Recipe
4.34 from 42 votes

Asparagus Soup

This rich and creamy asparagus soup is 100% dairy free and so full of flavor. Enjoy with a simple arugula or spinach salad for a lovely, vibrant meal.
Course: dairy free, DINNER, gluten free, low carb + keto, LUNCH, nut free, paleo, soup + stew + chili, vegan
Cuisine: American
Author: Dani Spies
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
Calories: 177kcal

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
US Customary - Metric

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.
    onions cooking in pot
  • Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.
    asparagus, beans and garlic in pot
  • 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.
    asparagus soup simmering
  • 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.
    soup blending
  • 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.

Notes

* I like to drizzle some coconut milk over the top because it's beautiful. Super fun if you plan to serve this soup to friends or family.
*If you want to freeze this asparagus soup 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.

Nutrition

Serving: 1.5cups | Calories: 177kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 498mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2215IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 7mg

Dairy Free, Diet, Dinner, Gluten Free, Low Carb + Keto, Lunch, Nut Free, Paleo, Recipes, Soup + Stew + Chili, Vegan, Vegetarian, Video, Whole 30 asparagus, asparagus soup, Vegan

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Kristen says

    March 6, 2020 at 12:13 pm

    Dani- Any concerns with frozen asparagus instead of fresh?

    Reply
    • Dani says

      March 9, 2020 at 11:16 am

      Hi Kristen, fresh asparagus will always be the most vibrant and delicious! But you can certainly make the soup work with frozen asparagus.

      Reply
    • Debbie Thompson says

      December 16, 2020 at 3:10 pm

      Can this be made in the instant pot? If so, for how long does it need to be cooked?

      Reply
      • Dani says

        December 18, 2020 at 9:58 am

        I bet it can but unfortunately, I don’t use the instant pot so I can’t advise on time 🙁

        Reply
  2. Susie says

    March 6, 2020 at 3:36 pm

    Hi Dani, looks delicious! Would this work with frozen asparagus?? Any modifications needed?? Thx, love your recipes, blog, and channel! 🙂

    Reply
    • Sunita says

      September 20, 2020 at 11:40 am

      5 stars
      I made with frozen asparagus and it was delicious. Instead of beans, I added a 1/4 cup of soaked and peeled almonds.

      Reply
  3. Anne says

    March 9, 2020 at 5:54 pm

    5 stars
    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!

    Reply
    • Dani says

      March 11, 2020 at 9:03 am

      So glad to hear that Anne! Happy you enjoyed the soup.

      Reply
    • Haley says

      March 15, 2020 at 9:45 am

      5 stars
      Absolutely delicious! I did add juice of 1 lemon at the very end !! I will make this again ! Thank you !!

      Reply
      • Dani says

        March 17, 2020 at 12:42 pm

        Hi Haley! Adding lemon is such a great idea. Thanks for the tip.

        Reply
  4. Leah Horton says

    March 18, 2020 at 2:24 am

    5 stars
    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.

    Reply
    • Dani says

      April 4, 2020 at 7:40 am

      So glad to hear it Leah! Thanks for taking the time to leave a review 🙂

      Reply
  5. SK says

    April 1, 2020 at 2:50 am

    Looks simple and delish! Can i substitute cannelini beans with pinto beans?

    Reply
    • Dani says

      April 3, 2020 at 5:17 pm

      It will change the flavor a bit, but it will work in a pinch.

      Reply
  6. Wendi says

    February 11, 2021 at 7:11 pm

    5 stars
    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.

    Reply
  7. Suzanne says

    March 1, 2021 at 3:00 pm

    This looks so good! I love the cannelli beans! What a great way to add some plant based protein!

    Reply
  8. Vanessa says

    March 1, 2021 at 3:02 pm

    Thanks for sharing! Does it freeze well?

    Reply

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Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

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