Home » Recipes » Lunch » Soup + Stew + Chili » Asparagus Soup
(updated June 27, 2022)
By Dani Spies
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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 minutes 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 you. 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, and 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:
- Easy Black Bean Soup
- Green Detox Soup
- Dairy Free Broccoli Stem Soup
- Creamy Mushroom Soup
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 onYouTube,Pinterest,InstagramandFaceBookfor more healthy food inspiration!
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4.45 from 125 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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes 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.
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.
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
About Dani Spies
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.
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Reader Interactions
Yum! I love this recipe.
Kristen says
Dani- Any concerns with frozen asparagus instead of fresh?
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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.
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Debbie Thompson says
Can this be made in the instant pot? If so, for how long does it need to be cooked?
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Dani says
I bet it can but unfortunately, I don’t use the instant pot so I can’t advise on time 🙁
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Susie says
Hi Dani, looks delicious! Would this work with frozen asparagus?? Any modifications needed?? Thx, love your recipes, blog, and channel! 🙂
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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.Reply
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!Reply
Dani says
So glad to hear that Anne! Happy you enjoyed the soup.
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Haley says
Absolutely delicious! I did add juice of 1 lemon at the very end !! I will make this again ! Thank you !!Reply
Dani says
Hi Haley! Adding lemon is such a great idea. Thanks for the tip.
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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.Reply
Dani says
So glad to hear it Leah! Thanks for taking the time to leave a review 🙂
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SK says
Looks simple and delish! Can i substitute cannelini beans with pinto beans?
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Dani says
It will change the flavor a bit, but it will work in a pinch.
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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.Reply
Suzanne says
This looks so good! I love the cannelli beans! What a great way to add some plant based protein!
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Vanessa says
Thanks for sharing! Does it freeze well?
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Lynnell says
Awesome soup!!!♥️♥️I did follow one comment and added the juice of one lemon. Yum and super easy, thank you!Reply
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!!Reply
pat says
excellent- i added bean broth (from cooking beans) and also some lemon juice!Reply
Dani says
Ooh, that sounds amazing! Thanks for sharing, Pat!
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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!Reply
Dan Mullan says
Asparagus Soup is delicious!In the recipe, I believe the units should be “calories” (not kcal)
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Dani Spies says
Hi Dan! I’m so glad you enjoyed the soup.
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Blaine says
Just made this and it is delicious!! I added some Yondu in lieu of salt for some extra savoriness, and lemon as someone else suggested. Also I had some purple asparagus in hand so used that as a garnish so it was pretty and tasty!Reply
Dani Spies says
That sounds delicious and beautiful! I’m so glad you enjoyed this soup – thanks for letting me know, Blaine!
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Karen Mehlberg says
This is a simple and delicious recipe for asparagus soup. My husband asked where the protein was and suggested adding ham. I added finely cut up ham and we have a new soup we both love.Reply
Trey says
Terrific and easy! The only thing I did differently was low sodium chicken broth(out of veggie broth) and I crisped up some ham pieces in pot before cooking soup then used it on top as garnish. Thank you for the recipe!!!!Reply
Dani Spies says
That’s a great idea, Trey! Thanks for sharing.
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Alcyone Finke says
So so so delicious! I loved it! I used a hand held immersion blender and then after ladling in bowls I squeezed some lemon on top of that! My husband even liked it a lot. Also filling with the bean component. I will be making this again.
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Tricia says
Absolutely delicious! Received a huge batch of fresh asparagus that someone was sending to the compost pile. AGGGH! I said “I’ll take it!” then proceeded to find a recipe to use a lot of asparagus. Came upon your site, threw some dried cannelini beans in the pressure cooker, cut the asparagus up while the beans cooked, then made this soup up in minutes. It is now one of my absolute favorite soups! Added a couple of teaspoons of garlic salt at the end and we are in Heaven. NO FOOD WASTE on my watch, and we are the winners with this delicious soup. THANK YOU, Dani! I will checking out your other recipes! Yum!
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Marina says
Super yummy and creamy! I added Serrano pepper and ginger for a little kick. Plus turmeric for the anti inflammatory benefits. Will make again!Reply
Dani Spies says
Thanks for sharing all of your additions, this sounds delicious! I’m so glad you enjoyed the recipe.
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sherry says
This was easy to make. I added 3 garlic cloves instead of one. I could taste the beans so I added garlic powder, onion powder, parmesan cheese, and red pepper flakes. This made the soup taste much better.Reply
Dani Spies says
Yum! I love all of the flavor boosters you added to the soup. This is such a versatile recipe!
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Caitlin says
I ended up with a 2 pound bag of asparagus from Costco sitting in my fridge, eyeballing me every time I opened the door. One more week in there and it would have been toast, so I tried this recipe and it turned out delicious! I also did it for 1 minute in my instant pot (recommend doing it for 0 minutes if your asparagus is thin) and it worked great! My only advice, make sure you blend it up really well or else it’ll be stringy, which isn’t always appetizing.Reply
Danielle Paulson says
Yummy
I had some extra zucchini, celery and a couple red potatoes..added them and some grated Parmesan
Blended!!!
YummyReply
Kathy says
So good!! Made as is & added the juice of 2 lemons at the end. Also topped with crispy prosciutto & shredded Parmesan cheese.Reply
Dani Spies says
I’m so glad you enjoyed it. Your additions sound delicious.
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