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    Recipes » Recipes » Lunch & Dinner

    Vegan Cream of Asparagus Soup (GF)

    Last updated - July 14, 2021; Published - February 28, 2018 By Rhian Williams 28 Comments

    Jump to Recipe Print Recipe

    This Vegan Cream of Asparagus Soup is rich and velvety, nutty and fresh, and super nutritious!

    Vegan Cream of Asparagus Soup (GF)

    With spring just around the corner, I wanted to come up with some recipes using new, seasonal produce, but which would still be warming enough to see us through the remainder of the cold weather.

    Vegan Cream of Asparagus Soup (GF)

    I love this Vegan Cream of Asparagus soup as it tastes bright, fresh and slightly earthy thanks to the asparagus, but is also seriously comforting thanks to the luxuriously creamy texture.

    Vegan Cream of Asparagus Soup (GF)

    The soup starts off by frying together a mixture of onion, garlic, celery and carrot, which gives off the most amazing fragrance. A splash of white wine makes it even more aromatic and adds just a touch of sweetness - make sure you cook it all off to get rid of any acidity and alcoholic taste. If you'd rather not use alcohol, this step can be omitted.

    Next, you add your asparagus, which gives the soup a delicate flavour and beautiful pastel-green hue.

    Vegan Cream of Asparagus Soup (GF)

    The creaminess in this soup comes from a mixture of unsweetened almond milk and white beans. If you'd prefer to keep the soup nut-free, you could substitute the almond milk with unsweetened oat milk.

    Vegan Cream of Asparagus Soup (GF)

    I love using white beans to create creamy soups and sauces because they become super creamy and add an almost buttery texture. They're also very nutritious, and are a good source of both protein and fibre.

    Vegan Cream of Asparagus Soup (GF)

    You can finish off the soup with some fresh parsley, for extra freshness and flavour. I bet a sprinkling of  almond or coconut bacon would be great too.

    Vegan Cream of Asparagus Soup (GF)

    This soup is delicious on its own, but to make it into a filling meal, why not enjoy it with a Vegan Grilled Cheese? Or you could go all out and serve it in a bread bowl!

    Vegan Cream of Asparagus Soup (GF)

    This soup is perfect for batch cooking as it's easy to cook in big quantities - it keeps in the fridge for a few days, and freezes well too.

    Vegan Cream of Asparagus Soup (GF)

    I hope you'll love this elegant Vegan Cream of Asparagus Soup! For more soup recipes, check out my:

    • Pumpkin Curry Soup
    • Vegan Clam Chowder
    • Pea Zucchini Mint Soup
    • Creamy Tomato Soup
    • Cream of Mushroom Soup
    • Sweet Potato Peanut Soup
    • Creamy Corn Chowder

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Vegan Cream of Asparagus Soup:

    measuring jug

    food processor

    blender

    hand-held stick blender

    Vegan Cream of Asparagus Soup (GF)

    Vegan Cream of Asparagus Soup (GF)

    This Vegan Cream of Asparagus Soup is, rich and velvety, easy to make, super nutritious! 
    4.38 from 16 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American, British
    Keyword: vegan asparagus, vegan cream of asparagus soup
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 203kcal
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
    • 1 onion , sliced
    • 1 garlic clove , roughly chopped
    • 1 celery stick , sliced
    • 1 carrot , peeled and roughly chopped
    • 60 ml (¼ cup) white wine (ensure vegan if necessary)
    • 300 g (10.5 oz) fresh asparagus , ends trimmed and roughly chopped
    • 200 ml (⅘ cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
    • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Salt + pepper to taste

    To serve:

    • Fresh parsley , roughly chopped

    Instructions

    • Heat up the oil in a large saucepan and add the onion, garlic, celery and carrot once hot
    • Fry for around 10 minutes until softened
    • Add the white wine and fry for a further few minutes until disappeared
    • Add the asparagus, almond milk, white beans, stock cube and salt + pepper, along with 500ml (2 cups) water
    • Bring to the boil and simmer on a low heat for around 10 minutes
    • Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
    • Taste and add more salt if necessary

    To serve:

    • Serve into bowls and scatter over chopped parsley, if desired
    • Leftovers keep covered in the fridge for up to a few days and also freeze well
    Nutrition Facts
    Vegan Cream of Asparagus Soup (GF)
    Amount Per Serving
    Calories 203 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g5%
    Sodium 262mg11%
    Potassium 731mg21%
    Carbohydrates 29g10%
    Fiber 8g32%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 3160IU63%
    Vitamin C 8mg10%
    Calcium 166mg17%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Vegan Clam Chowder (GF)
    Gluten-Free Vegan Carrot Cake Cookies »
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    Comments

    1. Jess

      May 02, 2018 at 10:03 pm

      5 stars
      Also made it in my Instant Pot and turned out lovely!

      Reply
      • Rhian Williams

        May 02, 2018 at 10:20 pm

        Thank you!

    2. Mandy

      May 25, 2018 at 12:19 pm

      5 stars
      This looks amazing - just love asparagus but I've never made it into soup before.

      Reply
      • Rhian Williams

        May 25, 2018 at 2:11 pm

        Thank you so much, asparagus soup is lovely!

    3. Cat

      August 21, 2018 at 12:55 pm

      Just wondering how it ended up to be so white. Did you use white asparagus?

      Reply
      • Rhian Williams

        August 21, 2018 at 1:55 pm

        No I used green asparagus - I think it's the plant-based milk and the white beans that make it white!

    4. Faith G

      December 15, 2018 at 2:07 am

      2 stars
      I added a jalapeño, bunch of spices, protein broth and veg beef crumbles and it turned out better. Without adding a bunch of spices/herbs it was extremely extremely bland. Decent base recipe.

      Reply
      • Rhian Williams

        December 15, 2018 at 12:10 pm

        Thank you so much for your feedback, I'm so sorry about that but glad it turned out ok in the end. Thank you for letting me know!

    5. Maxine

      October 14, 2019 at 12:52 am

      5 stars
      Made this today as I’m on a liquid fast and it came out better than I expected, very flavorful.

      Reply
      • Rhian Williams

        October 14, 2019 at 12:14 pm

        Thank you so much, so glad you liked it!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

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