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    Home » Vegan Soups

    Published: Mar, 2023. Updated: Mar, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Vegan Creamy Roasted Asparagus Soup

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    Jump to Recipe
    Vegan Cream of asparagus soup in a bowl topped with croutons and asparagus tops.
    Green asparagus soup in a grey bowl garnished with asparagus stalks and a coconut milk drizzle.
    Overhead shot of 2 bowls with spring asparagus soup against a dark blue bakcground.
    Pin image of a creamy asparagus soup.

    This Vegan Creamy Roasted Asparagus Soup is deeply satisfying and easy to make. Roasted asparagus and garlic provide depth of flavor in this warming vegan soup. It’s so delicious, has a light and creamy taste and ready in about 30 minutes. Dairy-free and Gluten-free.

    Green asparagus soup in a grey bowl garnished with asparagus stalks and a coconut milk drizzle.

    Asparagus is a spring vegetable. There are so many ways to make it. You can make Roasted Asparagus or Risotto.

    Why not enjoy it in soup as well?

    This Vegan Creamy Roasted Asparagus Soup is the best soup for spring. It's quick and easy. Comfort food made healthy.

    Jump to:
    • Here's Why This Recipe Works
    • Ingredients
    • Instructions
    • Recipe Notes
    • Frequently Asked Questions
    • Recipe Variations
    • Storing and Freezing
    • Serving Suggestions
    • Recipe
    Overhead shot of 2 bowls with spring asparagus soup against a dark blue bakcground.

    Here's Why This Recipe Works

    • easy. This creamy vegan asparagus soup is ready in about 30 minutes, which is perfect for busy weeknights;
    • healthy. Did you know that asparagus is so good for you? It's low in calories but packs an impressive flavor profile. It's a great source of antioxidants, fiber and folate. In addition, just ½ cup of cooked asparagus contains more than 50% of your recommended daily intake of Vitamin K, an essential nutrient for bone health;
    • simple yet elegant. Vegan asparagus soup can be a simple dinner starter. But if you garnish it with some homemade croutons and a drizzle of coconut milk, the soup turns into an elegant dish perfect for the special occasions.

    Ingredients

    Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

    Ingredients overview for the roasted asparagus soup.
    Vegan Creamy Roasted Asparagus Soup ingredients: fresh asparagus, garlic, olive oil, vegetable broth, non-dairy milk, salt, black pepper, parsley, white bread (not pictured), garlic powder (not pictured).

    Ingredient Notes

    • asparagus. Usually, grocery stores carry either thick or thin asparagus. I used a medium and rather thick size of asparagus. Costco usually sells it in the fresh produce section. If you buy a thinner asparagus, you might want to decrease a baking time as it cooks much faster;
    • non-dairy milk. To make this vegan soup creamy, I used a mix of coconut milk and soy milk. This is my default vegan milk combination. If use you a coconut milk alone, the soup might have a coconut-y flavor. You can also use just the soy milk or the almond milk without the addition of a coconut milk. I like using a bit of a coconut milk in soups since it's high in fat which makes the soup creamier;
    • white bread. You can use slightly stale white bread or baguette.

    Instructions

    1. Make garlicky croutons. Preheat the oven to 425 F and line a baking sheet with a parchment paper. Cut the bread into ¾-inch cubes and place on a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with a garlic powder, Italian seasoning and ¼ teaspoon salt.

    Toss to combine. Bake the croutons for 7-10 minutes or until golden brown. Remove from the oven and transfer the croutons to a bowl. Don't discard the parchment paper.

    Croutons on a baking sheet.
    1. Cut the asparagus and garlic.

    Slice 1 inch off the bottom tough part of the asparagus and cut the stalks into 1 inch pieces.

    Slice a quarter inch of the top part of the garlic head, leaving the cloves exposed.

    Image shoeing how to cut asparagus and garlic.
    1. Prepare the vegetables for roasting.

    Drizzle the garlic and asparagus with 1 tablespoon of olive oil, sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper and roast for 15 minutes until the asparagus is tender. Remove roasted asparagus and garlic from the oven and let them cool for a few minutes. Squeeze the garlic pulp out of its skin and set aside.

    Note: Depending on the size of your garlic, it might need 5-10 more minutes of roasting. When it's roasted properly, it will have a medium brown color to it and you'll be able to effortlessly squeeze the cloves out of the skins.

    Asparagus and garlic on a baking sheet.
    1. Blend the vegetables.

    Cut the roasted asparagus spears in 2-3 pieces. (You can reserve a few asparagus tops for serving later). Add the roasted asparagus and garlic to a high speed blender along with the vegetable stock. Blend until the soup is creamy and smooth.

    Note: You can also use an immersion blender to puree the vegan soup.

    Collage image showing how to blend roasted asparagus and garlic in a blender.
    1. Heat the vegan asparagus soup.

    Pour the vegan asparagus soup into a medium pot and place on a stovetop on a medium heat. Add non-dairy milk, the remaining ¼ teaspoon of salt and simmer for 2-3 more minutes. Make sure the soup is seasoned well.

    Cooking creamy asparagus soup in a pot.
    1. Serve. Remove roasted vegan asparagus soup from the heat, ladle into the soup bowls and top with the crunchy croutons and a few asparagus tops.

    Recipe Notes

    The key to a creamy smooth texture and fresh taste of the roasted asparagus soup is a proper seasoning. You can do this once the vegan soup is simmering. Try it and see if it needs a few more tablespoons of plant-based milk or an additional ¼ teaspoon of salt and pepper.

    Vegan Cream of asparagus soup in a bowl topped with croutons and asparagus tops.

    Frequently Asked Questions

    What can you do with the bottom of asparagus?

    Woody asparagus ends are quite tough to eat. But if you want to reduce the amount of food waste, the best way to utilize the asparagus bottoms is to use them in a homemade vegetable broth.

    Can I make the soup with frozen asparagus?

    You sure can.

    Do I need to strain the soup?

    No. Blender will puree this vegan asparagus soup nicely without the need to strain it.

    Recipe Variations

    To add more flavor to this easy vegan roasted asparagus soup, here're some more ideas that you can use:

    Peas. Use fresh or frozen peas and throw them in the last 3 minutes of cooking. Adding peas will increase the protein content of the soup;

    Leeks. While you roast the asparagus and garlic, take one extra step and sauté 1 leek in a tablespoon of vegan butter or olive oil. Leeks are excellent flavor booster and they pair well with the roasted asparagus;

    Mushrooms. I recommend sautéing the Shiitake or Portobello mushrooms and serving them as a soup topping;

    Potatoes. If you want to add the potatoes, I recommend a few modifications to the recipe. While the asparagus is roasting, quickly sauté some onion or leek. Once it's translucent, about 7 minutes, add cubed potatoes, half of all vegetable broth, cover with a lid and cook on a medium heat until potatoes are soft. Once it's done, add roasted asparagus and garlic and continue cooking according to the main recipe instructions.

    Lemon. Drizzle vegan asparagus soup with a tablespoon of lemon juice for a bright spring flavor.

    Storing and Freezing

    To store. You can store roasted asparagus soup for about 3 days in the airtight container in the fridge.

    Reheat the soup in the microwave or in the medium pot until it simmers.

    To freeze. This vegan Asparagus Soup freezes really well too. Cool the soup to a room temperature, then distribute among freezer-friendly zipper bags (I like these silicone ones).

    Lay the soup in one layer in the freezer and store for up to 3 months.

    Please note, that if you decide to use the potatoes, the roasted asparagus soup might not do well with the freezing.

    For a fast thawing, place a bag of frozen vegan asparagus soup in a cold water. Make sure the bag doesn't have holes. Wait until the soup has thawed completely. Then, add it to a small pot and simmer for a minute.

    Serving Suggestions

    Aside from the garlicky croutons and asparagus tops, here are some more ideas on what to serve with your vegan asparagus soup:

    • microgreens;
    • sprouts;
    • fresh mint;
    • vegan Parmesan cheese;
    • smoky slices of tempeh.
    • An overhead shot of a cauliflower and Pinto bean soup in a grey bowl served with some sour cream and fresh dill
      Vegetable Bean Soup (Healthy Potato and Bean Soup)
    • Easy vegan soup with Portobello mushrooms and white beans
      White Bean Mushroom Soup
    • Homemade Asparagus and vegetables Minestrone
      Spring Minestrone Soup

    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

    For a quick overview of the recipe, please check out Vegan Asparagus Soup web-story.

    Recipe

    Asparagus soup in a bowl with croutons and some coconut milk drizzle.

    Vegan Creamy Roasted Asparagus Soup

    Vegan Creamy Roasted Asparagus Soup is deeply satisfying and easy to make. Roasted asparagus and garlic, provide depth of flavor in this warming vegan soup. It’s so delicious, has a light and creamy taste and ready in about 30 minutes.
    5 from 8 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 243kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    For the vegan asparagus soup

    • 2 lb fresh asparagus
    • 1 head garlic
    • 2 tablespoon olive oil
    • 3 c vegetable broth
    • 1 c non-dairy milk I use a mix of coconut milk+soy milk
    • ¾ teaspoon salt
    • ¼ teaspoon pepper
    • 4 tablespoon fresh parsley optional, for serving

    For the crunchy croutons

    • 3 oz white bread French baguette is a good choice
    • ¼ teaspoon garlic powder
    • ¼ tsp Italian seasoning
    • ¼ teaspoon salt

    Instructions

    Make garlicky croutons.

    • Preheat the oven to 425 F and line a baking sheet with a parchment paper. Cut the bread into ¾-inch cubes and place on a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with a garlic powder, Italian seasoning and ¼ teaspoon salt.
    • Toss to combine. Bake the croutons for 7-10 minutes or until golden brown. Remove from the oven and transfer the croutons to a bowl. Don't discard the parchment paper.

    Cut the asparagus and garlic.

    • Slice 1 inch off the bottom tough part of the asparagus and cut the stalks into 1 inch pieces.
    • Slice a quarter inch of the top part of the garlic head, leaving the cloves exposed.

    Prepare the vegetables for roasting.

    • Drizzle the garlic and asparagus spears with 1 tablespoon of olive oil, sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper and roast for 15 minutes. Remove from the oven and let garlic and asparagus cool for a few minutes. Squeeze the garlic pulp out of its skin and set aside.

    Blend the vegetables.

    • Cut the roasted asparagus in 2-3 pieces. (You can reserve a few asparagus tops for serving later). Add the roasted asparagus and garlic to a high speed blender along with the vegetable broth. Blend until the soup is creamy and smooth.

    Heat the vegan asparagus soup.

    • Pour the asparagus soup into a medium pot and place on a stove on a medium heat. Add plant-based milk, the remaining ¼ teaspoon of salt and simmer for 2-3 more minutes. Make sure the soup is seasoned well.

    Serve.

    • Remove creamy roasted asparagus soup from the heat, ladle into the soup bowls and top with the crunchy croutons and a few asparagus tops.

    Notes

    Asparagus. Usually, grocery stores carry either thick or thin asparagus. I used a medium and rather thick size of asparagus. Costco usually sells it in the fresh produce section. If you buy a thinner asparagus, you might want to decrease a baking time as it cooks much faster;
    Non-dairy milk. To make this vegan asparagus soup creamy, I used a mix of coconut milk and soy milk. This is my default vegan milk combination. If use you a coconut milk alone, the soup might have a coconut-y flavor. You can also use just the soy milk or the almond milk without the addition of a coconut milk. I like using a bit of a coconut milk in soups since it's high in fat which makes the soup creamier.
    Roasted garlic. Depending on the size of your garlic, it might need 5-10 more minutes of roasting. When it's roasted properly, it will have a medium brown color to it and you'll be able to effortlessly squeeze the cloves out of the skins.
    To store. You can store vegan asparagus soup for about 3 days in the airtight container in the fridge.
    Reheat the soup in the microwave or in the medium pot until it simmers.
    To freeze. This vegan Asparagus Soup freezes really well too. Cool the soup to a room temperature, then distribute among freezer-friendly zipper bags (I like these silicone ones).
    Lay the soup in one layer in the freezer and store for up to 3 months.
    For a fast thawing, place a bag of frozen vegan asparagus soup in a cold water. Make sure the bag doesn't have holes. Wait until the soup has thawed completely. Then, add it to a small pot and simmer for a minute.
     

    Nutrition

    Calories: 243kcal | Carbohydrates: 28.3g | Protein: 13.8g | Fat: 9.9g | Saturated Fat: 1.7g | Sodium: 1331mg | Potassium: 767mg | Fiber: 6g | Sugar: 7.9g | Calcium: 106mg | Iron: 7mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Reader Interactions

    Comments

    1. Liz says

      February 11, 2022 at 12:54 pm

      5 stars
      This is such a great way to use asparagus! I was looking for something different than just roasted asparagus. Thanks for this!

      Reply
    2. Anjali says

      February 11, 2022 at 12:37 pm

      5 stars
      I love how creamy this soup turned out without needing any heavy cream! It was packed with fresh asparagus flavor too!

      Reply
    3. Hailey says

      February 11, 2022 at 12:25 pm

      5 stars
      Yum! This soup was so filling while still being healthy. Great recipe!

      Reply
    4. Jess says

      February 11, 2022 at 12:21 pm

      5 stars
      I love that this is ready in 30 minutes. It makes my weeknight dinner-time routine so much easier!

      Reply
    5. Cara says

      February 11, 2022 at 12:01 pm

      5 stars
      I love asparagus and this recipe is spot on. The addition of the roasted garlic was genius!

      Reply
    5 from 8 votes (3 ratings without comment)

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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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