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.
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.
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.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- 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.
- 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 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.
- 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.
- 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.
- 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.
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.
Frequently Asked Questions
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.
You sure can.
No. Blender will puree this vegan asparagus soup nicely without the need to strain it.
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.
Aside from the garlicky croutons and asparagus tops, here are some more ideas on what to serve with your vegan asparagus soup:
- fresh mint;
- vegan Parmesan cheese;
- smoky slices of tempeh.
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.
Vegan Creamy Roasted Asparagus Soup
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
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.
- Remove creamy roasted asparagus soup from the heat, ladle into the soup bowls and top with the crunchy croutons and a few asparagus tops.
This is such a great way to use asparagus! I was looking for something different than just roasted asparagus. Thanks for this!
I love how creamy this soup turned out without needing any heavy cream! It was packed with fresh asparagus flavor too!
Yum! This soup was so filling while still being healthy. Great recipe!
I love that this is ready in 30 minutes. It makes my weeknight dinner-time routine so much easier!
I love asparagus and this recipe is spot on. The addition of the roasted garlic was genius!