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    Home » Soups

    Creamy Asparagus Soup Recipe (Vegan, Cream-Free)

    Published: Jun 26, 2024 · Modified: Jun 26, 2024 by Jessica Fisher

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    Enjoy this year’s asparagus harvest in this deliciously creamy, dairy-free Asparagus Soup. This creamy asparagus soup full of herbs and spring vegetables, perfect for those eating a vegan diet, comes together quickly in the pressure cooker or stovetop and freezes beautifully. So tasty, you’ll be going back for seconds!

    Love those spring green spears? Be sure to try our Air Fryer Asparagus, or if you don’t have an air fryer, the easiest Oven Roasted Asparagus.

    asparagus soup in a white hammered dish, with pepper sprinkled on top. this …

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    Find fresh asparagus on sale at the local grocery store or farmer’s market? Then you’re going to want to make this tasty vegan Asparagus Soup recipe. It’s warming and yet tastes like spring, a herald of good things to come.

    Asparagus season can run from late February to June, though this year I’m seeing sales for asparagus spears extending into July. Perhaps the season is late this year? Regardless, this is the a perfect recipe to serve from Easter Dinner until summer. 

    Asparagus is such an elegant and delicious vegetable. But, it’s also pretty fragile—good for just a few days in the fridge. This vegan soup recipe is one great way to make the most of your asparagus purchase, especially if you get bunches of asparagus with longer woody ends. This will cook down and blend well into a delicious soup.

    Why Make this Asparagus Soup

    Asparagus Soup is a simple recipe, bursting with spring flavor. Loaded with fresh vegetables, it’s a perfect spring soup.

    It’s a classic cream of asparagus soup made dairy-free. This blended soup, often referred to as cream of asparagus, is typically enhanced with milk or cream, but I’ve made it a vegan cream of asparagus soup to accommodate everyone at your table. Rather than weigh it down with cream, I decided to add one golden potato to thicken it. Instead of chicken broth, I used leeks and mushrooms to add umami flavor. What you end up with is a dairy-free, vegan soup that is creamy, delicious, and all-veg!

    Ingredients

    It’s amazing that so much flavor can come from such simple ingredients. For this recipe you’ll need:

    ingredients to make asparagus soup laid out on a white counter.
    • oil – I use olive oil, but you can use any cooking oil, coconut oil, butter, or ghee.
    • asparagus – since the soup will be blended, you can use fresh or frozen asparagus stalks, whichever you have or is most affordable.
    • leeks – a member of the onion family and a sure sign of spring, leeks add great flavor. However, if you have shallots or yellow onion, you can use those as well.
    • mushrooms – white or brown mushrooms work to add a hearty umami to this soup.
    • potato – You don’t need any heavy cream in this easy recipe. Instead, a Yukon gold potato adds a lot of creamy texture to the soup, but you can use another variety if you prefer.
    • tarragon – an aromatic herb with an anise-like flavor, tarragon is often paired with chicken, fish, and vegetables, and is commonly added to cream of asparagus soup. If you’ve got fresh herbs, all the better. Just use three times the amount of fresh tarragon in the soup.
    • vegetable broth – You can use a commercial or homemade vegetable stock. In a pinch, you can use water, just adjust the seasonings at the end.
    • seasonings – I like to keep things simple with black pepper and salt, but you can enhance the flavor of the soup with a bit of almond milk or coconut cream, if you like.

    Instructions

    This cream of asparagus soup recipe is super simple to make, whether you make it in a pot on the stove or in an electric pressure cooker. Here’s how to make it:

    adding mushrooms and leeks to hot oil in the pot.
    the sautéed aromatics in the pot.
    potatoes, asparagus, water, and spices added to the pot.
    blending the soup in the pot with an immersion blender.
    • Heat the oil in a pot or electric pressure cooker.
    • Add the leeks and mushrooms and cook over medium heat 6 to 8 minutes, or until tender. 
    • Add the broth, asparagus pieces, potatoes, and seasonings.
    • If using the instant pot, secure the lid and close the pressure valve. Set the machine to manual 5 minutes.
    • If cooking the soup on the stovetop, simmer for 30 minutes, covered, or until the vegetables are very tender.
    • Once the vegetables are cooked, blend the soup with an immersion blender or high speed blender until a very smooth texture is achieved.
    • Serve hot or cold, depending on your preferences.
    • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

    Serving Suggestions: This asparagus potato soup is delicious as a light starter or for a heartier meal, served alongside sandwiches, such as a Turkey Pesto Panini or for something vegetarian like a Veggie Pesto Sandwich. It’s delicious, paired with a large main dish salad and bread, like The Go To Salad, and Garlic Parmesan Swirl Biscuits.

    How to Make a Meal Prep: This asparagus soup makes a great easy lunch! Package in single-serve containers with airtight lids. Reheat before serving.

    Make a Plan for Leftovers: Leftover soup is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten. 

    Freeze Extras for Later: To freeze: chill the soup completely before storing in airtight containers in the freezer for up to 2 months.

    Recipe Tips

    Working the Good Cheap Eats System will help you get this price point down even further. Here are some specific strategies you can use to make this recipe more economical:

    • Stock up on ingredients when they are on sale. This ensures that you’ll have your ingredients at the lowest possible price. Load up on leeks, mushrooms, asparagus, and Yukon gold potatoes when you see a sale.
    • Use a lower priced ingredient. The leeks are the high ticket price item in this recipe; you can use onions or shallots instead to lower the cost of this recipe.
    • Price match. Check your grocery store fliers to see who has the best price on the items on your list.
    asparagus soup in a white dish with a spoon and crackers on the side with a beige napkin.

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    square overhead crop of asparagus soup in white bowl.

    Asparagus Soup

    Enjoy this spring's asparagus harvest in this deliciously, cream, dairy-free Asparagus Soup. It comes together quickly in the pressure cooker or stovetop. So tasty, you'll be going back for seconds.
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5
    Calories: 83kcal
    Author: Jessica Fisher

    Ingredients

    • 1 tablespoon olive oil
    • 1 leek sliced for 1 ½ cups
    • 2 oz mushrooms sliced for 1 cup
    • 4 cup vegetable broth
    • 1 lb asparagus spears trimmed and chopped into 1-inch chunks
    • 1 Yukon gold potato cubed for 1 cup
    • 1 teaspoon salt
    • ½ teaspoon dried tarragon
    • ⅛ to ¼ teaspoon black pepper
    US Customary – Metric

    Instructions

    If making in a pot on the stove:

    • In a large stockpot on the stovetop heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.
      1 tablespoon olive oil, 1 leek, 2 oz mushrooms
    • Add the broth, asparagus, potato, salt, tarragon, and pepper. Simmer for 30 minutes or until the vegetables are very tender.
      4 cup vegetable broth, 1 lb asparagus spears, 1 Yukon gold potato, 1 teaspoon salt, ½ teaspoon dried tarragon, ⅛ to ¼ teaspoon black pepper

    If using an electric pressure cooker:

    • Turn the machine to saute. Heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.
      1 tablespoon olive oil, 1 leek, 2 oz mushrooms
    • Add the broth, asparagus, potato, salt, tarragon, and pepper. Secure the lid and turn on the pressure valve. Set the machine to manual for 5 minutes. When the time is up, use the quick release method and remove the lid.
      4 cup vegetable broth, 1 lb asparagus spears, 1 Yukon gold potato, 1 teaspoon salt, ½ teaspoon dried tarragon, ⅛ to ¼ teaspoon black pepper

    Once the vegetables are tender:

    • Blend the soup in batches to your desired consistency, with an immersion blender or in a food processor, according to manufacturer’s directions. Serve immediately.

    Freezing instructions:

    • Chill the soup completely and store in single-serve or meal-size containers. Store in the freezer for up to 2 months. To reheat: microwave or heat in a pot on the stove until thawed and hot through.

    Notes

    For a thicker soup, add an extra potato.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freeze for longer storage.
    Nutritional values are approximate and based on 1 cup of soup.
    Serving Suggestions: This asparagus potato soup is delicious as a light starter or for a heartier meal, served alongside sandwiches, such as a Turkey Pesto Panini or for something vegetarian like a Veggie Pesto Sandwich. It’s delicious, paired with a large main dish salad and bread, like The Go To Salad, and Garlic Parmesan Swirl Biscuits.
    How to Make a Meal Prep: This asparagus soup makes a great easy lunch! Package in single-serve containers with airtight lids. Reheat before serving.
    Make a Plan for Leftovers: Leftover soup is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten. 
    Freeze Extras for Later: To freeze: chill the soup completely before storing in airtight containers in the freezer for up to 2 months.
     

    Nutrition

    Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 483mg | Potassium: 401mg | Fiber: 3g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 3mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on April 10, 2013. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Michelle

      February 26, 2021 at 12:17 pm

      5 stars
      Took advantage of asparagus on sale this week and made this soup to freeze. I had a little extra left over and it was absolutely delicious; I will definitely make it again!

      Reply
      • Jessica Fisher

        February 26, 2021 at 3:44 pm

        So glad you enjoyed it. Thanks for sharing!

        Reply
    2. Rebecca

      May 04, 2018 at 11:41 pm

      For the pressure cooking part in the IP – do you use high or low pressure? (Assuming high, just want to double-check.)

      Reply
      • Jessica Fisher

        May 05, 2018 at 3:10 pm

        5 stars
        Mine doesn’t have a high or low. It just says manual. I’m going to assume that’s high?

        Reply
    3. Leslie

      April 18, 2013 at 7:17 pm

      Made this soup tonight and it was fantastic! Thanks so much for the wonderful recipe. I was going crazy trying to figure out how to use up 3 lbs of asparagus before vacation. Some went in the freezer and the rest went to this recipe.

      Shouldn’t be so surprised though – every time I make one of your recipes it’s fantastic. Thanks!

      Reply
      • Jessica Fisher

        April 18, 2013 at 9:44 pm

        Yay! That’s great to know.

        Reply
    4. Kathy

      April 16, 2013 at 6:58 am

      I have never had asparagus soup but it sure does sound delicious!
      My favorite spring produce is strawberries and one of my favorite ways to use them is in this Strawberry Icebox Cake: http://kathyskitchentable.wordpress.com/2013/03/11/strawberry-icebox-cake/

      Reply
    5. Debbie

      April 11, 2013 at 8:31 am

      http://unafamiliaalaskena.blogspot.com/2013/04/spring-produce.html Here’s my post.

      Reply
    6. Lisa

      April 11, 2013 at 5:04 am

      I have never made asparagus soup but I think I’m going to try that recipe this spring!

      This is our (current) favorite way to eat asparagus:
      http://www.cookingupasale.blogspot.com/2012/02/oven-roasted-asparagus.html

      Thanks for hosting!

      Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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