You guys. I can’t even tell you much I love this soup. I’m obsessed. Asparagus is already one of my favorite vegetables, but everything about this soup makes me happy. It amazing how something so healthy can be so creamy and delicious. I shouldn’t be surprised though, a little bit of full-fat coconut milk goes a long way.
Plus, it’s super easy. You only need 5 basic ingredients to make this soup, and it’s vegan and whole 30 friendly, which makes it perfect for the middle of January. Even if asparagus isn’t really in season yet.
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Here’s what you’ll need to make creamy asparagus soup
How do you make asparagus soup?
We’re starting out with 2 – 3 pounds of asparagus. That measurement is what you’re buying at the store, before you trim the ends and reserve some of the extra tips for garnish. After all that trimming you’ll want to have at least a pound and a half. I only reserve a handful of asparagus tips for garnish because I ended up having to trim more of the asparagus than I would have liked.
Prepare your garnish. To blanch the asparagus tips, prepare a bowl of ice water and boil some water in a small saucepan. Cook the asparagus in the boiling water for about 3 – 4 minutes, then strain and toss them into the ice water. This will stop them from cooking further and keep them nice and green.
Sauté the vegetables. Heat a large Dutch oven or stockpot to medium-high. Add olive oil and sauté the onions with a pinch of salt until they are translucent. Add the garlic and chopped asparagus, and cook until they start to get soft – about 5 more minutes.
Simmer in liquid. Add your broth and bring the pot to a boil. Cover it and reduce the heat to medium-low. Let the soup simmer for about 10 – 15 minutes. The asparagus should be really tender when you’re done simmering.
Blend your soup. Remove the pot from the heat, and blend your soup until smooth. I used an immersion blender, but you can also use a high speed blender. Just be sure to leave the lid popped a little bit or you’ll end up with a hot soup explosion.
After the soup is fully blended and smooth, stir in the coconut milk. Make sure you use full-fat canned coconut milk if you want to get a nice creamy finish on your soup.
If you can’t have coconut milk, you could also substitute cashew cream or unsweetened dairy free creamer.
Can you freeze asparagus soup?
You can store this asparagus soup in an airtight container in the fridge for about 4 – 5 days. If you don’t think you can finish it before then, I would recommend freezing it.
Store it in an airtight container in the freezer for up to 3 months. Just be sure not to overfill the container because the soup will expand as it freezes. I recommend leaving about 1/2 – 1 inch of empty space in the container.
Love asparagus as much as I do? Try these recipes:
- Asparagus bacon quiche
- Asparaugus & watercress miso spaghetti
- Turkey sausage pesto pasta with asparagus
Creamy Asparagus Soup
This creamy asparagus soup is super easy, and it’s dairy free, paleo, whole 30 and vegan friendly. You only need 5 ingredients! #soup #asparagus
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- 2 – 3 pounds asparagus
- 1 medium sweet onion, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1/2 cup coconut milk
- Heat a Dutch oven or large stockpot to medium-high.
- Add olive oil and onions with a pinch of salt. Sauté, stirring occasionally, until translucent, about 5 minutes.
- Add minced garlic and asparagus. Sauté until asparagus are slightly softened, about 5 more minutes.
- Add broth and bring to a boil.
- Cover pot and reduce heat to medium-low. Simmer for about 10 minutes, or until asparagus are fully softened.
- Remove from heat and blend soup until completely smooth.
- Stir in coconut milk before serving.
- Serving Size:
- Calories: 195
- Sugar: 6.5 g
- Sodium: 564.3 mg
- Fat: 13.3 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 5.5 g
- Protein: 9.3 g
- Cholesterol: 0 mg
Keywords: asparagus, soup, creamy, dairy free, paleo, vegan
Last Updated on November 5, 2021 by Melissa Belanger