Creamy Asparagus Soup


This is a creamy, luscious asparagus soup recipe with a beautiful, roasted flavor that adds depth to a delightful and versatile vegetable. Fantastically dairy free, gluten free and vegan.

This soup recipe also makes a perfect sauce for ravioli or other pasta.  It is a slight variation of Singer’s Kitchen “Thick and Creamy Asparagus Soup.”
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Creamy Asparagus Soup

Creamy Asparagus Soup

Rich and creamy with a gorgeous depth of flavor, this soup makes a perfect side dish, snack, or even pasta sauce. Can be modified to be a raw soup by eliminating cooking the asparagus.

Raw option: use raw asparagus and onions. Reduce onions by half.


  • 2-3 Tablespoons Olive Oil
  • Asparagus, 1 bunch, trimmed and cut into 2-3" pieces (about 2 cups)
  • 2 small or 1 large white onion (about 1 cup) cut in half and thinly sliced
  • 4 Garlic Cloves, minced
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (more to taste, if needed)
  • 1 vegan bouillon cube (Rapunzel brand recommended)
  • 1 can Coconut Milk (unsweetened)
  • 1/2 Cup Water
  • Crushed red pepper - or - toasted sesame seeds


  1. Heat olive oil in medium sauce pan and saute asparagus and onions in 5-7 minutes over medium heat. Get a good brown on them (almost burnt is best). Brown food is delicious food, but raw is healthier. It's up to you.
  2. Add garlic and spices and cook for an additional 3 minutes.
  3. Add coconut milk and water, reduce to medium for a minute or less, then remove from heat and cover.
  4. Allow to cool a little, then blend (in blender) until very smooth.
  5. Reheat if needed, and dish up. Add a pinch of crushed red pepper, or drizzle with olive oil and top with toasted sesame seeds.
  6. Enjoy as soup or sauce for pasta!


Asparagus Soup Demo

During my last “food prep fiesta”, I made 3 different quinoa salads from recipes I’ve been eyeing for a week or so. At the same time, I threw together this asparagus soup recipe. As I was running around the kitchen with all 4 dishes being created at once, I really thought I was messing up the soup. The asparagus seemed to be burning, and ingredients from one salad was getting dropped into another salad by mistake.

What was really happening was magic. All 3 salads were amazing, and this soup made our eyes roll back and a soulful humming of “yum” come from our mouths. It’s a keeper.

Previous Recipe: How to Cook Dried Beans / Lentil Demo; Next Recipe: Spicy Asian Coleslaw

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