Description
This creamy Vegan Asparagus Soup is a delicious and comforting dish featuring tender roasted asparagus, Yukon gold potatoes, and a velvety plant-based broth. Baked asparagus delivers a slightly crisp texture and deep flavor, while the soup is blended to a smooth creaminess and brightened with fresh lemon juice. Perfect for a nourishing lunch or light dinner, served alongside garlic bread for an extra touch of indulgence.
Ingredients
Vegetables and Aromatics
- 2 pounds asparagus (ends trimmed and chopped)
- 1 onion (chopped)
- 2 garlic cloves (sliced)
- 1 pound Yukon gold potatoes (chopped)
- 1 lemon (juiced)
Liquids and Oils
- 2 tablespoons olive oil (divided)
- 4 cups low sodium vegetable broth
- 2 cups plant-based milk (or regular milk)
Seasonings
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
Serving
- Garlic bread (for serving)
Instructions
- Preheat and prepare asparagus: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast asparagus: Place the trimmed and chopped asparagus on the baking sheet. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ½ teaspoon black pepper. Toss well to coat evenly and arrange the asparagus in a single layer. Roast for 12-15 minutes or until tender yet still crisp.
- Sauté aromatics: While the asparagus roasts, heat the remaining 1 tablespoon of olive oil in a large stock pot over medium heat. Add the chopped onions and sliced garlic and cook until the onions become soft and translucent, approximately 5 minutes.
- Add potatoes and broth: Stir in the chopped potatoes and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook with the onion and garlic for a couple of minutes to combine flavors. Pour in the vegetable broth and plant-based milk, bring the mixture to a boil, then reduce the heat to simmer until the potatoes are tender, about 20 minutes.
- Blend the soup: Add the roasted asparagus to the pot. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and blend until smooth.
- Finish and serve: Stir in the fresh lemon juice to brighten the flavors. Serve the soup hot alongside garlic bread, if desired, for a comforting and complete meal.
Notes
- For a creamier texture, substitute the plant-based milk with coconut milk or cashew cream.
- Make sure not to over-roast the asparagus to retain a slight crispness and fresh flavor.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use an immersion blender for easy blending without transferring hot soup or a high-quality blender for best results.
- Adjust seasoning to taste, especially salt and pepper, after blending as flavors may meld differently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegan, American