Creamy vegan asparagus soup

30-minute creamy vegan asparagus soup recipe! You will love this roasted asparagus soup made with an herby, lemony, pistachio cream.

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Hi, Rhubarbarians! This recipe for roasted vegan asparagus soup is from The Healthy Mind cookbook by Rebecca Katz. I was given a copy of the cookbook and recipe for review and republish. All opinions are my own.

It's Spring, which means it's asparagus season! Let's make the most of it and make some amazingly delicious roasted asparagus soup.

Check out this list of our 20 favorite vegetarian soup recipes!

Jump to:

• Why you'll love this
• Ingredients and equipment
• Step by step instructions
• Serving suggestions
• Recipe tips and substitutions
• Storing and freezing
• FAQs
• Recipe

Why you'll love this

If you're anything like me, you want a soup that is hearty enough for a full meal, easy enough for a weeknight, and makes great leftovers. This soup checks off all those boxes!

This is the best asparagus soup I've ever had, made with an incredible dairy free pistachio cream. The pistachio cream and potato in the soup make it hearty, but not heavy. So all you need to serve it for dinner is a spoon! Maybe a side salad and/or a slice of your favorite bread. Perfect.

The whole recipe comes together in just 30 minutes, which makes it quick and easy enough for a weeknight dinner.

It's also made with seasonal spring ingredients: asparagus, potato, lemon, and fresh mint. Add the pistachios to the list and it's a spring soup dream come true!

New to asparagus? Check out this beginner's guide to asparagus for everything you need to know!

Ingredients and equipment

Here's what you need to make the perfect cream of asparagus soup at home! Full ingredients and instructions are listed in the recipe card at the bottom of this article

Ingredients:

• Vegetable broth.
• Pistachios.
• Fresh mint leaves.
• Fresh asparagus. Choose asparagus with firm stems and dry, closed tips.
• Olive oil.
• Onion and leek. Here's a video to help you prep the leeks if you need it!
• Yukon gold potato.
• Salt and pepper
• Garlic
• Roasted pistachios, mint leaves, and lemon slices. Optional, for serving.

Equipment:

• Oven.
• Blender or food processor.
• Measuring cups.
• Cutting board.
• Knife.
• Measuring spoons.
• Spatula or spoonula.
• Baking sheet.
• Parchment paper.
• Tongs. Or you can gently toss with your spatula.
• Large soup pot.
• Stove top or cook top.
• Stirring utensil.
• Immersion blender or regular blender. Here's the immersion blender that I have!
• Ladle.
• Bowls and spoons for serving.

Pro tip: immersion blenders are blending wands that make blending soup quick, easy, and mess free! I have a KitchenAid immersion blender that's lasted for years that I love!

Step by step instructions

Here are your step by step instructions along with photos for this creamy vegan asparagus soup recipe. Full instructions are listed in the recipe card at the bottom of this article

• Preheat your oven and prep all of your ingredients.

• Start making the pistachio cream. Place one cup of the vegetable broth along with the pistachios, mint leaves, and lemon juice in a blender or food processor.

• Blend until smooth. Set aside.

• Now, let's get the asparagus roasted. Cut off the tips of the asparagus and then spread both the stems and the tips evenly on a baking sheet.
• Drizzle with one tablespoon of the olive oil and toss to coat.

• Roast for ten minutes.

• While the asparagus is roasting, let's start the soup. Heat two tablespoons of the olive oil in a large soup pot.

• Add the onion and the leek.

• Saute until they are softened.

• Add the potato and a large pinch each of salt and pepper.

• Saute for about ten minutes, or until the onions are browned and the potato is softened.

• Add the garlic.

• Stir to combine the garlic and cook just until fragrant, stirring constantly.

• Add one cup of the vegetable broth and scrape the bottom of the pot to loosen the browned bits.
• Add the remaining five cups of vegetable broth and the asparagus stalks.
• Bring to a boil.

• Reduce the heat to a simmer and simmer for 5 minutes.

• Blend the soup with an immersion blender or blender.

• Stir in one cup of the pistachio cream.

• Blend again until combined.
• Taste and add more salt and/or pepper if desired.

• Serve with remaining pistachio cream, roasted pistachios, mint leaves, and lemon slices. Enjoy!

Serving suggestions

This vegan asparagus soup is very filling, so it makes the perfect main dish for dinner.

When serving, top with with a drizzle of the pistachio cream, some extra roasted pistachios, mint leaves, and lemon slices.

Serve this soup for dinner with your favorite side salad and/or a slice of your favorite crusty bread.

Recipes to serve with asparagus soup:

• Golden beet salad with arugula and goat cheese
• Instant Pot steamed artichokes
• Olive rosemary focaccia bread

Recipe tips and substitutions

• If you can't find roasted salted pistachios, swap for raw. You might need to add a bit more salt at the end.
• If you don't like pistachios, you can swap for cashews.
• If you can't find leeks, substitute thinly sliced shallots or sweet onion.
• If you're pressed for time, you can make the pistachio cream a day ahead.

Storing and freezing

Storing: Store any leftover soup in the refrigerator for up to 5 days. The soup will thicken as it sits, so you may want to thin it out with a bit of water or vegetable broth.

Reheat the soup in the microwave in 30-second increments or on the stove top.

Freezing: This soup freezes very well since it doesn't include any dairy! Once the soup has cooled completely, place it in an air tight freezer safe container and freeze for up to 6 months.

Reheat by defrosting the soup in the refrigerator and then heating on the stove top or in the microwave.

You will love this flavor packed vegan split pea soup with dill recipe!

FAQs

Here's another spring soup recipe for you! Try this spicy vegan carrot and coconut soup recipe.

Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

Recipe

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Disclaimer: I was given a copy of The Healthy Mind in exchange for a review by Bloggingforbooks. The photos and opinions are all my own. Recipe copyright 2015 by Rebecca Katz.