Ready in just 35 minutes, this vegan asparagus soup is rich and creamy without any dairy! Made with fresh asparagus, potatoes, lemon and dill, this soup is packed with bright flavor.
Why I Love This Recipe
Spring is right around the corner and this creamy soup is the perfect meal to transition into the new season.
It’s refreshing, bright, and blended to creamy perfection with no added dairy.
Want to know the secret to getting that creamy, smooth texture without heavy cream? Potatoes! Foods that are higher in starch, like potatoes, act as a natural thickening agent when broken down.
Speaking of veggies, asparagus is seasonal during the spring months, meaning you’re likely purchasing it around the time that it was harvested. In other words, it’s fresh, more flavorful, loaded with nutrients, and often less expensive than other veggies that aren’t in season. Winning all around!
I love how easily this soup comes together too – a quick prep of the veggies, a quick sauté, a quick simmer, a quick blend, and voila you’ve got a delicious soup in about 35 minutes.
When the temps are just slowly starting to warm up and you aren’t totally ready to give up soup season, asparagus soup has your back.
onion: I like to use a yellow onion, but white also works.
garlic: versatile aromatic that packs in the flavor.
Yukon Gold potatoes: have a natural buttery flavor and contribute to the soup’s light, creamy consistency. Russet potatoes, with a little less moisture and more starch than Yukon Gold, would also make a great potato choice.
salt and pepper: essential for flavor.
vegetable broth: can substitute for mushroom broth or chicken broth. Chicken broth would no longer make the recipe vegan and vegetarian though.
lemon juice and zest: provide a pop of acidity, making the soup refreshing and bright.
dijon mustard: adds a tangy, sharp flavor with a bit of spice and pairs well with the lemon juice.
fresh dill: has a tangy, fresh flavor.
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
Sauté the aromatics. Heat olive oil over medium heat then add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add veggies and season. Add asparagus, potatoes, salt and pepper.
Simmer. Add broth and bring to a boil then reduce heat to simmer until potatoes are fork tender, about 15 minutes.
Add remaining ingredients. Remove from heat and add lemon juice, lemon zest, dijon mustard, and dill.
Blend. Using an immersion blender or high-speed blender, blend until pureed and desired consistency is reached.
Serve. Serve hot with additional dill or parsley as a garnish and more salt or pepper, to taste. I also love to serve this soup alongside a piece of crusty bread or a grilled cheese sandwich.
Expert Tips
For a thicker soup, you can reduce the amount of broth used to 3 – 3 1/2 cups.
If you like your soup with a bit more texture, you can take some of the asparagus out before blending. After blending, chop them up, add them back in and stir.
Dill can easily by substituted for a number of fresh herbs like basil, parsley or mint.
Storage and Preparation
Asparagus Soup leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat on the stovetop, use a small saucepan and heat over medium-low until reaches desired temperature.
To reheat in the microwave, use a microwave-safe bowl and reheat for 1-3 minutes, depending on the microwave.
Leftovers can also be stored in an airtight container in the freezer for up to 3 months. Let defrost in the refrigerator overnight before reheating.
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
Ready in just 35 minutes, this vegan asparagus soup is rich and creamy without any dairy! Made with fresh asparagus, potatoes, lemon and dill, this soup is packed with bright flavor.
1 tablespoon olive oil
1 medium or 1/2 large onion, diced (1 1/3 cups)
2 cloves garlic, minced
2 lbs asparagus, ends trimmed, and cut into 1-inch pieces
2 medium Yukon Gold potatoes, cut into small cubes (about 2 cups)
1 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
1 tablespoon lemon juice (from 1/2 lemon)
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon dijon mustard
1/4 cup chopped fresh dill
In a large pot or dutch oven, heat oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add asparagus, potatoes, salt and pepper.
Add broth and bring to a boil.
Reduce heat to simmer until potatoes are fork tender, about 15 minutes.
Remove from heat and add lemon juice, lemon zest, dijon mustard, and dill.
Blend, using an immersion blender or transfer soup to a high speed blender, until pureed.
Serve hot with additional dill or parsley as a garnish and more salt or pepper, to taste.
Notes
For an extra thick soup, reduce broth to 3 to 3 1/2 cups.
I used dill in this recipe but you could substitute for a number of fresh herbs like basil, parsley or mint.
If you like your soup with a bit more texture, you can take some of the asparagus out before blending. After blending, chop them up, add them back in and stir.
You can substitute Yukon Gold potatoes with Russet potatoes.
Prep Time:10 minutes
Cook Time:25 minutes
Category:Soup
Method:Stovetop
Cuisine:American
Keywords: vegan asparagus soup, vegan asparagus soup with potato
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