Original Post: https://www.evolvingtable.com/cream-of-asparagus-soup-vegan/
Cream of Asparagus Soup
This Cream of Asparagus Soup is incredibly creamy, velvety smooth, and bursting with fresh herb flavors. No one will guess it's made with coconut milk for a vegan and dairy-free twist! Whip it up in one pot for an easy and quick weeknight meal.
Servings: 4 servings
Ingredients
- 1 sweet onion finely diced
- 4 Tbsp. olive oil divided
- 2 garlic cloves
- 1 ½ tsp. salt plus more to taste
- ¼ tsp. black pepper
- 2 lbs. asparagus spears ends trimmed and cut into 2-inch pieces
- 1 tsp. fresh rosemary finely chopped
- 1 tsp. fresh thyme finely chopped
- 3 ½ cups vegetable broth
- 1 15-oz. can coconut milk full-fat
- 1 ½ Tbsp. lemon juice
- Parsley optional
Instructions
- In a Dutch oven or large pot combine 2 tablespoons olive oil and diced onion. Cook over medium heat, stirring occasionally, for 3-5 minutes or until onion becomes translucent. Add minced garlic, salt, and pepper, and cook for 1-2 more minutes.1 sweet onion, 4 Tbsp. olive oil, 2 garlic cloves, 1 ½ tsp. salt, ¼ tsp. black pepper
- Add remaining olive oil and asparagus pieces. Continue cooking over medium heat for 5 minutes.4 Tbsp. olive oil, 2 lbs. asparagus spears
- Reduce heat to medium-low and add herbs, broth, and coconut milk. Cover and let simmer for 7-10 minutes, or until asparagus are tender.1 tsp. fresh rosemary, 1 tsp. fresh thyme, 3 ½ cups vegetable broth, 1 15-oz. can coconut milk
- Turn off heat and add lemon juice. Using an immersion blender, blend asparagus soup until completely smooth. Alternatively, carefully add the soup to a blender or food processor and blend until smooth.1 ½ Tbsp. lemon juice
- Serve asparagus soup with croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3-4 hours and serve it chilled.Parsley
Video
Notes
- Prep-Ahead: Make the soup ahead of time and simply reheat or enjoy chilled.
- Tools: If you do not have an immersion blender you can add soup in batches to a food processor or high-speed blender.
- Storage: Seal in an airtight container in the refrigerator for up to 3-5 days. Once it has chilled in the refrigerator, you can freeze the soup for up to 3 months in a freezer-safe airtight container.
- Reheat: Defrost frozen soup in the refrigerator. Warm the soup in a pot on the stove or simply pop it in the microwave.
- To Serve Chilled: Let the finished soup chill in the refrigerator for 4 hours before serving.
Nutrition
Calories: 310kcal | Carbohydrates: 23g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Sodium: 923mg | Potassium: 565mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2250IU | Vitamin C: 21.9mg | Calcium: 94mg | Iron: 5.7mg
