Cream of Asparagus Soup (vegan)

READY IN: 30mins
Recipe by Carol Bullock

A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.

Top Review by Three Kids Make Me

Okay I did something a little weird with this. I needed a dairy free replacement for the canned cream of whatever soup. So I left out the asparagus and half of the liquids (broth and milk) so that it would act like condensed soup. It was really great! I'll be using this every time I need the cream soups. Thanks so much Carol!

Ingredients Nutrition


  1. Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
  2. Put the asparagus, onion, garlic and broth in a large saucepan.
  3. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
  4. Put contents of saucepan into blender.
  5. Add the flour, soy milk, soy sauce and basil.
  6. Process until smooth.
  7. Return the soup to the saucepan and add the asparagus tips.
  8. Cook over medium heat until the soup thickens and is heated through.
  9. Season to taste with salt and fresh cracked pepper and serve.

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