Total Time
Prep 10 mins
Cook 20 mins

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

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.
Most Helpful

5 5

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!

5 5

This was great! I took chef #238270's suggestion and added the flour to the cooking veggies before blending. I found that adding the veggies to the soymilk in the blender made for a relatively easy and clean job. This is going to become a regular in our home--I'd like to try it with sweet potatoes next! I'll also add a teaspoon or two of nutritional yeast for some tang. Thanks for sharing a great recipe.

5 5

Thank you! This is my new favorite soup. My only complaint is that I didn't make a bigger batch. ;) Substitutions (which I always have at least one of, it seems): fresh basil instead of dried, rice milk instead of soy and a little chili garlic sauce for some extra spice.