Cream of Asparagus Soup (vegan)
photo by Chef Joey Z.
- Ready In:
- 1 bunch asparagus (frozen works fine)
- 1 large onion, sliced in large slices
- 1 -5 clove garlic
- 2 cups vegetable broth
- 1⁄4 cup unbleached flour
- 2 1⁄2 cups soymilk
- 2 tablespoons soy sauce or 2 tablespoons tamari
- 2 teaspoons dried basil
- salt and pepper
- Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
- Put the asparagus, onion, garlic and broth in a large saucepan.
- Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
- Put contents of saucepan into blender.
- Add the flour, soy milk, soy sauce and basil.
- Process until smooth.
- Return the soup to the saucepan and add the asparagus tips.
- Cook over medium heat until the soup thickens and is heated through.
- Season to taste with salt and fresh cracked pepper and serve.
Questions & Replies
Got a question? Share it with the community!
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!
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.
This recipe is a keeper. I used skim milk in place of soy milk to keep this recipe healthy. I had a few friends try it and they said they couldn't tell it was made with skim milk. I used 4 cloves of garlic and a sweet onion to keep the recipe from being "bland". Definitely add the flour before putting the soup in the blender - that was an excellent suggestion.
RECIPE SUBMITTED BY
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!