Cream of Asparagus Soup (vegan)

"A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by reneezee photo by reneezee
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. Vegan Courtney
    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.
     
  3. reneezee
    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.
     
  4. Oksana H.
    I made this soup today for dinner - on a cold winter Saturday night - for my husband and in-laws. I used rice milk instead of soy, which was the only modification. All of us absolutely loved it!! Will definitely save it to my cookbook and make it again in the near future.
     
  5. worldmom12
    Yum, yum, yum! I stuck to the recipe except that I subbed flax milk for the soy and threw it all in my Blendtec blender before simmering and adding the asparagus tips. I'm about to enjoy a big bowl with a big hunk of crusty bread. Thanks for the recipe!
     
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Tweaks

  1. worldmom12
    Yum, yum, yum! I stuck to the recipe except that I subbed flax milk for the soy and threw it all in my Blendtec blender before simmering and adding the asparagus tips. I'm about to enjoy a big bowl with a big hunk of crusty bread. Thanks for the recipe!
     
  2. reneezee
    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.
     
  3. Chef Joey Z.
    Wonderful soup. I love asparagus and this is a great way to enjoy it. I used kuzu instead of regular flour and tarragon instead of basil as I didn't have any. Delicious! Thanks for a great recipe.
     
  4. Bitter Sweet
    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.
     
  5. Chrissy Banks
    Not bad, but not good. A little bland, and too smooth from putting everything in the blender. Also not especially creamy in my opinion (used to canned soups). Maybe setting aside some of the broccoli before blending, and using soy creamer instead of soymilk could help? Probably won't make again...
     

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!
 
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